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!
St. Patrick’s Day is just around the corner 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.
Why You’ll Love this Recipe
This sandwich is absolutely mouthwatering. Tender slices of corned beef, melty Swiss cheese, sauerkraut and Russian dressing all piled high between two slices of rye make for a sandwich you won’t be able to put down.
It’s a classic that never disappoints and is a step above your ordinary sandwich.
Ingredients You’ll Need
- unsalted butter
- Pepperidge Farm Rye & Pumpernickel Deli Swirl Rye
- Russian dressing
- sauerkraut
- corned beef deli meat
- Swiss cheese
I made this year’s reuben on some Rye & Pumpernickel Deli Swirl Rye, but you can also use some regular rye bread too.
I love the rye/pumpernickel combo because it’s the perfect balance of two delicious flavors, traditional rye and dark pumpernickel in each and every bite.
Step-By-Step Instructions
The first step is to lightly butter one side of each rye bread slice with one teaspoon butter. Place two slices, buttered side down in a large skillet. You’ll 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.
The second step is to spread the 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. You’ll 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.
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.
Please let me know if you give this recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Classic Reuben Sandwich
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
Classic Reuben Sandwich
Print Recipe Pin RecipeIngredients
- 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
Instructions
- 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.
The Reuben is one of my favourite sandwiches any time of year, but especially this time of year, when there is corned beef around. Yours looks absolute perfection!
Thanks Jennifer! It’s one of our favorites too!
Oh my gosh, Mary Ann! I do love a grilled reuben, and Im in total agreement – lean corned beef, swirled rye! Perfect for St. patrick’s day, or truly any day!
One of our favorites Laura! And I agree…perfect for any day of the year!
Looks good, but the sodium count is almost an entire day’s worth, add some chips and you’re done!!!
Hi Sloane. It’s totally delicious and so worth blowing all my sodium content for the day! You can skip the chips and sub in some fresh cucumber spears perhaps? You can also use unsalted butter to grill the sandwich which takes the sodium content down a bit which I just changed for you.
A Reuben Sandwich is my all time favorite sandwich!! I kid you not, there was a time in my life when I ate a Reuben at least 4 times a week… obliviously I don’t enjoy them as often now because my metabolism isn’t what it used to be, but boy-oh-boy do I wish I could! Yours looks like perfection, Mare! Totally wish I could reach right through the screen and grab it! Absolutely a must for St Patrick’s day!
Wow! Sounds like you really loved them Chey! Tom and I enjoy them on St. Patrick’s Day and all year long!
This sandwich is incredible! When I was pregnant with Wally I was always craving a Rueben sandwich and I wasn’t “supposed” to eat it. These photos would have done me in! It looks amazing!! Extra sauerkraut for me, please!
I’d have a problem not indulging Katherine! Such a great sandwich!
I haven’t had a Reuben sandwich in ages and yours looks absolutely perfect, Mary Ann! This needs to happen in my house ASAP!
I hope you give them a try Marissa!
Oh man! You have succeeded in making my mouth water! I never think to make myself a Reuben, and I love them! I will now! Thanks for sharing, Mary Ann!!
You’re so welcome Annie!
Your sandwiches are beautiful, of course, but I am amazed by the slices of bread also ! What a beauty !!!
Thanks so much Davorka! A St. Paddy’s Day fave at our house!
The type of sandwich that can make everyone go WOW!
I LOVE this one Helena!
I always make this with the little bit of corned beef let over from St. Patty’s day corned beef dinner. Would make it more often but deli sections in supermarkets up here don’t stock corned beef because there is no demand for it except in March.
It’s one of my favorite sandwiches Carol! Mom used to take us to the deli next to Loehmann’s way back in the day. So good!