The Reuben


The first time I made The Reuben for Dane and Jessi I assured them that they would NOT like them because of the sauerkraut. So of course they proved me wrong by promptly gobbling them down.

I used to fry them on the stove, but then I found that toasting them in the oven works even better. The heat reaches the very centers, while the exteriors become beautifully browned. Plus, the oven makes it easy to prepare many sandwiches all at once on a large sheet pan.

Yes, we definitely love our Reubens.

  • Makes: 1 sandwich
  • Difficulty: Easy
  • 2 slices Rye Bread
Place a rack in the center position of an oven or toaster oven; preheat to 400°F “Convection” (verify with an oven thermometer). Ovens often run hot or cold, or preheat slowly.
  • 2 teaspoons butter, room temperature
If not yet room temperature, warm on medium power on a microwave-safe plate. Butter each bread slice on one side only, all the way to the edges (the buttered sides will face the outside of the sandwich). Any areas not buttered harden during toasting.
  • 1 slice baby Swiss cheese
  • 1 ounce corned beef, deli sliced
  • 1 ounce sauerkraut, spun dry in a salad spinner
  • 2 tablespoons Thousand Island Dressing
  • 1 ounce corned beef, deli sliced
  • 1 slice baby Swiss cheese
Between the bread, layer ingredients in the order listed. Gently press the top of the sandwich to level. Place on a sheet pan; toast 10 minutes. Remove from the oven to flip; continue toasting until bread is browned and cheese is melted (8-10 minutes). Transfer to a wire cooling rack and cover with an inverted oversized storage container. Rest Reubens 5 minutes before serving. The layer order maximizes heat exposure of the cheese and meat, and minimizes contact of moist ingredients with the bread.
Resting allows moisture to redistribute so that the exterior is not too crunchy.