Reuben on Pumpernickel

This classic deli sandwich is a way to add fiber to a corned beef sandwich by way of the addition of sauerkraut, which is made from cabbage. Look for pumpernickel bread made with whole grains. If you are dieting, substitute butter-flavored nonstick spray for butter.

Serves: 1Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy

Sign in to Save Recipe

Serves: 1

Ingredients

  • 1 Tbsp. butter
  • 2 slices pumpernickel bread
  • 1 slice Swiss cheese
  • 3 oz. thinly sliced corned beef brisket
  • ¼ cup drained sauerkraut
  • 2 Tbsp. Thousand Island salad dressing
  • 1 garlic dill pickle spear

Directions

  • Butter one side of each slice of bread.
  • Layer one slice of bread, butter-side out, with cheese, corned beef, sauerkraut, and dressing. Top with the other slice of bread, butter-side out.
  • Grill sandwich in a skillet or on a griddle until toasted.
  • Cut in half and serve warm with a garlic dill pickle spear.