Classic Corned Beef Reuben Sandwich Recipe
This classic corned beef Reuben sandwich is piled high with Swiss cheese, sauerkraut, and homemade Thousand Island dressing. Ready in just 20 minutes!
Servings 4 sandwiches
Ingredients
- 8 slices Rye bread
- 2 tbsp butter
- 4 slices corned beef thinly sliced
- 8 slices Swiss cheese you can also use Baby Swiss for a creamier flavor
Thousand Island Dressing
- ¼ cup mayonnaise I prefer the real stuff
- 1 cup sauerkraut well drained (use a paper towel to soak the excess moisture)
- 2 tbsp ketchup
- 1 tbsp chopped sweet pickles or sweet pickle relish
- 1 tsp Dijon mustard
Instructions
- Make the Thousand Island Dressing: In a small bowl, whisk the mayonnaise, Ketchup, pickles, and Dijon mustard together.
- Preheat a heavy-bottomed skillet over medium/low heat.
- While the skillet is preheating, butter the bread slices on both sides.
- Lay 2 slices of bread on a plate. On each side, add 1 tablespoon of Thousand Island dressing.
- Add 1 slice of cheese on top of the dressing.
- On one piece of bread, add approximately ¼ to ½ pound of sliced corned beef and place a slice of cheese on top.
- Add the half the sauerkraut on top of the cheese.
- Take the other piece of bread and place on top of the sauerkraut.
- Gently press down and place on the preheated skillet.
- Cook on one side until the bread is golden to your liking.
- Flip and cook the other side.
Notes
BAKER’S NOTES:
It is really important not to have your skillet too hot when grilling your sandwich. You want to have enough heat so the cheese will melt and the bread will be golden brown.
Also, you can warm up the corned beef in the microwave for a few seconds so it is not fridge-cold.
Corned beef: Thinly sliced corned beef will be easier to layer and heat through.
I used a heavy-bottom skillet, like cast iron, for this recipe.
Serve with pickles, chips, or French fries
It is really important not to have your skillet too hot when grilling your sandwich. You want to have enough heat so the cheese will melt and the bread will be golden brown.
Also, you can warm up the corned beef in the microwave for a few seconds so it is not fridge-cold.
Corned beef: Thinly sliced corned beef will be easier to layer and heat through.
I used a heavy-bottom skillet, like cast iron, for this recipe.
Serve with pickles, chips, or French fries
The Reuben has two primary, debated origin stories:
- Omaha, NE: Created by Reuben Kulakofsky for a poker game at the Blackstone Hotel in the 1920s.
- New York City: Credited to Arnold Reuben of Reuben's Delicatessen around 1914.
Nutrition
Calories: 465kcal | Carbohydrates: 36g | Protein: 15g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 928mg | Potassium: 225mg | Fiber: 5g | Sugar: 5g | Vitamin A: 545IU | Vitamin C: 6mg | Calcium: 367mg | Iron: 2mg
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