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Plated sliced reuben sandwhich with sauce, sauerkraut, meat, and cheese displayed.

Reuben Panini

Love a good Reuben sandwich? Try my pressed Reuben panini recipe made in minutes using just a few simple ingredients.
Course Main Course
Cuisine American, Irish
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1
Calories 648kcal
Author Katie


  • 1 Panini Press


  • 2 slices Rye bread
  • 1 tablespoon butter softened
  • 2 tablespoons Russian sauce
  • 2 ounces Corned Beef
  • ¼ cup drained sauerkraut
  • 2 slices Swiss cheese
  • 1 pickle


  • Preheat panini press to high heat.
  • While panini press is heating up spread one tablespoon of softened butter on the outside pieces of the rye bread. Then spread one tablespoon of Russian Sauce on each side of the rye bread. Place Corned Beef on top of one side of bread followed by drained sauerkraut, and top with two slices of Swiss Cheese. Place second piece of bread on top of the sandwich (Russian sauce side down, buttered side up).
  • Place the sandwich on the panini press and cook for 5 minutes or until the panini is golden brown and cheese has melted. Serve with a pickle and additional Russian Sauce if desired.


  • Corned Beef - You can use leftover corned beef for this recipe or simply purchase sliced pre-cooked corned beef from the deli.
  • Alternate for Panini Press - If you don't have a panini press you can simply heat a frying pan and cook on medium heat. Place another pan on top of the sandwich to "press" it.


Serving: 1g | Calories: 648kcal | Carbohydrates: 39g | Protein: 24g | Fat: 44g | Saturated Fat: 18g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 2297mg | Potassium: 470mg | Fiber: 6g | Sugar: 9g | Vitamin A: 829IU | Vitamin C: 22mg | Calcium: 408mg | Iron: 4mg