🥪 Reuben Sandwich
The Reuben is a hot American deli sandwich of corned beef, Swiss cheese and sauerkraut with Russian dressing between slices of rye bread, griddled until the bread is crisp and the cheese melts. It is salty, tangy and rich, and usually comes with a pickle on the side.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 4 slices rye bread
- 200 g corned beef, thinly sliced
- 4 slices Swiss cheese (about 80 g)
- 150 g sauerkraut, drained
- 3 tbsp Russian dressing
- 1 tbsp oil for the pan
Method
- Spread dressing on the inside of each bread slice.
- Layer cheese, corned beef and squeezed-dry sauerkraut on two slices and top with the others.
- Brush a pan with oil and cook the sandwiches over medium heat 3–4 minutes per side, pressing gently, until crisp and melted.
- Cut in half and serve hot.
How to make it lighter
- Use one slice of cheese per sandwich instead of two.
- Halve the dressing; 1 tbsp of a mayonnaise-based dressing is roughly 70–80 kcal.
- Make it open-faced on one slice of rye and add extra sauerkraut.
History
Its origin is disputed: one story credits Reuben Kulakofsky, a grocer in Omaha, Nebraska, and another Arnold Reuben's delicatessen in New York, both in the early 20th century. It remains a classic of Jewish-style American delis.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →