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Reuben Sandwich

Reuben Sandwich

Brought to you by: The Cooking Book

Prep time:

Cook time:

Serves: 4

An all-time favourite of New York delicatessens, this sandwich is popular all over America and abroad.

Good with sweet and sour pickles, sliced in half.

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  • 225g Sauerkraut
  • 8 slices Rye Bread
  • 4 tbsp Thousand Island Dressing
  • 8 slices Salt Beef
  • 8 slices Swiss Cheese
  • 4 tbsp Butter


Step 1

Place the sauerkraut in a sieve and rinse with cold water. Let it drain, pressing it down with a small plate.

Step 2

Lay out 4 slices of bread. Top each with 1/2 tbsp dressing, 2 salt beef slices, a quarter of the sauerkraut, and 2 slices of cheese. Spread 1/2 tbsp dressing on each of the remaining bread slices, then place them, dressing-side down, on top.

Step 3

Melt 1 tbsp of the butter in a large frying pan, add the sandwiches, in 2 batches, and cook over a medium-low heat for 2–3 minutes, or until the bottom slices are toasted, pressing the sandwiches down with a plate.

Step 4

Carefully turn the sandwiches over, add 1 tbsp butter, and cook for a further 2–3 minutes, or until the bottom slice is toasted and the cheese is melted. Cook the other sandwiches and serve while still warm.

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