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Sue’s Reuben Sandwich


  • 4ounces lean thinly sliced deli corned beef
  • 2(1 ounce) slices swiss cheese
  • 2slices rye bread
  • 1⁄3cup sauerkraut, well drained
  • 1 1⁄2-2tablespoons thousand island dressing (to taste)
  • 2tablespoons butter, softened
  • 1pinch 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.


  • JanuaryBride

    Hands down, the best reuben I have ever made. I used homemade Rye Buttermilk Bread which is amazing. Also used homemade Thousand Island Dressing which was outstanding. I simmered my sauerkraut with a few slices of apple to take away the bite. I then went with both juniper berries and caraway seeds. Hubby and I shared one HUGE sandwich. So good!!!

  • Lacer

    First time making Reuben’s myself, using leftover corned beef from St. Patrick’s day. YUM!

  • *~Suzy~*

    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!

  • Ellen Brody

    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.

  • Ms. Mother Earth

    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!

  • canarygirl

    Another great recipe, Sue! I made these exactly as stated, and MAN! Awesome lunch for me, indeed! Thanks, Sue!

  • Denise!

    I love Reubens, they are my favorite sandwich–and this is a a good one! I did make one change, I made up the sandwiches and broiled them under the broiler as I was making a lot of them for lunch. These are an awesome football Sunday sandwich! Delicious, the perfect Reuben! Thanks, Sue!

  • mama smurf

    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.

  • rosslare

    Liked especially the caraway or juniper berry addition in this classic.

  • Darkhunter

    Oh, boy, did I ever enjoy this sandwich! One of the best Reuben’s I’ve ever had. In fact, I think I’ll go and make another one! Thnx for sharing your recipe, Sue Lau. Made for the Voracious Vagabonds for ZWT6.