Emeril Lagasse’s new cookbook, Essential Emeril, is now available for pre-order!

For more information about the book and to pre-order your copy today click here.

The Reuben

The Reuben

Hey guys, this is so easy to make at home. It might just taste better than the one from your favorite shop!

  • Prep Time: 15 minutes
  • Total Time: 25 to 30 minutes
  • Yield: 4 sandwiches


  • 1/2 cup Thousand Island Dressing
  • 8 slices rye bread
  • 8 ounces sliced Emmenthaler cheese
  • 1 cup sauerkraut, drained if necessary
  • 1 1/2 pounds thinly sliced corned beef or pastrami
  • 3 tablespoons butter, at room temperature


  • Spread 1 tablespoon of the Thousand Island Dressing on each slice of bread. Divide the cheese, sauerkraut, and pastrami among 4 of the slices, and top each sandwich with the remaining bread. Spread the tops of the sandwiches with half of the butter.

  • Heat a 12-inch (or larger) skillet over medium heat. Add the sandwiches, buttered side down, in batches if necessary, and weight them down with a cast-iron press or another heavy skillet. Cook the sandwiches until golden brown and crisped, 2 to 3 minutes. Butter the top of the sandwiches with the remaining butter, turn them over, and cook them for another 2 to 3 minutes. Transfer the sandwiches to a cutting board, slice them in half, and serve immediately.