Tomorrow is St. Patrick’s Day and that means one thing for me…REUBENS!!! Perfect way to use up left over corned beef and if you usually don’t have any, you’ll want to for these! Or buy another corned beef brisket and make it up just for these (like I do!!). These are quick and easy to make and are SO much better than diner food that sometimes uses sliced deli corned beef. And this video shows how I make MY reubens and this by no means is the only way.
What you’ll need:
2-3lbs cooked corned beef, sliced 1/8″ thick
1 (15oz) can sauerkraut (I used and prefer Bavarian kraut)
3/4c thousand island dressing
12 slices marbled rye bread
6 slices swiss cheese
butter or margarine for grilling the bread
Makes 6 sandwiches. Enjoy!
40 Comments
Are you obese?
This looks so good thank you
This looks delicious and perfect for St Patrick's Day! We like how you mix the Frank's Bavarian Kraut with 1000 Island Dressing. Do you have a twitter?@FranksKraut if you do!
Git in ma pie-hole!
Crouton Crackerjacks ok Jason, seriously……..will you marry me!!! 🙂 (never asked a guy to marry me before!! ) i love Rubens too, well love corned beef and cabbage with carrots, potatoes, and cabbage/sauerkraut and loved sauerkraut (didn't know they made sweet! will have to check that out) and rye bread………oh my!!! i have watched and shared and pinned like 80 vids since Sunday and still have more to go (just to let you know i have gained so much weight just from watching, lol!! 😀 ) tfs!! will have to try it this way someday (you gonna make one for me?? 😉 )
Wow, love this. Do you have a video on how to make your corned beef? Thanks.
Funny how a New York Jewish deli sandwich has become the goto for St. Patrick's Day.
I make my own probiotic sauerkraut and if the temperatures get much above 10 degrees it kills off the beneficial microorganisms and enzymes. I have never made a Rueban but love them. I want to share them with our Ladies group from church. We get together twice a month and take turns in teams to feed the group we are having the most fun sharing the recipes and are making a recipe book thats going to print now, to be ready just in time to share before the Holidays. I want to make these sandwiches for our next mtg. 🙂 can't wait.
yum yum yum yum
There is no bad way to make a reuben! Try one with pepper jack.
You should be using real rye bread. Marbled bread is an abomination in the eyes of the sandwich gods. Hard carved meat is ALWAYS superior for a Reuben. Too many places shave it. They miss point and probably never had a real Reuben, thereby lacking a proper frame of reference.
You miss the point too though — you made a fairly dry sandwich. I understand that you want to avoid mess (who doesn't?), but a real Reuben is by definition a sloppy sandwich. You drain the kraut. But the idea is to infuse it with as much sauerkraut juice as possible without rendering it an inedible wad of gunk. It isn't easy. It isn't supposed to be. That's the art, striking the exact balance between the moist gooey inside and the crisp toasty exterior. This is why there is no such thing as a fast-food "take-out" Reuben. Your main problem is that you're skillet is much too small. Get a flat griddle and a sandwich stone. Keep the moist ingredients in the very center. You'll be able to cut out all those intermediary steps and have a much better sandwich.
[NOTE to Fr. J. Steele, CSC … The Reuben is not a "New York deli sandwich", per se. It was invented at the Blackstone in Omaha, NE. And we're fiercely protective of it here in the midwest. It's one of the few contributions Nebraska has made to high culture.]
That's a tasty looking sandwich, but I cringed when you cut it on the plate. Cringed!
does anyone here even know how long it takes to make corned beef or pastrami at home? it takes a while just for a sandwhich.
Great looking sandwich! I'm gonna try this real soon.
But the mess is half the fun! lol
Not a fan of canned kraut, the refrigerated stuff is better. Marble rye is good, I prefer pumpernickel. Also I recently learned that certain brands of Kraut have 10 trillion live bacteria (probiotics) per 4 ounce serving. Only the refrigerated kraut has these bacteria. Which sucks because I think heating up the kraut would kill the bacteria. I'm going to have to try the sandwich with cold kraut and see how it tastes. Anyways good looking sammich, i'm going to have to get a brisket now, I always buy shaved at the deli, but this way looks much better.
wow nice skillet
i like the mess. great video
sweet jesus that looks good, im all about reubens i gotta make this
Damn, that looks good Bro….thank you for sharing
The Real JoeyB Dallas Fort Worth Texas USA utilizing the Traeger Timberline 1300
Oh, SUBD too…….
Yummy 🤤
Margarine and that dirty skillet? I'll bet your reuben tastes like charcoal.
We always have corned beef and red potatoes for St Patricks day. We have reuben sandwiches just whenever, which isn't often.
Looking good man💝😁.Check out Tanika Divine channel.Thanks
You are making me fall in love food all over again… For a while now I lost my love for food and due to that just saw food as a source of nutrition, but thanks to you I'm loving food again, the only thing is I'm in bed and hungry now 🤣🤣
What is sourcrowt?
damn!! Looks amazing!
Mmmm I make mine just like this. I love it this way 😊😊 I want one right now
OMG…YUMMY
Please don't "whatever" butter and margarine together. You made a great sandwich, however you absolutely ruined it with margarine. You obviously aren't into "how things taste", if you were, you wouldn't have margarine in your refrigerator. Do you realize the difference? I'm not talking about what is bad for you. I'm talking about taste and real flavor of food. Anything that tastes good – I mean really good – which is made with some kind of fat, is made with butter, real butter, not margarine. I'm not talking about olive oil, or canola oil or what your lipid of choice is. But my friend making the wonderfully mouthwatering Reuben sandwich, who appears to know his way around the stove, PLEASE AT LEAST TRY BUTTER IN WHATEVER YOU'RE COOKING! That fresh ear of corn. That pan of peas. Your mashed potatoes. Your piece of toast. Your pan of scrambled eggs or eggs over easy…..ALL REQUIRE REAL BUTTER – NOT MARGARINE!!! Do yourself a favor, spend another 99 cents and buy a pound of butter. Even your grocery store might have their own brand, it's very good. Some brands are way too expensive. Store brand is your best bet if you're a "butter newbie". Today I'm making Reubens for 15 people and I'm glad I saw your video….I like how you put it together. Your technique was good. I like how you mixed your Kraut together with the Thousand Island – great tip. I have the nice marble rye, but be sure, I'll toast the slices with butter. Nice job and THANK YOU! ♡
Corned Beef Reuben Sandwich is out of this world for St. Patrick's Day!
Excellent!! Pamela in Detroit
I would never even try a reuben because of sauerkraut. Until my local grocery store was giving out samples of these sandwiches with coleslaw. The employee said they were called New York reubens but that's not what I found when I googled it.
The sandwich consist of swirl rye bread, swiss, corned beef, & homemade coleslaw. It was slaw mix with Marzetti's coleslaw sauce.
It was DELICIOUS!! It's so wierd because I normally dont like any of those except for the beef. I will not eat coleslaw. I will not eat rye bread. I dont hate swiss but it's not my favorite. All these put together is sooo good.
That looks awesome!
Im about to make my first one. Reubens are my favorite sandwiches. I'm going to use your kraut mix method.
drool
So can I get the corned beef on the deli section ?
I would toast both sides for "crispness"
Those look disgusting.