Imho, the best reason for making Corned Beef is to have leftovers for Classic Reuben Sandwiches. The grilled sandwiches are made with corned beef, sauerkraut, Swiss cheese, a good Pumpernickel or Marble Rye, and, in this case, a simple dressing of Homemade Thousand Island. I think maybe if I hadn’t grown up eating Reuben’s, I’d think they were a little nuts.
Classic Reuben Sandwich
And maybe they are, but they’re crazy good. Whenever I make any of my Corned Beef Recipes (you’ll see them below), I try to cook up a larger corned beef than my family needs, or at least hold a little back when serving, so I can make Reuben Sandwiches. They’re pretty much always an automatic meal #2 for us.
About Classic Reuben Sandwiches at Home:
The story of the Reuben I’ve always heard was that Reuben Kulakofsky, a Jewish grocer, at a weekly poker night held at a Hotel in Omaha, Nebraska, asked for a corned beef and sauerkraut sandwich. The Reuben was born. Wikipedia gives all the deets and a couple of other claims to the invention of this masterpiece.
All I know is whoever invented the Reuben is pure genius, and it’s one of my faves! Now, when you go out, the sandwich should be piled high with corned beef; if it’s not, you’re in the wrong place. Obviously, working with leftovers, mine’s not quite that tall, but it’s still delish all the same.
Making Classic Reuben Sandwiches at Home:
First, take out your butter to soften. Then mix up your Thousand Island Dressing first. (Or buy one if it’s something you’ll use at home and finish up. Place it in the fridge. We love serving Reubens with Sweet Potato Fries; they’re delish dipped in that dressing!
Then drain the sauerkraut well in a strainer. Press down on it a little; too wet and it can ruin your sandwich.
If you have a griddle, now’s the time to pull it out. If not, you might want to work with more than one skillet.
When ready to cook, slather the bottom slice with the Thousand Island. Layer on corned beef, sliced as thinly as possible, then the sauerkraut, and finally, the cheese. Top with another slice of bread.
Butter the top and turn the sandwich over, butter side down, onto the griddle or into the skillet. While it toasts, butter the top piece of bread. When golden brown and crispy, turn over and toast the other side. Cook these slowly so the sandwich heats all the way through, and that layer of Swiss cheese melts.
Serve With:
Any kind of chips you prefer will be perfect with this sandwich, and in keeping with a deli sandwich.
If you want to put in more effort, try my Stupid Simple Fries or my version of Sweet Potato Fries.
Stupid Simple French Fries
Leftover Classic Reuben Sandwiches:
- If storing only for a few hours, it might be salvageable. Try reheating in a skillet over low heat.
- I would normally remove the bread and reheat the sauerkraut, cheese, and corned beef with fresh bread, going through the toasting process.
Other Corned Beef Recipes You Might Like:
You’ll need to get your corned beef somewhere, and the best is going to be made at home. Here are my favorite recipes:
- Corned Beef & Cabbage Dinner for the Crockpot or Stovetop: a very traditional recipe, with a special twist or two for the best flavor ever.
Corned Beef and Cabbage Dinner
- Instant Pot Corned Beef: The corned beef comes out luscious, and the veggies are on point in this recipe.
Instant Pot Corned Beef & Cabbage
- Whiskey & Marmalade Glazed Corned Beef: adapted from the Silver Pallet cookbooks, and if you know, you know!
Whiskey & Marmalade Glazed Corned Beef
Corned Beef Cabbage Dinner & Leftovers
These days, corned beef seems to come in smaller packages, but if you can set a little corned beef aside to come back to the table another night, you’re able to “cost average” that brisket over two meals or more.
While Reubens are my favorite go-to for leftovers, here are a few other favorites. Check out 40 Recipes for St. Patrick’s Day for more.
Saving Money on Groceries:
What you pay for groceries depends on not just WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.
- The best sales are before holidays; check out Win at the Grocers. Think beyond the occasion & use the opportunity to stock up at a low for the coming weeks to months.
- If available, take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality. Be selective when shopping there.
The best way to save money on this or any recipe is to have a well-stocked pantry, fridge, and freezer full of sale-priced items.
Corned Beef:
- As far as cost, Corned Beef isn’t always the cheapest of meats, but Corned Beef will be on sale before St. Patrick’s Day, so watch closely, and you’re likely to find some decent pricing. Depending on how the stores in your area handle the excess after the holiday, you may be able to pick a couple up for dirt cheap after the holiday.
- If you love Corned Beef, pick up a couple of them for the freezer; you’re not likely to find better pricing.
Bread:
- If you’re shopping around St. Patrick’s Day, you may find deals on Pumpernickel, Rye, or combinations. Sometimes you may find them in the bakery section, and sometimes at Lidl.
- Any other time of the year, you’re on your own!
Grocery Cheese:
- Grocery Store Cheese is a great item to pick up at rock bottom and keep on hand. The best pricing is a discount store’s sales, but if not an option, know the lows at your grocery. Compare pricing by pound or ounce.
- In some stores, sliced cheese is pricier than block cheese; at Lidl, it’s typically the same, and at Aldi, it’s less.
- Cheese keeps for weeks, unopened, and can be frozen. After freezing, it will be a little crumbly but still great for casseroles and cooking.
Sauerkraut:
- After refrigerated Sauerkraut came out, I switched to it and bit the bullet at the cost. I thought it was superior.
- Surprise: America’s Test Kitchen, in their blind taste tests, rated canned as better. After trying the canned version, I agree. Bonus for cheap, and a bonus that it’s probably going to be on sale. Pick up several if you use regularly.
Classic Reuben Sandwiches
Classic Reuben Sandwich
This is the Classic Reuben. Absolutely traditional, just how they should be made.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: 4 sandwiches 1x
- Category: sandwiches
- Cuisine: American
Ingredients
- 2 tablespoons butter
- 8 slices Marbled Rye, Rye or Pumpernickel
- Thin slices of corned beef, almost two pounds
- 4 slices Swiss cheese
- 1 cup sauerkraut, drained and lightly rinsed if desired
- 1/2 cup Thousand Island dressing
Instructions
Preheat a large skillet or griddle on medium heat.
Optional: to make certain your corned beef is heated through with the cheese hot and melty and the sandwich perfectly browned, Add a corned beef and sauerkraut each in a separate pile on the skillet. Add a tablespoon or two of the juices the corned beef was cooked in, or a little water. Place a lid on the skillet and allow the corned beef and sauerkraut to steam for a minute or two. Remove the lid, and when the moisture has evaporated,, remove to a plate. Wipe skillet clean.
In the meantime, lightly butter one side of the bread slices and place four in the pan or on a griddle, buttered side down. (take out two slices of bread at a time, and open them like a book and they’ll line up correctly when the sandwich is finished.)
Top each piece of bread with a slice of cheese, a schmear of thousand island, 1/4 of the sliced corned beef and sauerkraut. Top all that with a bit more thousand island and another slice of cheese. Top with the last slice of bread, butter side out. Grill slowly (so they will warm through) until golden brown and toasted, several minutes per side, turning once.
Notes
When serving the corned beef, turn it over so the “top” is on the bottom of the plate. It will not be quite as hot as the bottom so it won’t steam on the plate as much, staying crispier.
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