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Reuben Sandwich II

In this video, you’ll see how to make a classic grilled Reuben sandwich. Slices of corned beef and Swiss cheese are stacked with sauerkraut on buttered rye bread. Fried on the griddle or skillet until the bread is golden brown and the cheese is melted, these sandwiches are a deli favorite you can easily make at home. Watch the video, then get COLETTE’s 5-star recipe for Reuben Sandwich II. Serve with Thousand Island or Russian dressing and dill pickles on the side.

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  • Marty Tallon

Swiss and Thousand Island dressing, That's how it was made when I worked for Jacks Corned Beef of Lumbard st in Baltimore. Beef needs to be shaved for best eating if too thick tends to become chewy when eating. OH Yes Reuben's and the cloak and dagger with pastromi and coleslaw on rye both good!

  • Robert Smiley

I noticed that the video used caraway rye for the sandwich however there are very many kinds of rye bread that can be used. I prefer no seeds but a dark Russian rye!

  • DK

I like open faced under the broiler!