Facebook0Pin0Reddit0Email0Print0Upgrade your lunch repertoire with a hearty, homemade Reuben Sandwich.Pile rye bread high with corned beef, Swiss cheese, and sauerkraut, then grill to crispy, melty perfection.Some believe Reuben Sandwiches were created at a New York deli, while others insist the recipe came from an Omaha, Nebraska grocer who wanted a late-night poker snack for his pals.

Regardless of its origins, one of the earliest versions won a national sandwich contest and made the Reuben Sandwich an American icon (they are not Irish no matter how much I want them to be).Recipe ingredients Ingredient notes Rye bread: Take your pick; seeded rye, pumpernickel, and marbled rye all work well.Thousand island dressing: While thousand island is the traditional spread, some recipes call for Russian Dressing.The latter isn’t made with pickle relish and can be spicy.

Both make excellent Reubens.Swiss cheese: You’ll need 2+ slices of Swiss per sandwich.Sauerkraut: You can certainly make your own sauerkraut, but store-bought canned fermented cabbage works just as well, too.Corned beef: Stock up on sliced corned beef at the deli, or you can make your own from scratch.Step-by-step instructions If you’re making multiple sandwiches but are aiming for all to eat at once, put a wire rack inside a rimmed baking sheet in the oven and preheat the oven to 200 degrees to create a warm place that will keep everything hot until you’ve finished.Make some

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