How to make a Reuben
In my opinion, there’s not much better than a reuben sandwich. Corned beef, swiss, sauerkraut, and thousand island dressing on marbled rye is a perfect combo, but where did the sandwich come from. Some say the sandwich was created in NYC by Arnold Reuben at his delicatessen Reuben’s in 1914. Others say the legendary sandwich came from a hotel in Omaha, Nebraska in 1928. It is so popular in Nebraska that March 14th is National Sandwich Day in Omaha.
Prep Time5 minutes mins
Cook Time10 minutes mins
Course: Main Course
Cuisine: Nebraska, New York
Keyword: Beef, main course, Nebraska, New York, sandwich, USA
Author: Alex Gorgos
- corned beef thinly sliced
- Swiss cheese thinly sliced
- sauerkraut
- rye or pumpernickel bread
- Kerry Gold Irish butter
- thousand island dressing
Melt a little butter in a sauté pan. Add in slices of corned beef and brown for a couple minutes a side.
Separately, top the bread slices with Swiss cheese.
Top with the corned beef and sauerkraut. Place another slice of Swiss cheese on top of the sauerkraut.
Melt a 1/2 tbsp of butter on a griddle over medium heat. Place the sandwich on the pan. Grill for 4 minutes.
Add another 1/2 tbsp of butter to the pan. Flip the sandwich and grill for 4 more minutes.