Reuben Sandwich


First made in Reuben’s Delicatessen in New York City in 1914, this is satisfying gourmet sandwich that is layered with the flavors of old New York, German and Jewish delicatessens.

Never scoff at a sandwich, for it is often a complete meal.  In this case that meal includes - a meat, cheese and vegetable.  The flavor combinations are delicious and served warm it is a fun and rewarding lunch or dinner ideal for The Goddess on the Go. The Reuben can also fit the bill for Gourmet Goddess standards, with homemade Russian dressing and, if you are feeling ambitious, you can make your own corned beef!

Happy Cooking!

And Remember

Always Stay in Touch with Your Inner Goddess!

Homemade Russian Dressing Ingredients

1 cup Hellman’s® Mayonnaise

¼ cup Heinz ® Tomato Ketchup

2 Tablespoons Heinz® Sweet Relish

1 teaspoon Onion Powder

1 tablespoons Fresh Chopped Dill

Reuben Sandwich Ingredients

1/2 pound corned beef sliced as you prefer

¼ pound Swiss cheese

½ cup drained Sauerkraut, vacuum packed in refrigerator section of store

4 slices of Rye Bread with or without seeds

4 tablespoons Butter for sautéing

Fresh Dill for dressing, and garnish for sandwich and fries.

2 tablespoons Homemade Russian Dressing

Serve with fries

Serves 2


Prepare Russian Dressing ahead by combining above ingredients.

Set aside.

Prepare fries and bake as you prepare sandwiches.

Spread ample amount of Russian dressing on one side of each of the slices of rye bread.

Refrigerate the remaining dressing.

On two slices of bread, layer equal amounts of ingredients in the following order: A sprinkling of dill, sauerkraut, Swiss cheese and then corned beef.

Cover each with the remaining slices of corned bread Russian dressing side down.

Place the skillet over medium-low heat to warm and add 2 tablespoons of butter until just melted.

Add the sandwich and cover the pan.  Check occasionally to see if the bottom bread is lightly browned and slightly crispy.

Remove the sandwich momentarily and melt the remaining butter.

Return the sandwich, uncooked side down and sauté until lightly browned and slightly crisp.

Serve immediately with fries sprinkled with a bit of salt and fresh dill.