Tips on Making the Ultimate Reuben Sandwich for St. Patrick’s Day

Smoky Corned Beef Reuben

Happy St. Patrick Reubens Day!

We hope you’re chillin’ and grillin’ this evening—have the Guinness on ice and the corned beef thinly sliced for one of the world’s most inspired sandwiches, the Reuben—an improbable combination of corned beef, Swiss cheese, Thousand Island dressing, and sauerkraut.

We also hope you had the time to cure and smoke a brisket in anticipation of this raucous holiday honoring the snake charmer of the Emerald Isle. It’ sad that St. Patrick went to his great reward before the 20th century invention of the Reuben. (You know what they say: “May you be yeyin heaven a half hour before the devil knows you’re dead.”)

Smoked Corned Beef Finished

But if you didn’t have a chance to corn and smoke your own beef, don’t fret: You can make a great sandwich using deli corned beef. The below tips for making the BEST REUBEN EVER still apply.

Making the Ultimate Reuben Sandwich

*Drain your sauerkraut in a strainer and press with a spoon to remove any excess liquid. (We prefer the kind of sauerkraut that comes in a refrigerated plastic bag.) Transfer to a foil pouch. Note: Thinly sliced dill pickles can be substituted if sauerkraut isn’t a family favorite.

*Wrap the sliced corned beef and a splash of beer in another foil pouch. Place both pouches on your grill and heat for 15 to 20 minutes, or until warmed through.

*Reserve the end slices of the loaf of bread for another purpose, and use the center slices for your sandwiches.

Reuben on grill

*Lay 8 slices of bread in 2 rows on a sheet pan, paired slices opposite each other. Butter the top of each slice with softened butter from edge to edge. Turn over, and slather the opposite side with Thousand Island dressing.

*Lightly butter a cast iron plancha or skillet and place it on a medium-hot grill. Working with paired slices of bread, place a slice of Swiss cheese on each piece of bread. Top one slice with the warmed sauerkraut and corned beef. Top with the remaining slice of bread, buttered side up. Grill, turning once, until the bread is nicely toasted and the cheese has melted. Repeat for the remaining sandwiches.

*Slice each sandwich on a diagonal with a serrated knife. (An electric knife works well, too.)

*Serve with potato chips, a pickle, and/or sweet potato fries.

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