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Rating: 4.5 stars
96 Ratings
  • 5 star values: 63
  • 4 star values: 24
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 2

Dark pumpernickel rye, heaped corned beef, drained sauerkraut and imported Swiss cheese make this sandwich something special.

Recipe Summary

prep:
5 mins
cook:
3 mins
total:
8 mins
Servings:
1
Yield:
1 serving
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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place bread on baking sheet or broiling pan. Layer corned beef, sauerkraut and cheese on top of bread slices.

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  • Broil on high heat for 3 to 4 minutes, until cheese has melted. Serve hot with Thousand Island dressing.

Nutrition Facts

874 calories; protein 36g; carbohydrates 52.8g; fat 58.7g; cholesterol 151.8mg; sodium 2716.2mg. Full Nutrition
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Reviews (67)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/15/2005
I am laughing reading these reviews, watching the pains everyone's taking to assemble it right! Hehe. Anyway, my "build" idea is this (seems complicated, but it's not). Heat the empty tray under the broiler. Meanwhile, LIGHTLY toast the bread -- you just want it dried out, not actually toasted. Butter the sides of the bread that will face down. On one slice, stack corned beef, sauerkraut and cheese on top; on the OTHER slide, stack beef, cheese, then kraut on top. Take the baking sheet out, place the two stacked halves next to eachother, and broil. When done, slide them off with a spatula, top with dressing, and combine. Now you have altnerating layers of heaven, and the bread should be buttery, crunchy, not burnt, and not soggy. GREAT recipe! :) Read More
(177)

Most helpful critical review

Rating: 3 stars
04/06/2009
You are really missing out on a great recipe if you don't try Pam Anderson's Classic Reuben Sandwich. You really need to use a skillet to get everything heated just right. The ingredients are similar but the cooking techinique makes a HUGE difference. Read More
(19)
96 Ratings
  • 5 star values: 63
  • 4 star values: 24
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
03/14/2005
I am laughing reading these reviews, watching the pains everyone's taking to assemble it right! Hehe. Anyway, my "build" idea is this (seems complicated, but it's not). Heat the empty tray under the broiler. Meanwhile, LIGHTLY toast the bread -- you just want it dried out, not actually toasted. Butter the sides of the bread that will face down. On one slice, stack corned beef, sauerkraut and cheese on top; on the OTHER slide, stack beef, cheese, then kraut on top. Take the baking sheet out, place the two stacked halves next to eachother, and broil. When done, slide them off with a spatula, top with dressing, and combine. Now you have altnerating layers of heaven, and the bread should be buttery, crunchy, not burnt, and not soggy. GREAT recipe! :) Read More
(177)
Rating: 5 stars
04/11/2011
Great sandwich - definitely the "Real" deal! This is a classic and I guess that's why it's one of my favorites. This was so good and so easy to make. If you use good quality ingredients you'll end up with a good quality sandwich. I toasted by bread lightly first with a bit of butter then assembled it and heated it in the oven until the cheese was nice and melty. I used "Thousand Island Dressing II" from this site. Perfect for a quick meal - YUM! Read More
(68)
Rating: 5 stars
03/15/2005
Oh my gosh this is soooo good! One of my absolute favorite sandwiches! That being said here is my method for making "grilled" sandwiches- toast the bread in the toaster assemble the sandwich place it on a plate in the microwave for 1 minute (or less). You get the toasted texture and melted cheese without frying it in butter. This also works for grilled cheese tuna melts etc. Read More
(57)
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Rating: 4 stars
12/19/2005
This was a great recipe. I followed chefsingledad's suggestion on how to assemble it. Only disappointing thing was the kraut and meat was cool, while the bread and cheese were hot from broiling. Next time I will microwave th kraut and meat first to be sure the whole sandwich is nice and hot. Thanks for a good recipe! Read More
(33)
Rating: 3 stars
04/06/2009
You are really missing out on a great recipe if you don't try Pam Anderson's Classic Reuben Sandwich. You really need to use a skillet to get everything heated just right. The ingredients are similar but the cooking techinique makes a HUGE difference. Read More
(19)
Rating: 5 stars
07/17/2007
My hubby and I just got back from a trip to Nashville where he swore he had the best Reuben sandwich at a place called the Palms....until now! I put this together following the advice of other reviewers with the exception of using smoked turkey and pastrami because that's the way he likes his and wow what a sandwich! He even woke up in the middle of the night talking about it! I used the marble bread and toasted it a bit before putting it in the oven. It turned out wonderful! Read More
(17)
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Rating: 5 stars
09/07/2003
Sensational! I used lighter colored Rye bread due to preference. I buttered the top of the bread (so the bread doesn't fall apart) and broiled them until lightly crispy and then assembled the sandwich and warmed. You have to be really quick or the bottom piece of bread will get soggy. It's best to make an extra sandwich rather than piling it high. I use to cook my sandwich on a skillet but this is a lot quicker and much tastier! Read More
(14)
Rating: 5 stars
01/25/2005
Great recipe! The dark rye is oh-so-essential but it's tough to gauge the degree of browning. Keep an eye on this fellow in the pan;-) Read More
(12)
Rating: 5 stars
04/19/2012
i used spaghetti noodles instead of rye, i also used bologna instead of corned beef. i like mayo and oysters on mine as well with a lil ketchup and voila! its easy! Read More
(9)