The Reuben Sandwich

Makes 4 sandwiches

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IngredientsSandwich Reuben

For the Dressing

  • ¼ cup mayonnaise
  • 3 tablespoons minced celery
  • 2 tablespoons bottled chili sauce
  • 2 tablespoons minced pimiento
  • 1 tablespoon minced green pepper

For the Sandwich

  • 8 slices pumpernickel or dark rye bread
  • 10 ounces lean corned beef, thinly sliced
  • 1 ½ cups shredded Swiss cheese (6 ounces)
  • 1 cup sauerkraut, rinsed and drained well
  • 2 tablespoons unsalted butter or margarine


  1. Preheat oven to 325⁰ F.

To make the dressing: 

  1. In a small bowl, stir all of the dressing ingredients until well blended.

To make the sandwich:

  1. On a slice of bread, layer ⅛ of the corned beef, 3 tablespoons of the cheese, ¼ cup of the sauerkraut, 3 tablespoons of the dressing, ⅛ more of the corned beef, and 3 more tablespoons of the cheese; top with a second slice of bread.
  2. In a nonstick skillet, melt 1 tablespoon of the butter over moderate heat.  Place 2 of the sandwiches in the skillet and cook for 8 minutes on each side or until heated through and the cheese has melted.
  3. Transfer to an oven-proof platter and keep warm in the oven.  Repeat with the remaining tablespoon of butter and the other 2 sandwiches.
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