Recipe of the Week: Jay’s Reuben Sandwich


  • 1 (1 lb) can of sauerkraut
  • Sliced corned beef brisket (not canned)
  • 1/4 lb Swiss cheese, sliced
  • Sliced Rye Bread
  • Sandwich spread or Thousand island dressing


  1. Drain the sauerkraut in a sieve and then place on paper towels until it is very dry.
  2. Place the sauerkraut in the bottom of a pot.
  3. Arrange a layer of corned beef slices on the sauerkraut and top with cheese slices.
  4. Simmer on low heat for about 3 hours, but do not let it scorch.
  5. Toast slices of bread and spread generously with the sandwich spread.
  6. Spoon the ingredients from the pot onto the toasted bread, maintaining layers of sauerkraut, meat and cheese.
  7. Serve open-faced or closed.

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  1. While this sounds tasty…it is quite involved time-wise. While working as a chef, here is how I made Reuben’s.

    Drain kraut and place a half cup or so on the warm side of the grill to heat through.
    Place thinly sliced corned beef on the grill and cook briefly.
    Flip and top with swiss cheese.
    Cover until cheese melts. Place finished meat and kraut between two slices of thick rye bread along with thousand island dressing.
    Place sandwich on grill to lightly toast outside of bread. Flip and do the same on other side.

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