Okay - bear with me for a minute. Yes, I know this isn't a "Crock Pot recipe". However, I make these sandwiches from the Crock Pot corned beef brisket that I do make in the Crock Pot. So I thought it a natural fit here.
Tips for the Best Reuben Sandwich
A Reuben sandwich is simple, but a few details make a big difference.
Drain the sauerkraut well
Too much moisture can make the sandwich soggy. Press the sauerkraut lightly with paper towels before adding it to the sandwich.
Use good rye bread
Traditional Reubens are made with rye bread. Marble rye or seeded rye both work beautifully. Of course you can used sliced rye if that's what you have.
Crisp the corned beef first
Sautéing the slices before assembling the sandwich adds flavor and texture.
Cover the skillet while cooking
Placing a lid over the skillet helps melt the Swiss cheese perfectly while the bread toasts.
History of the Reuben Sandwich
While I was eating, I started wondering where this sandwich came from originally. So I did a brief dive into the history of the Reuben sandwich. Like most history, there are competing theories on its origin.
One claim is that that the Reuben sandwich came from the Midwest. Most people say it started in Omaha, Nebraska back in the 1920s. There is a story about a grocer named Reuben Kulakofsky who wanted a sandwich during a late night poker game at the Blackstone Hotel. The chef at the hotel made him a Reuben sandwich with beef, Swiss cheese, sauerkraut and Thousand Island dressing all grilled on rye bread. Source: Nebraska Historical Society
Another theory is that the Reuben sandwich actually came from Reubens Delicatessen in New York City. It is said that Arnold Reuben created the sandwich for Broadway actress Marjorie Rambeau in 1914, on a night in which she visited the deli and the cupboards were a little bare. See the Reuben sandwich Wiki.
I think both are probably true, and the sandwiches were similar but not exactly the same. The core truths probably being that it was corned beef served on rye.
Now you can get a Reuben sandwich at delis over the United States. The Reuben sandwich is really popular in New York style delis and in the Midwest. This is because people, in these places have always loved deli sandwiches and corned beef dishes. The Reuben sandwich is a part of this tradition.
How to Make a Reuben Sandwich
Important Note on this Recipe:
I am assuming you're using an already-cooked corned beef brisket. So I'm not going into how to do that. If you need to cook your corned beef...
Check out my Crock Pot Corned Beef instructions for that!
Once your corned beef is cooked, it’s time to turn it into one of the best deli sandwiches ever created.
Ingredients:
For two Reuben sandwiches:
- 16 (or more if you want to pile it up) slices of crockpot corned beef brisket
- 4 slices rye bread
- 3-4 tablespoons butter
- 4 tablespoons Thousand Island dressing
- ½ cup sauerkraut, drained
- 4 slices Swiss cheese
Reuben on Rye Sandwich Instructions:
1. Slice the brisket
Slice the corned beef against the grain into sandwich-sized pieces.
2. Sauté the meat
Heat a skillet over medium heat and sauté the corned beef slices for about 3 minutes per side. This step gives the meat a delicious crispy crust.
3. Gather the ingredients
Put them together. This helps avoid forgetting things, and makes prep easier.
4. Add the Thousand Island
Lay out 2 slices of bread as though you're looking at the inside of the sandwich. Start assembling the sandwich by spreading 1 tablespoon of Thousand Island on each piece of bread.
5. Add Swiss cheese
Lay one slice of Swiss cheese on each slice of bread on top of the Thousand Island dressing.
6. Add the corned beef
Pile the sautéed corned beef onto one side. About 8 slices.
7. Add sauerkraut
Pile the sauerkraut on top of the corned beef. If you have someone who doesn't like sauerkraut, just leave it off.
Close the sandwich.
8. Apply butter to one side
9. Grill the Sandwich
Place the sandwich in a skillet over medium heat and cook until the bread is golden brown and the cheese melts. Covering the skillet with a lid helps melt the cheese faster.
While it cooks, add butter to the top slice of bread (that's not cooking).
10. Flip the sandwich
Flip and toast the other side until golden.
When done, remove from pan. Slice in half and enjoy.
More Corned Beef Recipes
Corned Beef Reuben on Rye Sandwich
Ingredients
- 16 slices Corned beef thin slices for sandwich
- 4 slices Rye bread
- 4 tablespoon Butter
- 4 tablespoon Thousand Island dressing
- ½ cup Sauerkraut
- 4 slices Swiss cheese
Instructions
For each sandwich:
- Slice the corned beef brisket against the grain. Slices should be thin enough for a sandwich. ⅛" to ¼" thick or so.
- Sautee the corned beef in a skillet over medium heat for three minutes a side.
- Place two slices of the rye bread on a cutting board. Start by spreading 1 tbsp. of Thousand Island on one side of each slice (this will be the inside of the sandwich).
- Place one slice of Swiss cheese on each slice of bread. On one piece of bread, add about 8 slices/pieces of corned beef. Then add ¼ cup sauerkraut on top of the corned beef. Close sandwich. Spread 1 tablespoon (or so) of butter on the top slice of bread.
- Preheat a skillet to medium heat. Place the sandwich, butter side down, into the skillet. While it's cooking, butter the top.
- Over medium heat, toast the bread until it is golden brown. Place a lid on the skillet to help melt the cheese.
- Carefully flip the sandwich over and toast the other side until golden brown.
- When done, remove from skillet. Place on cutting board and cut in half. Enjoy!
Notes
- This recipe assumes you have already cooked your corned beef brisket. See my Crock Pot Corned Beef recipe.
- Recipe calls for 16 slices of corned beef. For nutrition information, I am using 1lb of cooked corned beef for two sandwiches.
Leave a Reply