The Mighty Reuben

It’s one of my all time favorites and es ist wunderbar …

The Mighty Reuben Sandwich!

Rueben Sandwich

My very first Reuben sandwich was {cough} years ago at a little hole in the wall restaurant called Dunderbak’s. I fell in love with this sandwich and felt oh so chic, with a bit of sauce dripping down my chin. It was and still is one of my all time favorite sandwiches!

On a downer note, that delightful little hole in the wall restaurant is no longer open for reasons unbeknownst to me. BUT it still lives on in my heart as a cultural food inspiration. {Dry tears and move on already.}

Rueben Sandwich

To my delight, a Reuben is so stinkin’ {not literal} easy to make and I get to have them whenever my nostalgia runs wild, which can be rather frequent.

If you have yet to be enlightened by a Reuben, you should give this a try. Hot toasted Rye filled with loads of Corned Beef, delicious Sauerkraut, creamy Swiss Cheese and topped off with a tangy Russian Dressing. Serve it with the Mighty Reuben’s side kick’s, the crunchy dill spear and a pile of Kettle chips. Oh YuUUM!

If for some reason you don’t like a tangy Russian dressing or you don’t have the ingredients to make it, then you can always substitute it for Dijon mustard. I have been known to dip my Reuben, Russian dressing and all, in a modest vat of Dijon mustard from time to time.

Rueben Sandwich

The mighty Reuben is perfect for a casual dinner, hearty lunch or any time you deem worthy. Just keep those napkins handy to clean that sauce off your chin. To make a Turkey Reuben, simply substitute the Corned Beef with your favorite sliced Turkey.


The Mighty Reuben

The Mighty Reuben

Yield: 1
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

The Mighty Reuben is a classic! Perfect for a casual dinner or a hearty lunch. To make this a Turkey Reuben, simply substitute the Corned Beef for your favorite sliced Turkey.


Recipe is written for 1 serving/person.

  • 2 slices Rye Bread, each slice buttered on one side only
  • 4 - 6 slices Corned Beef, from your local deli
  • 1 - 2 slices Swiss Cheese
  • 2 - 3 Tbls Sauerkraut, drained (I use Silver Floss brand)
  • 1 Tbls Russian Dressing (recipe below)
  • Dill Pickle spears to serve (optional)
  • Dijon Mustard (optional)

Russian Dressing

  • 1/2 cup Mayonnaise
  • 2 - 3 Tbls Ketchup, to taste
  • 1 - 2 Tbls Pickle Relish, to taste
  • 1 tsp Worcestershire Sauce


For the Russian Dressing:

  1. In a small bowl, mix together all the ingredients until well blended. Chill.

For the Reuben:

  1. Turn on Broiler/Grill in oven to preheat.
  2. In a large oven proof skillet over medium heat on stovetop, place both slices of Rye bread buttered side down. (If skillet handle is not oven proof, you can cover the entire handle with aluminum foil to protect it).
  3. Top one slice of Rye with 1 slice of Swiss Cheese, Corned Beef, Sauerkraut and Russian Dressing (or Dijon Mustard) and finally another slice of Swiss Cheese.
  4. Check carefully that the bread is toasted as desired, then slip the entire skillet in the middle of the oven to melt the top layer of cheese if needed.
  5. Top off with the second slice of bread, cut in half and spear with a crunchy dill pickle spear.
  6. Serve with potato chips and enjoy!


You can substitute the Corned Beef for Turkey slices for a Turkey Reuben version. You can also substitute the Russian Dressing for Dijon Mustard.


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