RECIPE: Classic Reuben Sandwich

A classic reuben – made with Schwebel’s Jewish rye and corned beef from Kravitz’s Delicatessen. Image by Ron Flaviano for Homeplate and Metro Monthly.



Rye bread

Sauerkraut, well drained

Corned beef, thinly sliced

Swiss cheese, sliced

2 tablespoons Thousand Island dressing

Softened butter


Spread the inner sides of the bread with a thin layer of Thousand Island dressing. Place one slice of Swiss cheese on bread. Layer a generous amount of corned beef onto the cheese. Spread about one to two tablespoons of sauerkraut over the corned beef into a thin layer. Cover sauerkraut with another piece of Swiss cheese. Cover with bread. Spread the outer sides of the sandwich with the softened butter. Grill over medium heat until golden brown on each side.

Serve warm with crunchy dill pickles.

ABOUT HELGA WENGLER – “Homeplate Homestyle” host Helga Wengler is a native of Frankfurt, Germany. She learned to cook from her mother and loves to share her knowledge and ability with TV viewers each week on “Homeplate Homestyle.”  She and her husband, Wolfgang, are very active in the local community. Helga and Wolfgang also enjoy spending time with their three daughters and six grandchildren. Visit for more of Helga’s recipes.

Left to right: Mitch Lynch and Helga Wengler of “Homeplate Homestyle’ share a moment with Lee Schwebel during a segment filmed with the Toastermobile at the Youngstown headquarters of the Schwebel Baking Co. Image b Ron Flaviano for Homeplate and Metro Monthly.

© 2012 The Metro Monthly, AddMoxie and Homeplate Media, LLC. All rights reserved.

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