There’s nothing quite like treating yourself to a Reuben sandwich on St. Patrick’s Day. Making a corned beef sandwich with Russian dressing is a quick and easy way to use up leftover corned beef.
Like Irish recipes? Check out our popular Shepard’s Pie Recipe and Steak and Ale Pie Recipe.
Corned Beef Recipes
The most important portion of making a corned beef on rye is the corned beef itself! Of course, you can use canned corned beef, but why not step it up and make it at home? We have 3 corned beef recipes to choose from:
Smoked Corned Beef
Sous vide corned beef
Instant pot corned beef
Reuben sandwich ingredients
There are a few must-have ingredients to make this an authentic Reuben sandwich. Here are the “non-staple” ingredients you need. For the full ingredient list, see the recipe card below.
- Corned beef
- Rye bread
- Swiss cheese
- sauerkraut
- horseradish (for the Reuben sauce)
Sauerkraut sandwich
It’s important to use sauerkraut that you like! Some brands can be quite strong, so do your research before buying if you prefer mild sauerkraut. We usually take a can with cumin seeds mixed in.
How to make a Reuben sandwich
Making a Reuben sandwich isn’t difficult, but it’s important to follow the proper steps to ensure the cheese is melted, the meat and sauerkraut are warm, and the bread is toasted.
Here are some images for people who prefer images to guide them:
Make the dressing.
Spread butter on bread and toast.
Add dressing and sauerkraut.
Add corned beef and Swiss cheese and roast away!
Corned Beef Reuben
Break out your grill pan or Blackstone griddle to make this sandwich. The steps are the same no matter what cooking method you use.
Russian dressing recipe
You will love this Reuben Sandwich Dressing. It’s creamy, a bit spicy, and full of flavor. In addition, it only takes 2 minutes to whip up.
If you love our Horseradish for Prime Rib or our Horseradish Aioli, you’ll love our version of Reuben Sauce!
Russian Dressing vs. Thousand Island
Russian dressing for Ruben sandwiches is not Thousand Island dressing. While both contain mayonnaise and ketchup as a base, there are some notable differences:
- Thousand Island – includes relish (makes it cuter)
- Russian Dressing – contains horseradish (makes it spicier)
variations
Turkey ruben
Also known as a Rachel sandwich, all you have to do is swap out the corned beef for slices of turkey.
Pastrami beets
Pastrami and corned beef taste remarkably similar, so if you’ve got pastrami on hand, you’ve got it!
What to serve with Reuben sandwiches
Corned beef on rye bread is a meal in itself, but who doesn’t appreciate a good side dish? Here are some ideas that would make a nice side pairing:
Reuben sandwich recipe
Servings: 4 sandwiches
Calories: 1032kcal
Costs: $20
RUSSIAN DRESSING
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Press and mash the chopped onions with the side of a large knife to form a paste. You can also use a mortar and pestle if you have one.
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Place the onions in a small bowl and whisk in the remaining ingredients. Taste and add sea salt if desired. Put aside.
REUBEN SANDWICH (STOVE)
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Preheat a large skillet over medium heat.
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Add the sauerkraut to the pan and cook continuously (about 2-3 minutes). Transfer to a small bowl and wipe out the pan before proceeding.
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If the corned beef needs to be reheated, place the slices in the pan and sear about 1 minute per side. Take out and set aside.
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Brush one side of each piece of bread with ½ tablespoon butter. Depending on the size of your pan, place 2 or 4 slices of bread in the pan, buttered side down.
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Put 2 tablespoons of Russian dressing on each slice of bread.
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Build the sandwich: Add ¼ cup sauerkraut. Top the sauerkraut with ¼ pound of sliced ​​corned beef. Top the corned beef with two slices of Swiss cheese. Top the sandwich with a slice of bread, buttered side up.
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Bake for about 5 minutes until the underside is golden brown and crispy. Flip and bake until second side is golden brown and cheese is melted (about 5 minutes).
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Place the sandwich on a plate and repeat the process until all the sandwiches are toasted. Serve immediately for the best texture and flavor.
REUBEN SANDWICH (BLACKSTONE GRILL PLATE)
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Preheat griddle to medium-low heat.
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If the corned beef needs to be reheated, place it on the griddle along with the sauerkraut. Cook while you continue to the next step.
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Brush one side of each piece of bread with ½ tablespoon butter. Place the buttered bread, buttered side down, on the griddle.
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Put 2 tablespoons of Russian dressing on each slice of bread.
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Build the sandwich: Add ¼ cup sauerkraut. Top the sauerkraut with ¼ pound of sliced ​​corned beef. Top the corned beef with two slices of Swiss cheese. Top the sandwich with a slice of bread, buttered side up.
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Bake for about 5 minutes until the underside is golden brown and crispy. Flip and bake until second side is golden brown and cheese is melted (about 5 minutes).
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Place the sandwich on a plate and repeat the process until all the sandwiches are toasted. Serve immediately for the best texture and flavor.
Calories: 1032kcal | Carbohydrates: 39G | Protein: 32G | Fat: 83G | Saturated Fatty Acids: 26G | Polyunsaturated fat: 27G | Monounsaturated fatty acids: 24G | Trans fats: 1G | Cholesterol: 146mg | Sodium: 2597mg | Potassium: 613mg | Fiber: 5G | Sugar: 7G | Vitamin A: 767ie | Vitamin C: 39mg | Calcium: 383mg | Iron: 5mg