The best Irish Reuben sandwich recipe with corned beef

introduction

This Irish Reuben sandwich is warm, simple, and full of flavor. It uses thick corned beef, rye bread, Swiss cheese, sauerkraut, and Russian or Thousand Island dressing. If you like hearty, easy meals, try other bold dishes like the best Moroccan salmon recipe for a different flavor.

why make this recipe

This sandwich is fast to make and needs few ingredients. It is filling and has salty corned beef, tangy sauerkraut, creamy dressing, and melted Swiss. You can make it at home with deli meat and common pantry items.

how to make The best Irish Reuben sandwich recipe with corned beef

Follow the steps below in order. Use thick slices of corned beef and rye for the best result. Broiling the cheese gives a quick, melted top without overcooking the meat.

Ingredients :

• 1/2 pound – Corned beef brisket deli lunch meat, sliced thick
• 2 – Slices Rye Bread
• 2 Tablespoons – Russian or Thousand Island Dressing
• 1/4 cup – Sauerkraut
• 3 – Slices Swiss cheese
• 1 Tablespoon – Butter, salted

Directions :

1. Heat a large saucepan on medium-high heat, and place butter in the pan.
2. If using a loaf, slice two thick slices of bread on a cutting board.
3. Once butter has melted and pan is hot, add slices of rye bread.
4. Heat one side of each slice for 3-4 minutes, until it is nice and browned.
5. Get the swiss cheese, Russian dressing, sauerkraut, and corned beef out.
6. Spread Russian dressing on the side of each slice of bread that is not browned.
7. Add swiss cheese to one slice.
8. Set oven to Hi broil and broil for 4-5 minutes until the cheese is melted.
9. Remove from the oven.
10. With the remaining slice of bread, pile on thick slices of corned beef, then sauerkraut on top.
11. Finally, add your slice of bread with swiss cheese on top and gently press down so that the two slices join together in all of their glory.

how to serve The best Irish Reuben sandwich recipe with corned beef

Cut the sandwich in half and serve hot. Add a pickle or potato chips on the side. It pairs well with a simple green salad or coleslaw.

how to store The best Irish Reuben sandwich recipe with corned beef

Store leftover sandwich wrapped in foil or airtight container in the fridge for up to 2 days. To reheat, use a skillet over medium heat or a toaster oven until warmed and the cheese melts. Avoid microwaving, as it can make the bread soggy.

tips to make The best Irish Reuben sandwich recipe with corned beef

• Use thick-sliced corned beef for a meaty bite.
• Dry the sauerkraut on a paper towel if it is very wet.
• Butter the outside of the bread well so it browns evenly.
• Watch the broiler closely so the cheese melts but does not burn.

variation (if any)

• Swap Russian dressing for Thousand Island for a sweeter taste.
• Use pastrami instead of corned beef for a different flavor.
• Try marble rye or pumpernickel if you want a stronger bread taste.

FAQs (minimum three FAQ)

Q: Can I use leftover cooked corned beef?
A: Yes. Slice the leftover corned beef thick and use it the same way.

Q: Can I make this sandwich vegetarian?
A: For a vegetarian version, skip the corned beef and add grilled mushrooms or smoked tofu with extra Swiss.

Q: How can I make the sandwich less salty?
A: Rinse the sauerkraut briefly and drain. Use less corned beef or choose a lower-sodium deli option.

Q: Is Russian dressing the same as Thousand Island?
A: They are similar but not identical. Thousand Island is sweeter and thicker; Russian dressing is tangier.

Q: Can I freeze this sandwich?
A: Freezing a made sandwich is not ideal. Freeze the corned beef separately and assemble fresh when ready.

Irish Reuben Sandwich

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Irish
• Diet: Non-Vegetarian

Print Recipe

Pin Recipe

---

Description

A warm and hearty sandwich featuring thick corned beef, Swiss cheese, sauerkraut, and tangy dressing, all sandwiched between slices of rye bread.

---

Ingredients

Scale 1x2x3x

• 1/2 pound Corned beef brisket deli lunch meat, sliced thick
• 2 Slices Rye Bread
• 2 Tablespoons Russian or Thousand Island Dressing
• 1/4 cup Sauerkraut
• 3 Slices Swiss cheese
• 1 Tablespoon Butter, salted

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat a large saucepan on medium-high heat, and place butter in the pan.
2. If using a loaf, slice two thick slices of bread on a cutting board.
3. Once butter has melted and pan is hot, add slices of rye bread.
4. Heat one side of each slice for 3-4 minutes, until it is nice and browned.
5. Get the Swiss cheese, Russian dressing, sauerkraut, and corned beef out.
6. Spread Russian dressing on the side of each slice of bread that is not browned.
7. Add Swiss cheese to one slice.
8. Set oven to Hi broil and broil for 4-5 minutes until the cheese is melted.
9. Remove from the oven.
10. With the remaining slice of bread, pile on thick slices of corned beef, then sauerkraut on top.
11. Finally, add your slice of bread with Swiss cheese on top and gently press down.

---

Notes

For variation, swap Russian dressing for Thousand Island or use pastrami instead of corned beef.

---

Nutrition

• Serving Size: 1 sandwich
• Calories: 500
• Sugar: 4g
• Sodium: 800mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 70mg