Corned Beef Reuben

Name: Corned Beef Reuben
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: American
Ingredients: 4 slices rye bread; 8 oz sliced corned beef; 4 slices Swiss cheese, sliced; 1/2 cup sauerkraut, drained; 1/4 cup Russian dressing; 2 tbsp unsalted butter, softened; 2 dill pickle spears, for serving; 1 cup potato chips, for serving

A classic deli sandwich featuring grilled rye bread filled with warm corned beef, Swiss cheese, sauerkraut, and Russian dressing. A hearty American favorite that's savory and tangy.

20 minEasyServes 2580 cal/serving

AmericanLunchStovetopStandardHigh ProteinPork-FreeAlcohol-Free

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Ingredients

4 slices rye bread
8 oz sliced corned beef
4 slices Swiss cheese, sliced
1/2 cup sauerkraut, drained
1/4 cup Russian dressing
2 tbsp unsalted butter, softened
2 dill pickle spears, for serving
1 cup potato chips, for serving

Instructions

1

Heat a large skillet or griddle over medium heat.
2

Butter one side of each slice of 4 slices rye bread.
3

Spread 1/4 cup Russian dressing on the non-buttered sides of the bread slices.
4

Layer 8 oz sliced corned beef and 4 slices sliced Swiss cheese on half of the bread slices (on the dressed side).
5

Warm the 1/2 cup drained sauerkraut slightly in a small pan or microwave, then squeeze out any excess moisture.
6

Place the sauerkraut on top of the cheese and corned beef.
7

Close the sandwiches with the remaining bread slices, buttered side out.
8

Place sandwiches on the heated skillet and grill until the bread is golden brown and crispy, about 3-4 minutes.
9

Carefully flip the sandwiches and grill the other side until golden brown and the cheese is melted, about 3-4 minutes more.
10

Remove from heat and let rest for a minute before cutting diagonally.
11

Serve hot with 2 for serving dill pickle spears and 1 cup for serving potato chips on the side.

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Questions

What is Corned Beef Reuben?

A classic deli sandwich featuring grilled rye bread filled with warm corned beef, Swiss cheese, sauerkraut, and Russian dressing. A hearty American favorite that's savory and tangy. This reference files it under American lunch: made on the stovetop, rated easy and about 20 minutes start to finish.

How do I know when Corned Beef Reuben is done?

Go by the cues in the method rather than the clock. Step 8: cook until the bread is golden brown and crispy. Step 9: cook until golden brown and the cheese is melted.

Why rest the meat in Corned Beef Reuben?

Step 10 reads: "Remove from heat and let rest for a minute before cutting diagonally." Heat drives the juices toward the center. The rest in step 10 lets them spread back out, so they stay in the meat instead of running onto the board when you cut.

Can I make Corned Beef Reuben dairy-free?

Yes. The dairy in Corned Beef Reuben is 4 slices Swiss cheese, sliced, 2 tbsp unsalted butter, softened. Swap the cheese for a plant-based melting cheese (expect a milder flavor); the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

How do I store and reheat Corned Beef Reuben?

Refrigerate what is left of Corned Beef Reuben within two hours and eat it within three days. Reheat gently on the stovetop. Potatoes turn grainy in the freezer, so keep this one in the refrigerator.

Serve it with

Holiday Cranberry Sauce side
Citrus Beet and Arugula Salad with Walnuts salad
Pinto Bean Soup soup
Arnold Palmer drink

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