Recipe With Saurkraut, Conrned Beef, and Rye Bread

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Corned beef on rye, also known as a Reuben sandwich, is savory, satisfying joy. Here's how to make the perfect version.

Why we love this recipe

The world is full of wonderful sandwiches, and I love many of them dearly. But I'm going to put a stake in the ground and say that I can't think of any other sandwich as satisfying and savory as a really well-made corned beef on rye, a.k.a. a Reuben. Our version gets everything just right, with:

• Buttered, skillet-toasted rye bread
• Gorgeous, melty Swiss cheese
• Plenty of savory corned beef
• A generous helping of sauerkraut
• And the perfect Thousand Island dressing

We keep every element warm and include instructions for individual sandwiches and for feeding a larger group.

What you'll need

Here's a glance at the ingredients you'll need to make this recipe.

• You can buy good-quality corned beef at the deli, but here's how to easily cook your own. Deli-style meat will be thinly sliced, which can be nice on a sandwich. But corned beef is so tender that it doesn't really matter if your home-sliced version is thicker.
• I prefer the extra savoriness of Thousand Island dressing over Russian. It's okay to use a good bottled version, but it's super-easy and even more delicious to make your own.
• Any good Jewish-style rye bread will work well. I prefer a seeded version because, as you can surely tell by now, I feel that more is more where Reubens are concerned.
• A good-quality deli-sliced Swiss cheese adds mild flavor and gooey goodness.
• Tangy, fermented sauerkraut adds a bit of crunch, tons of great flavor, and a lovely sharpness that cuts through the richness of the other ingredients.

How to make it

Here's an overview of what you'll do to make a perfect corned beef on rye. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.

1. Start by squeezing excess moisture out of the sauerkraut and giving it a quick spin on the buttered griddle to warm and crisp it up a bit. If your corned beef isn't hot, you'll heat that up, too.
2. Butter one side of each bread slice, place on the griddle, and spread some dressing on the inside face of each slice. Layer on the Swiss cheese and let it melt while the bread toasts.
3. Layer on the corned beef and the warmed sauerkraut.
4. When everything is nice and toasty, close the sandwich and cut in half if you like. That's it!

Batch-cooking Reuben sandwiches

If you're making more than a couple of sandwiches at a time, it helps to use the oven. By changing up the order of things a little bit, you can have all the sandwiches ready at once.

• Preheat the oven to 350°F.
• If you're not starting with hot corned beef, wrap it in foil and pop it onto one side of a large rimmed baking sheet to heat for 10 to 15 minutes, until warmed through.
• As each buttered bread slice comes off the griddle, pop it onto the baking sheet buttered-side down. You can spread on the dressing and layer on the cheese right before putting each slice into the oven, rather than doing it on the griddle.
• Fry up the sauerkraut after all the bread is done.
• Once all elements are hot, you can pull the baking sheet out of the oven and assemble the sandwiches.

Expert tips and FAQs

Can I substitute pastrami?

Absolutely. Corned beef is the classic ingredient in this sandwich, but pastrami makes an excellent substitution if that's what you've got.

Can I make this recipe in advance? What about leftovers?

If you're starting from scratch, you can cook the corned beef and make the dressing up to a week in advance. You can drain the sauerkraut earlier in the day. Heat the elements and assemble the sandwiches right before serving.

More favorite hot sandwiches

• Hot mess grilled cheese
• Chicken Caprese with prosciutto
• Crispy chicken sandwich
• Turkey meatball sub

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• ¼ pound (114 grams) corned beef
• 2 tablespoons (28 grams) butter
• ½ cup (56 grams) sauerkraut, drained well
• 2 slices Jewish-style rye bread
• 2 generous slices Swiss cheese
• 3 tablespoons (45 grams) Thousand Island dressing

Instructions

For one sandwich

1. If you are starting with hot corned beef, slice it now. If not, heat sliced (leftover or deli) corned beef either (1) wrapped in foil in a 350°F oven or toaster oven or (2) in a lidded container in in the microwave with a tablespoon of water until warmed through.
2. Warm a cast iron skillet over medium heat.
3. Melt 1 teaspoon of the butter.
4. Place drained sauerkraut onto skillet and cook until warmed through. If little bits of it get caramelized, that's a nice bonus. Remove from skillet and set aside.
5. Spread one side of each slice of bread with the remaining butter.
6. Place bread buttered-side down on the skillet.
7. Spread the top face of each slice with half of the dressing. Top each with a slice of cheese.
8. Brown the bread while letting the cheese melt, adjusting heat as necessary so both processes happen in the same timeframe.
9. Layer on the warm corned beef and sauerkraut.
10. Close sandwich, cut in half if you like, and serve right away.

For more than a few sandwiches

If you're making more than two or three sandwiches at a time, it helps to use the oven. By changing up the order of things a little bit, you can have all the sandwiches ready at once.

1. Preheat oven to 350°F.
2. If you're not starting with hot corned beef, wrap it in foil and pop it onto one side of a large rimmed baking sheet to heat for 10 to 15 minutes, until warmed through.
3. Meanwhile, warm a cast iron skillet over medium heat.
4. Spread one side of each slice of bread with butter.
5. Place bread buttered-side down on the skillet.
6. As each buttered bread slice comes off the griddle, pop it onto the baking sheet buttered-side down. You can spread on the dressing and layer on the cheese right before putting each slice into the oven, rather than doing it on the griddle.
7. Fry up the sauerkraut after all the bread is done.
8. Once all elements are hot, you can pull the baking sheet out of the oven and assemble the sandwiches.

Notes

1. Corned beef is the classic ingredient in this sandwich, but pastrami makes an excellent substitution if that's what you've got.
2. If you're starting from scratch, you can cook the corned beef and make the dressing up to a week in advance. You can drain the sauerkraut earlier in the day. Heat the elements and assemble the sandwiches right before serving.

Nutrition Information:

Yield:

1

Serving Size:

1
Amount Per Serving: Calories: 331 Total Fat: 19g Saturated Fat: 10g Trans Fat: 1g Unsaturated Fat: 6g Cholesterol: 52mg Sodium: 362mg Carbohydrates: 21g Fiber: 2g Sugar: 2g Protein: 19g

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