Go Back
+ servings
Rueben sandwich with Swiss cheese, sauerkraut with a hint of mayonnaise then toasted on rye bread to perfection.

Rueben Sandwich

No ratings yet
Course Main Course
Cuisine Irish
Servings 2 Sandwiches


  • 4 Slices Rye Bread
  • 1/4 Cup Mayonnaise
  • 5 Ounces Corned Beef (about 1 1/3 Cups)
  • 4 Ounces Swiss Cheese (four slices)
  • 1 Cup Sauerkraut (before squeezing out juices)
  • 1/4 Cup Butter, softened


  • Get a griddle/fry pan heated on medium low heat.
  • Spread mayonnaise on all four slices of bread.
  • Heat corned beef until warm and spread on two slices of bread.
  • Lay two slices of Swiss cheese on each slice of bread over the corned beef.
  • Measure out 1 cup of sauerkraut and place in paper towels
  • Squeeze all the water/juice out of the sauerkraut.
  • Separate and spread the sauerkraut evenly over the Swiss cheese on both sandwiches.
  • Put the other slice of Rye bread on the top.
  • Spread softened butter on the outside of both slices of bread.
  • Spread a thin layer of mayonnaise on top of the butter.
  • Place butter side down on the warm griddle.
  • Set the timer for 4 minutes. 
  • Butter the other side of bread and spread a thin layer of mayonnaise, too.
  • When the timer goes off, flip the sandwich.
  • Place a large lid on top of the sandwiches.
  • Set the timer for 4 minutes.
  • When the timer goes off, flip the sandwich and place the lid on again.
  • Set the timer for another 4 minutes.
  • Flip for the last time and set the timer for four minutes.
  • Make sure you place the lid on during the last four minutes.
  • Take the sandwiches off the heat, slice and serve.
Tried this recipe?Let us know how it was!