There is nothing like a great 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 skillet (grilled cheese style) until crisp and toasty.
I love to make 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 add a touch of Irish inspiration 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 Dressing. I often get the corned beef sliced to order at the deli and ask for a bit of a thicker slice.
While the deli is great for a quick meal, homemade corned beef makes the best sandwich. 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!
Ingredients in a Reuben Sandwich
DRESSING: Thousand Island dressing is our favorite dressing for a Reuben sandwich. For a little kick, try horseradish sauce instead.
To make a quick Thousand Island, combine the following in a small bowl:
1/4 cup mayonnaise, 1 tbs each ketchup and sweet relish, 1/8 teaspoon onion powder, a dash of Worcestershire. So easy!
SAUERKRAUT: I buy canned or jarred. Squeeze the sauerkraut well so it doesn’t make the sandwich soggy.
CORNED BEEF: Store-bought, deli or leftover homemade corned beef will all work. I especially love this sandwich with thicker sliced leftover corned beef that has been warmed. Pastrami can be substituted.
SWISS CHEESE: Place it on the bottom when making the sandwiches so it melts well. Not a fan of swiss? Try
How To Make A Reuben Sandwich
Making classic Reuben sandwiches is easy, a bit like making a grilled cheese sandwich.
- Butter one side of each slice of bread slices.
- Spread each side of the sandwich with dressing and top a slice of swiss cheese, corned beef, and sauerkraut. Place butter side down in a skillet.
- Cook until bread slices are golden assemble the sandwich and enjoy!
PRO TIP: If you are loading up your sandwich with lots of meat or using thick corned beef, I find it best to heat the corned beef first. This ensures a hot sandwich without the bread burning.
More Ways to Enjoy Corned Beef
- Reuben 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!
My Favorite Reuben Sandwich
- 4 tablespoons butter
- 8 slices rye bread
- 16 ounces corned beef sliced
- 8 slices Swiss cheese
- 1 cup sauerkraut drained and squeezed dry
- ½ cup thousand island dressing
- 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 remaining dressing on the second piece of bread and place on top of sandwich, butter side out.
- Place in a skillet 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.
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