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Corned Beef Reuben Sandwich Recipe Easy Melty Deli-Style Lunch

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This easy, melty Corned Beef Reuben Sandwich brings classic deli flavors to your kitchen with layers of savory corned beef, tangy sauerkraut, Swiss cheese, and homemade Russian dressing on crispy rye bread. Perfect for a quick lunch or comforting dinner, it’s a crowd-pleaser that’s endlessly customizable.

Ingredients

Scale
  • 2 slices rye bread (seeded or plain)
  • 6 oz corned beef, thinly sliced
  • 2–3 slices Swiss cheese (about 2 oz)
  • 1/3 cup sauerkraut, drained and squeezed dry
  • 1–2 tbsp butter, softened
  • 2 tbsp mayonnaise
  • 1 tbsp ketchup
  • 1 tsp Dijon mustard
  • 1 tsp prepared horseradish
  • 1/2 tsp Worcestershire sauce
  • Pinch sweet paprika
  • Salt and black pepper, to taste
  • Pickles (optional, for serving or inside the sandwich)
  • Caraway seeds (optional, for sprinkling on bread)

Instructions

  1. Prep your ingredients: Drain sauerkraut well, pressing it between paper towels. Slice rye bread and cheese, and prepare the corned beef.
  2. Mix the Russian dressing: In a small bowl, combine mayonnaise, ketchup, Dijon mustard, horseradish, Worcestershire sauce, paprika, and salt and pepper. Adjust to taste.
  3. Butter the bread: Spread a thin, even layer of softened butter on one side of each slice of rye bread.
  4. Assemble the sandwich: Lay out the unbuttered side of bread. Spread Russian dressing on each slice. Top one slice with corned beef, then sauerkraut, then Swiss cheese. Cap with the second slice of bread, buttered side out.
  5. Cook the sandwich: Heat a skillet over medium. Place the sandwich in, buttered side down, and press gently. Cook for 3–4 minutes until golden and crisp. Flip and cook the other side for another 3 minutes, until cheese is melted and both sides are crisp.
  6. Rest and serve: Transfer to a cutting board and let rest for 1 minute. Slice in half and serve hot.

Notes

For gluten-free, use gluten-free rye-style bread. For dairy-free, use plant-based Swiss cheese and vegan butter. Squeeze sauerkraut dry to prevent sogginess. Cover the pan for the last minute if cheese isn’t melting. Keep cooked sandwiches warm in a 200°F oven if making multiples.

Nutrition

Keywords: Reuben sandwich, corned beef, deli-style, lunch, rye bread, Swiss cheese, sauerkraut, Russian dressing, easy sandwich, comfort food

Find it online: https://elvafood.com/corned-beef-reuben-sandwich-recipe-easy-melty-deli-style-lunch/