• Rye Bread • Salted Butter • Corned Beef • Sauerkraut • Swiss Cheese • Thousand Island Dressing (or try my Russian Dressing Recipe in the post!)
Spread the rye bread with a generous amount of Thousand Island Dressing, or Russian Dressing (recipe for this in the post!), and don't be skimpy!
Pile the corned beef as thick as you like on top.
Add your desired amount of sauerkraut onto the beef.
Place two slices of swiss cheese on top of the sauerkraut.
Lastly, add more Thousand Island or Russian Dressing on top of the swiss cheese.
Finish the sandwich with a slice of bread that is buttered on the top side.
Grill on a hot griddle or frying pan until toasty like a grilled cheese sandwich.
It only takes a couple minutes per side until the bread is toasted and the cheese is hot throughout the sandwich.
Slice in half and serve with potato chips and a dill pickle on the side!
The tangy sauerkraut is the perfect match for the corned beef's bold flavor, and the creamy, tangy dressing and melty Swiss cheese ties the flavors together beautifully.
If you have leftover corned beef from St. Patrick's Day, a Reuben Sandwich is the best way to use it up! You can also get thinly sliced corned beef from your local deli counter.
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