Classic Reuben Sandwich

Crockadill's recipe for the classic Reuben sandwich.

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reuben sandwich
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5 from 1 vote

Classic Reuben Sandwich

Reubens are the king of the sandwich world - crunchy, salty, sour, and full of flavor!
Total Time5 mins
Course: Main Course, Sandwich
Cuisine: German
Servings: 4 sandwiches
Author: Crockadill Sauerkraut


  • 8 slices marbled rye bread toasted (with butter, optional)
  • 1/2 cup thousand island dressing
  • 1 lb corned beef sliced thinly
  • 4 slices swiss cheese
  • 1 cup Crockadill Sauerkraut, Pure or German flavor


  • Fry the corned beef in a pan in a pile (one pile per sandwich.) Cook one side first, then flip. Add two slices of swiss to each pile, and cook until the swiss is gooey and melty.
    1 lb corned beef, 4 slices swiss cheese
  • Spread thousand island on both slices of bread.
    8 slices marbled rye bread, 1/2 cup thousand island dressing
  • Squeeze the juice out of the sauerkraut to prevent sandwich sog. Add to bread.
    1 cup Crockadill Sauerkraut,
  • Top with melty stack of meat & swiss.
  • Enjoy your gourmet Reuben sandwich!

Reubens, the king of sandwiches.

Such an incredible combination of flavors and textures!

Crusty bread, creamy dressing, tangy kraut, ooey gooey cheese. And the meat – oh, the meat.

The last time I made this, I used pastrami from Uintah Packing. Man, that is some GOOD stuff. Presliced, so all you do is fry it up in a pan, then melt the swiss cheese right on top. Apparently, a Reuben made with pastrami is called a Rachel. Who knew?

Smith’s also sells corned beef in their Deli department, and it’s delicious. Would work great for this.

Or, you can go full hog and oven-braise a whole corned beef brisket. That would be incredible. But you can’t go wrong with any of these options!

As for kraut, I recommend Pure or German for this recipe.

reuben sandwich

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