The Irish Reuben sandwich recipe is an American Classic. Most popularly enjoyed around St. Patrick's Day, it's not a purely Irish sandwich. A good reuben sandwich is delicious anytime of the year.
An easy recipe and even better to eat, this simple, Irish Reuben Sandwich recipe will melt in your mouth!!!
What is a Classic Reuben Sandwich?
A classic reuben sandwich can be found at almost every deli, bar and restaurant, it's on the same level as a Club, BLT or Roast Beef sandwich.
The popular sandwich is a delicious combination of savory, salty corned beef piled high, combined with tangy Sauerkraut, swiss cheese, and a sweet Russian dressing; all topped on a delicious Rye bread.
New York City may be the epicenter of reuben sandwiches, a staple at many of the famous deli's.
Where does the Irish Reuben Sandwich come from?
Uniquely American, the reuben sandwich is not actually an Irish sandwich. There are no Irish recipes for a Reuben sandwich that I know of.
The Irish connection comes from Irish immigrants in New York City in the 1800's when they began purchasing meat from Jewish butcher shops.
Corned beef as we know it is a Jewish, kosher product and not popular across the pond in Ireland.
Corned beef became a celebrated dish that was enjoyed on Saint Patrick's Day by the Irish in their local neighborhoods, and that is how it came to be associated with an Irish cultural tradition.
There are varying accounts of the actual origin of the Reuben. One being at the Blackstone hotel poker game in the early 1900's in Omaha, Nebraska of all places. A couple others from the famous Reuben's deli in New York City.
Both versions involve Jewish Americans so I'm just going to go with that, whomever created the Reuben, it is an amazingly good sandwich and one of my favorites.
Ingredients for this Reuben recipe:
- Corned Beef - I had the deli counter slice thick
- Rye bread - Savory bread with caraway seeds, sliced loaf of Jewish rye will work if you can't get a whole loaf. I find that the bread slices are too thin but it will still be a tasty sandwich.
- Russian dressing - A mayonnaise based dressing with sweet pickle relish
- Sauerkraut - Adds a tangy flavor that compliments this homemade reuben
- Swiss Cheese - Melted swiss cheese on a sandwich, enough said
- Butter - Had to sneak in something from Ireland to stay real, so Kerrygold was an easy decision and so good
Instructions for an Irish Reuben Sandwich Recipe:
Heat a large saucepan on medium-high heat, and place butter in the pan.
If using a loaf, slice two thick slices of bread on a cutting board.
Once butter has melted and pan is hot, add slices of rye bread.
Heat one side of each slice for 3-4 minutes, until it is nice and browned.
Get the swiss cheese, Russian dressing, sauerkraut, and corned beef out.
Spread Russian dressing on the side of each slice of bread that is not browned.
Add swiss cheese to one slice.
Set oven to Hi broil and broil for 4-5 minutes until the cheese is melted.
Remove from the oven.
With the remaining slice of bread, pile on thick slices of corned beef, then sauerkraut on top.
Finally, add your slice of bread with swiss cheese on top and gently press down so that the two slices join together in all of their glory.
Substitutions for Irish Reuben Sandwich Recipe
- Corned Beef - If you don't eat beef or want an alternative, turkey can be used. Instead of a Reuben the version with Turkey is called the Rachel
- Rye Bread - Pumpernickel is also a good alternative
- Russian dressing - For a spicy kick, replace with some spicy mustard
- Reuben sandwich dressing - Thousand Island dressing is very similar to Russian dressing and is also commonly used
- When broiling use aluminum foil for easy clean up
- Squeeze out the excess liquid from the sauerkraut before adding to the sandwich to avoid soggy bread
Enjoy this corned beef sandwich with potato chips, pickles or potato salad. This is the perfect way to use up leftover corned beef. This Irish reuben sandwich recipe is a great cold weather meal to enjoy through the winter!
- ½ pound - Corned beef brisket deli lunch meat, sliced thick
- 2 - Slices Rye Bread
- 2 Tablespoons - Russian or Thousand Island Dressing
- ¼ cup - Sauerkraut
- 3 - Slices Swiss cheese
- 1 Tablespoon - Butter, salted
- Heat a large saucepan on medium-high heat, and place butter in the pan.
- If using a loaf, slice two thick slices of bread on a cutting board.
- Once butter has melted and pan is hot, add slices of rye bread.
- Heat one side of each slice for 3-4 minutes, until it is nice and browned.
- Get the swiss cheese, Russian dressing, sauerkraut, and corned beef out.
- Spread Russian dressing on the side of each slice of bread that is not browned.
- Add swiss cheese to one slice.
- Set oven to Hi broil and broil for 4-5 minutes until the cheese is melted.
- Remove from the oven.
- With the remaining slice of bread, pile on thick slices of corned beef, then sauerkraut on top.
- Finally, add your slice of bread with swiss cheese on top and gently press down so that the two slices join together in all of their glory.
When broiling use aluminum foil for easy clean up.
Squeeze out the excess liquid from the sauerkraut before adding to the sandwich to avoid soggy bread.
Amount Per Serving: Calories: 1350Total Fat: 93gSaturated Fat: 41gTrans Fat: 1gUnsaturated Fat: 40gCholesterol: 367mgSodium: 1525mgCarbohydrates: 29gFiber: 4gSugar: 7gProtein: 96g