Classic Reuben Sandwich

Grilled Reuben Sandwich

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.

If you’ve got a bit of corned beef left after your St. Patrick’s celebrations, there is no nicer way to enjoy it than in a Reuben Sandwich.

My version skips the sauerkraut (not really a fan) and uses quick pickled red onions instead. And a homemade Thousand Island dressing. Add some swiss cheese and corned beef onto a nice multigrain sourdough rye and it’s ready for to be grilled.

Easy and simply delicious!

Classic Reuben Sandwich

Cook’s Notes for Grilled Reuben Sandwich

When it comes to Reubens, you can, of course, tweak to your liking. If you love sauerkraut, go for it. Prefer Russian dressing to Thousand Island, also good. Make it your own :)

Have more corned beef to use up? Check out my Corned Beef and Cabbage Pot Pies!

Classic Reuben Sandwich

Classic Reuben Sandwich

Grilled Reuben Sandwich

Course: Lunch, Main Course
Cuisine: American
Keyword: corned beef sandwich recipe, leftover corned beef recipe, St. Patrick's Day recipes
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 2 sandwiches
Energy: 703 kcal
Author: Jennifer

A classic way to enjoy corned beef, with Swiss cheese, quick pickled red onion and homemade Thousand Island dressing.



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
  • 4 slices Swiss cheese
  • 8 slices Cooked corned beef
  • 1 Tbsp Dijon or grainy mustard
  • 3 Tbsp butter softened


  1. 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)
  2. Make the dressing: Combine all the dressing ingredients in a small bowl. Stir to combine well. Cover and refrigerate until needed.
  3. 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.
  4. 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.

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I love hearing from you, so if you have a question or something isn't quite clear, I'm happy to help. If you made this recipe, I'd love to know how you liked it ~ Jennifer

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