The Ultimate Reuben


The Ultimate Reuben

The Ultimate Reuben

Even if you've had a great Reuben Sandwich before, we urge you to try our version of The Ultimate it's truly a cut above the rest. Whether you cook it in a slow cooker or on the stovetop, this scrumptious open-face sandwich will have all eyes smiling, Irish or not!


  • For easy instructions on how to cook corned beef in a pressure cooker, click here. If you don't have a pressure cooker, you can cook your corned beef in a soup pot with enough water to cover, simmering for about 1 hour per pound or until tender. 


  • We just can't imagine eating a delicious deli sandwich without pickles! Try making our easy, crunchy Simple Homemade Pickles.



Cooking Time1 min


  • 1 (3- to 4-pound) corned beef, cooked according to package directions (See Note)
  • 6 slices potato or rye bread
  • 3/4 cup Russian dressing, divided
  • 1 (27-ounce) can sauerkraut, well drained
  • 6 slices Swiss cheese

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I grew up to my mom making me Reuben sandwiches and they are still my favorite sandwhich to this day. This is pretty similar to the way my mom taught me to make it, but I think I will try this recipe just to see what it is like because it would be nice to make my favorite better.

When we were kids, my mom occasionally made "Poor Boy Rubens." It included all the above ingredients but subsituted hot dogs for the corned beef. It was much better than it sounds.

Used to go to a restaurant in Syracuse, NY and they would make what they called a "Red Reuben", yummy, on dark rye with red cabbage (pickled) instead of sauerkraut. Melted cheese served as an open sandwich, but you could flip the top over & have a regular grilled sandwich.

Reubens are of European Jewish origin NOT Irish Called Reubens when they migrated to the USA because Reuben was considered a typical Jewish male name Hence the companion Rachel sandwich considered a typical Jewish female name Substitute turkey for the corned beef and cole slaw for the sauerkraut That being said while broiling either version open-face is certainly a healthier way to prepare them than the traditional way -- on a flat top or in a sandwich press with both outsides buttered -- I'd miss that crusty CRUNCH the same thing you get with diner grilled cheese sammies Eh it's all moot anyway because I'm not allowed bread AT ALL anymore When I want that Reuben flavor these days always one of my faves I just layer all the other ingredients on an oven-proof Corelle plate and either broil it or nuke it if I'm really in a hurry Oh andRead More I add a little horseradish mustard into the layering because obviously you can't dip into mustard on the side if you've got no bread to pick it up and dip it with

Use whatever dressing you like, russian or thousand island.. we like the thousand island much better also whatever rye bread you like pumpernickel( intense & delicious) marble rye ( lighter and delicious) russian rye ( our favorite) caraway rye ( also delicious) they are all excellent sure you can also use potato bread which gives the sandwich a different taste and look I always griill my reubens in a large pan with a little butter & oil till toasty on both sides (covered)and cheese is melted and beef is hot deli corned beef works if you do not have any left over home cooked corned beef IT is all soooooooooo good!

Thanks for the potato bread option. I'm not crazy about Rye or Pumpernickel. Is corned beef a fat laden choice? I have not cooked with it before, and my household is trying to make better choices.

I think cooking the corned beef ahead, chilling and slicing thin while cold. Then reheat by steaming a little bit. I do this all the time. Much easier to slice, easier to chew and doesn't fall apart. Thick chucks just doesn't cut it for me. I have made open face similar but dressing is not needed. Just lightly butter the bread and put meat, drained kraut,then cheese. Heat to melt cheese. Yes, pickles on the side. Many people are cutting back on carbs now. Mrs. TA Dougherty

I give this a 4.0. A TRUE REUBEN calls for PUMPERNICKEL BREAD. You can fix the CORNED BEEF in a crock-pot or ( my personal preference ) a cast iron dutch oven on a grill or stove top. What ever you do, DO NOT use thousand island dressing, mustard, ketchup or mayo on this, use ONLY RUSSIAN DRESSING. AND this was not invented as an open face sandwich. The REUBEN was invented in N.Y. City ( according to " Time Life Foods of The World " ).

Not quite, grumpy. First; a TRUE Reuben is made with Rye, not Pumpernickel, which is also a Rye bread, but more sweet - far too much so for a real Reuben. Second; theres not a whole lot of difference between Russian and 1000 Islands. They are both made from a milk fat base, usually mayonnaise (but plain yogurt or sour cream can be used) and a tomato product like ketchup, chili sauce or even cocktail sauce will do. The only real difference between the two? Russian is made with the addition of horseradish (that's where the kick comes from) while 1000 Islands has relish (usually sweet). Regardless of; what bothers me more is that the Reuben is being passed of as Irish-fair. Um, nOoOo. You want something Irish for St. Paddy's? Think Pratie Oaten, Lamb Stew, Soda Bread, Colcannon, Oatmeal Shortbreads, etc. All are far more authentic! Just sayin' ...

Thank yoy for the info RE: Russian Dsg. I do not like Thousand Island at all on anything. When I order Reubens in Restaurants they always use Thousand Isle for dsg. I use Rye bread.


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