Have leftover corned beef? Use if for easy and delicious grilled reuben sandwich, made with quick pickled onions, swiss cheese and homemade Thousand Island dressing.
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes
If you've got a bit of leftover corned beef after St. Patrick's Day, there is no nicer way to enjoy it than in a classic Reuben Sandwich.
If you aren't familiar with the classic Reuben sandwich, it is a delicious combination of corned beef, Swiss cheese, mustard and sauerkraut.
My version skips the sauerkraut (not really a fan) and uses quick pickled red onions instead, for a similar tangy note. I've used a homemade Thousand Island dressing here, instead of the classic Russian dressing. The Swiss cheese and the corned beef is here though, all placed onto a nice multigrain sourdough rye and given a quick grill for warmth and crispness.
It's a feast of a sandwich, for sure and also an easy and simply delicious way to enjoy corned beef!
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Ingredients
Here are the ingredients you will need for the sandwich:
Nice bread - rye bread is classic for a Reuben, but a nice rye variation, such as multigrain or marble is a good option, as well
Cooked corned beef, either leftover or deli-bought
Swiss cheese
Mustard - either regular prepared mustard, Dijon or my favourite, a nice grainy mustard
If you'd like to make your own pickled onions:
Red Onion
Vinegar
Sugar
For the homemade Thousand Islands dressing:
Mayonnaise
Ketchup
Vinegar
Sugar
Relish
Optionally:
Replace the quick pickled onions with Sauerkraut, for a more classic Reuben
Use store-bought Thousand Island or Russian dressing
FAQ
What is the best cheese for a Reuben Sandwich? Swiss cheese is the usual cheese in a classic Reuben sandwich. I think Emmental would be a good substitute, as well.
What sauce is best for a Reuben? Russian dressing is probably the most classic, but I prefer Thousand Island dressing myself. You can certainly go either way.
What about sauerkraut? Again, adding sauerkraut to a reuben sandwich is classic and if you love kraut, go ahead and add some. I've used homemade pickled onions in my version, which offers a similar tangy note to sauerkraut, but in a more subtle way.
Recipe Card
Grilled Reuben Sandwich
Ingredients
For the Quick Pickled Onions:
- 1/2 small red onion thinly sliced
- 1 cup water
- 1/4 cup cider vinegar
- 1 tbsp sugar
- 1/2 tsp mustard seed
- Salt and freshly ground pepper
For the Thousand Island Dressing:
- 1/2 cup mayonnaise
- 2 Tbsp ketchup
- 1 Tbsp white vinegar
- 2 tsp sugar
- 2 tsp sweet pickle relish
- Salt and freshly ground pepper
For the sandwich:
- 4 slices rye bread or any bread you enjoy
- 4 slices Swiss cheese
- 8 slices Cooked corned beef leftover or deli-bought
- 1 Tbsp Dijon or grainy mustard
- 3 Tbsp butter softened
Instructions
- Make the pickled onions: In a medium, microwave-safe bowl, combine the water, cider vinegar, sugar and mustard seed. Heat to boiling in the microwave (2 - 2 1/2 minutes). *Alternately, heat to a boil in a saucepan on the stovetop. Add the sliced red onion and season with salt and pepper. Stir and let stand at least 1 hour, before draining and using. (Refrigerate any leftovers to use for other things)
- Make the dressing: Combine all the dressing ingredients in a small bowl. Stir to combine well. Cover and refrigerate until needed.
- To prepare the sandwich: Lay out two of your bread slices. Spread with some of the Thousand Island Dressing. Top with cooked corned beef slices and two slices of Swiss cheese, overlapping them. Add a layer of pickled onions. Spread the inside of the two other slices of bread with Dijon mustard and place on top, mustard side down.
- Heat a skillet over medium heat. Spread top of sandwiches with softened butter. Place into hot skillet, butter side down and grill until golden brown underneath. Before flipping, spread the top piece of bread with butter, then flip and grill that side until golden.
Patricia Lawlor says
I love your blog, your site and your food and a Canadian to boot.
Thank you
Jennifer says
Thanks so much, Patricia :)
Laura | Tutti Dolci says
It's a cold and rainy day, and a reuben has never looked better!
Jennifer says
Thanks Laura! Wishing there was some corned beef left myself :)
Karen (Back Road Journal) says
I cooked two corned beef briskets just so we could have leftovers for Rubens and hash. Had the hash, now it is time for a sandwich and your photos are making me hungry.
Jennifer says
Do enjoy, Karen :)
Susan says
This recipe is absolutely sensational!
Being empty nesters, yet wanting to observe St. Patricks day and realizing that doing the corned beef and cabbage was a huge exercise, this fit the bill.
We started out with a Potato Soup and then moved on to these delicious sandwiches. I adored the simplicy of the red onions and the Thousand Island dressing is a ‘keeper’.
I found the last pouches of corned beef in a bag at the supermarket earlier that day, and boiled them for a few minutes while preparing the rest of the sandwich.
Served a dill pickle and a couple of chips on the side and we were toasted you!
Jennifer says
Sounds like a perfect meal and so glad you enjoyed this one :) I too like the simple combination of flavours! Thanks :)
Kristie says
Great way to use our corned beef leftovers! Your thousand island dressing was delicious! Thanks for another great recipe!
Jennifer says
So glad you enjoyed it! I love Thousand Island dressing and especially on this sandwich :)
annie@ciaochowbambina says
I saw this on Insta the other day and had to immediately turn the phone to show my husband! We wanted it in that very moment! How does one make a sandwich look so beautiful? Delicious!!
Jennifer says
Thanks Annie :)
Dawn - Girl Heart Food says
This seriously looks like the best sandwich ever, Jennifer! A big kosher pickle with this and some coffee and I'd be one happy lady! It's been far to long since I've had one of these so I'm thinking it's definitely time ;)
Jennifer says
Thanks Dawn and yes, it's a once a year treat for me, so it's worth going all out :)
sue | theviewfromgreatisland says
I don't have any leftover corned beef, but I am absolutely going to find some for this epic sandwich!
Jennifer says
Thanks Sue! I couldn't resist with my leftovers :)
Mary Ann | The Beach House Kitchen says
This looks insane Jennifer! My husband and I would be fighting over the last bite! It's one of our favorite sandwiches!
Jennifer says
Thanks Mary Ann :)
n says
These sandwiches look scrumptious! I am loving the sound of this thousand island dressing. Totally going to try it out!
Jennifer says
Thanks! Enjoy :)
Christina says
Holy mother of deliciousness. I can't decide what I like better, your mouthwatering recipe or your amazing food photography!! I love a good Reuben and this sandwich looks amazeballs. Pinning!
Jennifer says
Thanks so much, Christina :)
Milena says
Perfect! I also don't like sauerkraut on sandwiches, but these pickled onions sounds delicious. And the flavor of rye bread always puts me in a good mood:)
Jennifer says
Thanks Milena!
Chris Scheuer says
Now you're talking my kind of language! I love Reubens and would gladly eat this for breakfast, lunch or dinner!!
Jennifer says
Me too, Chris :) Thanks!
Tricia @ Saving Room for Dessert says
I love sandwiches and especially ones like this with plenty of cheese, sauce and layers of meatiness! This alone makes me want to cook up some corned beef!
Jennifer says
Thanks Tricia and me, too! Go big or go home, I say :)