Reuben Sandwich Corned Beef Leftovers Recipe

Give it up my sweet friend! You cannot resist the temptation of a Reuben Sandwich Corned Beef Leftovers situation. It’s a sign from the food universe, I swear.

You’ve got that glorious, pink, salty-sweet corned beef sitting in your fridge. The big feast is over. But the magic? It’s just beginning. We are about to make the best lunch of your LIFE.

This isn’t just a sandwich. This is a flavor explosion. It’s a crispy, cheesy, tangy, salty hug for your soul. Let’s turn those leftovers into a legend.

Recipe Overview

• Cuisine: American Deli
• Category: Lunch, Sandwich
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: 2 glorious sandwiches

Do You Love This Recipe Too?

I live for the day after a corned beef dinner. My family thinks I’m nuts because I get more excited for the sandwiches than the original meal!

There’s something so perfect about the alchemy. The way the Swiss cheese melts into the sauerkraut. How the rye bread gets buttery and crisp. It’s my happy place on a plate.

This recipe is my love letter to smart cooking. It’s about making something incredible from what you already have. Zero waste, maximum joy.

My Shopping List for This Recipe

Okay, the corned beef is the star you already own! Here’s what else you need to grab to build your masterpiece. Fresh is best, friends!

You want that rye bread with seeds, the good Swiss cheese from the deli counter, and sauerkraut that’s nice and crunchy. It makes all the difference.

Let’s Get Your Ingredients Ready

Gather everything on your counter. This comes together fast, so you want to be ready to rock and roll. Trust me on this!

• 4 slices of seeded rye bread (It’s non-negotiable for that classic flavor!)
• 1/2 pound thinly sliced cooked corned beef (leftovers are perfect!)
• 4 slices Swiss cheese
• 1 cup sauerkraut, drained and squeezed of excess liquid
• 4 tablespoons Thousand Island dressing (or try a homemade Russian dressing for a kick!)
• 2 tablespoons softened butter (for that perfect golden crust)

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

Here we go! The fun part. Get your skillet hot and let’s make some magic. You’re minutes away from sandwich heaven.

1. Lay out your 4 slices of rye bread. Spread a generous tablespoon of Thousand Island dressing on each slice. Coat it all the way to the edges!
2. On two of the slices, layer half the Swiss cheese, all the corned beef, the sauerkraut, and then the remaining Swiss cheese. Top with the other dressed bread slices, dressing-side-down.
3. Butter the outsides of both sandwiches. Be thorough! This butter is what gives us that incredible, crispy, golden crust.
4. Heat a large skillet or griddle over medium-low heat. You want it to cook through without burning the bread.
5. Place the sandwiches in the skillet. Cook for 4-5 minutes per side, pressing down gently with a spatula, until the bread is golden brown and the cheese is utterly melted.
6. Transfer to a cutting board, slice in half diagonally (it tastes better that way, I promise), and serve immediately. Come to Mama!

Fun Variations to Try Next Time

Got the basic version down? Amazing! Now let’s play. Here are a couple of my favorite twists when I’m feeling fancy.

Try using a spicy Russian dressing instead of Thousand Island for a little kick. It’s a game-changer!

Add a few slices of dill pickle inside the sandwich for an extra crunch and tang. It’s so, so good.

No rye bread? A good marble rye or even a sturdy sourdough will work in a pinch. We make it work!

How to Store, Freeze, and Reheat

These are best eaten right away. But if you have a superhuman level of willpower and have one left, here’s what to do.

Let it cool completely, then wrap it tightly in foil. It’ll keep in the fridge for a day. To reheat, unwrap and put it in a toaster oven or oven at 350°F until warm and crispy again.

I don’t recommend freezing the assembled sandwich, as the bread can get soggy. But you can absolutely freeze your leftover corned beef for future sandwich joy! It’s perfect for making a classic Corned Beef and Cabbage dinner, too.

NUTRITION INFORMATION

• Calories: ~650
• Fat: 38g
• Saturated Fat: 16g
• Carbohydrates: 42g
• Fiber: 5g
• Sugar: 10g
• Protein: 35g

(*Approximate values per sandwich. It’s a treat, and worth every single bite!)

A Quick Q&A on This Recipe

Can I make this in a panini press?

Absolutely! A panini press is a fantastic tool for this. Just butter the bread, press it, and you’ll get awesome grill marks and even melting. So easy.

My sauerkraut is really wet. What do I do?

This is the secret step! Always, always drain your sauerkraut and then squeeze it in a clean kitchen towel or paper towels. Get out as much liquid as you can. This keeps your sandwich from getting soggy.

What if I don’t have Thousand Island dressing?

No sweat! Mix together 3 tbsp mayo, 1 tbsp ketchup, and 1 tsp sweet pickle relish. Boom. Instant homemade version that’s actually incredible.

Look at that! You just transformed humble leftovers into a diner-style masterpiece. That crispy, cheesy, tangy bite is everything.

It’s the ultimate win. You saved food, made something delicious, and treated yourself. That’s what I call a perfect kitchen day.

I can’t wait to hear how yours turns out! Did you add the pickles? Did your family go crazy for it? Please leave a comment and a rating below to let me know what you think!