By Gretchen McKay


What’s for Dinner: Reuben sandwich

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By now you’ve probably adjusted to a new school year. (Isn’t it great being back on a schedule?) But I bet that also means you’re as busy as I am, juggling sports practices with homework and helping the kids study for tests, all the while doing endless piles of laundry. I say give yourself a break and make this easy Reuben sandwich for supper one night.

Make the dressing the night before, and you can get a delicious meal on the table in less than 15 minutes. Round it out with a dill pickle spear and a scoop of potato salad or baked french fries. Chocolate milkshake optional.

  • 8 thick slices caraway rye bread (homemade or store-bought)
  • 8 tablespoons Thousand Island dressing (recipe follows)
  • 8 thick slices Swiss cheese
  • 1 3/4 pounds shaved corned beef
  • 1 pound sauerkraut, rinsed and well-drained
  • 1/2 cup (1 stick) unsalted butter, divided

Lay slices of caraway rye on a large flat work surface. Spread each slice with 1 tablespoon Thousand Island dressing. Lay 1 slice of Swiss cheese on each slice of bread. Divide shaved corned beef among 4 slices of the bread. Divide sauerkraut among the other 4 slices.

Heat 4 tablespoons (1/2 stick) butter in a large skillet over medium-high heat. Place 2 sauerkraut sandwich halves and 2 corned beef sandwich halves in skillet and cook until bread is crusty and golden brown, about 7 to 9 minutes. Remove sandwich halves from the skillet and place sauerkraut halves on top of corned beef halves. Gently press together. Wipe skillet, and repeat with remaining butter and 4 sandwich halves.

Cut sandwiches in half and serve immediately.

Makes 4 sandwiches.

— “Damn Good Food: 157 Recipes From Hell’s Kitchen” by Mitch Omer and Ann Bauer (Borealis, 2010, $27.95)

Thousand Island Dressing

PG tested

  • 1 cup mayonnaise
  • 1/4 cup chili sauce
  • 1 large hard-cooked egg, minced
  • 2 tablespoons sweet pickle relish
  • 2 tablespoons minced white onion
  • 1 tablespoon granulated sugar
  • 2 teaspoons dry mustard
  • 2 medium cloves garlic, minced (about 2 teaspoons)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper

Add all ingredients to a large stainless, ceramic or glass bowl, and whisk vigorously with a wire whip. Place dressing in a container with a tight-fitting lid. Will keep refrigerated for 1 week.

Makes about 2 cups.

— “Damn Good Food: 157 Recipes From Hell’s Kitchen” by Mitch Omer and Ann Bauer (Borealis, 2010, $27.95)

Find an archive of What’s for Dinner recipes at

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