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Toasted Reuben Sub Sandwich

The scent of a Reuben sandwich is one of my strongest culinary memories. As a kid, my grandfather would take me to his favorite deli every Saturday. The aroma of warm corned beef, tangy sauerkraut, and melted Swiss always filled the air. He’d order us each a massive Reuben, always insisting I use a fork and knife, even though I desperately wanted to tackle it like he did. Those Saturdays weren’t just about the food; they were about connecting with family and sharing a delicious tradition. This toasted Reuben sub brings back those comforting feelings with every bite, but in a fun, shareable, and slightly more manageable format.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 8 hours 15 minutes (includes corned beef cooking time)
Total Time: 8 hours 30 minutes
Servings: 8
Yields: 8 sandwiches
Dietary Type: Varies (see variations)

Ingredients

1 ½ – 2 lbs corned beef brisket
1 loaf French bread
8 slices baby Swiss cheese
2 cups sauerkraut
2 cups Thousand Island dressing
Olive oil

Equipment Needed

Large pot or slow cooker
Jelly roll pan
Broiler

Instructions

Begin by preparing the corned beef brisket. Follow the instructions on the spice packet that comes with the brisket. You can cook it using your preferred method. Alternatively, place the brisket into your slow cooker, cover completely with water, add the spice packet, and cook on low for 6-8 hours, or until the brisket is tender and easily shredded with a fork.
Once the corned beef is cooked, remove it from the pot or slow cooker and let it rest slightly before slicing. Slice the cooked corned beef and set aside.
Now, prepare the French bread. Cut the loaf open horizontally, creating a top and bottom half. Lay both halves side by side on a jelly roll pan.
Brush a small amount of olive oil evenly over the cut surfaces of both halves of the French bread.
Place the pan under the broiler until the bread is lightly toasted, ensuring you watch it closely to prevent burning. This should only take a minute or two.
Remove the top portion of the French bread from the pan and set it aside.
On the bottom half of the bread, layer the baby Swiss cheese slices evenly to cover the surface.
Next, generously pile on the sliced corned beef over the cheese.
Top the corned beef with the sauerkraut, spreading it evenly across the surface.
Place the pan back under the broiler for another 5-8 minutes, or until the cheese is melted, the corned beef is heated through, and the sauerkraut is toasty and slightly browned. Keep a close eye on it to prevent burning.
Remove the pan from the broiler and drizzle the Thousand Island dressing generously over the melted cheese, corned beef, and sauerkraut.
Finally, place the toasted top half of the French bread over the saucy filling.
Cut the entire Reuben sub into 8 equal pieces and serve immediately. Offer extra Thousand Island dressing on the side for dipping.

Expert Tips & Tricks

For an extra layer of flavor, try adding a thin spread of Dijon mustard to the bread before layering on the other ingredients. The slight tang complements the corned beef and sauerkraut perfectly.
Don’t overcrowd the jelly roll pan when toasting the bread. If your pan isn’t large enough to fit both halves comfortably, toast them separately to ensure even browning.
To prevent the bottom of the bread from getting soggy, you can lightly toast it before adding any of the toppings.
If you don’t have a broiler, you can bake the assembled sub in a preheated oven at 350°F (175°C) until the cheese is melted and the fillings are heated through. This might take a bit longer than broiling, so keep an eye on it.
For a spicier kick, add a dash of hot sauce to the Thousand Island dressing before drizzling it over the sandwich.
To make ahead, you can cook the corned beef brisket a day in advance and store it in the refrigerator. This will save you time on the day you want to assemble the sandwiches.

Serving & Storage Suggestions

Serve the Toasted Reuben Sub Sandwich immediately after assembling and broiling. This ensures the cheese is melted and gooey, the bread is warm and crispy, and the fillings are heated through.

Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. However, the bread may become slightly soggy over time. To reheat, you can wrap individual slices in foil and bake them in a preheated oven at 350°F (175°C) until heated through. You can also microwave them, but the bread will likely become even softer.

It’s not recommended to freeze the assembled sandwich, as the texture of the bread and fillings may deteriorate upon thawing. However, you can freeze leftover sliced corned beef for later use.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	713.1 kcal	N/A
Calories from Fat	428 g	60%
Total Fat	47.6 g	73%
Saturated Fat	13.9 g	69%
Cholesterol	125.3 mg	41%
Sodium	2137 mg	89%
Total Carbohydrate	42 g	14%
Dietary Fiber	3.1 g	12%
Sugars	10.6 g	N/A
Protein	29 g	57%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Gluten-Free: Use a gluten-free baguette or sub roll.
Vegetarian “Reuben”: Substitute the corned beef with grilled portobello mushrooms marinated in a smoky paprika-based sauce.
Turkey Reuben: Use sliced smoked turkey breast instead of corned beef for a lighter option.
Spicy Reuben: Add a layer of sliced jalapeños or a drizzle of sriracha mayo for a fiery twist.
Different Cheese: Experiment with other types of cheese, such as provolone, Gruyère, or even a sharp cheddar.
Russian Dressing: If you prefer, substitute the Thousand Island dressing with Russian dressing for a slightly different flavor profile.
Homemade Sauerkraut: For the best flavor, consider making your own sauerkraut. It’s easier than you think!

FAQs (Frequently Asked Questions)

Q: Can I use pre-cooked corned beef to save time?
A: Absolutely! Using pre-cooked corned beef is a great way to shorten the cooking time. Just make sure to heat it through before assembling the sandwich.

Q: What’s the best way to prevent the bread from getting soggy?
A: Lightly toasting the bread before adding the toppings creates a barrier that helps prevent it from absorbing too much moisture from the sauerkraut and dressing.

Q: Can I assemble the sandwich ahead of time and then broil it later?
A: While you can assemble it ahead of time, it’s best to broil it just before serving to ensure the cheese is melted and the bread is crispy. If you assemble it too far in advance, the bread may become soggy.

Q: What kind of sauerkraut should I use?
A: Use your favorite kind of sauerkraut. Some people prefer a mild sauerkraut, while others prefer a more tangy and sour variety. You can also find sauerkraut with different flavorings, such as caraway seeds or juniper berries.

Q: Can I make this sandwich in a panini press?
A: While this recipe is designed for the broiler, you could adapt it for a panini press. Just assemble the sandwich and press it until the cheese is melted and the bread is toasted. Be sure not to overfill it!

Final Thoughts

This Toasted Reuben Sub Sandwich is more than just a meal; it’s an experience. The combination of savory corned beef, tangy sauerkraut, creamy Thousand Island dressing, and melted Swiss cheese is a symphony of flavors that will delight your taste buds. I encourage you to gather your friends or family, fire up the broiler, and create some lasting memories with this delicious and satisfying recipe. Don’t be afraid to get creative with the variations and substitutions, and please, let me know what you think! This sandwich pairs perfectly with a crisp pickle spear and your favorite local craft beer. Enjoy!

Toasted Reuben Sub Sandwich Recipe