Corned Beef and Sauerkraut Sandwich Recipe

If the words corned beef and sauerkraut sandwich make you think of
a cozy diner booth, a bottomless cup of coffee, and a plate you have to lean over
so the cheese doesn’t fall in your lap… you’re in the right place. This is the
ultimate guide to making a deli-worthy sandwich at home, complete with crisp rye
bread, melty Swiss cheese, tangy sauerkraut, and a generous swipe of creamy dressing.

Inspired by classic Reuben-style sandwiches served in American delis, this recipe
walks you through the best ingredients, the right layering order, and the simple
tricks that keep your bread crunchy instead of soggy. Whether you’re using
leftover St. Patrick’s Day corned beef or grabbing a few slices from the deli,
you’ll end up with a hot, cheesy corned beef sandwich that tastes like it came
off a restaurant griddle.

What Is a Corned Beef and Sauerkraut Sandwich?

At its heart, a corned beef and sauerkraut sandwich is a grilled deli sandwich
built on rye bread with:

• Thinly sliced corned beef
• Swiss cheese that melts into gooey perfection
• Sauerkraut for tang and crunch
• A creamy, zippy dressing such as Russian or Thousand Island

It’s closely related to the iconic Reuben sandwich, which uses
the same core ingredients and is typically grilled until the bread is golden and
the cheese is fully melted. Many home cooks use this sandwich as their go-to way
to transform leftover corned beef brisket into something fast, comforting, and
seriously satisfying.

The key to a great result isn’t just the recipeit’s the method: properly draining
the sauerkraut, layering the cheese so it melts evenly, and grilling at the right
heat so the bread gets crisp before the inside overcooks. Let’s start with the
shopping list.

Ingredients You’ll Need

Core Ingredients

• Rye bread, 8 slices (seeded or unseeded, your choice)
• Corned beef, about 1 pound, thinly sliced (leftover brisket or deli-sliced)
• Swiss cheese, 8 slices (or enough to generously cover each sandwich)
• Sauerkraut, 1 cup, well-drained and lightly squeezed dry
• Thousand Island or Russian dressing, about 1/2 cup
• Butter or softened margarine, 4 tablespoons, for grilling

Optional Flavor Boosters

• 1–2 teaspoons Dijon mustard (for a sharper bite)
• Caraway seeds to sprinkle on the bread, if your rye isn’t already seeded
• Sliced dill pickles on the side (or tucked inside if you like)
• A pinch of black pepper on the corned beef for extra depth

Ingredient Notes

For a truly deli-style experience, choose a sturdy rye loaf that can handle
grilling without collapsing. Use corned beef that’s sliced against the grain,
so it’s tender rather than stringy. And don’t skip the step of draining and
squeezing the sauerkrautthis one move dramatically reduces sogginess.

Step-by-Step: How to Make the Perfect Corned Beef and Sauerkraut Sandwich

1. Prep the Sauerkraut and Corned Beef

1. Drain the sauerkraut: Place it in a fine-mesh strainer and press
   gently with the back of a spoon to remove excess liquid. If it’s very wet, wrap
   it in a clean kitchen towel or paper towels and squeeze lightly.
2. Warm the corned beef (optional but recommended): Add the sliced
   corned beef to a dry skillet over low heat for a few minutes or warm it briefly
   in the microwave. Warm meat helps the cheese melt faster and gives the sandwich
   that “just off the deli grill” feel.

2. Dress and Layer the Bread

1. Lay out the 8 slices of rye bread. Spread a thin layer of softened butter on
   one side of each slice. This buttered side will be the outside of the sandwich
   that touches the skillet.
2. Flip the bread so the unbuttered sides face up. Spread each with 1 to 1½
   tablespoons of Thousand Island or Russian dressing. If you like extra zip, dab
   a little Dijon mustard on top of the dressing.
3. On half of the slices, place a slice of Swiss cheese. This creates a cheese
   “barrier” that helps keep moisture from the bread.

3. Build the Sandwich

1. On each cheese-topped slice, pile 3–4 ounces of sliced corned beef (a generous
   handful).
2. Top the corned beef with about 1/4 cup of well-drained sauerkraut, spreading
   it evenly so every bite gets a little crunch.
3. Add another slice of Swiss cheese over the sauerkraut. This “double cheese”
   layering helps glue everything together and ensures maximum meltiness.
4. Close the sandwiches with the remaining bread slices, dressing side down and
   buttered side facing out.

4. Grill Until Golden and Melty

1. Heat a large nonstick or cast-iron skillet or griddle over medium
   heat. Too hot and the bread will burn before the cheese melts; too low and
   the bread dries out without crisping.
2. Place the sandwiches in the pan, butter side down. Cook for 3–4 minutes per
   side, pressing gently with a spatula or a smaller pan to help them brown evenly
   and melt the cheese.
3. When both sides are golden brown and the cheese is fully melted, transfer the
   sandwiches to a wire rack or cutting board and let them rest for 1–2 minutes.
   This rest helps the cheese set slightly so it doesn’t all ooze out when you slice.
4. Slice in half on the diagonal (classic deli style), serve hot, and prepare
   yourself for happy silence at the table.

Pro Tips for Deli-Style Results at Home

• Drain, drain, drain the sauerkraut: Most soggy sandwiches can
  be blamed on wet kraut. Squeezing out extra moisture makes a huge difference.
• Use medium heat, not high: You want enough time for the cheese
  to melt and the interior to warm through while the bread becomes crisp and
  golden, not scorched.
• Layer cheese on both sides of the filling: Cheese acts like
  delicious glue, helping keep corned beef and sauerkraut from falling out and
  protecting the bread from moisture.
• Warm the corned beef first: Cold slices can keep the center
  of the sandwich cool even when the bread looks done. Preheating the meat helps
  everything heat evenly.
• Rest before serving: Giving the sandwich a short rest lets
  the cheese firm up slightly and makes for cleaner slices and less dripping.

Easy Variations to Try

Classic Reuben-Style

Stick with the standard combo of corned beef, Swiss cheese, sauerkraut, and
Thousand Island or Russian dressing on rye bread. This is the version most
people picture when they think of a corned beef and sauerkraut sandwich.

“Rachel” Sandwich

Swap the corned beef for sliced turkey and the sauerkraut for coleslaw.
It’s lighter, a little sweeter, and a great option for anyone who’s sauerkraut-shy.

Lighter & Leaner

• Use whole-grain rye or multigrain bread.
• Go lighter on the dressing or use a yogurt-based version.
• Use part-skim Swiss cheese or reduce the amount per sandwich.

Party Sliders

Instead of full-size sandwiches, build mini corned beef and sauerkraut sliders
on small rye rolls or dinner rolls. Arrange them in a baking dish, brush the
tops with butter, and bake until warmed through and melty. They’re perfect for
game day or casual get-togethers.

Make-Ahead, Storage, and Reheating

For the best texture, assemble and grill the sandwiches just before serving.
However, you can easily make parts of the recipe ahead:

• Up to 3 days ahead: Cook and slice corned beef, drain and
  chill sauerkraut, and mix your dressing if you’re making it from scratch.
• Day-of prep: Assemble and grill sandwiches right before
  eating so the bread stays crisp.
• Leftovers: If you have leftover sandwiches, wrap them tightly
  and store in the refrigerator for up to 1 day. Reheat in a skillet or toaster
  oven until hot and crisp; the microwave will soften the bread.

Serving Ideas and Pairings

Corned beef and sauerkraut sandwiches are rich and savory, so they pair well
with sides that add crunch, acid, or freshness:

• Dill pickles or half-sour pickles
• Potato chips or kettle-cooked crisps
• Potato salad or German-style warm potatoes
• Simple green salad with a sharp vinaigrette
• Coleslaw for extra crunch on the side (or inside the sandwich!)

Frequently Asked Questions

Do I Have to Use Rye Bread?

Rye is traditional because its hearty flavor stands up to the salty corned beef
and tangy sauerkraut. If you’re not a fan, you can use sourdough, multigrain,
or another sturdy bread, but avoid soft sandwich loaves that get soggy quickly.

Can I Use Canned Corned Beef?

You can, but the texture and flavor will be differentmore like a hash pattie
than deli slices. For the best deli-style experience, use freshly sliced corned
beef from the deli counter or leftover homemade brisket.

Is There a Substitute for Swiss Cheese?

Swiss melts beautifully and has a mild, nutty flavor that pairs perfectly with
corned beef. If you need a substitute, try provolone or a mild cheddar. Just
avoid very sharp cheeses that might overpower the sandwich.

Do I Have to Grill It in a Skillet?

A skillet or griddle gives you the most control, but you have options:

• Use a panini press for evenly pressed, café-style sandwiches.
• Toast them on a baking sheet in the oven, flipping once, for a hands-off approach.
• As a last resort, you can toast the bread separately and warm the filling,
  then assemblebut you’ll miss the full griddled magic.

My Corned Beef and Sauerkraut Sandwich Experiences

The first time I tried to make a corned beef and sauerkraut sandwich at home, I
was absolutely certain it would be perfect. I had the rye bread, the deli
corned beef, the sauerkraut, the dressingthe whole dream team. I built my
sandwich like a skyscraper, grilled it proudly, took one bite… and realized I’d
basically built a very tasty sponge. The bread was soggy, the kraut was leaking,
and the whole thing tried to escape the second I picked it up.

That disastrous sandwich sent me on a mini “Reuben bootcamp.” I learned quickly
that draining the sauerkraut isn’t a suggestionit’s a rule. Once I started
pressing the kraut in a towel and giving it a minute in a dry skillet to steam
off extra moisture, everything changed. The bread stayed crisp, the inside was
juicy but not wet, and suddenly my sandwiches tasted like they came from an
actual deli instead of a very enthusiastic beginner’s kitchen.

Another lesson came from feeding a crowd. One year after St. Patrick’s Day, I
had more leftover corned beef than was reasonable for one household. Rather than
eat boiled dinners for a week, I invited friends over for a “build-your-own
corned beef sandwich” night. I set out rye bread, Swiss cheese, sauerkraut,
dressing, mustard, pickles, and even a bowl of coleslaw for anyone who wasn’t
sure about fermented cabbage. People had a blast stacking their own sandwiches,
and I learned how differently everyone likes to layer.

Some friends wanted just a whisper of sauerkraut; others piled it up like a
mountain. One person insisted on triple cheese, another went light on the
dressing but heavy on the mustard. A few people discovered the Rachel-style combo
with turkey and coleslaw and never looked back. The best part was grilling the
sandwiches in batches on a big griddle in the middle of the table, flipping them
while everyone talked and compared “techniques” like very serious sandwich
engineers.

Over time, I also learned the value of patience. It’s tempting to crank the heat
to high when you’re hungry, but medium heat really does give you the best
balance between crisp and melty. Now I treat the whole process like a tiny
ritual: drain the kraut, warm the corned beef, butter the bread, spread the
dressing, layer cheese–meat–kraut–cheese, grill, flip, rest. By the time I cut
the sandwich in half and see that perfect cross-section of meat, cheese, and
cabbage, I know every step was worth it.

My favorite way to serve these sandwiches is on a relaxed weekend afternoon,
when there’s time to linger. I’ll put on some background music, set out a big
bowl of kettle chips, slice some pickles, and let the sandwich be the star of
the meal. It’s casual food, but it feels a little specialcomforting, nostalgic,
and just messy enough that you absolutely need a napkin and maybe a second
sandwich. Once you’ve dialed in your version of the perfect corned beef and
sauerkraut sandwich, it becomes one of those recipes you can make almost on
autopilot, but still look forward to every single time.

Final Thoughts

A great Corned Beef and Sauerkraut Sandwich isn’t complicated,
but it does reward a little care. Choose good bread, use well-sliced corned
beef, drain your sauerkraut like you mean it, and layer everything thoughtfully.
Grill over steady heat, give it a short rest, and enjoy that first, melty,
crunchy bite. Whether you’re using up leftovers or planning a deli-style dinner
from scratch, this sandwich is classic for a reasonit’s comfort food with
personality, and once you master it, you’ll be making it again and again.