Classic grilled Reuben sandwiches, with corned beef, sauerkraut and Swiss cheese — the best use for leftover St. Patrick’s Day corned beef.
Each year after St. Patrick’s Day I plan to make Reuben sandwiches from the leftovers, and each year there never seem to be any leftovers. This time I hid some corned beef so it wouldn’t disappear, and finally I had enough to make two hefty grilled Reubens. The result was exactly what I wanted — warm, melty Swiss, tart sauerkraut and plenty of corned beef tucked between buttery rye slices.
I grew up near Chicago and used to order the Reuben at a greasy spoon called Harvey’s. Back then they served big piles of corned beef, Swiss cheese and sauerkraut with no dressing — and I loved it. Over the years I developed a taste for Thousand Island on my Reuben, though lately I’ve enjoyed a thin swipe of leftover horseradish mustard cream. Whether you add a sauce comes down to personal preference and regional tradition.
How to make a grilled Reuben sandwich
Step 1: Heat the thinly sliced corned beef in one skillet until warmed through and starting to crisp in places. Push it to one side of the pan and add a mound of rinsed, drained sauerkraut beside it. Warm the kraut, stirring or flipping a couple of times.
Step 2: Butter one side of each bread slice. Place the buttered sides down on a heated skillet or grill pan and top each slice with a piece of Swiss cheese. Toast the bread until golden and the cheese begins to melt.
Step 3: Pile the warmed corned beef onto two of the cheese-topped bread slices, add a generous portion of sauerkraut and spread a sauce if you like — Thousand Island, Russian dressing, fry sauce or horseradish cream all work well.
Step 4: Top with the remaining bread slices, cover the pan and cook on low until the cheese is fully melted and the sandwich is hot throughout. Slice in half and serve immediately.
I don’t know why I waited so long to make these from leftovers — good deli corned beef would work just as well — but after these two sandwiches I’ll be making Reubens more often. If you happen to have corned beef left after St. Patrick’s Day, this is a delicious way to enjoy it.
For instructions on making corned beef and the horseradish cream sauce I mentioned, see the Instant Pot and stovetop corned beef and cabbage recipes in my collection — both give easy ways to prepare the meat and the sauce used on these sandwiches.
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UPDATED March 1, 2019: layout updated, recipe unchanged.
Reuben Sandwiches
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Ingredients
- 4 slices dark rye (pumpernickel) or marble rye bread
- Butter, softened
- 4 slices Swiss cheese
- Thinly sliced corned beef, about ½ lb. or more
- Good quality sauerkraut, rinsed and drained
- Optional: Thousand Island, Russian dressing, fry sauce, or horseradish cream
Instructions
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Use two skillets. In one skillet, warm the corned beef, flipping occasionally, until heated through and some edges are lightly browned. Push it aside and add the sauerkraut to warm, stirring a couple times.
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Butter the bread and place buttered sides down on a heated grill pan. Top each slice with Swiss cheese. Allow the bread to toast and the cheese to begin melting.
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Assemble: pile corned beef on two cheese-topped slices, add sauerkraut and sauce if using, then top with the remaining slices. Heat on low, cover if possible, until everything is melty.
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Cut in half and serve immediately.