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Reuben Sandwich

Reuben Sandwich by

Don’t you think a Reuban Sandwich should be Irish?!
What with the corned beef, sauerkraut, and rye bread… it’s screaming Ireland to me but, it’s not.  I know.

The Reuben was actually invented by a German immigrant Arnold Reuben, who sold the sandwiches at his deli in New York City.  I like to make a hot Reuben Sandwich with the leftovers from enjoying our annual St. Patties Day Corned Beef and Cabbage dinner.  YUM!

The Reuban Sandwich with the corned beef, sauerkraut, and rye bread! on

Yield: 1

Reuben Sandwich

Reuben Sandwich by
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes


  • 2 slices marbled rye bread, toasted
  • 5 oz corned beef, thinly sliced
  • 3 oz swiss cheese, thinly sliced
  • 2 oz sauerkraut
  • 1 oz thousand island dressing


  1. Toast both slices of bread in a toaster or in the oven broiler.
  2. Place swiss cheese on one slice bread, broil on high to melt, remove and set aside.
  3. Spread thousand island dressing on the second slice of bread.
  4. In a hot skillet over medium high heat, place corned beef, saute to heat through.
  5. Place half of the meat on each slice of bread.
  6. Put sauerkraut in skillet, heat through, place on bottom side of bread, finish with top side of sandwich.
  7. Enjoy warm.


Reuben Sandwich by


Reuben Sandwiches are classic that is perfect to eat at St. Patricks Day AND I’m not just saying that because I’m Irish 🙂

Hope your week is going well… so glad it’s Thursday!

xoxo~ Ruthie

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  1. Louise A Marchant says:

    Camey made these for us the other day, so yummy. I never knew that I liked Ruebens.

    • Ruthie says:

      She was the first to introduce me to them too… they are delish! I wish I could have enjoyed them with you all 🙂 At Christmas, maybe? xoxo~ Ruthie

  2. Mmm….one of my most favorite sandwiches!

  3. Liv says:

    My mouth is watering. That looks so good!

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