There is nothing like a great Reuben Sandwich all year around and especially on St Patrick’s Day! Delicious melted swiss cheese paired with tangy sauerkraut and the flavor of good corned beef in between layers of rye bread.
I love to make these classic reuben sandwiches at home for my family. It is one of my husband’s favorite sandwiches!
With St. Patrick’s Day around the corner, we are enjoying some of our favorite Irish dishes during the next couple of weeks. We love corned beef and cabbage, and make these easy rueben sandwiches for lunch the next day. It’s a simple and delicious way to use up your leftovers!
Nothing Short of Mouth Watering
These sandwiches make a perfect way to add a touch of Irish flavor to your Saint Patrick’s Day dinner, or just a delicious addition to your weekly menu, any time of the year!
What is a Reuben Sandwich? I make a traditional Reuben Sandwich with rye bread and Thousand Island or Russian Dressing. I usually often get the corned beef sliced to order at the deli and prefer a bit of a thicker slice but to be honest, a Reuben sandwich with homemade corned beef is insanely good. Making Corned Beef in the Slow Cooker is pretty effortless (skip the cabbage/veggies if you’d like) and the leftovers are great for this recipe!
What Goes On a Reuben Sandwich?
- DRESSING: Thousand Island or Russian. To make a quick Thousand Island, combine the following:
- 1/2 cup mayonnaise, 2 tbs each ketchup and sweet relish, 1/4 teaspoon onion powder, dash of Worcestershire
- SAUERKRAUT: I buy canned or jarred. Squeeze your sauerkraut well so it doesn’t make the sandwich soggy.
- CORNED BEEF: Store bought, deli or leftover homemade corned beef will all work.
- SWISS CHEESE: Place it on the bottom when making the sandwiches so it melts well.
How To Make A Reuben Sandwich
To make a delicious reuben sandwich you’ll follow similar steps you would when making a grilled cheese sandwich:
- Butter the bread and place buttered side down in the pan.
- Spread each side of the sandwich with dressing
- Top with dressing, cheese, corned beef, and sauerkraut.
- Cook until golden and serve with additional dressing for dipping.
More Ways with Corned Beef
- Rueben Roll Ups – party favorite!
- Corned Beef Hash – Great for breakfast, lunch or brinner!
- Reuben Casserole – All of our favorite reuben flavors in a creamy pasta dish!
- Reuben Pasta Salad – Potluck favorite (easy to make ahead).
- Reuben Sandwich Sliders – great for a crowd or party!
This makes a great option for a lunch to fuel you for the rest of the afternoon or even as a dinner with a side of Baked French Fries. Chances are after trying this perfect Reuben Sandwich it will become a family favorite at your house too!
My Favorite Reuben Sandwich
- 4 tablespoons butter
- 8 slices rye bread
- 16 oz corned beef sliced
- 8 slices Swiss cheese
- 1 cup sauerkraut drained and squeezed dry
- ½ cup russian dressing (or thousand island)
- Butter each slice of bread. Place 4 slices butter side down on the table or a cutting board.
- Spread each slice with 1 tablespoon dressing and top with 1 slice of cheese, ¼ of the sauerkraut and ¼ of the corned beef.
- Spread remaining dressing on the second piece of bread and place on top of sandwich, butter side out.
- Place in a pan over medium low heat and cook until just golden and crisp. Flip and cook on remaining side.
- Cut in half and serve with additional dressing for dipping.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)