Reuben jaffle

The Reuben is truly a classic...and for good reason.

  • 10 mins cooking
  • Serves 2
  • Print
The Reuben is truly a classic. The components are: corned beef, Swiss, sauerkraut, and dressing on rye bread—and toasted for a tasty lunch.
Looking for more fancy sandwiches?


  • 4 slices rye bread
  • 30 g butter, softened
  • 2 tsp pistachio dukkah (optional)
  • 8 slices swiss cheese
  • 6 slices pastrami (see tip)
  • ¹⁄³ cup (35g) purchased sauerkraut
  • 2 tablespoon thousand island dressing


  • 1
    Lay a sheet of baking paper on a chopping board; top with bread. Spread each slice with butter; sprinkle each evenly with ½ tsp dukkah. Turn so the buttered-side faces down. Top 2 slices bread each with 2 slices cheese, 3 slices pastrami, 2 tbsp sauerkraut and 1 tbsp thousand island dressing. Season to taste. Top with remaining cheese and bread, buttered-side facing up.
  • 2
    Preheat a jaffle maker. Toast sandwiches in hot jaffle maker for 4 minutes or until cheese melts and bread is golden and crisp.

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