This Classic Reuben Sandwich is a St. Patrick’s Day MUST! Lean corned beef, Swiss cheese, Russian dressing and sauerkraut all sandwiched between two slices of fresh deli swirl rye and grilled to perfection makes for a winner of a holiday sandwich!
This is a sponsored post on behalf of Pepperidge Farm. As always, all opinions are 100% my own. Thank you for supporting the brands that help make The Beach House Kitchen possible.
Why This Classic Reuben Sandwich?
It’s just about 10 days from St. Patrick’s Day folks, and you know what that means. Irish soda bread, bangers and mash with Guiness onion gravy, a few mini no bake key lime pie cheesecake cups for a little green and of course, our all time fave, a St. Patrick’s Day MUST, a Classic Reuben Sandwich!
Are you buyin’ what I’m sellin’?? I hope so because this is one sandwich you want on your menu!
This year, we are making the most of the holiday, celebrating at home with family and whipping up a few of these sammies for sure!
I made these for Tom and I a few weeks back, and they were such a treat. We hadn’t had one in a while and we both agreed it had been too long.
Classic Reuben Sandwich Ingredients
- unsalted butter
- Pepperidge Farm Rye & Pumpernickel Deli Swirl Rye
- Russian dressing
- corned beef deli meat
- Swiss cheese
I made this year’s reuben on some Rye & Pumpernickel Deli Swirl Rye from my friends at Pepperidge Farm. It’s perfect for at-home deli sandwiches.
It’s the perfect balance of two delicious flavors, traditional rye and dark pumpernickel in each and every bite.
We stack our sandwich high with lean corned beef, Swiss cheese, some sauerkraut and spread each slice of bread with some Russian dressing. We grill ours until the cheese is melted and the corned beef is totally heated through.
Some chips and perhaps a beer on the side and St. Patrick’s Day lunch or dinner never looked better!
Hope you guys give this sandwich a try. I know you’d love it. Enjoy!
A Few Cook’s Notes
I like to use lean corned beef from the deli counter for our sandwiches. I have them slice the corned beef nice and thin. In fact, I use about 6 or 7 slices per sandwich.
I use two layers of Swiss cheese. Two slices at the bottom of the sandwich and two slices on top.
You can enjoy your reuben sandwich hot or cold. We love ours grilled.
More Delicious Sandwich Recipes to Enjoy
- 4 tsp. unsalted butter, softened
- 4 slices Rye & Pumpernickel Deli Swirl Bread
- 4 tbsp. Russian dressing
- ½ cup sauerkraut, drained
- 8 slices Swiss cheese, thinly sliced
- ½ lb. corned beef, thinly sliced
- Lightly butter one side of each rye bread slice with one teaspoon butter. Place two slices, buttered side down in a large skillet.
- Spread one tablespoon of the Russian dressing on top of each each slice in the skillet. Top each slice with 2 slices Swiss cheese. Top the Swiss cheese with 1/4 cup sauerkraut. Top each sandwich evenly with the corned beef and then two more slices each of Swiss cheese.
- Spread dry side of of second slices of bread with another tablespoon of Russian dressing and place it on top of the Swiss cheese buttered side up.
- Grill the sandwiches over medium-low heat until both sides are lightly browned and cheese is melted and corned beef is heated through, about 4-5 minutes per side. Serve immediately.
- I like to use lean corned beef from the deli counter for our sandwiches. I have them slice the corned beef nice and thin. I use about 6 or 7 slices per sandwich.
- I use two layers of Swiss cheese. Two slices at the bottom of the sandwich and two slices on top.
- You can enjoy your reuben sandwich hot or cold. We love ours grilled.