How to Transform Leftover Corned Beef into Mouthwatering Reuben Sandwiches

Perfectly toasted Reuben sandwich with Swiss cheese and sauerkraut

Leftover corned beef often ends up forgotten in the fridge, but it holds the potential to become something truly delicious. Instead of letting it dry out or go to waste, you can turn it into a classic Reuben sandwich that’s juicy, flavorful, and satisfying. This guide will walk you through the steps to make the perfect Reuben using your leftover corned beef, with tips to keep the meat moist and the sandwich balanced.

Preparing Your Leftover Corned Beef

Many recipes suggest heating corned beef directly in a skillet, but this often dries out the meat, which is already prone to losing moisture. Instead, try this method to keep your corned beef tender and juicy:

• Slice your leftover corned beef thinly while cold.

• Wrap the leftover corned beef in aluminum foil.

• Add a few drops of water or beef broth inside the foil to create steam.

• Seal the foil tightly to trap moisture.

• Heat it in a preheated oven at 350°F (175°C) or place the wrapped beef in a hot cast-iron skillet on top of the stove.

• After about 5 minutes, you’ll hear popping and sizzling sounds, indicating the meat is heated through without drying out.

  
  

This method ensures your corned beef stays moist and flavorful, ready to be the star of your sandwich.

Preparing the Sauerkraut and Bread

Sauerkraut adds a tangy crunch to the Reuben, but excess moisture can make the sandwich soggy. To avoid this:

• Place the sauerkraut in a fine sieve or colander.

• Press down firmly with a spoon to remove as much liquid as possible.

• Heat a tablespoon of butter in your skillet.

• Add the drained sauerkraut and sauté briefly until warmed and slightly caramelized.

  
  

For the bread, marbled rye is traditional, but you can use your favorite rye or similar bread. Butter both sides of each slice generously. Place the bread slices in the skillet and toast them until golden brown on both sides. This adds a crispy texture and rich flavor to the sandwich.

Mixing the Dressing

The dressing is a key flavor component in a Reuben. Thousand Island or Russian dressing works best. To add a little kick:

• Spoon about a tablespoon of Thousand Island or Russian dressing into a small bowl.

• Add a squirt of sriracha for heat (optional).

• Season with a pinch of salt and pepper.

• Mix well.

  
  

This spicy, creamy dressing will complement the savory corned beef and tangy sauerkraut perfectly.

Assembling and Cooking the Reuben Sandwich

Now that all components are ready, it’s time to build your sandwich:

1. Place the toasted bread slices untoasted side up.

2. Spread about 1 1/2 teaspoons of the dressing mixture on each toasted side of the bread.

3. On one slice, layer the heated corned beef evenly.

4. Add the sautéed sauerkraut on top of the beef.

5. Place two slices of Swiss cheese over the sauerkraut.

6. Top with the second slice of bread, toasted side down.

   

   

   

Your sandwich should have the untoasted, buttered sides facing outward, which will crisp up nicely in the pan.

Heat your skillet to medium-high. Place the sandwich in the skillet with the Swiss cheese side down. Toast until the cheese melts and the bread turns golden brown, about 3-4 minutes. Flip carefully and toast the other side until equally golden and crispy.

A Reuben sandwich cut in half, on a wooden board

Serving Suggestions

Cut your Reuben sandwich in half on a cutting board for easy handling. Serve it with classic potato chips or a pickle spear for a traditional deli experience. The combination of warm, melty cheese, tender corned beef, tangy sauerkraut, and spicy dressing makes this sandwich a satisfying meal any time of day.