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!
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!
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
- 4 slices Swiss cheese
- 8 slices Cooked corned beef
- 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 :)