Sandwich Night Feast

Sandwich nights can become feasts with a little time and a little imagination! We love these anytime of year! Serve with coleslaw or a hearty bowl of soup. Don’t forget those kosher dills!

5.0 from 1 reviews
Ruben Sandwich Southern Style
Prep time
Cook time
Total time
Quick and Easy Game Day or Any Day
Recipe type: Main
Cuisine: Southern
Serves: 6
  • 2 pounds High Quality Corned Beef -sliced thin
  • 12 slices Marble Rye or Deli Rye
  • 12 ounces Shredded Sauerkraut -we like kraut you can use more or less
  • 4 tablespoons butter
  • 12 slices baby swiss cheese
  • 1½ cups Russian Dressing
  1. Preheat oven to 350 °
  2. Place corned beef in shallow pan, sprinkle with water lightly and cover. Warm through. (about 20 minutes).
  3. Meanwhile, cut six sheets of aluminum foil large enough to make a wrapper for each sandwich.
  4. Butter one side of each of the 12 slices of bread and arrange 2 slices each, butter side down on each foil sheet.
  5. Begin to assemble sandwiches beginning with spreading the Russian Dressing on the face upside of each slice.
  6. Remove the warmed through corned beef from the oven and layer half the slices with the warmed corn beef, sauerkraut and a slice of the swiss cheese.
  7. Place another slice of cheese on the other slice of bread and place it on top, butter side up.
  8. Seal the sandwiches tightly in the foil (use a pharmacy, or package style fold to keep the sandwiches together)
  9. Place the sandwich wrappers on a large cookie sheet and place in oven for about 10-15 minutes. (If you prefer to do this stove top, you can place each sandwich between two heavy cast iron skillets (either wrapped or not))
  10. Remove the sandwiches from the oven (or stove) allow to cool a bit so you can handle them and slice on the diagonal.
  11. Serve each with a kosher dill spear and the extra russian dressing for dipping.
  12. Best served hot from the oven!
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