Classic Corned Beef Reuben

A reuben sandwich that has been cut in half on a plate.

5 from 1 vote

The Reuben Sandwich is an American classic made with savory corned beef piled on our favorite marble rye bread and topped with plenty of baby swiss cheese, crunchy, tangy sauerkraut, and zippy Russian dressing, then griddled to perfection until the cheese melts and the bread is toasted. It's thick, meaty, and the best way to use up leftover corned beef!

Prep Time10

Cook Time5

Total Time15

Course: Dinner

Cuisine: American

Servings: servings

Calories: 845kcal

Author: Amy Nash

Ingredients

Russian Dressing

½ cup mayonnaise
¼ cup ketchup
1 Tablespoon grated onion
1 Tablespoon horseradish
1 teaspoon Worcestershire sauce
1-2 teaspoons hot sauce
½ teaspoon paprika
Salt and pepper, to taste

Sandwich

8 slices rye bread
4 Tablespoons salted butter, softened
1 pound sliced or shredded corned beef
1 ½ cups sauerkraut, drained
8 slices Swiss cheese
Russian dressing (or Thousand Island dressing)

Instructions

Combine dressing ingredients in a bowl and whisk well. Set aside.
Butter one side of each of the slices of bread. Place the bread buttered side down on a hot griddle or skillet over medium to medium-high heat. Generously spread Russian dressing on the unbuttered side of the bread.
Pile corned beef and sauerkraut on top of the Russian dressing, then top with two slices of swiss cheese. Add more Russian dressing on top of this, then top with another piece of bread, buttered side up.
Once toasted on the bottom, flip the sandwich to grill on the other side until hot through, toasted, and the cheese is melted. It's about 2-3 minutes per side. Remove from the griddle and cut in half.
Serve hot with a potato chips and a dill pickle.

Notes

Bread: We prefer marble rye bread, but light rye, dark rye, Jewish rye, or pumpernickel bread are all acceptable alternatives.
Rachel Sandwich: Pastrami is also acceptable (and delicious) although a traditional reuben is made with corned beef, not pastrami.

Nutrition