Why You’ll Love This Recipe

Hearty and satisfying sandwich option
Packed with savory corned beef flavor
Easy to customize with toppings and sauces
Perfect for quick lunches or dinners
Delicious served hot or cold
Classic deli-style comfort food
Great use for leftover corned beef

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound cooked corned beef, thinly sliced
8 slices rye bread
4 slices Swiss cheese
1/4 cup mustard
1 cup sauerkraut, drained
2 tablespoons butter
Pickles for serving optional

Directions

Butter one side of each slice of rye bread.
Heat a large skillet or griddle over medium heat.
Place four slices of bread butter-side down onto the skillet.
Spread mustard over the bread.
Layer sliced corned beef evenly over each sandwich.
Add Swiss cheese and sauerkraut.
Top with the remaining bread slices, butter-side facing up.
Cook for about 3 to 4 minutes per side until the bread is golden brown and the cheese is melted.
Remove from the skillet and slice in half before serving.
Serve warm with pickles or chips if desired.

Servings and timing

Servings: 4 sandwiches
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Variations

Reuben Style: Add Russian dressing for classic deli flavor.
Spicy Version: Use spicy mustard or add jalapeños.
Open-Faced Sandwich: Serve on toasted bread with melted cheese on top.
Coleslaw Swap: Replace sauerkraut with coleslaw for a different texture.
Turkey Reuben: Substitute turkey for corned beef.

Storage/Reheating

Store leftover corned beef separately from the bread and toppings when possible for best texture.

Reheat sandwiches in a skillet, oven, or air fryer until warmed through and crispy again. Avoid microwaving if possible, as the bread may become soggy.

Cooked corned beef can be refrigerated for up to 4 days.

FAQs

What is corned beef?

Corned beef is beef brisket cured in a seasoned salt brine.

What bread works best?

Rye bread is the traditional and most popular choice.

Can I make this sandwich cold?

Yes, corned beef sandwiches can be served either hot or cold.

What cheese pairs best with corned beef?

Swiss cheese is a classic pairing, though cheddar also works well.

What is the difference between a corned beef sandwich and a Reuben?

A Reuben usually includes sauerkraut, Swiss cheese, and Russian dressing on rye bread.

Can I use leftover corned beef?

Yes, this sandwich is a great way to use leftovers.

What sides go well with corned beef sandwiches?

Potato chips, fries, pickles, coleslaw, or soup pair perfectly.

Can I use a panini press?

Yes, a panini press works very well for crispy sandwiches.

How do I keep the sandwich from getting soggy?

Drain the sauerkraut well and avoid overloading with wet ingredients.

Is corned beef salty?

Corned beef can be salty because of the curing process, so balance it with mild toppings.

Conclusion

Corned Beef Sandwiches are a classic comfort food packed with savory flavor and satisfying texture. Whether served deli-style with rye bread and Swiss cheese or customized with your favorite toppings, this hearty sandwich is always a delicious choice. Easy to prepare and full of bold flavor, it’s a timeless meal perfect for lunch, dinner, or using up leftovers.

Corned Beef Sandwich

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A Corned Beef Sandwich is a hearty deli-style classic layered with tender sliced corned beef, Swiss cheese, sauerkraut, and mustard on crispy rye bread. Warm, savory, and satisfying, this sandwich is perfect for lunch or dinner.

Author: Laura
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 sandwiches
Category: Main Course
Method: Griddle
Cuisine: American
Diet: Halal

Ingredients

1 pound cooked corned beef, thinly sliced
8 slices rye bread
4 slices Swiss cheese
1/4 cup mustard
1 cup sauerkraut, drained
2 tablespoons butter
Pickles for serving, optional

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Instructions

Butter one side of each slice of rye bread.
Heat a large skillet or griddle over medium heat.
Place four slices of bread butter-side down onto the skillet.
Spread mustard over the bread.
Layer sliced corned beef evenly over each sandwich.
Add Swiss cheese and sauerkraut.
Top with the remaining bread slices, butter-side facing up.
Cook for 3 to 4 minutes per side until the bread is golden brown and the cheese is melted.
Remove from the skillet and slice in half before serving.
Serve warm with pickles or chips if desired.

Notes

Drain the sauerkraut well to prevent soggy sandwiches.
For a classic Reuben flavor, add Russian dressing.
A panini press can be used for extra crispy bread.
Store leftover corned beef separately from bread and toppings for best freshness.
Serve with fries, coleslaw, soup, or potato chips.

Nutrition

Serving Size: 1 sandwich
Calories: 540 kcal
Sugar: 5 g
Sodium: 1450 mg
Fat: 28 g
Saturated Fat: 12 g
Unsaturated Fat: 13 g
Trans Fat: 0.5 g
Carbohydrates: 34 g
Fiber: 4 g
Protein: 36 g
Cholesterol: 95 mg