Classic Reuben Sandwich

Looking for a leftover corned beef recipe to make after St. Patrick’s Day? I’ve got you! This classic Reuben sandwich recipe is the perfect solution for corned beef leftovers. Shaved or chopped corned beef smothered in melted Swiss cheese, thousand island dressing and sauerkraut topped on buttery, grilled rye bread really hits the spot. This Reuben sandwich is super easy to make and can be put together quickly.

Can we all agree that corned beef and cabbage is a super simple recipe that tastes absolutely amazing? It’s typically slow cooked with cabbage, carrots, and pickling spice to reach a tender texture and salty, slightly pickled flavor. The best part? There are ALWAYS leftovers! That’s where this delicious Reuben sandwich recipe comes in.

What is a Reuben Sandwich?

A Reuben sandwich is typically served on rye bread that has been grilled with butter to create a golden brown crisp. The interior is filled with melted Swiss cheese, thousand island dressing (or russian dressing if you want more of a bite), shredded or shaved corned beef, and sauerkraut.

The result is a sandwich with a salty and pickled flavor that has a creamy smoothness to it from the melted cheese and thousand island dressing. The cheese and dressing work perfectly to balance out the tangy pickled flavor.

A classic Reuben sandwich is typically served with chips or French fries; similar to how most sandwiches are served.

How to Cook Corned Beef in an Instant Pot Pressure Cooker

Since corned beef is the main star of the classic reuben sandwich, I figured I’d throw in a quick note about the corned beef. I’ve cooked it in a slow cooker, in a pressure cooker, boiled it, and baked it. Of all techniques, the pressure cooker wins. It’s quick and convenient all while producing the most flavor infused corned beef I have ever tried.

Note: My FAVORITE pressure cooker is this Instant Pot. She hasn’t failed me!

Start with a 3-4 pound corned beef (flat cut). Placed chopped onions and peeled garlic on the bottom of an instant pot. Place about 3 cups of beef broth over top. Insert the metal rack to suspend the corned beef above and then add the corned beef. Top with the pickling spice that comes with the corned beef.

I cooked a 4 ½ pound corned beef on the high pressure setting of an instant pot for 90 minutes before releasing the steam and allowing it to rest for an additional 20 minutes. If you’re cooking a 3 pound corned beef, only cook on high pressure for 60 minutes. Shred when complete in order to use for a Reuben sandwich.

Reuben Sandwich Ingredients

Marbled Rye Bread – this bread has softer texture and is typically cut thick in order to handle the weight of the meat.

Corned Beef – cooked and shredded.

Swiss Cheese – adds a bit of flavor to the sandwich that goes well with the corned beef. If the taste of Swiss is too strong, you can always go with provolone which has a more mild taste.

Thousand Island Dressing – has a tangy flavor that really adds to the sandwich. Many opt for Russian dressing instead, but the horseradish in Russian dressing can be strong and spicy.

Sauerkraut – gives the sandwich it’s extra pickled and vinegar flavor with a slight crunch.

Butter – to sear the rye bread slices in in order to get them golden brown and toasted.

How to Assemble a Reuben Sandwich

Start by spreading butter on one side of the rye bread. You will need 2 slices per sandwich. I always like to use salted butter to give it extra flavor, but keep in mind that corned beef can be quite salty too.

Heat a medium sized frying pan (I’ve been a big fan of Caraway pans lately, but this one is similar and affordable) or grill up to medium heat. Place the buttered side of the bread down flat against the pan and add a slice of Swiss cheese on top of one of two slices per sandwich. Cook until golden brown. This should take about 2-3 minutes.

Remove from heat and spread the thousand island dressing on top of the melted cheese. 1 tbsp of dressing is normally a good amount but adjust to your taste preference. Pile on a handful of shredded or thinly sliced corned beef followed by ¼ cup of sauerkraut. Top with another grilled slice of rye bread.

That’s it! Your Reuben sandwich is now ready to enjoy. I always cut it down the middle since it can be hard to handle if eaten whole.

Serve your Reuben sandwich with a pickle, chips, or French fries. Enjoy!

Sandwich Alternatives

Thousand Island Dressing is often swapped out for Russian Dressing. I prefer the Thousand Island Dressing since I have a toddler who does not appreciate the spicy bite of horseradish within Russian Dressing.

Rye bread can be swapped out for a dense and slightly sweet bread. Pumpernickel, cracked wheat, or sourdough bread are all excellent options. We just want it to be dense enough to hold the juices from the corned beef and sauerkraut.

Corned Beef can be replaced with Pastrami. Pastrami holds more fat so it can be a bit more juicy than corned beef and it also has a smokey flavor to it. It also can be cut much thinner than corned beef (which is why we shred the corned beef in this recipe). It’s all based on preference!

How to Store Leftovers

It is not ideal to store a fully made sandwich as the juices will make the bread soggy. Corned Beef can be stored in an airtight container in the refrigerator for up to 5 days. If frozen, it will last up to 5 months. My favorite way to reheat corned beef is in the microwave (baking can remove too much moisture in my opinion).