Chicken and Corned Beef Reuben Sandwich

    25 minutes

    This is my take on the classic Rueben sandwich. I typically 'load' it, we don't like skimpy sandwiches. It is a huge hit; my kids, friends and especially my husband loves it!!

    10 people made this

    Serves: 6 

    • 12 slices light rye bread with caraway seeds
    • 6 tablespoons margarine, softened
    • 1kg deli sliced corned beef
    • 750g thinly sliced deli chicken breast
    • 500g sliced Swiss cheese
    • 500g sauerkraut, rinsed and well drained
    • 1/4 cup creamy salad dressing, such as Thousand Island

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Spread margarine onto one side of each slice of bread. Set a large frypan over low heat, and lay 6 bread slices in it with the butter side down. If you can't fit 6, just fry in batches of 3.
    2. Place slices of cheese onto the bread in the frypan and let cook until the cheese starts to melt. Place slices of corned beef and chicken over the cheese and then sauerkraut. Spread the creamy dressing onto the dry sides of the remaining slices of bread. Place dressing side down onto the sandwiches.
    3. Increase the heat to medium and cook until browned on the bottom. Turn sandwiches over and cook until golden on the other side.

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    Reviews in English (9)


    my original recipe stated to use sandwich spread, more like thousand island. I think you will find this makes it better than the Miracle Whip.  -  09 Sep 2005  (Review from Allrecipes USA and Canada)


    My son-in-law made this and everyone seemed like it, but the sodium content was much too high for my reduced sodium blood pressure diet. What a shame.  -  15 Jun 2006  (Review from Allrecipes USA and Canada)


    Good Reuben  -  13 Nov 2006  (Review from Allrecipes USA and Canada)