Corned Beef Sandwich
A towering New York deli classic featuring tender, thinly sliced corned beef piled high on rye bread with tangy sauerkraut, melted Swiss cheese, and creamy Russian dressing. This warm, satisfying sandwich delivers the perfect balance of savory, tangy, and creamy in every bite.
For 4 servings
- prep · ~3 min
Warm the corned beef.
1.Heat a large skillet over medium-low heat.2.Add the sliced corned beef in a single layer and gently warm for 2-3 minutes, just until heated through.3.Transfer warmed corned beef to a plate and cover loosely to keep warm.TIPDon't let the corned beef crisp or dry out — you want it tender and moist. - mix · ~2 min
Mix the Russian dressing.
1.In a small bowl, combine mayonnaise, ketchup, pickle relish, horseradish, lemon juice, salt, and black pepper.2.Stir well until smooth and evenly combined.3.Set aside at room temperature.TIPMake the dressing ahead and refrigerate for deeper flavor, but bring to room temperature before spreading. - assemble · ~2 min
Assemble the sandwiches.
1.Lay out all 8 slices of rye bread on a clean work surface.2.Spread about 1 tablespoon of Russian dressing on one side of each slice.3.Top 4 of the slices with a layer of Swiss cheese (1 slice each).4.Divide the warm corned beef evenly among the 4 cheese-covered slices.5.Top each with a generous mound of well-drained sauerkraut.6.Add the remaining Swiss cheese slices on top of the sauerkraut.7.Close each sandwich with the remaining 4 bread slices, dressing side down.TIPMake sure the sauerkraut is squeezed as dry as possible — excess moisture makes the sandwich soggy. - fry · ~8 min
Grill the sandwiches to golden perfection.
1.Spread softened butter evenly on the outside of each sandwich (top and bottom bread slices).2.Wipe the skillet clean and return it to medium heat.3.Place sandwiches in the skillet, working in batches if needed.4.Grill for 3-4 minutes per side, pressing gently with a spatula, until bread is deep golden brown and cheese begins to melt.5.If cheese needs more melting, cover the skillet loosely for the last minute.TIPUse medium heat — too hot and the bread burns before the cheese melts; too low and the bread soaks up butter. - rest · ~1 min
Rest, slice, and serve.
1.Transfer sandwiches to a cutting board and let rest for 1 minute.2.Slice each sandwich in half diagonally with a sharp chef's knife.3.Serve immediately with a dill pickle spear on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Slice the corned beef across the grain for maximum tenderness.
- 2Squeeze sauerkraut dry in a clean kitchen towel to prevent a soggy sandwich.
- 3Let the assembled sandwich rest 1 minute before cutting to keep the layers intact.
- 4Use medium heat for grilling so the cheese melts fully before the bread burns.
- 5Warm the corned beef gently without crisping to keep it moist and tender.
- 6Spread butter all the way to the edge of the bread for an even golden crust.
Adapt it for your goals.
Reuben variation
Swap the Russian dressing for Thousand Island dressing and add a layer of pastrami for a classic Reuben twist.
Low carbLow-carb
Replace rye bread with large lettuce wraps or grain-free bread for a keto-friendly version.
VeggieVeggie
Substitute corned beef with grilled portobello mushrooms or tempeh for a vegetarian option.
SpicySpicy
Add sliced jalapeños to the assembly and mix a dash of sriracha into the Russian dressing for heat lovers.
Why this is on our healthy list.
Good source of protein
Corned beef provides a significant amount of protein to support muscle repair and satiety.
Fermented food benefits
Sauerkraut is a fermented cabbage that contains natural probiotics, which may aid digestive health.
Calcium from Swiss cheese
Swiss cheese contributes calcium for strong bones and teeth, along with a creamy texture.
Frequently asked questions
Yes, thinly sliced deli corned beef works perfectly; just warm it gently in a skillet before assembling.
