Classic Reuben Sandwich | Helga prepared this classic sandwich with Schwebel’s Jewish Rye and corned beef from Kravitz’s Delicatessen. Served warm with crunchy dill pickles.
INGREDIENTS
Rye bread
Sauerkraut, well drained
Corned beef, thinly sliced
Swiss cheese, sliced
2 tablespoons Thousand Island dressing
Softened butter
PREPARATION
- Spread the inner sides of the bread with a thin layer of Thousand Island dressing.
- Place one slice of Swiss cheese on bread.
- Layer a generous amount of corned beef onto the cheese.
- Spread about one to two tablespoons of sauerkraut over the corned beef into a thin layer. Cover sauerkraut with another piece of Swiss cheese. Cover with bread.
- Spread the outer sides of the sandwich with the softened butter.
- Grill over medium heat until golden on each side.
Serve warm with crunchy dill pickles.
Helga Wengler is a native of Frankfurt, Germany. She learned to cook from her mother and loves to share her knowledge and expertise with readers. Helga also prepares classic German recipes on the Homeplate YouTube channel.
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