Comida Kraft
Recipe Box

Simple Reuben Sandwich

Simple Reuben Sandwich is rated 4.606741573033708 out of 5 by 89.
Prep Time
10
min.
Total Time
10
min.
Servings

4 servings

Keep it simple with a classic recipe. Our Simple Reuben Sandwich is layered with corned beef, sauerkraut, Swiss and Thousand Island.

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What You Need

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Make It

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  • Top 4 bread slices with meat, sauerkraut, cheese and dressing; cover with remaining bread slices.
  • Spread both sides of sandwiches with butter.
  • Cook in skillet on medium heat for 3 min. on each side or until golden brown on both sides.

Serving Suggestion

Serve with a fresh fruit salad.

Substitute

Substitute 1 cup creamy coleslaw for the sauerkraut.

Servings

  • 4 servings

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 480
Total fat 27g
Saturated fat 12g
Cholesterol 80mg
Sodium 1340mg
Carbohydrate 34g
Dietary fiber 4g
Sugars 2g
Protein 25g
% Daily Value
Vitamin A 10 %DV
Vitamin C 4 %DV
Calcium 25 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from ~MMMMMMM~Tis Most Definately one of our favorite in SandwicheS! ~MMMMMMM~Tis Most Definately one of our favorite in SandwicheS! Tis the wonderful arrangement of the luscious layers of the Meat and Cheese as it melts in the sauteed pan tis to be a mouthwatering ~Delight ~MMM~mMm~&~With the Large Kosher Dill by it's side <>Tis to make A Tummy Pleaser <>ALL would Enjoy ..ImmenseLeY@YUMMM.COM~ P.S.1~Try It will a sauteed chicken breast & follow same directions for another ~TEMPTiNG~DeLiGHT~ P.S.2~A tip if you are not a fancy of THousand Island dressing then try the Yummy Kraft Mayo for another Taste Treat~Oh Yeah! ~P.S.3~ Try slicing the sandwiches into four sections and serve on the Buffet with other Kraftable cheeses and snacks for a ~Super~Great~Party~Time~Fun~
Date published: 2002-03-13
Rated 5 out of 5 by from Growing up in NJ there were any number of delis that offered this sandwich on the menu and it was a... Growing up in NJ there were any number of delis that offered this sandwich on the menu and it was a great favorite of mine. When I moved to the midwest it was difficult to find so I started making my own version. I hadn't made them in a while when I came across this recipe and was I ever thrilled. When I make these I put all the ingredients out on the bar..corned beef, kraut, cole slaw, slivered onions, swiss and dressing. Then we use our panini machine to cook them. My teenagers and their friends ask for them all the time. Thanks for the reminder, Kraft!
Date published: 2006-02-09
Rated 4 out of 5 by from New "cook" here. New "cook" here. This was fast, easy, & tasty! I can now make something my wife likes w/o complaints that I've really messed up the kitchen! Want to know - anyone tried this w/pastrami? IE: are there "Pastrami Reubens'? I've looked all over for the *technical* difference between corned beef & pastrami w/o success. Anyone have an answer? <<< From Margaret, Kraft Kitchens Expert ~ Both corned beef and pastrami come from the brisket or round cut of meat. Corned beef is cured in a seasoned brine, a solution of salt and water used for pickling. The surface of pastrami meat is rubbed with a paste that might include garlic, peppercorns, cinnamon, cloves, and coriander. Corned beef is cooked in seasoned simmering water and pastrami is dry cured, smoked and cooked. >>>
Date published: 2006-02-24
Rated 3 out of 5 by from I did not make this recipe, but the only way I can leave a comment is to rate it. I did not make this recipe, but the only way I can leave a comment is to rate it. I know that in a restaurant, a "pastrami reuben" is called a Rachel. I guess it is the feminine version of the Reuben, which is made with corned beef. I prefer pastrami, but yet it it is similar to corned beef in taste and texture to me. I am thinking it must be just two different cuts of the same meat?
Date published: 2006-02-25
Rated 5 out of 5 by from I did forget to count the bread slices! I did forget to count the bread slices!!!! This has been around almost as long as I have!!!!!!! BUT then, again I am 1/2 a CENTURY old, Irish/German/LOVE FOOD. But PLEASE do keep up the good work, I printed out the receipe and found 1 of the kids that works with me that had never heard of a REUGEN!!! Gee, I thought it always had a B!
Date published: 2003-03-12
Rated 4 out of 5 by from My mother used to love these so now we can make our own! My mother used to love these so now we can make our own! They were delicious. I used marbel rye/pumpernickel bread instead to put a spin on the look. Fun to make something different in sandwich! Grilling them makes it even better because I prefer my sandwiches warm.
Date published: 2006-01-16
Rated 5 out of 5 by from AWESOME RECIPE! AWESOME RECIPE! Very simple & delicious every time. I substitute the corned beef for pastrami though. The key is to make sure your pan is hot when you put the sandwiches on, and to give them a few presses with a spatula between turning them.
Date published: 2007-03-01
Rated 4 out of 5 by from First time I made these I had to use canned corned beef, but they were 'still' quite good, and... First time I made these I had to use canned corned beef, but they were 'still' quite good, and almost tasted as good as using sliced corned beef. We live in a rural area and often it is difficult to locate specific products.
Date published: 2014-03-16
  • 2016-09-28T10:57CST
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