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Corned Beef Reuben Sandwich: A Deli Classic You Can Make at Home
Few sandwiches are as iconic—or as crave-worthy—as the Corned Beef Reuben. This hearty deli favorite is a bold, savory masterpiece built on layers of tender corned beef, melty Swiss cheese, tangy sauerkraut, and creamy Russian or Thousand Island dressing, all sandwiched between buttery, toasted slices of rye bread. The result is a crispy, gooey, flavor-packed bite that’s guaranteed to satisfy.
Whether you’re celebrating St. Patrick’s Day with leftover corned beef or just looking for a satisfying lunch or dinner option, the Reuben never disappoints. It’s rich, comforting, and loaded with that irresistible balance of salty, sour, creamy, and crunchy that keeps you coming back for more.
Why You’ll Love This Reuben Recipe
- 🥪 Deli-style at home: No need to head to the sandwich shop—this version delivers all the classic flavor.
- 🧀 Melty and savory: Swiss cheese melts perfectly over hot corned beef for a rich, gooey finish.
- 🥬 Bold & balanced: Sauerkraut and dressing cut through the richness with tang and sweetness.
- 🔥 Crispy perfection: Toasted rye bread brings a satisfying crunch to every bite.
Ingredients
- Rye bread (4 slices) – Preferably marble or seeded rye for extra flavor
- Cooked corned beef (8–10 slices) – Fresh, sliced thin
- Swiss cheese (4 slices) – Melts beautifully over the meat
- Sauerkraut (1 cup) – Drained well to avoid soggy bread
- Russian or Thousand Island dressing (1/4 cup) – Adds creamy tang and sweetness
- Butter (for toasting) – To crisp up the bread on the griddle
How to Make the Perfect Reuben
1. Prep your ingredients:
- Drain the sauerkraut well and pat dry with paper towels.
- Slice the corned beef if it’s not pre-sliced.
2. Assemble the sandwich:
- Lay out the slices of rye bread. Spread a layer of dressing on each slice.
- On one side of each sandwich, layer Swiss cheese, followed by corned beef, and then sauerkraut. Top with the second slice of bread, dressing side down.
3. Grill to golden perfection:
- Heat a skillet or griddle over medium heat. Melt a bit of butter and place the sandwiches in the pan.
- Press down gently with a spatula or sandwich press. Cook for 3–4 minutes per side, or until the bread is golden brown and the cheese is fully melted.
4. Serve hot:
- Slice diagonally and serve immediately with pickles, potato chips, or a crisp side salad.
