This classic hot Reuben sandwich recipe is made with corned beefiness, swiss cheese, sauerkraut, and chiliad island or Russian dressing. It's layered on buttered rye bread and cooked in a cast fe skillet like a grilled cheese sandwich. You can make this hearty sandwich in just 15 minutes with cafeteria corned beef or leftover corned beef brisket from St. Patrick'south day!

Four stacked corned beef reuben halves with melty cheese and toasted rye bread on a black plate.

There'south zilch like hot, toasted classic corned beef Reuben sandwich. I love biting into buttery, crispy rye bread, and tasting an explosion of tender, salty corned beef, melty Swiss cheese, creamy dressing, and tangy sauerkraut. It'south a perfect combination of flavors and textures. Serve it with a fresh, cold homemade refrigerator dill pickle, and fuggedaboutit! Can you get a ameliorate luncheon than that?

You don't have to go to a deli for an unforgettable Reuben sandwich, though — you tin can brand i just every bit skillful at home toasted in a cast iron skillet!

  • QUICK AND EASY: This recipe takes just five minutes to assemble and x minutes to toast!
  • CRISPY, NEVER SOGGY: Squeezing backlog liquid out of the sauerkraut keeps the toasted rye breadstuff delicious and crispy!
  • CONVENIENT: Have leftover corned beef brisket? Apply that! Don't? Deli sliced works also! And store bought Thousand Island dressing makes an piece of cake and delicious Reuben sandwich sauce!

Ingredients for a Traditional Corned Beef Reuben

Ingredients for a classic corned beef Reuben sandwich with thousand island dressing on rye bread.
  • Corned beef: Either sliced deli meat or thinly sliced leftover corned beef brisket will work!
  • Swiss cheese
  • Dressing: Reuben sauce is either Russian dressing (spicier) or Thousand Island dressing (sweeter). I similar to serve extra on the side for dipping. You can make a bootleg dressing or use storebought. I like Ken's Thousand Island dressing because it does non incorporate corn syrup.
  • Sauerkraut: Exist sure to squeeze out backlog liquid to avoid a soggy sandwich
  • Rye bread: I prefer mine seedless. Yous tin can likewise employ marbled rye-pumpernickel bread for a more decorative look!
  • Butter: Helps make the sandwich browned and crispy like a grilled cheese sandwich!

Reuben sandwich variations

There are many variations of a classic reuben sandwich recipe depending on the protein y'all want to beginning with! I think the moral of this story is Any meat tastes swell on a sandwich with cheese, creamy dressing, and crunchy cabbage (fermented or not). Here's how to brand a few:

  • Rachel sandwich: The difference between a Rachel and a Reuben is that a Rachel uses pastrami and coleslaw instead of corned beef and sauerkraut.
  • California Reuben: A California Reuben uses smoked turkey and coleslaw instead of corned beefiness and sauerkraut.
  • Fish Reuben: You can also brand a Reuben using grilled mahi mahi or grouper with sauerkraut or coleslaw.
Two stacked Reuben sandwiches on rye bread, one with deli corned beef and one with leftover corned beef brisket.

How to make a reuben

  1. Start by buttering i side of your rye breadstuff.
  2. Flip the bread and spread on a layer of your preferred Reuben sauce: Thousand Island or Russian dressing.
  3. Layer Swiss cheese, corned beef, sauerkraut, and more Swiss cheese, and close the sandwich.
  4. Toast in a cast iron or nonstick pan over medium-depression heat until cheese is melty and sandwich is heated through.
  5. Savor immediately with actress dressing for dipping!

If you lot like a hot reuben sandwich with common cold sauerkraut like me, skip adding the sauerkraut until after the sandwich is toasted! And so separate the sandwich and add together the cold sauerkraut only earlier serving!

Step by step photos for how to make a traditional corned beef Reuben sandwich.

Good Tips & Tricks

  • Cooking the sandwich over medium-low may take a chip longer, merely information technology's the best way to estrus the sandwich all the way through without burning the bread.
  • When layering your meat (either leftover corned beef brisket or deli-sliced corned beefiness) have care that you stop upwards with an even layer. It's very easy to end up with a giant mound in the middle of your sandwich and skinny edges. You can cut or break brisket slices in half to avoid too much overlap in the middle of the sandwich.
  • Squeeze out as much liquid equally possible from the sauerkraut to avert a soggy sandwich.
  • If using corned beef brisket, cut slices as thinly as possible against the grain for the most tender eating experience.
  • I adopt cold sauerkraut to contrast with the rest of the hot sandwich. To exercise that, make equally directed only leaving out the sauerkraut. Then when information technology'due south all melty and toasted, just separate the sandwich, add sauerkraut, and put it back together. That's also a good opportunity to add extra dressing if y'all desire.
Overhead shot of a hand picking up half a toasted Reuben sandwich off a black plate.

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Traditional Corned Beef Reuben on Rye

Print Recipe

Course: dejeuner, Main Course

Cuisine: American

Servings: 1 sandwich

Calories: 1109 kcal

Prep Fourth dimension: 5 mins

Cook Time: 10 mins

Total Fourth dimension: 15 mins

  • 2 slices rye staff of life
  • ii tablespoons butter softened
  • 1/iv loving cup thousand island dressing or Russian dressing, plus extra for dipping, if desired
  • 4 slices Swiss cheese
  • one/four to one/3 lb corned beef cafeteria thin sliced from or thinly sliced leftover corned beefiness brisket
  • one/2 loving cup sauerkraut excess liquid squeezed out

  • Preheat a cast fe skillet or nonstick pan over medium heat while you get together the sandwich.

  • Butter one side of each slice of bread, then flip over.

  • Spread the opposite sides of the bread with 1-2 tablespoons 1000 Island dressing. Add two slices of Swiss cheese on top of each piece of bread. When the cheese melts, it will human action every bit the "glue" that holds the sandwich together, and so you need it on both sides.

  • On one slice, layer the corned beef followed by the sauerkraut. Take care that the corned beef (deli sliced or leftover brisket) is even from edge to edge, not mounded in the middle.

  • Place the other slice on height of the sauerkraut, cheese side downwards, to complete the sandwich.

  • Add to preheated pan and lower oestrus to medium low. Cook on each side for most 5 minutes, or until bread is toasty brown, cheese is melty, and inside is heated through.

  • Serve immediately with extra dressing for dipping, if desired.

If yous similar cold sauerkraut confronting a hot sandwich similar I do, assemble the sandwich without the sauerkraut. Cook as instructed, then dissever the sandwich halves and add the sauerkraut in the middle after cooking.

Sodium: 3142 mg | Calcium: 699 mg | Vitamin C: 41 mg | Vitamin A: 1413 IU | Saccharide: 13 g | Cobweb: 6 grand | Potassium: 686 mg | Cholesterol: 201 mg | Calories: 1109 kcal | Trans Fatty: one g | Saturated Fat: 36 g | Fat: 85 grand | Protein: 42 thousand | Carbohydrates: 44 m | Iron: 6 mg