Corned Beef and Swiss on Rye

Spring to Recipe

Corned beef on rye, also known as a Reuben sandwich, is savory, satisfying joy. Hither'due south how to make the perfect version.

Why nosotros love this recipe

The earth is full of wonderful sandwiches, and I dear many of them dearly. Only I'm going to put a stake in the footing and say that I can't call back of any other sandwich every bit satisfying and savory as a actually well-made corned beef on rye, a.grand.a. a Reuben. Our version gets everything but right, with:

• Buttered, skillet-toasted rye bread
• Gorgeous, melty Swiss cheese
• Plenty of savory corned beef
• A generous helping of sauerkraut
• And the perfect Grand Island dressing

Nosotros keep every element warm and include instructions for individual sandwiches and for feeding a larger grouping.

What you'll need

Hither's a glance at the ingredients you'll need to make this recipe.

• You can buy proficient-quality corned beef at the deli, just here's how to hands melt your ain. Deli-style meat volition be thinly sliced, which can exist nice on a sandwich. But corned beef is so tender that it doesn't really thing if your habitation-sliced version is thicker.
• I prefer the extra savoriness of Yard Isle dressing over Russian. It'due south okay to use a good bottled version, just it's super-like shooting fish in a barrel and fifty-fifty more delicious to make your ain.
• Any good Jewish-style rye bread will work well. I prefer a seeded version because, as you tin surely tell by now, I feel that more is more than where Reubens are concerned.
• A good-quality cafeteria-sliced Swiss cheese adds mild flavor and gooey goodness.
• Tangy, fermented sauerkraut adds a bit of crunch, tons of great season, and a lovely sharpness that cuts through the richness of the other ingredients.

How to make it

Here's an overview of what you'll do to brand a perfect corned beef on rye. You tin come across the steps in action in the video that accompanies this post, and go all the details in the recipe card below.

1. Start past squeezing backlog moisture out of the sauerkraut and giving it a quick spin on the buttered griddle to warm and well-baked it up a bit. If your corned beef isn't hot, you'll heat that upwardly, likewise.
2. Butter one side of each bread slice, place on the griddle, and spread some dressing on the within face of each slice. Layer on the Swiss cheese and let it melt while the staff of life toasts.
3. Layer on the corned beef and the warmed sauerkraut.
4. When everything is squeamish and toasty, close the sandwich and cut in one-half if you like. That's information technology!

Batch-cooking Reuben sandwiches

If yous're making more than a couple of sandwiches at a time, it helps to apply the oven. Past changing up the guild of things a little bit, you lot tin can accept all the sandwiches ready at once.

• Preheat the oven to 350°F.
• If you're not starting with hot corned beef, wrap it in foil and pop it onto one side of a large rimmed baking sheet to heat for x to 15 minutes, until warmed through.
• As each buttered bread slice comes off the griddle, popular it onto the baking sheet buttered-side down. You can spread on the dressing and layer on the cheese correct before putting each slice into the oven, rather than doing it on the griddle.
• Fry up the sauerkraut after all the bread is done.
• Once all elements are hot, you lot can pull the blistering sheet out of the oven and gather the sandwiches.

Proficient tips and FAQs

Tin I substitute pastrami?

Admittedly. Corned beef is the classic ingredient in this sandwich, only pastrami makes an fantabulous exchange if that'south what yous've got.

Can I make this recipe in advance? What almost leftovers?

If yous're starting from scratch, you tin melt the corned beefiness and brand the dressing up to a week in advance. You tin drain the sauerkraut earlier in the 24-hour interval. Estrus the elements and get together the sandwiches right before serving.

More than favorite hot sandwiches

• Hot mess grilled cheese
• Chicken Caprese with prosciutto
• Crispy chicken sandwich
• Turkey meatball sub

Prep Time 10 minutes

Cook Time ten minutes

Total Time 20 minutes

Ingredients

• ¼ pound (114 grams) corned beef
• ii tablespoons (28 grams) butter
• ½ loving cup (56 grams) sauerkraut, tuckered well
• 2 slices Jewish-manner rye bread
• ii generous slices Swiss cheese
• iii tablespoons (45 grams) K Island dressing

Instructions

For one sandwich

1. If you are starting with hot corned beefiness, piece it now. If not, heat sliced (leftover or deli) corned beefiness either (1) wrapped in foil in a 350°F oven or toaster oven or (2) in a lidded container in in the microwave with a tablespoon of water until warmed through.
2. Warm a cast iron skillet over medium heat.
3. Cook 1 teaspoon of the butter.
4. Place drained sauerkraut onto skillet and cook until warmed through. If little bits of it become caramelized, that's a nice bonus. Remove from skillet and set up aside.
5. Spread one side of each slice of staff of life with the remaining butter.
6. Place bread buttered-side down on the skillet.
7. Spread the top face of each slice with half of the dressing. Top each with a slice of cheese.
8. Brownish the staff of life while letting the cheese melt, adjusting heat every bit necessary and then both processes happen in the same timeframe.
9. Layer on the warm corned beefiness and sauerkraut.
10. Close sandwich, cut in half if y'all similar, and serve correct abroad.

For more than a few sandwiches

If you're making more than 2 or three sandwiches at a fourth dimension, it helps to use the oven. By irresolute up the order of things a little chip, you tin take all the sandwiches prepare at in one case.

1. Preheat oven to 350°F.
2. If you're non starting with hot corned beef, wrap it in foil and pop it onto i side of a big rimmed baking sheet to oestrus for 10 to xv minutes, until warmed through.
3. Meanwhile, warm a cast iron skillet over medium heat.
4. Spread one side of each slice of bread with butter.
5. Place bread buttered-side downwards on the skillet.
6. As each buttered breadstuff slice comes off the griddle, popular it onto the baking canvas buttered-side downward. You tin can spread on the dressing and layer on the cheese right before putting each slice into the oven, rather than doing it on the griddle.
7. Fry up the sauerkraut later all the bread is washed.
8. In one case all elements are hot, yous can pull the baking sheet out of the oven and assemble the sandwiches.

Notes

1. Corned beef is the classic ingredient in this sandwich, but pastrami makes an splendid commutation if that'south what you've got.
2. If you're starting from scratch, you tin can cook the corned beef and brand the dressing upward to a week in accelerate. You lot can bleed the sauerkraut before in the day. Heat the elements and assemble the sandwiches right before serving.

Nutrition Data:

Yield:

1

Serving Size:

i
Amount Per Serving: Calories: 331 Total Fat: 19g Saturated Fat: 10g Trans Fat: 1g Unsaturated Fat: 6g Cholesterol: 52mg Sodium: 362mg Carbohydrates: 21g Fiber: 2g Sugar: 2g Protein: 19g

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