Never choose between your two favorite sandwiches again. This toasted Reuben sandwich recipe combines corned beef, sauerkraut and Swiss cheese from a Reuben sandwich with sliced ham, mustard and dill pickles from a Cuban sandwich. It’s the best sandwich of both worlds!
PRINTABLE RECIPE: 🖨️ https://cookingbride.com/main-courses/sandwiches/reuben-sandwich-recipe/
Ingredients:
1 loaf Cuban bread can substitute Italian bread or eight slices of rye
3 tablespoons yellow mustard
½ pound thinly-sliced corned beef
½ pound thinly-sliced ham
5 slices Swiss cheese
¾ cup sauerkraut drained
1 large dill pickle sliced lengthwise into several strips
3 tablespoons Russian dressing
4 tablespoons butter softened
Salt and pepper to taste
Instructions
1️⃣ Preheat a griddle, skillet or panini press.
2️⃣ Cut the bread in half. Spread the mustard on the bottom layer.
3️⃣ Layer the ham over the mustard, followed by the corned beef.
4️⃣ Arrange the Swiss cheese slices over the meat.
5️⃣ Spread sauerkraut over the cheese. Top with dill pickle slices. Season with salt and pepper if desired.
6️⃣ Spread the Russian dressing over the inside of the top layer of bread. Place the top layer on top of the sandwich.
7️⃣ Spread a thin layer of butter over the top of the sandwich.
8️⃣ Place the sandwich buttered side down on the hot griddle. Press using a sandwich press or a heavy skillet. Toast about 2-3 minutes until the bread is golden brown.
9️⃣ Butter the side of the sandwich that’s facing up. Carefully flip the sandwich and press again with the press or skillet. Toast for another 1-2 minutes.
🔟 Remove the sandwich from the griddle and cut in half on the bias.
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The Cooking Bride provides a mixture of traditional Southern recipes and creative updates on old classics.
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@BlackstoneGriddles
00:00 Introduction
00:12 Slice the bread
00:23 Layer the fillings
00:45 Butter the outside of the bread and toast
Hey friends, who’s hungry? This toasted Reuben sandwich recipe combines corned beef, sauerkraut and Swiss cheese with sliced ham, mustard and dill pickles from a Cuban sandwich. Cuban sandwiches are traditionally made on Cuban bread, but if you can’t find that locally, you can use Italian bread like I’m doing here.
Cut the bread in half. Then spread three tablespoons of mustard on the bottom layer. Layer 1/2 a pound of sliced ham over the mustard, followed by 1/2 a pound of sliced corned beef and five slices of Swiss cheese. Spread 3/4 of a cup of drained sauerkraut over the cheese.
Then top with dill pickle slices and season with salt and pepper as needed. Spread three tablespoons of Russian dressing over the inside of the top layer of bread. Place the top layer of bread on top of the sandwich and spread a thin layer of butter over the top of the sandwich.
I’m toasting my Reuben Cuban on my Blackstone griddle, but you could also cut the sandwich into smaller pieces and toast it in a skillet on the stove. I’m starting the sandwich upside down so the buttered side toasts first and using a cast iron skillet to press it into the hot griddle.
Toast the sandwich for about 2-3 minutes. Spread butter on the bottom side of the bread and very carefully flip the sandwich over. Replace the skillet and toast the sandwich for another minute or so. Remove the sandwich from the griddle, then cut it into sections and serve warm. Looking for more recipes?
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