Classic Beef Reuben Sandwich

Try this deli classic for lunch or dinner today. Thinly sliced deli Corned Beef or Pastrami is sandwiched between rye bread with sauerkraut and a tangy home-made dressing.

Classic Beef Reuben Sandwich


Thousand Island Dressing

  • 1/2 cup mayonnaise
  • 1/2 cup ketchup
  • 1/4 cup drained sweet pickle relish
  • 2 teaspoons distilled white vinegar
  • 1 teaspoon Worcestershire sauce


  • 12 ounces thinly sliced deli corned beef or pastrami
  • 2 tablespoons butter, softened
  • 8 slices rye or pumpernickel bread
  • 8 slices reduced-fat Swiss cheese
  • 1 1/2 cups drained sauerkraut
  • 1/4 cup Thousand Island Dressing


  1. Thousand Island Dressing: Combine ingredients in medium bowl. Cover and refrigerate for at least 1 hour.
  2. Sandwiches: Lightly spread butter on one side of each slice of bread.
  3. Heat large nonstick skillet over medium heat until hot. Place 2 bread slices, butter side down, in skillet. Top each bread slice with 1 tablespoon dressing, 3 ounces corned beef, quarter of sauerkraut and 2 cheese slices. Top with 2 bread slices buttered side up.
  4. Cook sandwiches 4 to 6 minutes or until bread is golden brown and cheese is melted, turning once.
  5. Repeat with remaining bread, dressing, corned beef, sauerkraut and cheese.
  6. Serve with additional Thousand Island Dressing, as desired.

Yield: 4 servings

Nutrition information per serving: 362 Calories; 153 Calories from fat; 17g Total Fat (7 g Saturated Fat; 3 g Monounsaturated Fat;) 70 mg Cholesterol; 1570 mg Sodium; 4.5 g Total Carbohydrate; 25 g Dietary Fiber; 4.6 g Protein; 44.8 mg Iron; 0.3 mg NE Niacin; 1.4 mg Vitamin B6; 4.5 mcg Vitamin B12; 76 mg Zinc; 4.6 mcg Selenium; 0 mg Choline

This recipe is an excellent source of Dietary Fiber, Iron, Vitamin B6, Vitamin B12, and Zinc.

Recipe and photo used with permission from: Texas Beef Council