How to make a classic grilled Reuben sandwich with corned beef, sauerkraut and Swiss cheese. My favorite way to use leftover St. Patrick's Day corned beef.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 sandwiches
- 4 slices dark rye (pumpernickel) or marble rye bread
- Butter, softened
- 4 slices Swiss cheese
- Thinly sliced corned beef, about a ½ lb. or more, your preference, the more the better, I say!
- Good quality sauerkraut, rinsed and drained (I prefer the kraut in bags in the refrigerated section)
- Optional: 1000 Island dressing, Russian dressing, Fry Sauce, or whatever (I used horseradish cream sauce I had leftover, perfect!)
You'll need two skillets. In one skillet, place the corned beef and heat, flipping occasionally until heated through and some pieces are lightly browned and crispy. Push the corned beef to the side and add a large mound of the rinsed and drained kraut. Heat and flip the mound a couple times.
Meanwhile, butter one side of each piece of bread and place on a heated grill pan. Top each slice with 1 slice of Swiss cheese. The bottom should get nicely toasted, but not burnt, and the cheese should start to melt.
Pile corned beef on two slices of grilled bread/Swiss. Top with a generous amount of sauerkraut. Add sauce of choice, or not, and then top with remaining two slices of bread/cheese. Heat on low and cover with a lid if you can to make sure it's all melty.
Cut in half and serve.
You can find the recipe for the horseradish mustard cream sauce here.