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This is a perfect Easy Reuben Sandwich recipe to use up St. Patrick's Day corned beef. Simple ingredients blend together to form a big flavor sandwich you can enjoy at home. Pan-toasted rye bread, sweet Thousand Island dressing, tangy Swiss cheese, and corned beef.
Every year I almost always have some leftover corned beef from my traditional St. Patrick's day corned beef, cabbage, and potato boil. I was never quite sure what to do with corned beef leftovers until I started making these sandwiches at home.
It is amazing that one of my favorite deli foods, the classic Reuben sandwich, takes just a few simple ingredients combined to prepare at home and is hearty and filling.
Ingredients
Instructions
Step 1. Place 2 slices of rye bread on a plate. Spread prepared Thousand Island Dressing on one side of each piece.
Add a half-slice of Swiss cheese to each piece of bread. Top with thin slices of corned beef and a tablespoon or two of prepared sauerkraut.
Top with the second slice of bread.
Step 2. Heat extra virgin olive oil in a frying pan over medium-low heat. Add the sandwich to the hot pan. Heat until the bread is toasted to a golden brown. This takes about 3-5 minutes per side.
Step 3. Turn the sandwich and heat until toasted to a golden brown.
Frequently Asked Questions
Corned beef is a brisket cut of beef that has been salt-cured or brined. It is prepared with a seasoning of spices and peppercorns that enhance its flavor.
What to Serve with Reuben Sandwiches
This corned beef Reuben sandwich is great served for lunch dinner or even a game day party. Serve with Oven Roasted Squash or Easy Potato Soup and a leafy green salad for a satisfying meal.
Other Leftover Recipes for You
Homemade Reuben Sandwhich Recipe
Equipment
Ingredients
- 8 slices Rye bread or marble rye
- 4 slices Swiss cheese cut in half
- 4 ounces corned beef leftover or deli
- 4 ounces sauerkraut prepared and drained
- 4 tbsp Thousand Island dressing prepared
- 1 tbsp olive oil Extra Virgin
Instructions
- Add Russian dressing to one side of 2 slices of bread. Add a half slice of Swiss cheese. Add thinly sliced corned beef, and top with a tablespoon or two of sauerkraut. Add top piece of rye bread,
- Heat olive oil in a frying pan over medium heat. Add a filled sandwich to the hot pan. Cook for 3-5 minutes until rye bread is toasted to a golden brown.
- Turn the sandwich and toast for 3-5 minutes until golden brown. Serve warm.
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