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Palmer’s Direct To You Market
900 Jefferson Road, 14623

(585) 272-9470

Palmer’s Direct To You Market
900 Jefferson Road, Rochester, NY 14623
(585) 272-9470

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Classic Reuben Sandwich
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Classic Reuben Sandwich

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Classic Reuben Sandwich

A golden brown Reuben sandwich with melted Swiss cheese, sauerkraut, and corned beef, served on a plate with a side of pickles.
Print Recipe

A deli favorite, the Classic Reuben Sandwich is a delightful combination of tender corned beef, tangy sauerkraut, creamy Swiss cheese, and zesty Thousand Island dressing, all grilled to perfection between slices of hearty rye bread.

  • Author: Palmer’s Direct To You Market
  • Prep Time: 10 min
  • Cook Time: 10 min
  • Total Time: 20 min
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Grilling
  • Cuisine: American

Ingredients

Scale

1/2 pound corned beef, thinly sliced

2 tablespoons butter

8 slices rye bread

8 slices Swiss cheese

1 cup sauerkraut, drained and squeezed dry

1/4 cup Thousand Island dressing

Instructions

1. Preheat Skillet: Preheat a large skillet or griddle on medium heat.

2. Prepare Sandwiches: Spread butter on one side of each slice of rye bread. On the unbuttered side of 4 slices, spread 1 tablespoon of Thousand Island dressing. Top each with 1/4 cup sauerkraut, 2 ounces of corned beef, 2 slices of Swiss cheese, and another slice of bread, buttered side up.

3. Grill Sandwiches: Place the sandwiches on the preheated skillet or griddle. Grill until both sides are golden brown and the cheese is melted, about 5 minutes per side.

4. Serve the sandwiches hot.

Notes

Sauerkraut: Make sure to drain and squeeze the sauerkraut dry to avoid making the sandwich soggy.

Cheese Melting: If the cheese isn’t melting evenly, cover the skillet briefly with a lid to help melt the cheese completely.

Pairing Suggestion: Serve with a side of pickles and potato chips for a classic deli experience.

Nutrition

  • Serving Size: 1 sandwich
  • Calories: 600-650 approx.
Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.