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Classic Reuben Sandwhich - Corned Beef Brisket


  • 2 tablespoons butter

  • 8 slices rye bread

  • 8 slices deli sliced corned beef

  • 8 slices Swiss cheese

  • 1 cup sauerkraut, drained

  • ½ cup Thousand Island dressing


  • Preheat a large skillet or griddle on medium heat.

  • Lightly butter one side of bread slices. Spread non-buttered sides with Thousand Island dressing. On 4 bread slices, layer 1 slice Swiss cheese, 2 slices corned beef (previously prepared from our corned beef recipe), 1/4 cup sauerkraut and second slice of Swiss cheese. Top with remaining bread slices, buttered sides out.

  • Grill sandwiches until both sides are golden brown, about 5 minutes per side. Serve hot with chips and a pickle.


Mindy L. Stedem

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