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Recipe: classic reuben sandwiches

classic reuben sandwiches recipe image
Classic reuben sandwiches serving suggestion

classic reuben sandwiches

Try this deli classic for lunch or dinner today. Thinly sliced deli Corned Beef or Pastrami is sandwiched between rye bread with sauerkraut and a tangy home-made dressing.


  • 12 ounces thinly sliced deli corned beef
  • 2 tablespoons butter, softened
  • 8 slices rye, swirl rye or pumpernickel bread
  • 8 slices reduced fat or regular Swiss cheese
  • 1 1/2 cup sauerkraut, well drained
  • 1/4 cup reduced fat or regular Thousand Island dressing


  1. Lightly spread butter on one side of each bread slice.
  2. Heat large nonstick skillet over medium heat until hot. Place 2 bread slices, butter side down, in skillet. Top each bread slice with 2 slices cheese, 1 tablespoon dressing, 3 ounces corned beef and 1/4 of the sauerkraut. Top with 2 bread slices butter side up.
  3. Cook sandwiches 4 to 6 minutes or until bread is golden brown and cheese is melted, turning once. Repeat with remaining sandwiches. Serve with additional Thousand Island dressing, if desired.

Nutrition information per serving: 455 calories; 19 g fat (1 g saturated fat; 2 g monounsaturated fat); 83 mg cholesterol; 1363 mg sodium; 38 g carbohydrate; 4.5 g fiber; 35 g protein; 2.4 mg niacin; 0.1 mg vitamin B6; 4.2 mg iron; 19.9 mcg selenium; 0.7 mg zinc.

This recipe is an excellent source of protein, iron and selenium; and a good source of fiber and niacin.