Description
The Corned Beef Reuben Sandwich is a warm, melty, and savory classic that never goes out of style. Layers of tender corned beef, tangy sauerkraut, creamy dressing, and melted Swiss cheese come together between slices of crisp, buttery rye bread for a sandwich that’s hearty, satisfying, and full of bold flavor. Whether you’re celebrating a holiday or just craving something comforting, this Reuben hits all the right notes.
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Ingredients
For the Sandwich:
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8 slices rye bread (marbled or seeded preferred)
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1 lb cooked corned beef, thinly sliced
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8 slices Swiss cheese
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1 cup sauerkraut, drained and squeezed dry
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4 tbsp unsalted butter (softened, for spreading on bread)
For the Dressing:
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½ cup mayonnaise
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2 tbsp ketchup
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1 tbsp sweet pickle relish
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1 tsp Dijon mustard
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Salt and pepper to taste
Optional Add-ins:
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Sliced dill pickles (for extra crunch)
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Caramelized onions (for extra sweetness)
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Coleslaw (as a substitute for sauerkraut)
Instructions
Step 1: Make the Dressing
In a small bowl, whisk together mayonnaise, ketchup, pickle relish, Dijon mustard, salt, and pepper.
Taste and adjust seasoning as needed.
Set aside or refrigerate until ready to use.
Step 2: Prep the Ingredients
Pat the sauerkraut dry with paper towels to remove excess moisture.
Lay out all sandwich components for quick assembly.
Step 3: Assemble the Sandwiches
Spread one side of each slice of bread with softened butter.
Place 4 slices butter-side down on a cutting board or plate.
Layer each with 1–2 slices of Swiss cheese, a generous portion of corned beef, ¼ cup of sauerkraut, and a drizzle of the dressing.
Top with remaining slices of bread, butter-side up.
Step 4: Grill the Sandwiches
Heat a skillet or griddle over medium heat.
Place sandwiches on the hot surface (in batches if necessary).
Grill for 3–5 minutes per side, pressing gently with a spatula, until the bread is golden brown and crisp, and the cheese is fully melted.
Adjust heat as needed to avoid burning.
Step 5: Slice and Serve
Remove from the skillet and let rest for 1 minute.
Slice in half and serve hot with pickles, chips, or a side salad.
Notes
Use Good Rye Bread – It’s the backbone of the sandwich and adds signature flavor.
Drain the Sauerkraut – Excess moisture can make the sandwich soggy.
Grill Low and Slow – Gives a crispy crust without burning and melts the cheese perfectly.
Butter Evenly – Full coverage ensures even browning.
Customize the Ratio – Add more corned beef or less kraut depending on your taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Cuisine: American / Deli Classic