Corned Beef Reuben Sandwich

5 from 23 votes

This corned beef Reuben sandwich is stacked with tender corned beef, tangy sauerkraut, melted Swiss cheese, and creamy Reuben sauce, then grilled until golden and crisp. It’s a classic deli-style sandwich you can easily make at home.

Prep Time5

Cook Time10

Total Time15

Course: Dinner, Lunch, Sandwich

Cuisine: American

Servings: sandwiches

Calories: 703kcal

Author: Traci

Equipment

mixing bowl for the sauce
measuring cups and spoons
wire whisk or fork
12 inch skillet or griddle

Ingredients

For the Reuben Sauce

¼ cup Mayonnaise
2 teaspoons Ketchup
1 teaspoon Horseradish
½ teaspoon Sriracha
⅛ teaspoon Worcestershire Sauce
pinch Salt and Black Pepper to taste

For the Reuben Sandwich

½ pound Cooked Corned Beef
1 tablespoon Butter softened
4 slices Rye Bread
4 slices Swiss Cheese
½ cup Sauerkraut drained

Instructions

Make the Reuben Sauce

In a small bowl, whisk together MAYONNAISE, KETCHUP, HORSERADISH, SRIRACHA, WORCESTERSHIRE, SALT, and PEPPER until smooth. Set aside.

Make the Reuben Sandwich

Preheat a large skillet or griddle over medium-low heat.
Add the CORNED BEEF to the warm skillet and heat gently just until warmed through, about 1–2 minutes. Transfer to a plate and set aside.
Butter one side of each slice of RYE BREAD. Place two slices of bread, butter-side down, in the skillet and spread Reuben sauce on the top sides.
Layer SWISS CHEESE, warmed CORNED BEEF, and well-drained SAUERKRAUT. Top with another slice of SWISS CHEESE and close the sandwich, butter-side facing out.
Cook 3–4 minutes, until the bottom is golden brown. Carefully flip and cook another 3–4 minutes, pressing gently with a spatula, until the cheese is melted and the bread is crisp.
Rest a few minutes before slicing. Serve warm.

Video

Notes

Make a Rachel – Swap the corned beef for sliced roast turkey or pastrami to turn this Reuben into a classic Rachel sandwich.

Avoid Thin Rye – Thin sandwich-style rye can flatten or tear during cooking. A slightly thicker slice holds up better to the filling.

Press the Sauerkraut – After draining, gently press the sauerkraut with paper towels or in a strainer to remove extra liquid. This helps keep the bread crisp.

Use Medium-Low Heat – A lower heat allows the cheese to melt fully before the bread gets too dark. If it’s browning too quickly, reduce the heat slightly.

Oven-Batch Method – Assemble with the outside buttered, then bake on a sheet pan in a 350°F preheated oven, loosely covered, for about 15 minutes, or until the bread is golden and the cheese is melted. Uncover for toastier bread.

Use Store-Bought Dressing – Skip the homemade Reuben sauce and use your favorite Russian dressing for a quicker version.

Storing and Reheating – In the rare event of leftovers, refrigerate overnight. Reheat wrapped in foil at 350°F until warmed through, then briefly uncover to crisp the rye for a warm center and perfectly toasted exterior.

Nutrition