There’s nothing like grubbing down on a Reuben Sandwich come Saint Patrick’s Day. Making a corned beef sandwich with Russian dressing is a quick and easy way to use up leftover corned beef.
Like Saint Patrick’s Day Recipes? Check out our popular Irish Mule recipe, Shepherd’s Pie recipe and corned beef sliders recipe.
Corned Beef Recipes
The most important portion of making a corned beef on rye is the corned beef itself! Sure you can use canned corned beef, but why not step it up and cook it up at home?
We have 3 corned beef recipes to choose from plus a dynamic homemade Corned Beef Spices mix. Any of these cuts can be used to make my delicious Reuben Dip.
Baked Corned Beef
Smoked Corned Beef
Sous Vide Corned Beef
Instant Pot Corned Beef
If you’re unsure of which corned beef cut to purchase, check out our Best Cut of Corned Beef and How To Cook Corned Beef guides!
Reuben Sandwich Ingredients
There are a few “must have” ingredients to make this an authentic Reuben sandwich recipe. Here are the “non staple” ingredients you’ll need. Reference the recipe card below for the full ingredient list.
- Corned Beef
- Rye Bread
- Swiss Cheese
- Sauerkraut
- Horseradish (For The Reuben Sauce)
Don’t have horseradish? Here are horseradish substitute ideas.
Sauerkraut Sandwich
It’s important to use sauerkraut you enjoy when making sandwich recipes! Some brands can be pretty potent so research before buying if you prefer mild sauerkraut. We usually pick up a can that has caraway 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 your cheese is melted, the meat and sauerkraut are warm and the bread is toasted.
Here are some visuals for folks who prefer pictures to guide them:
Make the Dressing.
Butter the Bread and Toast.
Add the Dressing and Sauerkraut.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Add the Corned Beef and Swiss Cheese and Toast Away!
Corned Beef Reuben
Break out your stovetop grill pan or Blackstone Griddle to whip up this sandwich. The steps are the same no matter which cooking method you utilize. Make sure to reference our printable griddle cooking temperature chart.
Russian Dressing Recipe
You’ll love this reuben sandwich dressing. It’s creamy, a bit spicy and loaded with flavor. Plus it takes only 2 minutes to whip up.
If you love our Horseradish Sauce or Horseradish Aioli, you’ll love our version of Reuben sauce!
Russian Dressing vs Thousand Island
Russian dressing for reuben sandwiches isn’t Thousand Island dressing. While both contain mayonnaise and ketchup as the base, there are some noted differences:
- Thousand Island – includes relish (making it sweeter)
- Russian Dressing – includes horseradish (making it spicier)
Here’s a more in-depth Russian Dressing vs Thousand Island article on the subject. Either of these would be great on a prime rib patty melt.
Variations
Turkey Reuben
Otherwise known as the Rachel sandwich, all you need to do is swap out the corned beef for sliced turkey.
Pastrami Reuben
Pastrami and corned beef taste remarkably similar, so if you have pastrami on hand, have on it!
What To Serve With Reuben Sandwiches
Corned beef on rye bread is a meal in itself, but who doesn’t enjoy a good side dish? Here are some ideas that would make a nice side pairing:
- Bread and Butter Pickles
- Pickled Cucumbers
- Dill Pickle Pasta Salad
- French Fries
- Ensalada de Coditos
- Ensalada de Papa
Reuben Sandwich Recipe
If you’re into food history, read up on the history of this amazing sando!
Reuben Sandwich With Russian Dressing
Ingredients
RUSSIAN DRESSING
- 1 Tbsp finely chopped onion
- 1 cup mayonnaise
- ¼ cup ketchup or chili sauce
- 4 tsp prepared horseradish, drained
- 1 tsp Worcestershire sauce
- ¼ tsp paprika
- Fine sea salt, to taste
REUBEN SANDWICH
- 8 slices rye bread
- 4 Tbsp unsalted butter, room temperature
- 1 lb thinly sliced corned beef, canned or fresh
- 1 cup sauerkraut, drained
- 8 slices Swiss cheese
Instructions
RUSSIAN DRESSING
- Using the side of a large knife, press down on the minced onions and smash to create a paste. You can also use a mortar and pestle, if you have one.
- Transfer the onions to a small bowl and whisk together with the rest of the ingredients. Taste and add sea salt, if desired. Set aside.
REUBEN SANDWICH (STOVETOP)
- Pre-heat a large skillet over medium-low heat.
- Add the sauerkraut to the skillet and cook until warm throughout (approx. 2-3 minutes). Transfer to a small bowl and wipe out the pan before proceeding.
- If the corned beef needs to be re-heated, place the slices in the skillet and cook for approximately 1 minute per side. Remove and set aside.
- Butter one side of each piece of bread with ½ tbsp butter. Depending on the size of your skillet, place 2 or 4 pieces of bread on the skillet, buttered side down.
- Add 2 tbsp of Russian dressing to each slice of bread.
- Build the sandwich: Add ¼ cup of 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.
- Cook until golden and crispy underneath, about 5 minutes. Flip and cook until the second side is golden and the cheese is melted (approx. 5 minutes).
- Transfer the sandwich to a plate and repeat until all the sandwiches have been toasted. Serve immediately for best texture and flavor.
REUBEN SANDWICH (BLACKSTONE GRIDDLE)
- Pre-heat the griddle to medium-low heat.
- If the corned beef needs to be re-heated, add to the griddle, along with the sauerkraut. Cook while you proceed to the next step.
- Butter one side of each piece of bread with ½ tbsp butter. Place the buttered bread on the griddle, buttered side down.
- Add 2 tbsp of Russian dressing to each slice of bread.
- Build the sandwich: Add ¼ cup of 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.
- Cook until golden and crispy underneath, about 5 minutes. Flip and cook until the second side is golden and the cheese is melted (approx. 5 minutes).
- Transfer the sandwich to a plate and repeat until all the sandwiches have been toasted. Serve immediately for best texture and flavor.