New York Reuben

Named for its creator, Arthur Reuben who owned a New York deli, this grilled corned beef sandwich continues to be a favorite in homes and sandwich shops across the country.

New York Reuben
Servings: 4 Prep 10 mins Broil 3 mins


  • 4 slices deli-style seeded rye bread
  • 1 1 pound bag sauerkraut
  • 4 tablespoons Thousand Island dressing, plus extra for serving
  • 1/2 pound thinly sliced corned beef (about 12 slices)
  • 1/2 pound thinly sliced Swiss cheese (about 8 slices)

Make It

1. Heat broiler. Coat broiler-pan rack with nonstick cooking spray. Toast bread.

2. Gently heat sauerkraut in small saucepan; drain.

3. For open-faced sandwiches, spread each slice of bread with 1 tablespoon dressing; top each slice with corned beef, sauerkraut and cheese, dividing equally.

4. Broil sandwiches 4 to 6 inches from heat for 3 minutes or until tops are lightly browned.

5. Serve immediately with extra dressing on the side. Makes 4 sandwiches.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 512, Fat, total (g): 33, chol. (mg): 112, sat. fat (g): 11, carb. (g): 20, fiber (g): 2, pro. (g): 29, sodium (mg): 1587, Percent Daily Values are based on a 2,000 calorie diet.