There’s nothing like a good Reuben Sandwich all year round and especially on St Patrick’s Day!
Slices of rye bread are topped with melted swiss cheese, tangy sauerkraut, dressing, and lots of sliced corned beef. It’s cooked in a pan (grilled cheese style) until crispy and toasty!
I love making Reuben sandwiches at home, it’s one of my husband’s favorite sandwiches!
A Perfect Deli-Style Sandwich
A Reuben sandwich is a great way to enjoy leftover corned beef from your Saint Patrick’s Day dinner, or a tasty addition to your weekly menu, any time of the year!
What is a Reuben Sandwich? The origins of the Reuben sandwich can be traced back to around the 1920s, but there is still debate about who invented them. Regardless of who created it, it’s an all-time favorite sandwich!
The traditional Reuben sandwich is made on rye bread Thousand Island Dressing (or Russian dressing), Swiss cheese, sauerkraut, and of course, corned beef.
For the ultimate corned beef sandwich, skip the deli and make your own slow cooker corned beef. It’s almost effortless to make and you can skip the cabbage and greens if you like. Plus, you’ll have plenty of leftovers to make this sandwich recipe even better!
Ingredients in a Reuben Sandwich
dressing up – We like to use Thousand Island dressing on a Reuben sandwich but you can try it too horseradish sauce for a little kick.
Sauerkraut – Use sauerkraut in a jar or can, but be sure to squeeze it well so the sandwich doesn’t get soggy.
Corned Beef – You can use store-bought, deli, or leftover homemade corned beef. Thicker slices of reheated leftover corned beef work especially well, you can ask them to slice it thicker at the deli counter. If you prefer, you can use pastrami instead.
Swiss Cheese – Place Swiss cheese on the bread when making sandwiches so that it melts while heating the sandwich. If you’re not a fan of Swiss cheese, try using cheddar, mozzarella, or any other type of cheese you have on hand!
How to Make a Reuben Sandwich
Making classic Reuben sandwiches is easy, just like making a grilled cheese sandwich.
- Butter one side of each slice of bread.
- Spread the dressing on each side of the sandwich (inside) and top with a slice of swiss cheese, corned beef, and sauerkraut. Place the butter side down in a pan.
- Bake until the bread slices are golden, and enjoy!
Serve with additional dressing for dipping, a side of coleslawAnd of course, dill pickle.
PRO TIP: If you’re filling your sandwich with a lot of meat or using thick corned beef, heat the corned beef first.
More Ways to Enjoy Corned Beef
My Favorite Reuben Sandwich
There’s nothing like a good Reuben Sandwich. Paired with melted swiss cheese, tangy sauerkraut, and corned beef between layers of rye bread!
Butter each slice of bread. Place 4 slices, butter side down, on the table or a cutting board.
Spread the slices with 1 tablespoon dressing and top with 1 slice of cheese (or more to taste), ¼ of the sauerkraut and ¼ of the corned beef.
Spread the remaining dressing on the second piece of bread and place on top of the sandwich, butter side out.
Place in a pan over medium-low heat and cook until just golden and crisp. Flip and cook the rest.
Cut in half and serve with additional dressing for dipping.
For a nice crispy exterior, try using mayonnaise instead of butter on the outside of the bread.
Calories: 697 | Carbohydrates: 38Mr | protein: 32Mr | fat: 46Mr | Saturated Fat: 20Mr | Polyunsaturated Fats: 5Mr | Monounsaturated fat: 16Mr | Trans Fats: 1Mr | Cholesterol: 123etc | Sodium: 2458etc | Potassium: 558etc | fiber: 5Mr | Sugar: 7Mr | Vitamin A: 654I.U | Vitamin C: 36etc | Calcium: 341etc | steel: 4etc
Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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