The Ultimate Corned Beef Sandwich (or “a Reuben”)

Ever since we watched “When Harry Met Sally” all those years ago we have always wanted to try making a “Reuben” sandwich which is a New York classic…  The combination of corned beef, Swiss cheese, sauerkraut and Russian dressing on rye bread with a pickle on the side is a tantalising taste sensation and well worth the effort.

Of course you can buy corned beef from the deli but I made my own because it is so delicious and makes the best sandwiches anyway…

Corned Beef:

I found this wonderful recipe for corned beef at a site called Food.Com


Large piece of corned beef/silverside

2 oranges

40-50 whole cloves

2 tablespoons of golden syrup

2 bay leaves



Rinse the corned beef thoroughly making it less slippery and dry it off so it is easy to handle

Stud the entire piece of meat evenly with cloves by pushing the little spike part in as far as it will go.  Use as many as 40 or 50

Pour  golden syrup into the bottom of a large heavy based soup pot

Put the meat into the pot, add the bay leaf and the pepper (I put some additional whole peppercorns in as well)

Halve the oranges and squeeze the juice over the meat and drop the squeezed oranges into the pot as well

Cover with water and simmer for around 2-3 hours topping up the water if necessary

Take out and rest the meat for 10 minutes.  Pick out the cloves that you can  – though they will be quite soft so you can eat them – they are really there for flavour only

Cut thinly across the grain.  If you do it the wrong way your “slice” of meat will fall into strands so just turn around and cut at right angles to your first cut it that happens

Now you can start to assemble your Reuben!  The dressing and leftover beef will keep in the fridge for about 5 days…


8 slices of rye sourdough bread


slices of Swiss cheese

thinly sliced corned beef

Russian dressing

Pickles to serve

Butter (to cook)

Russian Dressing:


1 cup of mayonnaise

1/4 cup hot chilli sauce

1 teaspoon of Worcestershire sauce

1/2 teaspoon of Tabasco sauce

1/2 finely chopped red onion

2 teaspoons finely grated horseradish (I used a bought jar)


To make the dressing, place all ingredients in a bowl and stir until well combined – makes 1 cup

Spread dressing on all slices of bread

Top one slice with corned beef, sauerkraut and cheese and top with second slice

Serve with dill pickles – we use baby cucumbers instead as they are smaller and easier to eat

For toasted sandwiches:

Lightly butter outside of each sandwich

Melt some butter in a frying pan over high heat

Reduce heat to medium and fry sandwiches in batches on both sides until golden brown

Bon Appetit!  🙂


3 Comments Add yours

  1. dmill96 says:

    Reuben may be NY classic but it was invented at the Blackstone Hotel in Omaha. Excellent recipe here.

    1. Thanks – we’ve always wanted to try to make them – and they were delicious… 🙂

  2. Garry Roker says:

    Yum,that Russian dressing sounds great,i’ll deff give that a try..:)

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