Sue's Reuben Sandwich

"I love these. They are quick and easy to prepare for an easy lunch or light dinner idea, when you want to take it easy."
photo by alenafoodphoto photo by alenafoodphoto
photo by alenafoodphoto
photo by alenafoodphoto photo by alenafoodphoto
photo by alenafoodphoto photo by alenafoodphoto
photo by danno 50 photo by danno 50
photo by SharonChen photo by SharonChen
Ready In:


  • 4 ounces lean thinly sliced deli corned beef
  • 2 (1 ounce) slices swiss cheese
  • 2 slices rye bread
  • 13 cup sauerkraut, well drained
  • 1 12 - 2 tablespoons thousand island dressing (to taste)
  • 2 tablespoons butter, softened
  • 1 pinch crushed juniper berries or 1 pinch caraway seed (optional)


  • Bring corned beef and swiss cheese to room temperature.
  • Heat sauerkraut until it is warmed to about 120-140 degrees.
  • Prepare sandwich by first buttering one slice of bread on one side with 1 tbsp butter.
  • Place bread, butter side down, in a small skillet.
  • Follow with the following ingredients in this order: 1 slice of swiss cheese, followed by 4 oz.
  • corned beef, followed by 1 1/2-2 tbsp (to taste) of Thousand Island dressing, followed by well drained and warmed sauerkraut,, followed by a pinch of either juniper berries or caraway, followed by the final piece of cheese.
  • Top the sandwich with the last piece of bread and spread the other tbsp of butter on the outside of the bread.
  • Heat the sandwich in the skillet on a med-low heat until the bottom side becomes golden; flip sandwich with spatula and lightly brown other side.
  • Remove to plate and slice in half before serving.
  • Serve with a dill spear and your favorite chips.

Questions & Replies

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  1. Sue, your sandwich was really filling and delicious...better than any famous deli or pub could make for me! But at 71.4 grams of fat I had to make a few changes...low fat thousand island... benecol to butter the bread...2 oz. of corned beef instead of 4oz...1 slice of deli swiss divided into 2 pieces. If it tasted this good with all the lower fat changes...I can only imagine what it tastes like fully loaded! I also appreciated your clear instructions on how to assemble the sandwich. I served the sandwiches with red seedless table grapes...never got to sit down...too many requests for more!
  2. Sue I have never made my own Reuben sandwich and this was perfect! My daughter never had a Reuben sandwich and loved it. Thank you very much for the recipe. I made it exactly as written. My sister had given me a bunch of corn beef and it being St. Patrick's day I thought of Reuben sandwiches and couldn't of picked a better recipe.
  3. Another great recipe, Sue! I made these exactly as stated, and MAN! Awesome lunch for me, indeed! Thanks, Sue!
  4. Wow! What a wonderful tasting sandwich. I made as instructed using caraway seeds and using Thousand Isalnd Dressing#394540 for the dressing...delicious. Definately a recipe to put in my Favorites of 2010 and use when we buy corn beef to cook up. Thank you Sue Lau for a wonderful recipe. Made for Think Pink Cancer Awareness tag game 2010.
  5. OK Sue, so I'm all about the "layering" to make any kind of perfect sandwich~~so you had me sold on that! Delicious! I wanted to use sauerkraut with caraway seeds, but couldn't find it, and my DH forgot to get it, but that would be the final touch to perfection. I used both pastrami & lean corned beef as the lean corned beef was $12 a lb. Thanks for posting. This is a splurge meal that I'll use once a month!


  1. excellent and very easy. I did substitute the corned beef with pastrami (in a package) but it was still very delicious! Thank you for a great and quick recipe.


I am a longtime member since 2002. While I have many recipes here, most of my current recipes are on my food blog at I may occasionally post something extra I have here. If you have questions, you can always contact me at
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