Reuben sandwich

Reuben sandwich

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  • 1
  • 10 minutes
  • 5 minutes


  • 4 slices thick rye bread
  • Butter, for spreading
  • 6 slices corned beef
  • 4 slices Swiss cheese
  • Sauerkraut, to serve
  • For the Russian dressing
  • 3 T mayonnaise
  • 1 T tomato sauce
  • a dash worcestershire sauce

Cooking Instructions

Combine the ingredients for the Russian sauce and leave aside.

Assemble your sandwich by buttering one side of each slice of rye, turning it over cutting board down.

Top the other, unbuttered side of rye with corned beef, Swiss cheese, a generous helping of sauerkraut and a spoonful of Russian dressing. Top with the other slice of rye.

Fry your Reuben in a pan over a medium heat, buttered side down, and flip over after 5 – 10 seconds, as soon as it's nice and golden brown. Then toast the other side. Serve hot out of the pan.


The Rachel: Substitute the corned beef for Pastrami and the sauerkraut for coleslaw

West coast Reuben: Substitute the Russian dressing for Dijon Mustard

Blue Reuben: Use blue cheese dressing in place of the Russian dressing

LEARN HOW-TO: make Sauerkraut


Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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