Manhattan Reuben Recipe

Time30m

Serves4

Slow-roasted, hand-pulled corned beef, sauerkraut, Swiss cheese, thousand island dressing on toasted swirl rye bread

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Corned Beef
Slow-roast corned beef in a preheated oven at 300°F (150°C) for about 4 hours, or until tender. Let it cool slightly, then hand-pull the beef into bite-sized pieces.
2
Assemble the Sandwich
On one slice of swirl rye bread, layer pulled corned beef, sauerkraut, Swiss cheese, and a generous amount of thousand island dressing. Top with another slice of bread.
3
Grill the Sandwich
Heat butter in a skillet over medium heat. Once melted, place the sandwich in the skillet and grill until golden brown, about 3-4 minutes per side, pressing down slightly with a spatula for even grilling.
4
Serve
Remove the sandwich from the skillet, slice in half, and serve warm with extra thousand island dressing on the side.