Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

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Reuben Sandwich

Fresh rye bread piled high with thinly sliced deli corned beef, Swiss cheese, sauerkraut and a bit of Dijon mustard makes for a meal sized hot sandwich sure to satisfy your appetite.

Ingredients: (for 2 sandwiches)
  • 4 large slices rye bread, I use Winnipeg Rye but choose your favorite
  • 100 grams thinly sliced deli corned beef
  • 4 large slices Swiss cheese
  • 1 cup sauerkraut, drain and squeeze well
  • 1 tbsp mayonnaise
  • 2 tbsp whole grain Dijon mustard, or to your liking
  • 2 tsp butter
Lay out your bread on a cutting board and spread with mayonnaise and mustard. Divide and layer the meat, half the cheese well drained sauerkraut and then the remaining cheese onto one side of each sandwich. Top with the other piece of bread. Spread the outsides of both sides of sandwich for grilling.
Heat a non stick fry pan on low to medium heat. A lower heat helps to melt the cheese and heat the sandwich through.
Place the sandwich in the heated pan and allow to toast before flipping it to toast the other side.

Variation: 'The Ruby Sandwich'...for those who don't like as much tang.
Substitute ham and lightly dressed coleslaw for the corned beef and sauerkraut.


  1. I adore Rubens! Never tried one at home myself, but now I'm gonna!

  2. I so enjoy the ruebens too ..and wonder when the last time is that I made it will have to be soon.

  3. Now I want a Reuben for Breakast!!

  4. Shush! I'm making brats and kraut for dinner as it is and do not need to be inspired toward Reubens as well. They are delicious.

  5. I like rueben mouth waters just at the thought of sauerkraut:)

  6. Traditional Russian Dressing for Reuben Sandwiches
    1 Cup Mayonnaise
    1/4 Cup Sour Cream
    1/4 Cup Ketchup
    2 Tbsp Red Wine Vinegar
    2 Tbsp Finely Chopped Dill Pickle
    2 Tbsp Finely Chopped Shallots
    1 Tbsp Finely Chopped Garlic
    1 Tbsp Horseradish
    1 Tbsp Celery Seed
    1/2 Tbsp Worcestershire Sauce
    Makes about 1 1/2 cups of dressing, or enough for 6 sandwiches


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