Reuben Sandwich by Gerald Ford's Son Jack Ford – a delicious recipe with rye bread, mustard, swiss cheese, beef, butter, sauerkraut. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Heat an electric skillet to 375.
2
Spread each bread slice with 1 teaspoon mustard.
3
Top 4 of the slices of bread slices with 1/4 cup sauerkraut each.
4
Top each of the remaining 4 bread slices with 2 slices of cheese and 4 slices of corned beef.
5
Brush the skillet with butter, use a spatula to transfer bread slices to the hot skillet, heat until bread is slightly toasted on the underside.
6
Carefully fold each 0f the 4 meat-topped bread slices over onto the 4 sauerkraut-topped slices and press together gently.
7
Continue grilling until browned on both sides.
8
Remove sandwiches from the skillet when they are well browned and cheese is melted.
9
Cut each sandwich in half and serve at once.
598
kcal
Calories
46
g
Fat
1
g
Carbs
47
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 8 slices rye bread or 8 slices pumpernickel bread, 8 teaspoons dijon-style mustard, 8 slices swiss cheese, 16 slices cooked corned beef (very thin slices), and more.
Yes, Reuben Sandwich by Gerald Ford's Son Jack Ford falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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