Corned Beef, toasted Jewish rye bread, with melted Swiss, tangy sauerkraut, and Thousand Island dressing creates the ultimate corned beef sandwich. Whether it is the day after Saint Patrick's Day or you are just looking for an awesome bite. This Irish Reuben Sandwich recipe is the perfect way to enjoy leftover corned beef. Corned beef sandwich.
If you find yourself with leftover corned beef after St. Patrick's Day, fret not! We have the perfect solution for a delicious and satisfying meal that will make your taste buds dance with joy – the Irish Reuben Sandwich.
This classic sandwich is a beloved twist on the traditional Reuben, incorporating tender corned beef, tangy sauerkraut, creamy Thousand Island dressing, and melted Swiss cheese between slices of toasted rye bread.
With its irresistible flavor combination and simple preparation, this recipe is sure to become a go-to favorite for using up those leftover corned beef leftovers while celebrating Irish cuisine all year round. So gather your ingredients and get ready to indulge in this mouthwatering delight!
Serve with a dish of Irish Rice Pudding for the perfect end to your meal!
Ingredients for the Irish Reuben Sandwich
This is an easy recipe. It is really more of assembling the ingredients than having to cook too much.
Corned Beef - Well, leftover corned beef, but you can cook it just to have leftovers to make this sandwich. You can either smoke it, boil it, or roast it. Just thinly slice the corned beef on a cutting board. You will need about three ounces per sandwich.
Swiss Cheese - Gooey, melted Swiss is the glue that holds this sandwich together.
Sauerkraut - Tart sauerkraut really makes this sandwich. Sauekraue is pickled cabbage. You can either make it yourself or buy it.
Rye Bread - Two slices of rye bread or pumpernickel rye. It is up to you if you want or don't want caraway seeds. Toast them until they are golden brown before building the sandwich.
Thousand Island Dressing - This is the perfect condiment to pull all the flavors together. Try this homemade thousand island dressing for an extra special bite. You can also use store-bought or homemade Russian dressing or creamy Russian Dressing.
How to Make an Irish Reuben Sandwich
Step One - Take two pieces of toasted rye bread and place them on a oven-safe cooking tray. I like to use aluminum foil to cover the tray to make for an easy cleanup. Slather each slice of bread with russian dressing.
Step Two - Take the sliced corned beef and cover the side of each slice of bread. You can overlap the slices a bit so they fit nicely.
Step Three - Next, we will add the sauerkraut. Make sure you have thoroughly drained your sauerkraut so that we do not get a soggy sandwich.
We have both bread slices lying on the foil because we are making an open-faced sandwich. You can still prepare the Reuben sandwich this way and combine them after they are heated for a more traditional sandwich.
Step Four - Next, we add the slices of Swiss on top of the sauerkraut. Place the assembled sandwich under the broiler for about 3-4 minutes until we get melted Swiss cheese.
Another great way you can also cook this is like you would a grilled cheese sandwich, in a nonstick skillet over medium-high heat. Just assemble and cook until the cheese melts and the melted cheese starts gooing out the sides.
Step Five - Once it is done heating, plate and serve!
You can serve it open-faced or stacked as a sandwich.
Meats - You can technically make this type of sandwich with any type of sliced meat. If we don't have corned beef on hand our next choice is pastrami or a high-quality deli turkey.
Cheeses - Try provolone or mild cheddar cheese in place of Swiss cheese. A nice Irish cheddar is amazing on this.
Cole Slaw - If you prefer you can use cole slaw, pickle relish, or dill pickle slices in place of the sauerkraut.
What is a Reuben sandwich? Where did a Reuben sandwich come from?
There are different stories about the origin of the Reuben classic sandwich. Reubens are said to have originated in New York City in the early 20th century. This iconic sandwich is said to have been created by Arnold Reuben, a German-Jewish immigrant who owned the now-famous Reuben's Delicatessen. The story goes that one day in the 1920s, a regular customer came into the deli looking for something new and exciting to eat.
Another story is that Reuben Kulakofsky was the creator. He was a Lithuanian-born grocer who immigrated to the United States in the early 1900s. He settled in Omaha, Nebraska, and opened his own deli, where he became known for his delicious sandwiches. One day, Kulakofsky decided to experiment with different ingredients and created what is now famously known as the Reuben sandwich. This mouthwatering creation consisted of corned beef, Swiss cheese, sauerkraut, Russian dressing, and rye bread. It quickly became a hit among locals and gained nationwide popularity over time. Today, the Reuben sandwich is a beloved classic that pays homage to its creator, Reuben Kulakofsky.
Reuben Sandwiches have become a very popular sandwich in many delis. The traditional Reuben sandwich is made with beef brisket. On a menu, you might have a choice between pastrami, which is the point of the brisket, or corned beef, which is the flat of the brisket. For our homemade Reuben sandwich, we are going Irish and using corned beef from the brisket flat.
What do I serve with a Reuben sandwich?
Since it is an Irish dish, you would traditionally serve it with potatoes, I recommend going with potato chips, french fries, or even a potato salad would be great for a filling lunch.
What other recipes do you recommend?
If this is your first time on our site, I invite you to check out some of our other recipes. Smoked Pulled Beef is easy and delicious. Smoked Pork Belly gives you everything you like about bacon plus more! If you want some delicious seafood, try Smoked Salmon or our Smoked Oysters. Here are our favorite appetizers: Crispy Salmon Bites, Pork Belly Burnt Ends, Smoked Eggs, and Smoked Stuffed Mushrooms.
- 3 oz corned beef cooked & sliced
- 2 slices swiss cheese
- 2 slices rye bread
- ¼ cup sauerkraut
- 2 tablespoon thousand island dressing
- Toast the rye bread.
- Heat the corned beef in the microwave if it has been refrigerated.
- Lay the bread on a baking sheet.
- Top each slice with half the thousand island dressing, then the meat, then the sauerkraut, and finally the cheese.
- Broil for 2-3 minutes or until the cheese is melted.
- Serve open-faced or close into a sandwich. Serve with additional dressing.
If you like this Reuben Recipe, try some of our other Irish Recipes:
Sous Vide Corned Beef