Wagyu Corned Beef Ruben Sandwich

Name: Wagyu Corned Beef Reuben Sandwich
Yield: 2
Ingredients: 6 oz Wagyu corned beef, thinly sliced; 4 slices rye bread (or sourdough for a twist); 4 slices pepper jack cheese; ½ cup sauerkraut, drained and patted dry; 2 tbsp spicy brown mustard; 2 tbsp Thousand Island dressing; 1 tbsp unsalted butter (for grilling); 2 tbsp chopped green onions, for garnish

Wagyu Corned Beef Reuben Sandwich

Rated 5.0 stars by 1 users

Servings

A Wagyu Corned Beef Reuben Sandwich that balances the rich, buttery Wagyu corned beef with the tanginess of sauerkraut, the spice of pepper jack, and the zing of spicy mustard.

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Ingredients

6 oz Wagyu corned beef, thinly sliced
4 slices rye bread (or sourdough for a twist)
4 slices pepper jack cheese
½ cup sauerkraut, drained and patted dry
2 tbsp spicy brown mustard
2 tbsp Thousand Island dressing
1 tbsp unsalted butter (for grilling)
2 tbsp chopped green onions, for garnish

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Directions

Preheat a skillet or griddle over medium heat.
Warm the corned beef: In the skillet, lightly heat the sliced Wagyu corned beef for about 1–2 minutes, just until warm. Set aside.
Toast the bread: Spread a thin layer of butter on one side of each bread slice. Place two slices, butter-side down, in the skillet.
Assemble the sandwich: Spread thousand island dressing on the exposed sides of the bread. Layer corned beef, drizzle with mustard, then stack on the cheese and sauerkraut. Top with green onions and the remaining bread (buttered side up).
Grill the sandwich: Cook until the bread is golden brown and crispy, about 3–4 minutes per side, pressing down gently to help everything meld together.
Serve: Slice diagonally, and serve!

Recipe Note

Serve with crinkle-cut fries, garlic pickles, or a side of coleslaw for the perfect balance.

Pair with an ice-cold lager or a malty rye whiskey for a next-level meal.

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