Classic Corned Beef Reuben Sandwich

There is nothing like a classic Reuben sandwich! Put some corned beef, sauerkraut, Thousand Island dressing and melted swiss cheese between two fresh slices of rye or pumpernickel bread and grill it up. You will have one heck of a corned beef sandwich!

On St Patrick's Day, I often cook Corned Beef and Cabbage in my Dutch oven. I love making all the fixings of this traditional Irish meal but my favorite part is turning the leftover corned beef into a Reuben sandwich. And really, I like making this good sandwich all year round so I buy a few corned beef briskets when they are on sale and keep them in my freezer.

What is a Reuben Sandwich

A classic Reuben sandwich consists of corned beef, sauerkraut, swiss cheese, and Thousand Island dressing. It is typically made on rye bread and is grilled so that the cheese melts and the sandwich is served hot. There are variations where pastami is used instead of corned beef and cole slaw is substituted for sauerkraut but on St Patrick's Day, I always make the classic sandwich.

Ingredients Needed

• Corned beef - I like it sliced very thin but slice it to your preference. Boiling corned beef beforehand is the perfect way to cook it for sandwiches and make the best reuben. You can also purchase corned beef from the deli if you want quick and easy!
• Thousand Island dressing - This creamy dressing gives tang to the sandwich and you can also use Russian dressing which is similar.
• sauerkraut -  You can't have good reuben sandwiches with the tangy sauerkraut.  (My opinion of course!)
• slices of rye bread- The fresher the better! I alternate with slices of Jewish rye bread and pumpernickel bread. Or you can even get a combination of both.
• swiss cheese - Again, I like my cheese thinly sliced. It melts really well this way.
• butter - Soften the butter for even spreading.

How to Make a Classic Reuben Sandwich

1. Slice the corned beef thin on a cutting board and remove all extra fat. Gather all the ingredients.
2. Spread one side of each slice of bread with the dressing.
3. Warm the corned beef and sauerkraut and pile on the corned beef, sauerkraut and swiss cheese. Top the sandwiches with the other bread slices. PLace butter in a grill pan and let it melt. Put the sandwich on top. Spread a bit of butter on the top piece of bread. Cook on medium heat for 3-4 minutes then turn and cook on other side.
4. Grill sandwich until the cheese is melted and the bread is golden brown.
5. (See recipe card below for full instructions.)

Tips for making the best Reubens

• Cook your own corned beef if you have the time. While you can easily get corned beef from the deli, The Irish reuben sandwich tastes so much better when you make the corned beef brisket yourself. Of course I don't judge if you need to get deli corned beef in a pinch.
• Make sure to use fresh bread. My favorite is from the local bakery.
• Use softened butter to spread on the bread.
• Heat the meat and sauerkraut for 60 seconds in the microwave so the sandwich cooks quicker.
• Pile on as much or as little of each ingredients. Make it exactly like you like it. I like mine with just a little dressing but lots of sauerkraut and swiss cheese.

Reuben Sandwich Variations

• Cold Corned Beef Sandwich - Swap out the tart sauerkraut for cole slaw and serve the sandwich on the freshest bread without grilling.
• Turkey Reuben - Use sliced turkey rather than beef to make a delicious hot turkey sandwich.
• Pastrami Reuben - Get some pastrami from a local deli and make this variation of the reuben sandwich.
• Swap the Cheese - Change up the slices of swiss cheese and for a fun twist, use irish cheddar instead. 
• Reuben Sliders - Make the sandwiches on potato rolls. This is a great idea for a Saint Patrick's day party. 

What to Serve with Corn Beef Sandwiches

This popular sandwich can be served with potato chips, a salad or with just some dill pickles. 

Try these side dishes to go with your homemade Reuben sandwich.

• Sweet and Spicy Refrigerator Pickles
• Lighter Homemade Macaroni Salad via Everyday Eileen
• Herbed potato Salad via Cookies and Kate
• Arugula Salad with Beets and and Fennel