This Corned Beef Reuben Sandwich recipe is made with the best homemade thousand island dressing, sauerkraut, and Swiss cheese on rye.
I would like to introduce you guys to one of the best sandwiches in the history of sandwiches; The Corned Beef Reuben Sandwich. If you've ever enjoyed a reuben sandwich from your local deli you know what I'm talking about.
The basic components of a reuben sandwich include corned beef, pastrami, or some kind of salted and cured meat, sauerkraut, Swiss cheese, Thousand Island dressing, and rye bread.
The sister sandwich to the reuben is the Rachel sandwich. The two are similar except that the Rachel uses turkey in place of corned beef and coleslaw instead of sauerkraut. They are both messy, decadent, and completely delicious.
This version uses a homemade Thousand Island dressing that sends the whole thing over the top. This sandwich is not diet food - These things are rich and basically melt in your mouth. I make a batch every year the time St. Patrick's Day rolls around.
This is precisely the time of year I start craving corned beef, Cabbage Roll Bowls, and all things Herb Roasted Potatoes.
Jump to:
- What's The Difference Between Corned Beef and Pastrami?
- Where Did The Reuben Sandwich Get Its Name?
- How To Make Thousand Island Dressing
- How To Make A Reuben Sandwich From Scratch
- How Long Does It Take To Make This Sandwich?
- What To Serve With A Reuben Sandwich
- What Does A Reuben Sandwich Taste Like?
- Reuben Sandwich with Thousand Island Dressing
What's The Difference Between Corned Beef and Pastrami?
Corned Beef is usually made from beef brisket that has been salt-cured. The salty brine helps to break down the tough fibers of the brisket. Pickling spices are often added for extra flavor. Once the corned beef is brined it is usually boiled on the stove top.
The beef is usually sliced thin once it's cooked and can be purchased from a deli, a meat locker, or pre-packaged in your local supermarket.
Corned Beef is typically cut into long slices and served alongside cabbage on St. Patrick's Day.
Irish immigrants gravitated toward corned beef upon their arrival in America and ate it with cabbage as cabbage was an affordable vegetable - A tradition that continues today.
Pastrami is also made from a tougher cut of beef (sometimes brisket) that's brined in a salty spice mixture. After brining a mixture of spices are added and then the meat is smoked.
The flavor of pastrami is a bit more bold, smoky, and spicy.
Corned beef and pastrami are both delicious and would work great on this Reuben Sandwich. Feel free to use either one!
Where Did The Reuben Sandwich Get Its Name?
This is one of those historical culinary mysteries with no clear answer. Some say that it was invented in New York in 1914 by Arnold Reuben at Reuben's Restaurant.
Others say it came from Omaha, Nebraska from a chef named Bernard Schimmel at the request of a man named Reuben Kulakofsky during a poker game.
The earliest it ever appeared on a menu was during the 1940's at The Golden Spur Restaurant in Omaha. The Reuben Sandwich came to fame in the 1950's when it was a National Sandwich Contest winner.
Whoever invented it...History salutes you because this is one heck of a sandwich.
Ingredients For Corned Beef Reuben Sandwich:
- ½ lb. Sliced Corned Beef or Pastrami
- 2 cups Sauerkraut
- 8 slices Swiss cheese
- 1 package Gluten Free Rye Bread or Deli-style Gluten Free Bread (or regular rye bread if not GF)
- 2 Tbsp. butter
How To Make Thousand Island Dressing
- ¾ cup Mayo
- 2-3 Tbsp. Adobo Sauce
- ½ cup Deli-Style Kosher Dill Relish or finely chopped Kosher Dill Pickles
- 2 tsp. Lemon Juice
- 2 tsp. Sugar
- ¼ tsp. Garlic Powder
- ⅓ cup Chopped Chives
- Pinch Kosher Salt and Pepper
To make the dressing simply add all of the ingredients to a small bowl and stir until completely combined.
For more complete instructions check out this post for Homemade Thousand Island Dressing.
How To Make A Reuben Sandwich From Scratch
This sandwich is so easy to make. Yes, the dressing is homemade but it barely takes any time at all and is well worth the extra effort!
- To make the sandwich simply start by spooning a generous portion of the Thousand Island dressing on one half of the sandwich bread.
- Place a generous heap of corned beef on top of the dressing. You can use as much or as little corned beef as you like.
- Add a couple generous spoonfuls of sauerkraut on top of the corned beef. It's best to drain the sauerkraut a bit and not to add much of the liquid or the sandwich may get soggy.
- Add a couple slices of Swiss cheese on top of the sauerkraut.
- Top the sandwich with the second piece of bread. Spread some softened butter on the top piece of bread.
- Repeat with the remainder of the sandwiches.
How Long Does It Take To Make This Sandwich?
It's now time to toast the sandwich. The process is basically the same as making a grilled cheese sandwich.
- Heat a skillet to medium-low and place the bread (butter side down) on the skillet. Allow the buttered side to toast on the skillet for 8-10 minutes.
- Butter the other half of the bread, flip once the first side is toasted, and toast the other side for another 8-10 minutes.
- Once both sides are toasted and the cheese is melted the sandwich is done.
- Repeat with the remainder of the sandwiches.
A Few Things To Remember:
Cooking times may vary depending on the amount of heat used and the type of skillet. I love cast iron skillets for these kind of dishes but you can use any type of skillet or grill pan.
It's important to keep an eye on the heat so the sandwiches toast and not burn. It may be necessary to rotate them once or twice during cooking so they toast evenly.
What To Serve With A Reuben Sandwich
I love to serve these sandwiches with a light and tangy side dish and some crunchy chips.
The sandwich is so rich with the corned beef, melty cheese, and dressing that so it's nice to balance it with a veggie side.
Broccoli salad, carrot salad, or any light salad like this Marinated Tomato Salad or Minty Pea and Almond Salad would be great options.
I love sandwiches served with a crunchy coleslaw like this Blue Cheese Coleslaw, Asian Cabbage Slaw, or Kohlrabi Slaw.
Soups like Roasted Carrot Soup, Healthy Harvest Vegetable Soup, or Cannellini Bean Kale Soup are also a nice pairing with a sandwich like this one.
This Dill Pickle Pasta Salad, Mediterranean Potato Salad, or Spanish Style Potato Salad is a delicious savory pairing as well!
What Does A Reuben Sandwich Taste Like?
This sandwich has it all - Zesty, tangy, sweet, and a little spicy from the homemade Thousand Island dressing.
These things are messy and fall apart as you eat them and that mess is totally worth it. You really can't beat a good, old-fashioned reuben!
Love sandwiches for lunch? Be sure to check out these recipes!
- Dijon Chicken Grilled Cheese
- Lemon Tarragon Chicken Salad
- Curried Chickpea Salad Sandwiches
- Pesto Grilled Cheese
- Italian Mozzarella Grilled Cheese Sandwich
Looking For More Corned Beef Recipes? Don't Miss These!
Corned Beef and Cabbage Soup
Corned Beef Hash and Eggs
Leftover Corned Beef Mac and Cheese
Creamy Gnocchi with Corned Beef and Zucchini
Irish Eggs Benedict
Reuben Sandwich with Thousand Island Dressing
Ingredients
- ½ - 1 lb. corned beef may use pastrami
- 2 cups sauerkraut
- 8 slices Swiss cheese
- 1 package gluten free rye bread or gluten free deli-style bread or regular rye bread if not GF
- 2 Tbsp. butter
For The Thousand Island Dressing:
- ¾ cup mayo
- 2-3 Tbsp. adobo sauce
- ½ cup kosher deli-style Dill Pickle Relish
- 2 tsp. lemon juice
- 2 tsp. sugar
- ¼ tsp. garlic powder
- ⅓ cup chopped chives
- pinch kosher salt
- pinch pepper
Instructions
For The Thousand Island Dressing:
- Mince ⅓ cup of chives.
- Add ¾ cup mayo, 2-3 Tbsp. adobo sauce, 2 tsp. lemon juice, 2 tsp. sugar, ¼ tsp. garlic powder, and a pinch of kosher salt and pepper in a small bowl. Stir until combined using a small whisk or a fork.
- Add the relish or chopped pickles along with the minced chives. Stir until combined.
For The Reuben Sandwiches:
- Spoon a generous portion of the Thousand Island dressing on one half of the sandwich bread.
- Place a generous heap of corned beef on top of the dressing. You can use as much or as little corned beef as you like.
- Add a couple generous spoonfuls of sauerkraut on top of the corned beef. (It’s best to drain the sauerkraut a bit and not to add much of the liquid or the sandwich may get soggy).
- Add a couple slices of Swiss cheese on top of the sauerkraut.
- Top the sandwich with the second piece of bread. Spread some softened butter on the top piece of bread. Repeat with the remainder of the sandwiches.
- Heat a skillet to medium-low and place the bread (butter side down) on the skillet. Allow the buttered side to toast on the skillet for 8-10 minutes.
- Butter the other half of the bread, flip once the first side is toasted, and toast the other side for another 8-10 minutes.
- Once both sides are toasted and the cheese is melted the sandwich is done. Repeat with the remainder of the sandwiches. Serve immediately.
Leave a Reply