Corned Beef Reuben Sandwich

 

 Corned Beef Reuben Sandwich

Classic Reuben Sandwich with Tangy Sauerkraut and Melty Swiss Cheese

The Corned Beef Reuben Sandwich is a timeless deli classic made with tender slices of corned beef, tangy sauerkraut, creamy Thousand Island dressing, and melty Swiss cheese, all grilled between slices of buttery rye bread. Crispy on the outside and warm and cheesy on the inside, this iconic sandwich is perfect for lunch, dinner, or game-day meals.

 Why You’ll Love This Reuben Sandwich

 

• Classic New York–style deli flavor
• Perfect balance of savory, tangy, and creamy
• Crispy golden bread with gooey melted cheese
• Quick and easy—ready in under 20 minutes
• Restaurant-quality sandwich at home

 Ingredients

For the Sandwich

• 8 slices rye bread
• 1 lb corned beef, thinly sliced
• 8 slices Swiss cheese
• 1 cup sauerkraut, well drained
• ½ cup Thousand Island dressing
• 4 tbsp unsalted butter, softened

 Directions

Step 1: Assemble the Sandwiches

Lay the rye bread slices on a clean work surface. Spread Thousand Island dressing evenly on one side of each slice.

On 4 slices of bread, layer:

1. 1 slice Swiss cheese
2. Generous portions of corned beef
3. Sauerkraut (make sure it’s well drained)
4. Another slice of Swiss cheese

Top with the remaining bread slices, dressing-side down, to form sandwiches.

(Adding cheese on both sides helps keep the bread from getting soggy and ensures even melting.)

Step 2: Grill the Sandwiches

Heat a large skillet or griddle over medium heat.

Spread softened butter on the outside of each sandwich (top and bottom). Place sandwiches on the hot skillet and cook for 3–4 minutes per side, pressing gently with a spatula.

Flip carefully and continue cooking until:

• Bread is golden brown and crispy
• Cheese is fully melted
• Filling is heated through

Step 3: Serve Hot

Remove sandwiches from the skillet and let them rest for 1 minute. Slice in half and serve warm.

Optional: Serve with extra Thousand Island dressing, pickles, or potato chips on the side.

 Pro Tips for the Best Reuben

• Drain and squeeze sauerkraut well to avoid soggy bread
• Use low to medium heat so the cheese melts before the bread burns
• Rye bread is traditional, but marble rye works great too
• Warm the corned beef slightly before assembling for faster cooking

Variations

• Grilled Reuben: Add a pinch of caraway seeds for extra flavor
• Turkey Reuben (Rachel Sandwich): Swap corned beef for turkey
• Extra crispy: Toast bread lightly before assembling
• Spicy twist: Add spicy mustard or a dash of hot sauce

 Storage & Reheating

• Best enjoyed fresh
• If needed, wrap leftovers in foil and reheat in a skillet or oven at low heat
• Avoid microwaving—it softens the bread

Recipe Summary

• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Total Time: 18 minutes
• Servings: 4
• Calories: ~520 kcal per serving