corned beef reuben sandwich recipe

Written ByJenny Smyth Posted on
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The Best corned beef reuben sandwich recipe

I’m so excited to share with you my favorite corned beef reuben sandwich recipe. This classic dish is a staple in our household, and for good reason – it’s incredibly easy to make, packed with flavor, and perfect for any occasion. Whether you’re looking for a quick lunch or a satisfying dinner, this recipe delivers.

I’ve been making it for years, and my family loves it just as much as I do. In fact, my kids always request it when they come home from school. The combination of tender corned beef, tangy sauerkraut, and melted cheese on toasted rye bread is a match made in heaven.

It’s also a great way to get in some extra veggies and whole grains. Plus, the best part is that it’s incredibly easy to customize with your favorite toppings or condiments. My husband loves it with a side of spicy mustard, while my kids prefer it with sliced tomatoes.

The possibilities are endless! I remember the first time I made this recipe – I was so impressed by how quickly and easily it came together. The flavors meld together perfectly, and the texture is just right – not too soggy or dry.

It’s become a go-to in our household for busy weeknights or special occasions alike. My friends even ask me to bring it to potlucks and gatherings because it’s always a hit. I’m happy to share this beloved recipe with you today, so grab your apron and let’s get started!

The history of the reuben sandwich is fascinating – it was created by a German immigrant named Reuben Kulczyk in the early 1900s. He experimented with different combinations of meats, cheeses, and condiments until he landed on the perfect blend of flavors that we know today as the reuben sandwich.

Corned Beef Reuben Sandwich

4.7 from 1801 votes

A classic Reuben sandwich features layers of corned beef, Swiss cheese, sauerkraut, and Russian dressing between slices of rye bread. The sandwich is grilled until the bread is golden and the cheese is melted.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 550 kcal

🥘Ingredients

For the Sandwiches

8 slices rye bread
500g thinly sliced corned beef
4 slices Swiss cheese
1 cup sauerkraut, drained
4 tablespoons butter, softened

For the Russian Dressing

1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon prepared horseradish
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce
1/2 teaspoon paprika
Salt and pepper to taste

👨‍🍳Directions

1In a small bowl, combine mayonnaise, ketchup, horseradish, Worcestershire sauce, hot sauce, and paprika.
2Stir until smooth and season with salt and pepper.
3Set the Russian dressing aside.
4Lay 4 slices of rye bread on a cutting board and spread a generous tablespoon of Russian dressing on each.
5Top each with a slice of Swiss cheese, then divide the corned beef evenly among the sandwiches.
6Spoon about 1/4 cup of drained sauerkraut over the corned beef on each sandwich.
7Place the remaining 4 slices of rye bread on top to close the sandwiches.
8Spread the outside of each sandwich with softened butter, covering both top and bottom slices.
9Heat a large skillet or griddle over medium heat.
10Place the sandwiches in the skillet, buttered side down.
11Cook for 3 to 4 minutes until the bottom is golden brown and crispy.
12Carefully flip each sandwich with a spatula and cook for another 3 to 4 minutes until the second side is golden brown and the cheese is fully melted.
13Remove from heat, let rest for 1 minute, then slice in half and serve hot.

🔧Equipment

Large skillet or griddle
Spatula
Small bowl
Knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 550 kcal🧈Total Fat: 32g💛Saturated Fat: 12g❤️Cholesterol: 85mg🧂Sodium: 1450mg🌾Total Carbs: 40g🥦Dietary Fiber: 5g🍬Sugars: 8g🥩Protein: 28g

📝Notes

For a lighter version, use reduced-fat Swiss cheese and low-fat mayonnaise. Toasting the bread in a panini press gives an even crispier texture. Serve with a pickle spear and potato chips for a complete meal.

Watch Video Of How Corned Beef Reuben Sandwich Works

This corned beef reuben sandwich recipe is truly a staple in our household – whether we’re looking for a quick lunch or a satisfying dinner, it never fails to deliver. The combination of tender corned beef, tangy sauerkraut, and melted cheese on toasted rye bread is pure perfection.

Plus, it’s incredibly easy to customize with your favorite toppings or condiments. One thing that sets this recipe apart from others is its versatility – whether you’re serving it at home or taking it on-the-go, this sandwich is sure to please even the pickiest eaters.

❓ Frequently Asked Questions About Corned Beef Reuben Sandwich

Q1: What type of corned beef should I use for this recipe?

The type of corned beef you choose will affect the flavor and texture of your reuben sandwich. For this recipe, I recommend using thinly sliced corned beef from a high-quality deli or butcher shop.

Q2: Can I substitute sauerkraut with another type of fermented cabbage?

While sauerkraut is the traditional choice for reuben sandwiches, you can experiment with other types of fermented cabbage if you prefer a milder flavor.

Q3: How do I prevent the bread from getting soggy?

To prevent the bread from getting soggy, make sure to toast the rye bread before assembling the sandwiches.

Q4: Can I add other ingredients to customize my reuben sandwich?

Yes! Feel free to get creative with your toppings – some popular additions include sliced meats like ham or turkey, diced onions or bell peppers, or even a fried egg.

Q5: How do I store leftover reuben sandwiches?

You can store leftover reuben sandwiches in an airtight container in the fridge for up to three days.

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