This sandwich packs a sauerkraut punch


Rye bread

Dijon mustard

Russian dressing

Corned beef, thinly sliced

Swiss cheese, thinly sliced

Homemade sauerkraut, drained and squeezed dry

The Reuben sandwich is of debated origin, though all can agree that it is an American tradition. Made with corned beef and melted Swiss on toasted rye, the sandwich’s heart is a fistful of sauerkraut. Great on a blustery day, if you’ve never had a Reuben, let yourself become a fan. They’re an adult upgrade to the whimsical grilled cheese.

Step One. Prep the bread

Spread Dijon mustard and Russian dressing on two slices of rye bread.

Step Two. Fill the sandwich

Drain and squeeze dry the sauerkraut. Fill the bread with with corned beef, Swiss cheese and sauerkraut.

Step Three. Grill the sandwich

Butter the outside of the bread, and heat the sandwich like you would a standard grilled cheese sandwich. Use a pan, a stove top griddle, a panini press or a sandwich maker. We have even seen them made them with a waffle maker. The sandwich is ready when the bread is toasted, and the cheese has melted.

Serve your sandwich fresh and hot, cut into triangles for maximum enjoyment. It’s great with coleslaw and a dill pickle, though you can’t go wrong with a big side of vinegary potato salad. If you’re not a fan of Russian dressing, you can replace it with Dijon mustard for a different kind of bite.