The Ultimate Corned Beef Sandwich Reuben with Wine Pairing

Introduction

Few deli classics are as satisfying as a hot, melty corned beef sandwich piled high with salty meat, tangy sauerkraut, and nutty Swiss on toasted rye. Add a glass of perfectly chosen wine and this humble sandwich instantly becomes bistro-level comfort food.

In this guide, we’ll walk through an easy, foolproof Reuben (Corned Beef) recipe and show you exactly what wine goes with a corned beef sandwich—from juicy California reds to crisp European whites. Whether you’re a seasoned home cook or just love a great deli-style lunch, you’ll learn how to cook corned beef for Reubens, how to stack and grill the perfect sandwich, and how to use tools like Vinomat to find a customized wine pairing every time.

About This Dish

The corned beef Reuben is a true American original, even if its exact origin is hotly debated. Some credit a New York City deli in the early 20th century; others swear it was created by Reuben Kulakofsky, a grocer in Omaha, Nebraska, who served the sandwich to his poker buddies. Either way, the Reuben quickly became a staple of American diner and deli culture.

At its core, a Reuben is simple: rye bread, corned beef, Swiss cheese, sauerkraut, and a creamy, tangy dressing—usually Russian or Thousand Island—grilled until the bread is crisp and the cheese is gloriously melted. The magic lies in how these elements play together: salty, tangy, creamy, nutty, and just a little sour and sweet.

What makes this particular corned beef sandwich recipe so beloved is its balance. The corned beef brings savory richness; the sauerkraut cuts through with acidity; the Swiss cheese adds mellow nuttiness; and the dressing ties it all together with a creamy, slightly sweet, slightly spicy kick.

Those same contrasts are what make the Reuben such a fun playground for wine pairing. You need a wine that can handle salt and fat, stand up to tangy sauerkraut and dressing, and still let the nuanced flavors of the beef and cheese shine. In other words, this is a dream dish for wine lovers who enjoy experimenting.

Key Ingredients & Their Role

The Reuben may be iconic, but every layer has a job to do—both in the sandwich and in setting up a great wine match.

Corned Beef

The star of this corned beef sandwich is, of course, the corned beef itself: beef brisket that’s been brined with salt and aromatics until deeply savory and tender. For the best corned beef for Reuben sandwiches, use:

• Cooked corned beef, sliced thin or medium-thick
• Nicely marbled, so it stays juicy when reheated

Corned beef brings salinity, fat, and umami—three things that call for wines with good acidity (to cut richness) and moderate tannins (too much tannin can taste harsh with salt).

Rye Bread

Traditional Reubens are made with rye or pumpernickel bread. Rye’s gentle bitterness and earthy spice keep the sandwich from feeling one-note. When grilled in butter, it adds crunch, aroma, and deep toasty notes.

From a wine perspective, toasted rye leans toward wines that offer earth and spice—think Pinot Noir or medium-bodied European reds.

Swiss Cheese

Mild, nutty Swiss cheese is the melty glue that holds the sandwich together. It softens the saltiness of the meat and kraut and adds lovely, buttery richness.

Cheese pushes us toward wines with:

• Enough acidity to refresh your palate
• A smooth texture that can handle creamy elements (unoaked or lightly oaked whites, or silky reds)

Sauerkraut

Classic Reubens use sauerkraut, well-drained. Its tangy, fermented edge is essential. Without it, the sandwich becomes heavy and flat.

Sauerkraut’s acidity is a big clue for wine pairing:

• Choose wines with matching or higher acidity (Pinot Noir, Riesling, Sauvignon Blanc) so the wine doesn’t taste flabby.
• Avoid overly oaky, low-acid wines that can feel dull or clashing.

Dressing: Russian or Thousand Island

Most traditional recipes use Russian dressing or Thousand Island dressing—a creamy mix typically based on mayonnaise and ketchup, with seasonings like horseradish, hot sauce, Worcestershire, paprika, and onion.

This dressing brings:

• Creaminess
• Gentle sweetness
• A touch of spice and savory depth

That light sweetness nudges us toward wines with ripe fruit and fresh acidity, rather than bone-dry, aggressively tannic styles.

Reuben (Corned Beef) Recipe

At a Glance

• Servings: 4 sandwiches
• Prep Time: 15 minutes (plus corned beef cooking time if needed)
• Cook Time: 10–15 minutes
• Total Time: 25–30 minutes (using pre-cooked corned beef)
• Difficulty: Easy

How to Cook Corned Beef for Reuben Sandwiches

If you’re starting with a raw corned beef brisket and wondering how to cook corned beef for Reubens:

1. Rinse the corned beef under cold water to remove excess surface salt.
2. Place in a large pot, cover with water, and add the seasoning packet (if included).
3. Bring to a boil, then reduce to a gentle simmer.
4. Cover and cook for 2½–3½ hours, depending on size, until fork-tender.
5. Let rest at least 15–20 minutes, then slice against the grain.

Use this cooked meat for your reuben sandwich recipe corned beef base. You can also use high-quality deli corned beef to save time.

Ingredients

For 4 sandwiches:

• 8 slices rye bread (or pumpernickel / marbled rye)
• 4 tablespoons unsalted butter, softened (plus extra if needed)
• 1 pound cooked corned beef, thinly sliced
• 1 cup sauerkraut, well-drained
• 8 slices Swiss cheese
• 1/2–3/4 cup Russian dressing or Thousand Island dressing

Quick Russian Dressing (optional):

• 1/2 cup mayonnaise
• 3 tablespoons ketchup
• 1 tablespoon finely grated shallot or onion
• 1 tablespoon prepared horseradish
• 1 teaspoon Worcestershire sauce
• 1–2 teaspoons hot sauce
• 1/2 teaspoon sweet paprika
• Salt and pepper to taste

Step-by-Step Instructions

1. Make the Dressing (If Using Homemade)

1. In a small bowl, whisk together mayonnaise, ketchup, shallot, horseradish, Worcestershire, hot sauce, paprika, salt, and pepper until smooth.
2. Taste and adjust seasoning. Chill while you prepare the other ingredients.

2. Prep the Components

1. Drain the sauerkraut very well; squeeze out excess moisture with a paper towel so your sandwich doesn’t get soggy.
2. Lay out rye bread slices. Spread a thin layer of butter on one side of each slice. This will be the outside for grilling.
3. Flip the bread so the unbuttered sides face up. Spread a generous layer of dressing on the unbuttered sides.

3. Build the Sandwiches

For each sandwich:

1. On one dressing-coated slice, layer:

• 2 slices Swiss cheese
• 1/4 pound corned beef
• 1/4 cup sauerkraut

1. Drizzle with a little extra dressing if you like it saucy.
2. Top with another slice of Swiss, if desired, for extra melt.
3. Close with the second slice of bread, butter side out.

4. Grill

1. Heat a large skillet or griddle over medium to medium-low heat.
2. Place the sandwiches in the pan. Cook 3–4 minutes per side, pressing gently with a spatula, until the bread is golden brown and crisp and the cheese is fully melted.
3. If the bread is browning too quickly before the cheese melts, reduce heat and cover the pan for a minute to help the interior warm through.

5. Serve

1. Transfer sandwiches to a cutting board and let rest for 1–2 minutes.
2. Slice each corned beef sandwich in half on the diagonal.
3. Serve hot with pickles, chips, or a simple green salad—and your chosen wine.

Nutrition & Dietary Notes (Approx. per Sandwich)

These are rough estimates and will vary with specific products and portion sizes:

• Calories: 700–850
• Protein: 35–40 g
• Carbohydrates: 45–55 g
• Fat: 40–50 g
• Sodium: High (due to corned beef, kraut, cheese, and dressing)

Dietary Information:

• Contains gluten, dairy, and eggs (if using mayo-based dressing)
• Not suitable for vegetarian or vegan diets
• Can be adapted with gluten-free rye-style bread and dairy-free cheese/dressing if needed

Perfect Wine Pairings for a Corned Beef Sandwich Reuben

Pairing wine with a corned beef sandwich Reuben is all about balance: salt, fat, tang, and a little sweetness. Here are the styles that shine—and why.

What to Look For in a Wine

For this corned beef sandwich:

• Medium body: Enough weight to match the richness, but not too heavy.
• Good acidity: To cut through fat from corned beef, cheese, and dressing.
• Moderate tannins: High tannin plus salty meat can taste harsh.
• Fruit-forward or softly savory profile: To harmonize with kraut and creamy dressing.

1. Pinot Noir (Oregon & California)

A Pinot Noir from Oregon’s Willamette Valley or California’s Sonoma Coast is one of the best all-around matches.

• Why it works: Bright red fruit, lively acidity, and soft tannins make Pinot Noir incredibly food-friendly.
• Flavor match: Cherry, cranberry, and gentle earthiness echo the rye bread and sauerkraut while refreshing your palate between bites.
• Where to find it: Look for Oregon Pinot in the $18–$28 range at Total Wine, BevMo, or your local shop. Trader Joe’s often has value California Pinot under $15–$20.

2. Dry Riesling (Washington State or Germany)

If you prefer white wine, a dry Riesling is a standout pairing.

• Why it works: High acidity slices through the richness of corned beef and cheese, while citrus and stone-fruit notes complement the tang of sauerkraut.
• Flavor match: Lime, green apple, and minerality add lift; a hint of residual sugar (in off-dry styles) can soften the saltiness of the meat.
• Where to find it: Washington State Riesling offers amazing value and is widely available in the U.S. in the $12–$20 range. Check Total Wine or Trader Joe’s for both domestic and German options.

3. Beaujolais or Lighter French Reds

A Beaujolais-Villages or other Gamay-based wine from France is another excellent red choice.

• Why it works: Juicy red fruit, low tannins, and bright acidity are ideal with salty, cured meats.
• Flavor match: Think fresh strawberry, raspberry, and a touch of spice—perfect with rye bread, sauerkraut, and creamy dressing.
• Where to find it: Look for Beaujolais-Villages or cru Beaujolais in the $15–$25 range at BevMo or good local wine shops.

4. Spanish Crianza (Rioja or Similar)

If you prefer a slightly richer red, try a Rioja Crianza or similar Spanish Tempranillo.

• Why it works: Medium body, moderate tannins, and notes of red fruit, spice, and gentle oak.
• Flavor match: The smoky, savory character plays well with corned beef and toasted rye, while acidity keeps everything in balance.
• Where to find it: Widely available in the $15–$22 bracket at Total Wine, BevMo, and many grocery stores.

Using Vinomat for Personalized Pairings

These recommendations are a great starting point, but your taste is unique. Apps like Vinomat let you input dishes like “Reuben (Corned Beef)” or “corned beef sandwich” and instantly get tailored pairing suggestions based on your flavor preferences and budget. It’s a simple way to discover new bottles—from Napa Cabernet Franc to Italian Barbera—that fit both your sandwich and your palate.

Cooking Tips & Techniques

Want to make a deli-worthy reuben sandwich recipe corned beef at home every time? Keep these pro tips in mind.

Get the Corned Beef Right

• Slice against the grain: This keeps the meat tender, not chewy.
• Reheat gently: If using leftover corned beef, warm slices in a skillet over medium heat for a few minutes before building the sandwich.
• Don’t overdry it: A little fat and juiciness are essential for the best texture.

Keep the Bread Crisp, Not Soggy

• Drain sauerkraut thoroughly: Excess liquid is the enemy of crunch.
• Butter the outside: This ensures even browning and flavor.
• Medium, not high, heat: Too hot and the bread burns before the cheese melts.

Balance the Layers

• Avoid overloading with dressing; you want each element to shine.
• Use 2 slices of Swiss per sandwich for ideal melt and flavor.
• Stack meat evenly so every bite has corned beef, kraut, cheese, and dressing.

Common Mistakes to Avoid

• Using cold ingredients: Let cheese and meat sit out a few minutes for easier melting.
• Skipping the rest: A quick 1–2 minute rest after grilling helps the cheese set slightly so the sandwich doesn’t fall apart when cut.
• Too much heat, too little time: Low-and-slow grilling is better than scorched bread and cold centers.

Serving Suggestions

A well-made corned beef sandwich is a complete comfort meal, but a few thoughtful touches elevate it to restaurant quality at home.

Classic Sides

• Dill pickles or half-sours for crunch and extra acidity
• Kettle-cooked potato chips or hand-cut fries
• A simple green salad with a sharp vinaigrette to cut richness
• Coleslaw—either on the side or tucked right into the sandwich if you like it messy

Presentation

• Slice the sandwich on a diagonal and stack the halves slightly overlapping on a warm plate.
• Add a small ramekin of extra Russian or Thousand Island dressing for dipping.
• Serve with a chilled glass of your chosen wine and, if you like, a small glass of sparkling water to cleanse the palate.

Setting the Mood

This corned beef sandwich guide is perfect for:

• A Friday-night “deli at home” dinner with a bottle of Pinot Noir
• Game day spreads where a platter of Reubens and a couple of crowd-pleasing reds or whites keep everyone happy
• A cozy winter lunch with a steaming bowl of tomato or potato soup and a Washington Riesling

Use Vinomat at the table to explore alternative pairings—maybe trying a Spanish red with one half and an Oregon Pinot with the other.

Conclusion

A well-crafted corned beef sandwich Reuben hits every craving: salty, tangy, creamy, crunchy, and deeply satisfying. Once you know how to cook corned beef for Reuben sandwiches, stack the layers, and grill them just right, you can turn a simple deli classic into a memorable food-and-wine experience at home.

Whether you reach for an Oregon Pinot Noir, a crisp Washington Riesling, or a juicy French Beaujolais, the right wine elevates every bite. Let Vinomat help you explore new pairings, find bottles at places like Total Wine, Trader Joe’s, or BevMo in your preferred price range, and make every Reuben night feel like a special occasion.

Ready to get started? Grab some rye, Swiss, and corned beef for Reubens, open a bottle, and enjoy the kind of corned beef sandwich that keeps people coming back for just one more bite.