American · Lunch
Reuben
A griddled deli sandwich layering sliced corned beef with sauerkraut, Emmental cheese, and Russian dressing between buttered rye bread slices. Cooked on a skillet until both sides are crisp and golden, with melted cheese visible at the edges.
$6
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
872Calories
45.7gProtein
54.7gFat
47.9gCarbs
8.6gSugar
6.9gFiber
3096mgSodium
214mgChol
22.4gSat Fat
589mgPotassium
312mgCalcium
3.8mgIron
2.1mcgVitamin B12
8.4mgVitamin C
protein-rich
high-fiber
rich-umami
all-time-classics
quick-lunch
Instructions
1
Prep
Drain sauerkraut in a sieve and press out excess liquid with the back of a spoon until it stops dripping.
2
Build
Spread Russian dressing on the inner faces of both rye slices, layer corned beef, sauerkraut, and Emmental cheese, then close the sandwich.
3
Toast
Spread softened butter on both outer faces, set in a cold nonstick skillet, and cook over medium heat 3 to 4 minutes until the underside is deep golden and crisp.
4
Melt
Flip the sandwich and cook over medium heat another 3 to 4 minutes until golden and melted cheese is visible at the edges.
5
Plate
Transfer to a board, cut diagonally in half, and serve while the filling is hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g corned beef
- 4 slices180g rye bread
- 5.2 oz150g sauerkraut
- 3 oz86g Emmental cheese
- 4 tbsp4 tbsp Russian dressing
- 1 oz28g butter
