Reuben Sandwich with Garlic Aioli is toasted rye bread piled with corned beef, swiss cheese, sauerkraut and garlic aioli instead of the traditional Russian dressing.
Before serving, the best Reuben sandwich is pressed and toasted in a pan to get that crispiness on the outside and melting cheese on the inside.
This is really good.
St. Patrick’s Day is around the corner and if you plan to make corned beef brisket get a bigger portion and make reuben sandwich for another day.
Everyone will love it.
Every layer is full of deliciousness with the garlic Aioli adding a twist of flavor to this delicious sandwich.
Classic reuben sandwich ingredients and substitute
- Corned beef – Use leftover corned beef brisket from your St. Patti’s celebration or get slices at the deli. Although, corned beef is the traditional meat used, you can substitute with pastrami.
- Rye bread – This is the classic bread used and caraway seeds in the bread enhances the flavor of this sandwich.
- Sauerkraut – Drain the liquid well before adding to the bread to prevent it from getting soggy. Not a fan of sauerkraut, substitute with coleslaw.
- Russian Dressing – Tired of the usual Russian dressing or Thousand Island dressing, try GARLIC AIOLI. You will love it!
- Swiss cheese – This cheese is traditionally used but if you prefer other cheese, go ahead use other melty cheese.
- Butter – Spread some butter on the exterior of bread to get that toasty crispiness on the outside.
- After assembling the sandwich, toast on a cast iron on stove top or do it is on a griddle, panini press or oven for 5 minutes at 350 degress F.
- If you like the traditional dressing, you can use store bought Russian dressing.
- If you have leftover corned beef and would like to make the sandwich for later, store it in an airtight container in the freezer for a month. Thaw and microwave or warm in a pan before making the sandwich.
How to make this sandwich
(1) First, make the garlic aioli. Mash garlic into a paste then combine with mayonnaise, lemon juice, salt and pepper. Olive oil can be added but optional.
(2) Make sure to drain the liquid well from the sauerkraut before adding to the pile so bread doesn’t get soggy.
(3) If corned beef is cold, warm for a few minutes in the microwave or pan.
(4) Butter one side of bread and place buttered side down on a plate or chopping board or butter bread before putting on cast iron.
(5) Spread 1 teaspoon of garlic Aioli or more. Note: Garlic can be overpowering if you are not used to it.
(6) Add cheese, a pile of corned beef then evenly spread sauerkraut and another slice of cheese. Note: You can add more ingredients to your liking. I did 3 slices of cheese.
(7) Take another bread, spread butter on one side and garlic Aioli on the other side. Place bread on the sandwich with buttered side up.
(8) Heat a skillet or cast iron over medium-low heat and toast until bread is brown while pressing lightly with a kitchen utensil then flip over to the other side until brown, again pressing it lightly.
(9) Serve while hot with crispy outside and melting cheese on the inside. Enjoy!
Some people prefer their reuben sandwich with less or more ingredients so tweak the recipe to your liking. This is a versatile sandwich recipe.
Some like their sandwich thin while others like it thick.
Try Other Delicious Sandwich Recipes
Tuna Salad Sandwich
Chicken Sandwich Spread
Cucumber Tomato Avocado Red Onion Zucchini with Chia Seeds Sandwich
Reuben Sandwich with Garlic Aioli
Garlic Aioli ingredients
- 1 big garlic clove mash into a paste
- ½ cup mayonnaise
- ¼ teaspoon fresh lemon juice
- ⅛ teaspoon salt
- ⅛ teaspoon ground pepper
- ¼ teaspoon olive oil optional
Reuben Sandiwch ingredients
- ½ pound corned beef cooked, sliced and warmed
- 4 slices rye bread
- 6 slices swiss cheese
- ¾ cup sauerkraut drained
Make Garlic Aioli
- Mash garlic into a paste using mortar and pestle or finely mince with a knife and use a spoon to mash it. Combine garlic, mayonnaise, lemon juice, salt and pepper. You can add olive oil but optional.
Assemble Reuben sandwich
- Warm corned beef in the microwave or pan.
- Butter one side of bread and place buttered side down on a plate or chopping board or do it before toasting on cast iron.
- Spread 1 teaspoon of garlic Aioli or more. Note: Garlic can be overpowering if you are not used to it.
- Add a 2 slices of cheese, a pile of warmed corned beef then spread sauerkraut evenly and top with another slice of cheese.
- Take another bread, spread butter on one side and garlic Aioli on the other side. Place bread on sandwich buttered side up.
- Make the other sandwich following the same procedure.
- Heat a skillet or cast iron over medium-low heat and toast until bread is brown while pressing it down lightly with a kitchen utensil or spatula then flip over to the other side until brown, again pressing it down lightly.
- Serve while hot while crispy on the outside with melting cheese on the inside. Enjoy!
- You can add more corned beef, cheese, sauerkraut and garlic aioli to your liking.
- Get corned beef at the deli or cook your own corned beef brisket. Here's a recipe post, how to cook corned beef brisket.
- There will be extra servings of garlic aioli in case you want to add more. It can get overpowering for people not used to raw garlic. For more tips on making garlic aioli, click the link to check out my post for more tips.
- Serve Reuben sandwich with potato chips, fries or whatever sides you desire.
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