Culinary Institute of America Recipe
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Reuben Sandwich

Reuben sandwich recipe by The Culinary Institute of America - F



Makes 8 portions/sandwiches

  • 4 tbsp butter, softened
  • 16 Rye bread slices
  • 16 Swiss cheese slices
  • 1 1/4 lb corned beef brisket, thinly sliced
  • 1 lb sauerkraut
  • 1/2 cup Russian Dressing (recipe below)


  1. Butter one side of the 8 slices of the bread, and place the slices buttered-side down on a lined baking sheet. Top each with a slice of Swiss cheese, then divide half of the corned beef among them.
  2. Divide the sauerkraut among the sandwiches, and top each with 1 tablespoon of Russian dressing. Add another layer of corned beef and a second slice of Swiss cheese to each sandwich. Finish with the remaining bread slices, buttered on one side, buttered-side facing out.
  3. Preheat a sandwich griddle or frying pan to medium heat. Cook the sandwiches on one side until the bread is golden brown. Use a spatula to carefully flip the sandwiches over and finish cooking on a second side. Cut the sandwiches in half before serving.

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