Reuben Sandwiches - Kraft Recipes Top
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Reuben Sandwiches

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Make It

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  • Apply a very thin layer of butter to one side of bread (whichever your choice of rye or white.
  • Place one side of bread butter side down and then add in this order: pour a small amount of Thousand Island dressing and spread with a heat resistant spatula, one slice of Swiss cheese, 2 or 3 slices of corned beef broken up and rumpled onto cheese, sauerkraut, drizzle of dressing, another slice of Swiss cheese and then the other piece of buttered bread.
  • Close griddle and wait for about 2 minutes. (If your griddle is anything like mine, you close it for 1 minute, then flip the sandwich over for the remaining minute for even brownness.) Serve with a spear of Claussen pickle.


I love rye bread but I don't care for the seeds, so I purchase the seedless rye. My husband and children, however, loved all the ingredients in this sandwich BUT the bread. When I said I wanted to try making some Reubens one night, I was met with groans and grumbles over the bread so I decided why not try it with regular white bread?? What could it hurt? My husband tried it a bit skeptically at first, but absolutely LOVED it made with the white bread, so I thought I'd share this idea with others who might be suffering with picky eaters like me! :-) Enjoy!

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