New Spins on the Reuben

New Spins on the Reuben

Slather, stack and sizzle this classic sandwich, and then learn new ways to mix it up!



The Reuben is a deli favourite and classic. The rye bread spread with Russian or Thousand Island dressing and piled high with corned beef (brine-cured beef brisket that originated in Ireland), tangy sauerkraut and melted Swiss cheese is enough to get anyone’s taste buds watering.

Classic Corned Beef Reuben
Makes: 1 sandwich
Prep Time: 5 minutes
Cook Time: 10-15 minutes
Cost: $
Difficulty: Easy

Ingredients
2 slices rye bread (pumpernickel or marble rye bread are tasty options)
30 mL (2 tbsp) butter, softened
30-45 mL (2-3 tbsp) Russian or Thousand Island dressing, plus extra for serving
125 mL (1/2 cup) store-bought sauerkraut, drained and rinsed
115 grams (1/4 pound) sliced corned beef
2 slices Swiss cheese
Dill pickles, optional

Instructions

  1. Spread slices of bread with butter on one side and dressing on the other
  2. Place one slice butter-side down in a skillet
  3. Layer with sauerkraut, corned beef and Swiss cheese — in that order — and then top with the second bread slice, dressing-side down
  4. Transfer skillet to stovetop and heat to medium-low
  5. Grill, occasionally pressing with a spatula, until the bottom slice of bread is crisp
  6. Flip the sandwich, and then top the skillet with a small, smooth-bottomed plate and weight with a canned good
  7. Continue cooking until bread is crisp and cheese is melted
  8. Slice diagonally and serve immediately with extra dressing and dill pickles

New Spins on the Classic Reuben
From simple substitutions to lunch-ready wraps, rethink the Reuben:

Substitute Pastrami for Corned Beef. To make a variation known as “The Rachel,” use colourful cabbage slaw (or prepared slaw from your local deli) in place of sauerkraut.

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Try Sliced Turkey Instead. Swap the dressing for mustard, too — we love using Dijon, spicy brown or whole-grain mustard.

Serve it Open-faced. Top one thick, toasted slice of rye bread with dressing, sauerkraut, warm corned beef and cheese, and then broil in the toaster oven or bake in a 200 C (400 F) oven until the cheese melts.

Tip: Make mini open-faced Reubens with thin loaves of sliced pumpernickel found at your local supermarket — they’re usually near the gourmet cheeses, breads or crackers.

Choose a Different Cheese. Go with semi-firm cheeses that melt well, like buttery Gruyere, nutty-sweet Jarlsberg or smoked Gouda.

Wrap it up! Spread one whole-wheat tortilla with dressing, add one slice each of corned beef and cheese, plus a heaping spoonful of sauerkraut or slaw, and then wrap.

Tip: Create the perfect packed lunch — a Reuben wrap and piece of fresh fruit. Enjoy cold or microwave the wrap for 15-20 seconds to melt the cheese.

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Looks Delicious! I am going to try making this on the weekend!

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I love love love Rubens. I was introduced to this yummy sandwich when I moved to Buffalo, NY in 1995. I still make these wonderfully, messy sandwich. My husband loves them too...I think I'm due for one!!!

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MCEILING

MCEILING

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think I will make one for dinner

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saran12

saran12

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ooh that looks yummy :)

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