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.
How To Make Classic Reuben on Pumpernickel
A filling reuben sandwich filled with corned beef, sauerkraut, melted cheese, cheese, and creamy thousand island dressing.
Start making your own Thousand Island dressing by whisking to combine all its ingredients together. Adjust seasoning with salt and pepper to taste. Set aside.
Assemble your sandwiches. Spread roughly 1 tablespoon of dressing on each bread slice.
Place roughly 2-ounce corned beef on top of the bottom bread slice, trimming to make sure there's no overhang.
Spread ¼ cup of sauerkraut evenly across each mound of corned beef, then place 2 slices of cheese atop the sauerkraut.
Top each sandwich, press down to compact the reuben, and brush roughly 2 tablespoons of butter on top.
Place the sandwich onto the skillet, buttered side down, and let it cook for 3 to 4 minutes until crisp on the outside, pressing down to make it stay compact.
Brush roughly 2 tablespoons of butter, flip the sandwich carefully, and press down again, cooking until the cheese has melted and the other slice is crisp on the outside. Repeat with the remaining sandwiches.
Serve with chips and dill pickles.
- Sugar: 23g
- Calcium: 376mg
- Calories: 1769kcal
- Carbohydrates: 68g
- Cholesterol: 247mg
- Fat: 155g
- Fiber: 7g
- Iron: 6mg
- Monounsaturated Fat: 42g
- Polyunsaturated Fat: 50g
- Potassium: 1173mg
- Protein: 31g
- Saturated Fat: 52g
- Sodium: 3473mg
- Trans Fat: 2g
- Vitamin A: 2111IU
- Vitamin C: 41mg
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Breads & Doughs
This pumpernickel bread recipe makes tangy and mellowly sweet dark bread for the perfect picnic treat. And it’s made easy using a bread machine! Use these healthy loaves in making your deli sandwiches, appetizers, and more.
Dip, Sauce & Condiment