Description
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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Ingredients
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
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.
Notes
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.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Cuisine: American (Deli-style)