Overstuffed Reuben Sandwich

Lou Kostura


I really love corned beef and cabbage, my recipe for that is also posted in my recipe box along with instructions on how to brine (corn) your own brisket, however I just like nothing more than making Reuben Sammy's with the left over corned beef. Once again if you have the time and room in your fridge try brineing your own well worth it for the flavor.

I believe the cast iron skillet is the key to success with this sandwich. Also the slow cook, may not be the traditional way but it comes out perfect 100% of the time.

Serve with Thousand Island or Russian Dressing on side.

☆☆☆☆☆ 0 votes
15 Min
40 Min
Pan Fry


2/3 lb
corned beef sliced
16 oz
sauerkraut drained and squeezed of juice
8 slice
swiss cheese
4 slice
jewish rye bread
1/2 stick
butter, unsalted
thousand island dressing
dill pickle
potato chips, whole


1Assemble sandwiches by starting with 2 slices of swiss cheese on each side of sandwich. add 4 oz. squeezed sauerkraut on top cheese, split cornded beef for the 2 sandwiches and add on top. Add 4 more oz. sauerkraut. 2 more slices cheese, and top bread
2melt 1/4 stick butter in cast iron skillet (heat at low) carefully add 2 sandwiches and cover for approx. 20 minutes or until bread is toasted nicely
3add additional 1/4 stick butter, melt and flip sandwiches onto melted butter. again cook about 20 minutes covered or until everything is heated thru, cheese melted and toasted nicely
4serve with pickle slices, thousand island dressing, and some potato chips...............enjoy

About this Recipe

Course/Dish: Sandwiches
Main Ingredient: Beef
Regional Style: Irish
Other Tag: Heirloom