Reuben Sandwich


U.S. Metric Ingredients
2 slices 2 slices Dark rye bread
4 tsp 20 mL Russian or Thousand Island dressing
2 oz 60 g Corned beef, sliced very thin
1 oz 30 g Sauerkraut, well drained
1 oz 30 g Swiss cheese (1 or 2 slices)
as needed as needed Butter



  1. Place the slices of bread on a clean work surface.
  2. Spread each slice with about 2 tsp (10 mL) dressing.
  3. On one of the slices, place the corned beef, then the sauerkraut, then the cheese.
  4. Place the second slice of bread on top, spread side down.
  5. Butter the top of the sandwich and place buttered side down on a preheated griddle. Immediately butter the other side of the sandwich, which is now on top. (This method is less messy than buttering both sides before placing it on the griddle.)
  6. Griddle the sandwich, turning once, until browned on both sides and hot through.
  7. Cut the sandwich into halves and serve immediately.

Per serving: Calories, 590; Protein, 25 g; Fat, 39 g (59% cal.); Cholesterol, 105 mg; Carbohydrates, 35 g; Fiber, 4 g; Sodium, 1580 mg.