Grilled corned beef and sauerkraut sandwich
Turn leftover corned beef into these delicious corned beef and sauerkraut sandwiches! You’ll fall in love with these grilled sandwiches made with swiss cheese and spicy mustard.
Table of contents
If you’re family isn’t a big fan of leftovers then reinventing those leftovers to make a new meal is a must. My family loves my corned beef and potatoes but they do tend to only want it once.
These corned beef and sauerkraut sandwiches are the perfect way to reinvent leftover corned beef. With the addition of tangy sauerkraut and spicy mustard they don’t taste anything like last night’s dinner.
What is the difference between a Reuben and a corned beef sandwich?
A Reuben is a specific style of corned beef sandwich made with rye bread and Russian or Thousand Island dressing.
Ingredients
- corned beef
- sauerkraut
- sourdough bread
- grainy mustard
- horseradish, or mayo
- swiss cheese
What to serve with this?
The traditional sides from delis include chips and a dill pickle. Other popular options are potato salad and coleslaw.
Our family preference is homemade chips or carrot fries.
How to make this
- Heat a pan over medium high heat.
- Meanwhile, spread a little horseradish and mustard on one side each of two pieces of bread.
- Begin assembling your sandwich, start by layering sauerkraut on one piece of bread, add a slice of swiss cheese and shredded corned beef, and top with the other piece of bread.
- Butter one side of the sandwich and place the buttered side down in the hot pan. Press down on the sandwich to cement the layers together before buttering the top of the sandwich.
- Cook for 3-4 minutes until the bottom of the sandwich is golden brown. Carefully flip the sandwich and cook the other side for an additional 3-4 minutes until golden brown.
- Serve immediately.
Other recipes you may like
- Quick Italian Sausage Sandwich
- Sheet Pan Sausage and Veggies Hoagies
- Crock-pot Dr. Pepper BBQ Sandwiches
Top Tips
If you have picky eaters, try serving this as a make your own sandwich bar. Have toasted and lightly buttered or grilled bread ready and allow everyone to assemble their own sandwiches.
Give kids a variety of choices for sauces like horseradish, mayo, mustard, and Thousand Island dressing.
You can also serve sauerkraut and pickles on the side and they can add just a little bit to their sandwich to try. They may not love it and that’s okay. Cheer for them if they do try it and don’t try to strong arm them if they won’t.
Listen to this podcast episode for more tips on introducing new foods to kids.
Top Tips for cooking with kids
Kids can help shred the corned beef, spread sauces on bread, and assemble the sandwiches. Even if they won’t eat a sandwich with everything on it, interacting with the food in a no pressure setting can be an important positive experience.
See here for more tips on cooking with kids!
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RECIPE
Equipment
Ingredients
- 8 slices sourdough bread
- 4 Tablespoons grainy mustard
- 4 Tablespoons horseradish
- 4 slices swiss cheese
- 1 cup sauerkraut
- 2 cups shredded corned beef
- Butter
Instructions
- Heat a pan over medium high heat.
- Meanwhile, spread a tablespoon each of horseradish and mustard on one side each of two pieces of bread.
- Begin assembling your sandwich, start by layering ¼ cup sauerkraut on one piece of bread, add a slice of swiss cheese and ½ cup shredded corned beef, and top with the other piece of bread.
- Butter one side of the sandwich and place the buttered side down in the hot pan. Press down on the sandwich to cement the layers together before buttering the top of the sandwich.
- Cook for 3-4 minutes until the bottom of the sandwich is golden brown. Carefully flip the sandwich and cook the other side for an additional 3-4 minutes until golden brown.
- Serve immediately.
