How To Make The Best Reuben Sandwich – A Perfect Use for Leftover Corned Beef

If you’ve just celebrated St. Patrick’s Day and have leftover corned beef sitting in your refrigerator, it is time to make the best reuben sandwich that you have ever had. This recipe is the perfect way to use up that leftover meat, however, if you don’t have leftovers you can still make this classic sandwich with a quick trip to the deli counter.

After a big holiday meal I love turning leftovers into sandwiches, because they’re quick, easy and delicious. In fact, lunch or dinner can still be on your plate in less than 20 minutes!

The Reuben has become a staple in delis and diners across the country. What makes it so good is the combination of flavors and textures – tender corned beef, tangy sauerkraut, creamy Swiss cheese, and zesty Thousand Island dressing, all sandwiched between slices of buttery, toasted rye bread. It’s the balance of flavors that makes this sandwich a favorite among many.

Don’t worry, if you’ve never made a Reuben at home it’s easier than you might think. This recipe is simple and straightforward and doesn’t require any fancy techniques or hard-to-find ingredients.

However, there a a few tips to follow to make your sandwich turn out perfect. Best of all, you probably have most of what you need already.

Whether you’re using leftover corned beef or picking up a few slices from the deli, this recipe will help you create the Best Reuben Sandwich you’ve ever had.

The Best Reuben Sandwich Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS:

• 4 slices marble rye bread
• 4 teaspoons butter
• 4 slices Swiss cheese
• 8 slices thin corned beef, cooked
• 1/2 cup sauerkraut, drained
• 2 tablespoons Thousand Island dressing

INSTRUCTIONS

1. Heat Two Skillets:

Start by heating two large skillets over medium heat. Using two skillets might seem like an extra step, but it makes the process quicker and ensures everything is heated evenly.

One skillet will be for toasting the bread, and the other will be for warming the corned beef and sauerkraut.

2. Prepare the Bread:

While the skillets are heating, butter one side of each slice of marble rye bread. On the non-buttered side, spread the Thousand Island dressing evenly. I like to use about half a tablespoon per slice, but you can adjust this to your taste.

Once the dressing is spread, top each slice with a piece of Swiss cheese. This helps the cheese melt evenly when the sandwich is assembled.

3. Toast the Bread:

To make the best Reuben sandwich you need to toast the bread before assembling the entire sandwich. Do this by placing two slices of the prepared bread, buttered side down, into one of the heated skillets. Let them toast for about 2-3 minutes, or until the bread is golden brown and the cheese starts to melt.

Keep an eye on it to make sure it doesn’t burn. Once the first side is toasted, remove the bread from the skillet and set it aside.

4. Heat the Corned Beef and Sauerkraut:

In the second skillet, add the corned beef to one side and the drained sauerkraut to the other. Let them heat through for about 2-3 minutes.

Stir the sauerkraut occasionally to ensure it heats evenly. If your corned beef is particularly thick, you can chop it into smaller pieces to make it easier to layer on the sandwich.

5. Assemble the Sandwich:

Once the corned beef and sauerkraut are heated, it’s time to assemble each Reuben sandwich.

Take the toasted slices of bread from the first skillet and place them on a plate, cheese side up. Divide the sauerkraut evenly between the two slices, spreading it over the melted cheese.

Next, layer four slices of corned beef on top of the sauerkraut for each sandwich. Finally, place the remaining two slices of prepared bread on top, cheese side down.

6. Grill the Sandwich:

Carefully transfer the assembled sandwiches back to the first skillet. Let them grill for about 2-3 minutes on each side, or until the bread is golden brown and the cheese is fully melted.

Use a spatula, press down gently on the sandwiches to help them hold together. Once they’re nicely toasted, remove them from the skillet and let them cool for a minute before slicing.

7. Serve and Enjoy:

Slice the sandwiches in half diagonally and serve them warm. It may sound strange but I like to pair my Reuben with a bowl of Stove Top Chili, but it’s delicious on its own too.

Sometimes I will grab a bag of potato chips and serve it alongside the sandwich with a side of Thousand Island dressing for dipping.

Tips for Making the Best Reuben Sandwich

• Use Good Quality Ingredients: Since the Reuben is a simple sandwich, the quality of the ingredients really matters. If you’re using leftover corned beef, make sure it’s still flavorful and tender. If you’re buying corned beef from the deli, ask them to slice it thin. And definitely stick to the marble rye bread for best results.
• Don’t Skip Draining the Sauerkraut: Draining the sauerkraut is an important step to prevent your sandwich from getting soggy. If you prefer a milder flavor, you can rinse the sauerkraut under cold water before draining it.
• Adjust the Dressing to Your Taste: Thousand Island dressing is a classic choice for a Reuben, but you can use Russian dressing if you prefer. If you’re feeling adventurous, you can even make your own dressing at home by mixing mayonnaise, ketchup, and a little relish.
• Toast the Bread Just Right: Toasting the bread is key to getting that perfect crunch. Make sure your skillet is over medium heat, too hot and the bread will burn before the cheese melts; too low, and the bread won’t get crispy.

Classic Deli Sandwich

The Best Reuben Sandwich is more than just a way to use up leftover corned beef, it’s a classic deli style sandwich which is satisfying and comforting all at the same time. Whether you’re making it for lunch, dinner, or even a late-night snack, this sandwich is sure to hit the spot.

So, the next time you have leftover corned beef, skip the basic reheating and serving as a stand alone protein. Instead, turn it into something new and delicious.

Trust me, once you try this recipe, you’ll be making Reubens all year round. And if you love the taste of a Reuben, you are going to love my Reuben Dip Recipe! It is one of my favorite dips recipes to serve during March Madness.

Enjoy! Mary

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