Ina Garten Reuben Sandwich Recipe

Ready to make a warm, melty sandwich that is quick and comforting?

introduction

This Ina Garten Reuben Sandwich recipe is easy and tasty. It uses rye bread, corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing. If you like simple comfort food, you might also enjoy this banana pudding brownies recipe for a sweet finish.

why make this recipe

Make this sandwich when you want something fast and filling. It cooks in minutes and needs few ingredients. It tastes like a deli sandwich at home.

how to make Ina Garten Reuben Sandwich Recipe

1. Drain the sauerkraut well so the bread does not get soggy.
2. Butter one side of each slice of rye bread.
3. On the unbuttered side of four slices, spread the Thousand Island dressing.
4. Layer corned beef, drained sauerkraut, and Swiss cheese on top of the dressing.
5. Place the other four slices of bread on top, buttered side out.
6. Heat a skillet over medium heat. Grill each sandwich 3–4 minutes per side until the bread is golden and the cheese melts.
7. Cut the sandwiches in half and serve hot.

Ingredients :

• 8 slices rye bread
• ½ cup unsalted butter, softened
• ½ pound sliced corned beef
• ½ pound Swiss cheese, sliced
• 1 cup sauerkraut, drained
• ½ cup Thousand Island dressing

Directions :

• Drain and prep: Drain sauerkraut well. Butter one side of each slice of bread.
• Assemble: Spread dressing on the unbuttered side of 4 slices. Layer with corned beef, sauerkraut, and Swiss cheese. Top with the other 4 slices, buttered side out.
• Grill: Heat a skillet over medium. Grill sandwiches 3–4 minutes per side until golden and melted.
• Serve: Cut in half and serve hot with pickles or chips.

how to serve Ina Garten Reuben Sandwich Recipe

Serve the sandwich hot so the cheese stays melted. Add dill pickles or potato chips on the side. A simple green salad goes well if you want a lighter plate.

how to store Ina Garten Reuben Sandwich Recipe

If you have leftovers, wrap the sandwich in foil and put it in the fridge for up to 2 days. Reheat in a skillet or oven at low heat until warmed through. Do not microwave if you can avoid it, or the bread can get soggy.

tips to make Ina Garten Reuben Sandwich Recipe

• Drain sauerkraut very well and press with a paper towel to remove extra liquid.
• Use room temperature butter so it spreads easily.
• Cook on medium heat so the bread browns without burning and the cheese melts inside.
• Press the sandwich lightly with a spatula while grilling to help it cook evenly.

variation (if any)

• Use Russian dressing instead of Thousand Island for a slightly tangier taste.
• Swap corned beef for pastrami if you prefer.
• Make it open-faced: broil the sandwich halves until the cheese bubbles.

FAQs

Q: Can I use different bread?
A: Yes. Marble rye or a sturdy sourdough work well, but rye is the classic choice.

Q: How do I keep the bread from getting soggy?
A: Drain the sauerkraut well and butter the outside of the bread only. That keeps the inside from getting wet.

Q: Can I make these ahead for a party?
A: Assemble them, cover, and keep in the fridge. Grill or reheat just before serving so they stay crispy.

Q: Is there a vegetarian option?
A: Yes. Replace corned beef with grilled mushrooms or a plant-based deli slice and follow the same steps.

Ina Garten Reuben Sandwich

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Total Time: 18 minutes
• Yield: 4 servings 1x
• Category: Sandwich
• Method: Grilling
• Cuisine: American
• Diet: None

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Description

A quick and comforting Reuben sandwich filled with corned beef, Swiss cheese, and sauerkraut, grilled to perfection.

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Ingredients

Scale 1x2x3x

• 8 slices rye bread
• ½ cup unsalted butter, softened
• ½ pound sliced corned beef
• ½ pound Swiss cheese, sliced
• 1 cup sauerkraut, drained
• ½ cup Thousand Island dressing

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Instructions

1. Drain the sauerkraut well so the bread does not get soggy.
2. Butter one side of each slice of rye bread.
3. Spread the Thousand Island dressing on the unbuttered side of four slices.
4. Layer corned beef, drained sauerkraut, and Swiss cheese on top of the dressing.
5. Place the other four slices of bread on top, buttered side out.
6. Heat a skillet over medium heat. Grill each sandwich 3–4 minutes per side until the bread is golden and the cheese melts.
7. Cut the sandwiches in half and serve hot.

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Notes

Serve hot with dill pickles or potato chips on the side.

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Nutrition

• Serving Size: 1 sandwich
• Calories: 450
• Sugar: 6g
• Sodium: 1100mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 3g
• Protein: 20g
• Cholesterol: 50mg