There is nothing like a great Reuben Sandwich all year round and especially on St Patrick’s Day!
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 add a touch of Irish inspiration to 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? I make a traditional Reuben Sandwich with rye bread and Thousand Island Dressing. I often get the corned beef sliced to order at the deli and ask for a bit of a thicker slice.
While the deli is great for a quick meal, homemade corned beef makes the best sandwich. Corned Beef in the Slow Cooker is pretty effortless (skip the cabbage/veggies if you’d like) and the leftovers are great for this recipe!
Ingredients in a Reuben Sandwich
DRESSING: Thousand Island dressing is our favorite dressing for a Reuben sandwich. For a little kick, try horseradish sauce instead.
To make a quick Thousand Island, combine the following in a small bowl:
1/4 cup mayonnaise, 1 tablespoon each of ketchup and sweet relish, 1/8 teaspoon of onion powder, & a dash of Worcestershire. So easy!
Sauerkraut: I buy canned or jarred. Squeeze the sauerkraut well so it doesn’t make the sandwich soggy.
Corned Beef: Store-bought, deli or leftover homemade corned beef will all work. I especially love this sandwich with thicker sliced leftover corned beef that has been warmed. Pastrami can be substituted.
Swiss Cheese: Place it on the bottom when making the sandwiches so it melts well. Not a fan of Swiss? Try cheddar, mozzarella, or any 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.
- Butter one side of each slice of bread.
- Spread dressing on each side of the sandwich (on the inside) and top with a slice of swiss cheese, corned beef, and sauerkraut. Place butter side down in a skillet.
- Cook until bread slices are golden and enjoy!
Serve with additional dressing for dipping, a side of coleslaw, and, of course, dill pickles.
PRO TIP: If you are loading up your sandwich with lots of meat or using thick corned beef, I find it best to heat the corned beef first. This ensures a hot sandwich without the bread burning.
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Holly Nilsson
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