Classic Reuben on Pumpernickel

Classic Reuben on Pumpernickel


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Corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing between two dark slices of pumpernickel bread make for one warm, meaty, and cheesy sandwich. If you'd like to enjoy a more traditional Reuben, substitute the pumpernickel bread with rye.

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Serving Size / Yield

4 servings


  • 8 slices Pumpernickel Bread
  • 1/4 C. Butter, room temperature
  • 1 C. Thousand Island Dressing
  • 1/4 lb. Deli-Style Corned Beef Slices
  • 1 C. Sauerkraut, well−drained
  • 4 slices Swiss Cheese

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Spread one side of each pumpernickel slice with the butter, and the other side with dressing. Place a few pieces of corned beef on the dressing side of half of the slices, trimming to make sure there's no overhang. Spread 1/4 cup of sauerkraut evenly across each mound of corned beef, then place a slice of cheese atop the sauerkraut. Top each sandwich with one of the remaining bread slices, dressing side down, and press down to compact the reuben.
Heat up a large, nonstick skillet until hot. Place the sandwich onto the skillet and let it cook for 3-4 minutes until crisp on the outside, pressing down on it 3 or 4 times to make it stay compact. Flip sandwich carefully and press down again, cooking until the cheese has melted and the other slice is crisp on the outside.

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