When I was in grad school, up at Syracuse University, my mom came to visit a handful of times. She helped me move in, she cheered me on at graduation and she helped me move out. Each one of her visits were not complete without a lunch trip to Faegan’s, a family owned Irish pub at the corner of the University’s Marshall Square. Why? Because the first time we went there, mom ordered the Reuben and fell in love with the sandwich. To this day—6 years later—she’s still talking about the Reuben at Feagan’s. For anyone who’s visiting Syracuse and wants to try it out, yes, it’s still on the menu.

So Saturday morning rolls around, and during our weekend morning coffee and catch-up sessions which convene in no other location than mom’s room, we discuss how I need to start varying my blog recipes to include more lunch and dinner items, because it’s becoming clear that breakfast is my current obsession. We got to thinking about sandwiches and mom suggested I recreate my own version of a Reuben. It turned out pretty good, if I should say so myself.



Rueben Sandwich


  • 1 oz Sliced Corned Beef
  • 3 Swiss Cheese Slices
  • 2 tablespoons Sauerkraut
  • 2 Slices Rye Bread
  • 1 tablespoon Unsalted Butter, softened
  • 2 tablespoons Thousand Island Dressing


  1. Spread 1 tablespoon Thousand Island dressing on one side of one of the slices of rye bread
  2. Top with 1 tablespoon sauerkraut, followed by the slices of corned beef
  3. Top the corned beef slices with the remaining sauerkraut and lay the cheese slices on top
  4. Spread the remaining Thousand Island dressing on the second slice of bread and place it, dressing-side-down on the other ingredients
  5. Heat a Panini grill [or if you don’t have one, you can use a skillet]
  6. Spread the butter on both sides on the sandwich and place in the Panini grill
  7. Cook until the cheese is melted and the bread is toasted [if using a skillet, cook on both sides until the cheese is melted and the bread is a light brown color—about 4 minutes on each side]
  8. Serve warm
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