Slices of rye bread are topped with melted swiss cheese, tangy sauerkraut, dressing, and lots of sliced corned beef. It’s cooked in a skillet (grilled cheese style) until crisp and toasty! I love to make Reuben sandwiches at home, it’s one of my husband’s favorite sandwiches!
A Perfect Deli-Style Sandwich
A Reuben sandwich is a great way to enjoy leftover corned beef from your Saint Patrick’s Day dinner, or just a delicious addition to your weekly menu, any time of the year!
What is a Reuben Sandwich? The origins of the Reuben sandwich can be traced back to around the 1920s, but there’s still a debate about who invented them. Regardless of who created it, it’s an all time favorite sandwich!
Made on rye bread a traditional Reuben sandwich has Thousand Island Dressing (or Russian dressing), Swiss cheese, sauerkraut, and of course, corned beef.
For the ultimate corned beef sandwich, skip the deli and make your own slow cooker corned beef. It’s almost effortless to make and you can skip the cabbage and veggies if you prefer. Plus, you’ll have plenty of leftovers to make this sandwich recipe even better!
Ingredients in a Reuben Sandwich
Dressing – We love using Thousand Island dressing on a Reuben sandwich but you can also try horseradish sauce for a little bit of a kick. Sauerkraut – Use sauerkraut in a jar or can, but make sure to squeeze it well so it doesn’t make the sandwich soggy. Corned Beef – You can use store-bought, deli, or leftover homemade corned beef. Thicker slices of warmed leftover corned beef work especially well, you can ask them to cut it thicker at the deli counter. If you prefer, you can use pastrami instead. Swiss Cheese – Place Swiss cheese on the bread when making the sandwiches so it melts as the sandwich is heated. If you’re not a fan of Swiss cheese, try using cheddar, mozzarella, or any other type of cheese you have on hand!
How To Make A Reuben Sandwich
Making classic Reuben sandwiches is easy, a bit like making a grilled cheese sandwich. 1/4 cup mayonnaise, 1 tablespoon each of ketchup and sweet pickle relish, 1/8 teaspoon of onion powder, & a dash of Worcestershire. So easy! Serve with additional dressing for dipping, a side of coleslaw, and, of course, dill pickles.
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