Classic Corned Beef Reuben Sandwich

Classic Corned Beef Reuben Sandwich

A timeless deli favorite with tangy sauerkraut, creamy dressing, and gooey Swiss cheese

Few sandwiches can rival the Corned Beef Reuben when it comes to comfort and flavor. It’s salty, tangy, buttery, and melty — every bite is a perfect balance of textures and tastes.
This American deli classic, believed to have originated in the early 20th century, combines rye bread, savory corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing — then grills it all to golden perfection.

Whether you’re making it with leftover St. Patrick’s Day corned beef or fresh deli slices, this recipe delivers a restaurant-quality sandwich in under 20 minutes.

Ingredients

For the Sandwiches (Makes 4 servings)

• 8 slices rye bread (marbled or seeded for extra flavor)
• 1 pound corned beef, thinly sliced
• 8 slices Swiss cheese
• 1 cup sauerkraut, well-drained (squeeze out extra liquid with paper towels)
• ½ cup Thousand Island dressing (or Russian dressing for a bolder flavor)
• 4 tablespoons unsalted butter, softened

Directions

1. Assemble the Sandwiches

1. Lay all 8 rye bread slices on a clean surface.
2. Spread a layer of Thousand Island dressing on one side of each slice.
3. On 4 slices, layer in this order:
   • 1 slice of Swiss cheese
   • A generous portion of corned beef
   • About ¼ cup of sauerkraut
   • Another slice of Swiss cheese on top (this helps everything stick together).
4. Top with the remaining bread slices, dressing side down, to complete each sandwich.

2. Grill the Sandwiches

1. Heat a large skillet or griddle over medium heat.
2. Spread softened butter on the outer sides of each sandwich (both top and bottom).
3. Place the sandwiches on the skillet and grill for 3–4 minutes per side, pressing lightly with a spatula as they cook.
4. Cook until the bread is crispy and golden brown, and the cheese inside is fully melted.

Tip: If the bread browns too quickly before the cheese melts, reduce the heat slightly and cover the pan for a minute or two to trap the heat.

3. Serve

• Remove sandwiches from the skillet and let them rest for 1 minute before slicing — this helps prevent the filling from sliding out.
• Cut in half diagonally and serve hot with pickles, chips, or fries on the side.

Optional Additions & Variations

• Russian dressing: Swap Thousand Island for Russian dressing for a spicier kick.
• Turkey Reuben (Rachel Sandwich): Substitute corned beef with sliced turkey breast and use coleslaw instead of sauerkraut.
• Extra crispy: Butter the bread, then sprinkle lightly with grated Parmesan before grilling for a golden crust.
• Lighter version: Use light rye bread and a low-fat dressing or Greek yogurt-based version.

Make-Ahead & Storage

• Make ahead: Assemble the sandwiches up to 4 hours ahead; cover and refrigerate until ready to grill.
• Storage: Leftover cooked sandwiches can be refrigerated for up to 2 days and reheated in a skillet or air fryer until warm and crispy again.

Why You’ll Love It

• Classic deli flavor made right at home
• Ready in under 20 minutes
• Melty, crispy, and satisfying in every bite
• Perfect for lunch, dinner, or an easy weekend treat

In short: The Corned Beef Reuben Sandwich is everything a grilled sandwich should be — hearty, flavorful, and deliciously messy in the best way. Whether enjoyed with a side of crispy fries or a bowl of dill pickles, it’s the kind of comfort food that never goes out of style.