Reuben Sandwich Corned Beef Leftovers Recipe

Give it up, my sweet friend! You cannot resist the siren call of a Reuben Sandwich made from glorious corned beef leftovers. That beautiful, spiced brisket you worked so hard on deserves a second act, and I am here to give it to you.

We’re talking about a hot, melty, crispy, tangy masterpiece that is somehow even better than the first meal. This is not just a sandwich. This is a flavor explosion waiting to happen on your stovetop. So grab those leftovers and come to Mama! Let’s make some magic.

Recipe Overview

• Cuisine: American Deli
• Category: Lunch, Dinner, Leftover Makeover
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: 2 hungry people

Do You Love This Recipe Too?

I am completely obsessed. My love for this sandwich started in a tiny, no-frills deli years ago. The smell of toasting rye bread and melting Swiss cheese hit me like a happy freight train.

But the real obsession began when I made my own corned beef. Having those juicy, flavorful leftovers in my fridge changed everything. Creating this hot, crispy version at home? It’s pure joy. It feels like a secret handshake with deliciousness.

My Shopping List for This Recipe

Okay, team! Most of the stars of this show are probably already in your kitchen from St. Paddy’s Day. But let’s do a quick run-down of the key players we need for this symphony of flavor.

Let’s Get Your Ingredients Ready

Gather everything before you heat that pan. Trust me, it makes the process so smooth and fun. No frantic searching for the sauerkraut jar!

• 4 slices of good rye bread (marble rye is my favorite!)
• 1/2 pound (or more!) of sliced cooked corned beef, leftover is perfect
• 4 slices of Swiss cheese
• 1/2 cup of sauerkraut, drained well
• 1/4 cup of Thousand Island dressing (store-bought or homemade)
• 2 tablespoons of softened butter (for that perfect golden crust)
• Optional: Russian dressing if you want a little more zip!

Bringing This Recipe to Life (Step-by-Step)

Here we go! The fun part. Put on some music, because we’re about to create a grilled sandwich masterpiece.

1. Lay out your four slices of rye bread on a clean cutting board.
2. Spread a generous layer of Thousand Island dressing on one side of each slice. This is the glue that holds our flavor universe together.
3. On two of the slices, start stacking! Layer on the Swiss cheese, then pile high with that gorgeous corned beef.
4. Take your well-drained sauerkraut and press it onto the corned beef. Top it all with the second slice of Swiss cheese.
5. Place the remaining bread slices on top, dressing-side down, to close the sandwiches.
6. Now, butter time! Spread a thin layer of softened butter on the OUTSIDE of each slice of bread. This is the key to that insane, crispy, golden crust.
7. Heat a large skillet or griddle over medium-low heat. We want it hot, but not so hot it burns the bread before the cheese melts.
8. Carefully place your sandwiches in the pan. Cook for 3-4 minutes, until the bottom is a deep, gorgeous golden brown.
9. This is important! Gently flip the sandwiches with a spatula. Press down lightly. Cook for another 3-4 minutes until the second side is golden and the cheese is oozing out the sides.
10. Remove from the pan, let them rest for just a minute (if you can wait!), then slice diagonally. That’s the official deli way. Serve immediately!

Fun Variations to Try Next Time

Once you’ve mastered the classic, play around! It’s your kitchen. Make it an adventure.

Try using pastrami instead of corned beef for a spicier kick. It’s an incredible twist.

Recipe

Reuben Sandwich Corned Beef Leftovers Recipe

Make Reuben Sandwich Corned Beef Leftovers Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: [email protected]

Prep: 10 min | Cook: 10 min | Total: 20 min

Serves: - 4 + bites

★ Rate 🖨 Print

Let’s Get Your Ingredients Ready

• 4 slices of good rye bread (marble rye is my favorite!)
• 1/2 pound (or more!) of sliced cooked corned beef, leftover is perfect
• 4 slices of Swiss cheese
• 1/2 cup of sauerkraut, drained well
• 1/4 cup of Thousand Island dressing (store-bought or homemade)
• 2 tablespoons of softened butter (for that perfect golden crust)
• Optional: Russian dressing if you want a little more zip!

Bringing This Recipe to Life (Step-by-Step)

1

Lay out your four slices of rye bread on a clean cutting board.

2

Spread a generous layer of Thousand Island dressing on one side of each slice. This is the glue that holds our flavor universe together.

3

On two of the slices, start stacking! Layer on the Swiss cheese, then pile high with that gorgeous corned beef.

4

Take your well-drained sauerkraut and press it onto the corned beef. Top it all with the second slice of Swiss cheese.

5

Place the remaining bread slices on top, dressing-side down, to close the sandwiches.

6

Now, butter time! Spread a thin layer of softened butter on the OUTSIDE of each slice of bread. This is the key to that insane, crispy, golden crust.

7

Heat a large skillet or griddle over medium-low heat. We want it hot, but not so hot it burns the bread before the cheese melts.

8

Carefully place your sandwiches in the pan. Cook for 3-4 minutes, until the bottom is a deep, gorgeous golden brown.

9

This is important! Gently flip the sandwiches with a spatula. Press down lightly. Cook for another 3-4 minutes until the second side is golden and the cheese is oozing out the sides.

10

Remove from the pan, let them rest for just a minute (if you can wait!), then slice diagonally. That’s the official deli way. Serve immediately!

Notes

Enjoy your homemade Reuben Sandwich Corned Beef Leftovers Recipe!

Nutrition Information

Calories: ~650 (It’s a hearty sandwich, friends!)

Fat: 38g

Saturated Fat: 18g

Carbohydrates: 38g

Fiber: 4g

Sugar: 8g

Protein: 35g

Did You Make This?

Leave a review and tag us on social media!

Swap the Swiss for a sharp white cheddar or even Gruyère. Different cheese, different amazing.

Add a sneaky layer of crispy bacon inside. Because bacon makes everything better. I won’t judge.

How to Store, Freeze, and Reheat

These are best eaten right away. But I get it, life happens!

To store, wrap any leftovers tightly in foil and keep in the fridge for up to 2 days. To reheat, I swear by the oven or a toaster oven at 350°F until warm and crispy again. The microwave will make it soggy.

You can also assemble the sandwiches (without buttering) and freeze them wrapped in parchment and foil. Cook from frozen in your pan, just add a few extra minutes per side over lower heat.

NUTRITION INFORMATION

• Calories: ~650 (It’s a hearty sandwich, friends!)
• Fat: 38g
• Saturated Fat: 18g
• Carbohydrates: 38g
• Fiber: 4g
• Sugar: 8g
• Protein: 35g

A Quick Q&A on This Recipe

Can I make this without a grill pan?

Absolutely! A regular non-stick skillet works perfectly. Just press down with your spatula to get that good contact. A cast iron skillet is my secret weapon for the best crust.

My sauerkraut is super wet. Help!

No problem! This is a crucial step. Take a handful of sauerkraut and squeeze it over the sink until no more liquid runs out. A dry kraut means a crispy sandwich, not a soggy one.

What’s the best bread to use?

You need a sturdy bread that can hold up to the moisture. A good seeded rye or marble rye is classic for a reason. Sourdough or a thick-sliced pumpernickel are also fantastic choices.

And there you have it! Your path to leftover nirvana. This sandwich is a celebration of flavor and a genius way to make a second meal feel like a first-class treat. It’s the perfect follow-up to a classic Corned Beef and Cabbage dinner.

I live for these kitchen wins, and I know you will too. That moment you bite into the crispy rye and hit the warm, melty, tangy center? Pure happiness. Now go make it!

I can’t wait to hear how yours turns out! Did you add bacon? Try a different cheese? Please leave a comment and a rating below to let me know what you think!

Follow & tag us: Facebook • Pinterest • Instagram