Monday, July 18, 2011

Reuben Brad Style*

I have been making Reubens for a very long time, since high school I think, I do know that is the first place I remember eating one. If you have never eaten one, I suggest that you at least try it once.


  • 1 Corned Beef Roast, cooked and sliced about 1/8 inch thick
  • Sauerkraut, prepared or from a can
  • Swiss cheese (I prefer baby Swiss)
  • Rye Bread
  • Thousand Island dressing (Miracle Whip if you don't like Thousand Island)
  • Butter or Margarine


  1. Butter one side of two slices of bread and then stack it so that the buttered sides are towards each other, pour about 1 TBSP of the dressing on the top slice of bread (unbuttered side) and spread it evenly.

  2. Add enough thinly sliced Swiss to cover the bread on top of this.

  3. Add on about 3 -4 TBSP of sauerkraut and arrange it evenly so that it is level and uniform across the sandwich.

  4. To this add enough corned beef to cover your sandwich (the number of slices will vary depending on the size of roast you have cooked), cover with more Swiss cheese.

  5. Here is the tricky part, take the bottom piece of bread, and turn it over onto the top of the sandwich so that the buttered side is facing out. Set the pile on a griddle or pan.

  6. Toast both sides, and its ready to serve.

pictures of how to make this sandwich are at:

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