This juicy Corned Beef Reuben is braised in dark beer using the low and slow method, then topped with sauerkraut, Swiss cheese, and homemade Russian dressing. It's a classic reuben sandwich that tastes like it came from your local deli!
What Makes a Great Reuben?
Are you a reuben snob? There are a bunch of us running around, and I've bumped into several over the years. And it's not just on St. Patrick's Day either!
I bet if you asked twenty people, every single person would tell you a different way to make this popular deli sandwich. Better yet, they'd describe exactly where they were when they tasted the best reuben of their life.
From that moment on, I've been on a quest to make a really good reuben at home. It's amazing to watch the Katz cutters pile the beef on slices of rye bread, top it with melty swiss cheese, tangy sauerkraut and zesty Russian dressing.
My Corned Beef Reuben recipe comes pretty close to Katz's delicious sandwich, so give it a whirl!
Katz Deli History
The ingredients in a Katz Deli reuben created a tradition that dates back to 1888. They make their own corned beef that's been aged for at least 30 days!
Katz Deli adds sauerkraut, swiss cheese, and homemade Russian Dressing between two slices of rye bread. What sets their sandwich apart is how they make their corned beef brisket, and how high they pile it on.
I can't reproduce their method of cooking, but I can make a mean corned beef brisket with Guinness beer! This low and slow method helps my sandwich come close to a New York deli classic.
Everyone's favorite sandwich is even better when it's homemade. Here's what you'll need to make the best reuben sandwich recipe...
- corned beef - cooked low and slow from scratch
- seedless rye or marbled bread - dense enough to hold up to fillings
- sauerkraut - mild or wild (it's your choice)
- homemade Russian dressing - instructions in recipe card!
- swiss cheese - sharp, yet mild and creamy
- butter for grilling - yields the best flavor
Some folks like to boil their brisket, or make it in a slow cooker or instant pot. But, I've found that the best way to make fork-tender corned beef is to cook it with dark beer in a dutch oven.
1 - Prepare the brisket the day before using my dutch oven method. Or, make it on the same day, but start early because the brisket takes 5 hours to cook. Use a cutting board to chop it into slices.
2 - Rinse the sauerkraut with cold water and drain. I like to mix the dressing with the sauerkraut before putting it on the sandwich. This may not be the traditional way of making a reuben, but it has its advantages.
*TIP - Rinsing the sauerkraut tones down the sourness. I've also found that it heats more evenly if you mix it with the dressing. But, mostly, it keeps the sauerkraut and dressing in place instead of spilling out of the bread.
1 - To assemble homemade reuben sandwiches, pile the meat really high on one slice of the bread, then add slices of swiss cheese. Spread the other side of the bread with sauerkraut/dressing mixture.
2 - Close the sandwich and spread the outsides with butter. Grill on medium low heat in a cast iron skillet or grilling pan for 3 minutes, then flip sandwich over and grill until the slice of cheese melts throughly.
They're very similar, but the main difference is Russian dressing adds horseradish and chili sauce to the mix. If you look at the two dressings side by side, you'll notice that Russian dressing is a bit darker due to the color in the chili sauce. Both have a delicious sweet pickle relish.
Some are, but it's usually when pastrami is used instead of corned brisket. I like my reubens with Russian dressing instead of mustard, but everyone has their own way of making this sandwich!
I never knew there were so many types of sauerkraut until I started making reubens. My favorite is a Bavarian type because it's mild and not so pungent. If you love that strong flavor, then look for a fresh sauerkraut that has a real bite.
- Since the meat is piled so thick on this sandwich, it's challenging to flip over in the pan. Use two spatulas or one that is strong enough to handle large items.
- Grill only one sandwich at at time to prevent crowding the pan. It will help you adjust the heat and flip easier.
- Use medium-low heat in the skillet so the bread won't burn while you're waiting for the cheese to melt.
- If the meat is cold, warm it in the microwave for 30 seconds before assembling the sandwich to aid in the heating process.
Storage and Leftovers
Store leftover corned beef in an airtight container in the refrigerator for up to 3 days. You can use the beef slices to make a delicious sandwich for lunch, or warm it up for dinner time with cabbage and potatoes.
If you love this classic Corned Beef Reuben, enjoy these other recipes from my kitchen to yours!
- Dutch Oven Corned Beef and Cabbage
- Dry Rub for Corned Beef
- Caprese Panini
- Pesto Grilled Cheese
- The Carolina Burger
- Sheet Pan Sliders
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