Intro: If you're wondering what to do with leftover corned beef, then why not learn how to make a reuben sandwich? This sandwich, along with the good old-fashioned French dip, counts as my go-to sandwich when I can't think of anything else to make. I love it, because it tastes great and allows me to use up all that leftover corned beef from St. Patty's Day.
The best reuben sandwich that I know starts with a high quality bread.
Normally, you make a reuben sandwich recipe with rye bread. I prefer dark rye, but you can use whatever you choose.
You might also want to be mindful of finding an excellent Swiss cheese.
I love the contrasts between the flavors of the leftover corned beef, the cheese and the kraut, and to me the right Swiss cheese makes all the difference in this mix.
If you're in Boise, you can find great prices on cheese at the Grocery Outlet, but if not, find a good deli near you for the Swiss cheese for this reuben sandwich recipe.
The tang of the sandwich comes from both the sauerkraut and the Thousand Island dressing.
How to Make a Reuben Sandwich
- 2 pieces of rye bread
- 1/4 lb corned beef
- 2 to 3-oz of drained sauerkraut
- 2 slices of Swiss cheese
- 1/4 c. 1000 Island dressing
- Put the bread onto a cookie sheet.
- Add the cheese, leftover corned beef and sauerkraut to the bread. The sandwich should be open face.
- Set on broil and cook for up to five minutes, until the Swiss cheese has melted.
- Serve with warm 1000 Island dressing on the side to dip it in.
- I like to toast the bread a little before I put it into the oven. It makes both sides more evenly cooked.
- If you put the cheese slices on each slice of bread and then construct your sandwich, it'll stay together better. The cheese acts as a yummy binder that sticks everything together.
- Slice the corned beef thin for the best results.
- Learn how to make a vegetarian corned beef by watching the video.