Oh my gosh, let me tell you about my absolute favorite sandwich – the beef reuben with corned beef! That perfect combination of salty corned beef, tangy sauerkraut, melty Swiss cheese, and creamy Russian dressing on toasted rye bread? Pure magic. I still remember the first time I tried one at this little deli near my grandma’s house – the flavors just exploded in my mouth!
Now I make them at home all the time, especially when I’m craving something hearty and satisfying. There’s something so comforting about that classic beef reuben sandwich with corned beef – it’s like a warm hug in sandwich form. Whether it’s for lunch, dinner, or even a late-night snack (no judgment here!), this sandwich never disappoints.
Fun fact: Did you know the reuben sandwich has been around since the early 1900s? Some say it was invented in Omaha, Nebraska, while others claim New York City. Wherever it came from, I’m just glad someone thought to put all these amazing ingredients together!
Why You’ll Love This Beef Reuben Sandwich with Corned Beef
Trust me, once you try this version of the classic reuben, you’ll be hooked. Here’s why:
- Flavor explosion: That perfect balance of salty corned beef, tangy sauerkraut, and creamy Russian dressing? Absolute perfection.
- Easy peasy: Ready in under 20 minutes – faster than waiting in line at a deli!
- Melty goodness: Watching that Swiss cheese ooze when you take the first bite? Chef’s kiss.
- Versatile: Works for lunch, dinner, or even a midnight snack (we’ve all been there).
- Comfort food magic: One bite and you’ll feel like you’re at your favorite diner.
Seriously, this sandwich checks all the boxes – quick, delicious, and oh-so-satisfying!
Ingredients for the Best Beef Reuben Sandwich with Corned Beef
Okay, here’s the thing – the magic of a truly great reuben starts with quality ingredients. After years of testing (and happily eating my experiments), I’ve nailed down exactly what you’ll need:
- 8 slices rye bread: Get the good stuff – fresh, preferably from a bakery. That caraway seed crunch makes all the difference.
- 1 lb corned beef, thinly sliced: Ask your deli counter to slice it medium-thin – you want it tender but with some substance.
- 1 cup sauerkraut, drained: Squeeze out that extra liquid or your sandwich will get soggy (learned that the hard way!).
- 8 slices Swiss cheese: I’m partial to Emmental for its perfect melt factor.
- 1/2 cup Russian dressing: My grandma’s secret? Add a splash of pickle juice to store-bought dressing.
- 2 tbsp butter, softened: For that golden, crispy exterior that makes your sandwich sing.
See? Simple ingredients, but when they come together? Pure sandwich magic!
How to Make a Beef Reuben Sandwich with Corned Beef
Alright, let’s get to the fun part – making this glorious sandwich! I’ve made enough reubens in my time to know exactly how to nail it every single time. Follow these steps and you’ll be biting into sandwich perfection before you know it.
Preparing the Bread and Dressing
First things first – lay out all your rye bread slices on a clean surface. Here’s my little trick: spread the Russian dressing on one side only of each slice. You want enough to coat the bread nicely but not so much that it drips everywhere when you take a bite (been there, done that, got the stained shirt).
Now, butter time! Take that softened butter and gently spread it on what will be the outside of your sandwich. This is the secret to that beautiful golden crust we all love. Pro tip: let the butter sit at room temperature for about 15 minutes before you need it – it spreads like a dream!
Assembling and Grilling the Sandwich
Okay, here’s where the magic happens. On half of your dressed bread slices, layer on that gorgeous corned beef – don’t be shy! I like to fold the slices slightly so they stay put. Next comes the sauerkraut – spread it evenly so every bite gets that tangy goodness. Then top with two slices of Swiss cheese (because one is never enough!).
Carefully place the remaining bread slices on top, dressing side down, and press gently. Now, heat your skillet or griddle to medium – not too hot or the bread will burn before the cheese melts. Grill each side for 3-4 minutes until that beautiful golden brown color appears and the cheese starts oozing out the sides (my favorite part!).
When it’s done, transfer to a cutting board and let it rest for just a minute before slicing – this helps all those amazing flavors settle in. Then? Dig in and enjoy every melty, tangy, crispy bite!
Tips for the Perfect Beef Reuben Sandwich with Corned Beef
After burning through more reubens than I’d like to admit (some successful, some… not so much), I’ve picked up some foolproof tricks that’ll take your sandwich from good to “oh my gosh, did you make this?” amazing:
- Sauerkraut squeeze: Really press that sauerkraut between paper towels – soggy bread is the enemy of a great reuben. I learned this after one too many limp sandwiches!
- Bread matters: Fresh rye with caraway seeds makes all the difference. Stale bread just can’t stand up to all those juicy ingredients.
- Dressing tweaks: Taste your Russian dressing first – sometimes I add extra relish or a dash of hot sauce for more zing.
- Cheese melt: Cover the pan for the last minute to help that Swiss melt perfectly without burning the bread.
- Slice thickness: Cut diagonally – it just tastes better that way (don’t ask me why, it’s science!).
Follow these simple tips and you’ll be making reubens like a deli pro in no time!
Variations on the Classic Beef Reuben Sandwich with Corned Beef
While I’m obsessed with the classic version, sometimes it’s fun to mix things up! Here are my favorite twists that still capture that reuben magic:
- Turkey pastrami: Swap corned beef for turkey pastrami when you want something lighter but just as flavorful.
- Coleslaw swap: Not a sauerkraut fan? Try tangy coleslaw for crunch without the fermented bite.
- Thousand island: Use this instead of Russian dressing for a sweeter kick.
- Veggie version: Portobello mushrooms make an amazing meat-free alternative with great texture.
See? There’s a reuben variation for every mood and taste bud!
Serving Suggestions for Your Beef Reuben Sandwich with Corned Beef
Honestly, this sandwich is pretty perfect on its own, but if you want to make it a full meal (or just indulge a little more), here’s what I love to serve with it:
- Classic dill pickles: That extra crunch and tang cuts through the richness perfectly.
- Potato chips: Go for the ripple-cut kind – they’re sturdy enough to scoop up any runaway dressing!
- Simple side salad: Just greens with a light vinaigrette balances everything out.
- Half-sour pickles: My personal favorite – less acidic but still super refreshing.
- Beer or Dr. Brown’s cream soda: Because some traditions are worth keeping!
Really, though? This sandwich is star of the show – the sides are just bonus happiness!
Storing and Reheating Your Beef Reuben Sandwich with Corned Beef
Okay, confession time – I rarely have leftovers because this sandwich is just too good! But on the off chance you do, here’s how to keep it tasting fresh:
Wrap any uneaten reubens tightly in foil or parchment paper – plastic wrap makes the bread soggy (learned that the hard way!). They’ll keep in the fridge for about 2 days. To reheat, skip the microwave (trust me, it turns into a sad, soggy mess) and instead warm it gently in a skillet over medium-low heat for a few minutes per side. The bread will crisp back up beautifully and the cheese will get all melty again. If you’re feeling extra fancy, a quick spritz of water on the bread before reheating helps revive that fresh-baked texture!
Nutritional Information for Beef Reuben Sandwich with Corned Beef
Now, let’s be real – this isn’t exactly diet food, but oh man is it worth every bite! Here’s the scoop on what you’re getting in one glorious sandwich (based on my exact recipe): about 650 calories, 35g fat (12g saturated), 45g carbs (5g fiber), and a whopping 40g protein.
Keep in mind these numbers can change depending on your exact ingredients – thicker bread slices or extra dressing will tweak things. But hey, sometimes you just need that perfect combo of protein, carbs, and flavor to make your day better! For more general information on the nutritional breakdown of classic deli meats, you can check out resources like the USDA FoodData Central.
Frequently Asked Questions
Q1. Can I use a different cheese besides Swiss?
Absolutely! While Swiss is traditional, I’ve made delicious versions with provolone (melts beautifully) or even sharp cheddar for extra kick. Just avoid super soft cheeses that might make the sandwich too gooey.
Q2. How do I make this gluten-free?
Easy peasy – just swap the rye bread for your favorite gluten-free bread. Look for a sturdy one that can hold up to grilling. I’ve had great results with gluten-free sourdough from my local bakery.
Q3. Can I make reubens ahead of time?
I don’t recommend assembling them ahead (hello, soggy bread!), but you can prep all the components separately. Keep the dressed bread, corned beef, and drained sauerkraut ready in the fridge, then assemble and grill when you’re ready to eat.
Q4. What if I can’t find Russian dressing?
No worries! Thousand Island works great, or make a quick substitute by mixing mayo with ketchup, relish, and a splash of Worcestershire. My grandma’s trick is to add a tiny bit of horseradish for extra zing.
Q5. Can I use leftover corned beef?
That’s actually my favorite way to make these after St. Patrick’s Day! Just slice it thin and warm it slightly before assembling – leftover corned beef makes the most flavorful reubens. If you are looking for tips on how to properly store and handle leftover meats, consulting food safety guidelines is always a good idea, such as those provided by the USDA Food Safety and Inspection Service.
Irresistible Beef Reuben Sandwich Recipe in 20 Minutes
- Total Time: 18 mins
- Yield: 4 sandwiches 1x
- Diet: Low Lactose
Description
A classic beef reuben sandwich with corned beef, sauerkraut, Swiss cheese, and Russian dressing on rye bread.
Ingredients
- 8 slices rye bread
- 1 lb corned beef, thinly sliced
- 1 cup sauerkraut, drained
- 8 slices Swiss cheese
- 1/2 cup Russian dressing
- 2 tbsp butter, softened
Instructions
- Spread Russian dressing on one side of each bread slice.
- Layer corned beef, sauerkraut, and Swiss cheese on half of the bread slices.
- Top with remaining bread slices, dressing side down.
- Butter the outside of each sandwich.
- Grill on medium heat for 3-4 minutes per side until golden and cheese melts.
- Slice and serve warm.
Notes
- Use fresh rye bread for best texture.
- Drain sauerkraut well to avoid soggy sandwiches.
- Adjust Russian dressing to taste.
- Prep Time: 10 mins
- Cook Time: 8 mins
- Category: Sandwich
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 650
- Sugar: 5g
- Sodium: 1800mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 110mg
Keywords: beef reuben sandwich, corned beef sandwich, grilled reuben