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This Corned Beef Reuben Sandwich is the perfect combination of corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing on Rye bread, creating a depth of flavor that’s both complex and perfectly balanced.
When it comes to sandwiches that pack a flavorful punch, the Corned Beef Reuben stands out as a timeless classic. It’s one of my favorite things to eat and since I don’t frequently buy corned beef, it also feels like a treat, just like these pork belly sandwiches I adore.
This recipe takes you through the steps of creating the perfect Reuben Sandwich, ensuring each bite brings a blend of savory, tangy, and creamy flavors that will have you coming back for more.
Why You’ll Love It
- Rich Flavor Profile: The combination of corned beef with sauerkraut, Swiss cheese, and Thousand Island dressing creates the perfect sandwich.
- Texture Contrast: The crispness of the grilled rye bread against the tender corned beef and melting cheese offers a satisfying texture with every bite.
- Easy to Make: Despite its gourmet taste, this sandwich is surprisingly simple to prepare, making it an ideal choice for a quick lunch or a hearty dinner.
Ingredients You Need
- Rye bread – There are many types of rye you can buy. Marble rye is the best in my opinion. I’m often only able to find dark rye or Russian rye. Any version is fine to use.
- Butter – The butter needs to be softened so you can spread it on the bread.
- Corned beef – You can make your own corned beef, which is something we do every year in the spring or near St. Patrick’s Day, or you can buy it pre-made. Pastrami is also an option. Thicker cut corned beef is the ultimate though. Thinly sliced pastrami is good, but not AS good.
- Sauerkraut – You can use any brand of sauerkraut you like or make your own. I like Bubbies or Hengstenberg Bavarian Style Sauerkraut. Try it before you use it to make sure you like the taste.
- Swiss cheese – Again, make sure the brand you buy is one that you like.
- Thousand Island dressing – You can also make your own dressing (recipe included below) or buy it.
Helpful Tips
- To avoid a soggy sandwich, make sure to drain the sauerkraut thoroughly before adding it to your sandwich.
- Buttering the outside of the bread not only prevents it from sticking to the skillet but also gives the rye bread its signature golden crust.
- Cooking the sandwich on a griddle or in a skillet allows for even heat distribution, ensuring your sandwich cooks evenly and the cheese melts perfectly.
How to Make Thousand Island Dressing
If you want to make your own Thousand Island dressing, it’s very easy and you likely already have the ingredients on hand. Here is our recipe:
- 1/3 cup mayo
- 1 tablespoon ketchup
- 1 tablespoon dill pickle relish
- 1/2 teaspoon garlic salt
- 1/2 teaspoon ground black pepper
Mix all the ingredients together in a bowl.
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Corned Beef Reuben Sandwich
Ingredients
- 4 slices rye bread
- 2 tablespoons (28 g) butter softened
- 1/2 pound (227 g) corned beef sliced
- 1/2 cup (71 g) sauerkraut drained
- 4 slices Swiss cheese
- 2 tablespoons (32 g) Thousand Island dressing
Instructions
- Preheat a griddle or large skillet over medium heat.
- Spread a thin layer of Thousand Island dressing on one side of each slice of rye bread.
- On 4 slices of the rye bread, layer the corned beef, a generous amount of sauerkraut and two slices of cheese.
- Place the remaining 4 slices of bread on top of the cheese, dressing side down, to form sandwiches.
- Spread the butter on the outsides of the sandwiches.
- Place the sandwiches on the preheated griddle or skillet and cook for 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted.
- Remove the sandwiches from the griddle or skillet.
- Allow the sandwiches to cool for a minute before slicing them in half.
Equipment Needed
- Skillet or griddle
Notes
- See post for instructions to make your own Thousand Island dressing.
- Be sure to drain the sauerkraut so it doesn’t make your sandwich soggy.
- Stick to the layering suggested so the sandwich holds together well.
- You can spread on additional dressing after cooking, if desired.
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.
