I wanted to share an oldie but goodie in my house before St. Patrick’s Day is upon us. I realize some of you won’t make my Dublin coddle and will go with the traditional corned beef and cabbage. That’s okay I got something for your leftover corned beef – my reuben sandwich.

I have been making this so long. I mean, close to 20 years. I still have the original recipe card my wife printed out. It’s nasty too. It has splashes all over it, what I can only guess is Worcestershire sauce and ketchup from the Russian dressing. ¬†It doesn’t have a smell though, promise.

So, if you have left over corned beef, use it. If not, just used deli corned beef. I love Boar’s Head’s corned beef. It’s the only one I’ll use, but I just love Boar’s Head. Have the deli shave it thin.

What makes this the best you ask? The Russian Dressing. It’s what makes this sandwich. I know some people just slather Thousand Island on their reubens, but not me. I like to make this dressing about an hour before I start the sandwiches to give the ingredients time to get to know each other.

I also don’t butter my bread. I put a thin coat of mayo on the outside instead. If you’ve never tried this, it makes a really nice, delicate crispiness, different from butter. I do my grilled cheese like that as well.

Here we go!



For the Russian Dressing:
2/3 cup mayonnaise
3 tablespoons ketchup
1 tablespoon prepared horseradish
1 teaspoon Worcestershire
salt & pepper to taste

swiss cheese
1/2 cup Russian Dressing
rye bread
corned beef thinly sliced
sauerkraut, squeezed of excess moisture


– Make the dressing and put in the fridge.

– Heat a skillet over medium heat. Spread mayo on one side of the bread, mayo side down. Top with a slice of Swiss cheese, sauerkraut, then corned beef. Add 1 tablespoon Russian dressing then another layer of corned beef and swiss cheese. Top with bread, with mayo side up.

– Cook in heated pan until golden brown. Flip and repeat. Cut sandwiches in half before serving.

**NOTE: If you can find it, Severne makes an artisanal kraut with craft beer and it is so stupid good. I have found it at Wal-Mart before in a jar, also at Publix in the cold section in a bag. You probably have it at your local store.

Reuben with Homemade Russian Dressing. Perfect for your leftover corned beef! Click To Tweet

This post is linked to:
Tickle My Tastebuds Tuesday,, Walking on Sunshine, Totally Terrific Tuesday, You’re the Star, LouLou Girls, Turn it Up Tuesday, Wine’d Down Wednesday, Wow Me Wednesday, Coffee & Conversation, Inspire Me Wednesday,

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13 thoughts on “How to Make the Best Reuben Ever”

  1. I swore off subscribing to recipe blogs and other blogs of interest to me because I was spending WAY too much time reading what other people were doing and not getting anything done here at home.

    However, I’m pleased I had the good sense to subscribe here, especially since you gave your recommended sauerkraut brand to complete this recipe.

    These dang sandwiches sound so good. I will make them soon once I get the sauerkraut in my hands. And, YES, Walmart has it ONLINE! Thank you for the tip Sir.

    Gonna try the Dublin Coddle also…yep…..just need to take a trip to town to get them there ingredients. I’ll try to get back to you on both these recipes.

    1. I know exactly what you mean. The wife and I can spend hours online looking at food and talking about food.

      So glad you found me and please, let me know how things turn out for you!

  2. Popping over from the Wonderful Wednesday hop! This looks so good! I haven’t made my own dressing before, so I’m curious to give that a try and see how it comes out for me. Also, you can never go wrong with sauerkraut…that might be my favorite part!

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