Corned Beef Reuben Sandwich

The Corned Beef Reuben Sandwich is a warm, savory, and melty classic that’s perfect for lunch, dinner, or a hearty snack. Stacked with layers of tender corned beef, tangy sauerkraut, gooey Swiss cheese, and creamy dressing, all grilled between buttery slices of rye bread—this sandwich delivers bold flavor and comfort in every bite.

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Why You’ll Love This Recipe
Classic Deli Favorite – Just like your favorite sandwich shop version.
Bold & Tangy – The perfect balance of rich meat, tart sauerkraut, and creamy dressing.
Easy to Make – No complicated steps, just quick assembly and grilling.
Perfectly Toasted – Crispy on the outside, melty on the inside.
Customizable – Easily swap out ingredients for your personal preferences.

Ingredients You’ll Need

For the Sandwich:
8 slices rye bread (or marble rye)
½ lb corned beef slices (thinly sliced and warmed)
8 slices Swiss cheese
1 cup sauerkraut (drained well)
2 tbsp butter (softened, for spreading on bread)

For the Dressing:
½ cup mayonnaise
2 tbsp ketchup
1 tbsp sweet pickle relish
1 tsp Dijon mustard
½ tsp onion powder
Salt and pepper to taste

Tools You’ll Need

Skillet or griddle
Spatula
Small bowl for dressing
Knife and cutting board
Paper towels (for draining sauerkraut)

Step-by-Step Instructions

Step 1: Prepare the Dressing
In a small bowl, mix together mayonnaise, ketchup, relish, Dijon mustard, onion powder, salt, and pepper.
Stir until smooth and well combined.
Set aside or refrigerate until ready to use.

Step 2: Prepare the Ingredients
Warm the corned beef slices in a skillet or microwave until heated through.
Place the sauerkraut between layers of paper towels and press lightly to remove excess moisture.
Lay out your bread slices on a clean surface.

Step 3: Assemble the Sandwiches
Spread butter on one side of each slice of bread.
On the unbuttered side of four slices, spread a generous layer of the dressing.
Layer with 2 slices of Swiss cheese, a portion of warm corned beef, and a spoonful of sauerkraut.
Top with the other slices of bread, buttered side facing out.

Step 4: Grill the Sandwiches
Heat a skillet or griddle over medium heat.
Place the sandwiches, two at a time if needed, onto the skillet.
Grill for 3–4 minutes per side, pressing lightly with a spatula, until the bread is golden and crisp and the cheese has melted.
Flip carefully and cook evenly on both sides.

Step 5: Serve Hot
Remove from skillet, slice in half if desired, and serve immediately while warm and melty.
Pair with chips, pickles, or a simple salad for a complete meal.

Tips for the Perfect Reuben
Drain the Sauerkraut – Too much moisture can make the sandwich soggy.
Use Fresh Rye – Good-quality rye bread makes a big difference in flavor and texture.
Warm the Meat First – Prevents a cold center and helps the cheese melt faster.
Grill Slowly – Medium heat ensures crispy bread without burning before the cheese melts.
Don’t Overload – Stick to moderate fillings for easier grilling and handling.

Serving Suggestions
Potato Chips – Classic and crunchy.
Dill Pickles – The tangy crunch complements the richness of the sandwich.
Coleslaw – A cool and creamy contrast.
Tomato Soup – Perfect for dipping.
Sweet Potato Fries – For a slightly sweet and crispy side.

How to Store & Reheat

Storing:
Refrigerate: Wrap leftover sandwiches in foil or an airtight container for up to 2 days.
Sauce: Store leftover dressing separately in the fridge for up to 1 week.

Reheating:
Skillet: Reheat on a skillet over medium-low heat for 3–4 minutes per side.
Oven: Warm at 350°F (175°C) for 10 minutes until heated through.
Avoid microwave reheating—it makes the bread soggy.

Frequently Asked Questions

1. Can I use a different cheese?
   Yes! Provolone or mozzarella can work if you don’t have Swiss, but Swiss gives the authentic flavor.
2. What’s a good vegetarian alternative?
   Grilled mushrooms or seasoned tofu slices can replace corned beef for a vegetarian twist.
3. Can I use coleslaw instead of sauerkraut?
   Yes, it changes the flavor slightly, but adds crunch and creaminess.
4. What if I don’t have rye bread?
   Use sourdough or multigrain, though rye gives the classic Reuben taste.
5. Can I make this in a panini press?
   Absolutely! A panini press will grill both sides evenly and melt the cheese beautifully.

Final Thoughts
This Corned Beef Reuben Sandwich is a timeless classic for a reason—rich, gooey, tangy, and toasted to perfection. Whether you’re craving a quick weeknight meal, a satisfying weekend lunch, or impressing friends with deli-style flair, this sandwich delivers big on flavor and comfort.

Make it once, and you’ll be hooked—just don’t forget the napkins!

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Cuisine: American (Deli-style)

Nutritional Information (Per Serving):
Calories: 520 | Protein: 27g | Carbohydrates: 35g | Fat: 30g | Fiber: 3g | Sodium: 950mg

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