This Epic Reuben Sandwich features layers of tender corned beef, tangy sauerkraut, sharp and creamy fontina and Russian dressing, grilled between slices of seeded rye bread. The only Reuben Sandwich recipe you’ll ever need!
If you love Irish food, try this Shepherd’s Pie Poutine!
Is there anything better than a reuben sandwich? The answer is yes. Insert the Epic Reuben Sandwich.
What makes this sandwich so epic? The brining of the tender corned beef for 10 days to ensure maximum flavor running throughout your meat.
I also switched up the traditional swiss cheese and put fontina in it’s place which definitely elevates this over your class Reuben sandwich.
I say this every year but I simply do not eat enough corned beef throughout the year. I eat it twice. Once on St. Patrick’s Day and once in the summer, when my family is together in Wyoming, for our family reunion. We’re all very Irish so it’s a given and a damn tasty sandwich to be shared.
I’ve also told you I’ve tried to make corned beef several ways until finally I’ve landed on my favorite one.
My Slow Cooker Corned Beef with Cabbage and Potatoes requires no brine time but to be honest, I think the proof is in the brining.
My father uses Alton Brown’s recipe while I used one I found in Better Homes and Gardens. Both of them are amazing and what truly gives this Epic Reuben Sandwich its name.
Now there are a few ways you can turn your leftover corned beef into another delicious dish. There’s corned beef hash, corned beef quesadillas or replace the beef in this Shepherd’s Pie Poutine. I also happen to love these Reuben-Topped Irish Nachos from Two Healthy Kitchens.
If you’re lucky enough to have leftovers, I highly recommend making these Epic Reuben Sandwiches.
Epic Reuben Sandwich
Yield 6 servings
This Epic Reuben Sandwich features layers of tender corned beef, tangy sauerkraut, sharp and creamy fontina and Russian dressing, grilled between slices of seeded rye bread. The only Reuben Sandwich recipe you'll ever need!
- 1 1/2 cups sauerkraut
- 1/4 cup brown sugar
- 1/4 cup apple cider vinegar
Epic Reuben Sandwich
- 12 slices Rye bread (I used Seeded Hearty Rye)
- Thousand Island Dressing (recipe below)
- 6 slices fontina cheese
- Sauerkraut (recipe above)
- 1- 3 1/2 lb corned beef, brined and cooked in slow cooker for 10 hours, on low (recipe here Corned Beef)
- butter or margarine, softened
Thousand Island Dressing
- 3/4 cup mayonnaise
- 1/4 cup ketchup
- 3 tablespoons pickle relish
- 1 tablespoons prepared horseradish
- 1 teaspoon red wine vinegar
- salt and fresh cracker pepper
- Into a small saucepot, set over medium low heat, add sauerkraut, brown sugar and apple cider vinegar. Simmer for 30 minutes.
- In a medium bowl, prepare thousand island dressing.
- Spread 1 tablespoons thousand island dressing onto each slice of bread. Top with slice of cheese, 1/4 cup sauerkraut and 1/4 cup corned beef. Top with remaining bread slices to make 6 sandwiches.
- Preheat a grill pan to medium high heat. Place sandwiches, butter sides down, into pan.
- Heat sandwiches approximately 2-3 minutes, on each side, until the bread is golden brown and the cheese is melted.
Serving Size 6 servings
Amount Per Serving
% Daily Value
Total Fat 42 g
Saturated Fat 16 g
Cholesterol 20 mg
Sodium 1180 mg
Total Carbohydrates 44 g
Dietary Fiber 5 g
Sugars 13 g
Protein 38 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How do you celebrate St. Patrick’s day? Do you cook corned beef more often than once a year? I always vow I’m going to and then here I am again, in March, making it for the first time since last year.
Maybe I should make it one of my New Years resolutions and stick to it. Only time will tell 😉
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