Corned Beef For Reuben


Corning beef is one of the most economical cuts to make a reuben sandwich.Corned Beef For Reuben has many great benefits. The corned beef cooks up tender and is convenient to use. The price is also a benefit because it is affordable to people of almost any budget. Corned beef Reuben is a classic deli sandwich that is sure to please! This corned beef recipe is incredibly easy and makes a ton of great leftovers.

Reuben Sandwich II

These sandwiches are really delicious and easy to make. They are one of my family’s fix-it-quick favorites. I like to serve them with big bowls of steaming vegetable soup and dill pickles on the side. Enjoy!




Reuben Sandwich II


Read the full recipe after the video.

Recipe Summary


15 mins


10 mins


25 mins




4 sandwiches

Reuben Sandwich II


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Original recipe yields 4 servingsIngredient Checklist

  • 2 tablespoons butter
  • 8 slices rye bread
  • 8 slices deli sliced corned beef
  • 8 slices Swiss cheese
  • 1 cup sauerkraut, drained
  • ½ cup Thousand Island dressing


Instructions Checklist

  • Step 1Preheat a large skillet or griddle on medium heat.
  • Step 2Lightly butter one side of bread slices. Spread non-buttered sides with Thousand Island dressing. On 4 bread slices, layer 1 slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut and second slice of Swiss cheese. Top with remaining bread slices, buttered sides out.
  • Step 3Grill sandwiches until both sides are golden brown, about 5 minutes per side. Serve hot.

Reuben sandwiches with corned beef

  • 30m prep
  • 2h 15m cook
  • 4 servings
Reuben sandwiches with corned beef

What better way to celebrate good produce than to make a sandwich stuffed with juicy beef, rich cheese, creamy Thousand island sauce and crunchy cabbage.


1147 calories per serve

Allergens: Recipe may contain gluten, wheat, mustard, yeast and milk.

More nutrition information >

  • 14 Ingredients
  • 4 Method Steps
  • 1.5kg corned beef silverside (eye round or point end brisket)
  • 6 bay leaves
  • 12 peppercorns
  • 3 cloves
  • 1/3 cup malt vinegar
  • 1/2 cup brown sugar
  • For the sandwiches
  • 1/2 cup Thousand Island dressing
  • 8 slices fresh rye sourdough bread
  • 8 thin slices Swiss cheese or provolone
  • 1 cup finely shredded red cabbage
  • 1 tbsp chopped chives
  • 1/3 cup Dijon or wholegrain mustard
  • 20g butter
  • Dill pickles, to serve
  • Select all ingredients


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  • Step 1Place beef, bay leaves, peppercorns, cloves, vinegar and sugar in a large saucepan. Cover with cold water and bring to the boil; skim any impurities from the surface. Reduce heat to low and cook for 1½ hours, or until beef is tender all the way through when pierced with a skewer. Remove from heat and cool in the liquid for 30 minutes.
  • Step 2Remove beef from liquid and thinly slice across the grain. You will need about 12 thin slices for 4 sandwiches. Wrap remaining beef and keep in the fridge for up to 3 days. (There’s enough corned beef for 12 sandwiches.)
  • Step 3To make 4 sandwiches, spread 1½ tbsp Thousand Island dressing on half the bread slices. Top with cheese, corned beef, and combined red cabbage and chives. Spread remaining bread with mustard and use as lids.
  • Step 4Melt butter in a frying pan over high heat. Reduce heat to medium and fry sandwiches for 3 minutes each side, or until golden brown and cheese is melted. Serve hot with pickles.


Classic Reuben with Oven Baked Corned Beef Brisket Swiss cheese, homemade Russian dressing, mouthwatering corned beef & sauerkraut on rye.

Classic Reuben with Oven Baked Corned Beef Brisket

Let me start by saying I LOVE corned beef. I love this classic Reuben with oven baked corned beef brisket so much and I really only have it once a year, so this year I decided to go all out and bought a SIXTEEN POUND corned beef brisket. I hilariously justified it to myself and my husband, Aidan, when I couldn’t choose between flat or point cut (I’ll explain shortly) and that corned beef shrinks A LOT. . . then I bribed him with the promise of a delicious Classic Reuben with Oven Baked Corned Beef Brisket. The corned beef is cooked and I’m happy to report it still weighs 10 pounds (oops haha). Now for the delicious classic Reuben with perfectly melted Swiss cheese, creamy homemade Russian dressing, mouthwatering oven baked corned beef and sauerkraut all sandwiched between two pieces of marbled rye. YES! Happy St. Patrick’s Day Eve (x7)!


{printable version with measurements below}

The brisket is a tougher cut of meat. When you shop for corned beef brisket you can buy two different types of brisket usually called point or flat cuts. There is a lot of controversy on which is better- point tends to be more tender and juicy after cooked but is fattier. The flat/round cut is lean and the prettier cut of the two. Flat/lean cut is usually what’s used for thin sandwich slices, while point is typically cut thicker and served with cabbage/potatoes.

  • Preheat oven to 350°
  • Start by taking corned beef out packaging and rinsing it. This will remove some of the excess salt on the brisket before you start cooking it.
  • Place brisket in a roasting pan fatty side up. Scatter pickling spices (or seasoning packet that comes with the corned beef) over the top of the brisket. Pour water in the roasting pan about halfway up the brisket. Cover pan tightly with aluminum foil.
  • Roast until the thickest portion of the brisket reaches an internal temperature of 165° (about 2-3 hours depending on the size of the brisket).
  • Once brisket has cooked through nicely take it out of the oven and take it out of the roasting pan so it does not continue to cook and wrap it in tinfoil. The brisket needs to rest for about half an hour before it is cut. (this is usually when I prepare the Russian dressing!)
  • After the brisket has rested for half an hour you can begin trimming it! Thinly slice the corned beef against the grain. Find which direction is going and slice perpendicular to it.* Slicing against the grain is a critical step – if you cut with the grain it will taste chewy and tough!


Classic Reuben with Oven Baked Corned Beef Brisket: Rye bread with Swiss cheese and Russian dressing
  • Dice then mash the onion to get more of a minced onion paste – I used a mortar and pestle for this step.
  • Measure and combine mayonnaise, ketchup, Worcestershire sauce, horseradish, minced red onion, lemon juice, paprika, hot sauce (*optional) and sea salt flakes.
  • Dressing can be stored air tight in the fridge for up to two weeks!


Corned Beef Reuben with homemade Russian Dressing
  • Preheat a large skillet over low/medium heat and butter one side of each slice of bread.
  • Butter side down, begin layering corned beef and Swiss cheese on (the unbuttered side) top with sauerkraut. Generously spread Russian dressing on remaining unbuttered side of the second piece of bread.
  • Place sandwich in pan, for about 3 minutes per side or until the bread is golden brown and the cheese is fully melted. *cooking at a lower heat toasts the bread slower which leaves more time for the cheese to fully melt! Cut in half and serve hot!

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