Side Dishes
This Arby's corned beef Reuben recipe delivers the signature sandwich experience with slow-roasted corned beef, tangy sauerkraut, and perfectly melted Swiss cheese. The secret lies in tenderizing the beef overnight and crisping the rye bread just right—no shortcuts here. Every layer comes together for that iconic saucy crunch you crave.
What sets this recipe apart is the balance of textures: crispy bread, tender beef, crunchy sauerkraut, and gooey melted cheese all working in harmony. The slow-roasting process transforms tough cuts into melt-in-your-mouth perfection, while the Russian dressing adds that signature tangy-sweet flavor.
This isn't just a sandwich—it's a restaurant-quality experience you can recreate at home.
By the time you assemble everything, you'll have a sandwich with layers that practically sing—juicy corned beef, tangy sauerkraut, creamy Swiss cheese, and that perfect crunch from the toasted rye bread.
The Russian dressing ties it all together with its signature sweet-and-tangy profile. This is comfort food at its finest, with every bite delivering that familiar Arby's magic.
The best part? You can customize it with extra mustard or pickles if you like, but the classic combination is what makes this recipe truly special. Whether you're feeding a crowd or treating yourself to a nostalgic favorite, this Reuben delivers the real deal.
Let's get started on recreating this iconic sandwich at home.
Ingredients for arby's corned beef reuben
Tender beef, tangy sauerkraut, and gooey Swiss cheese—here's what you need to recreate Arby's iconic Reuben at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Corned Beef Brisket 🥩 | 2 lb | Thinly sliced, pre-cubed or brisket |
| Russian Dressing 🥄 | 1 cup | Store-bought or homemade (see tips) |
| Sauerkraut 🥬 | 2 cups | Drained, rinsed if too sour |
| Swiss Cheese 🧀 | 8 oz | Sliced paper-thin, Emmental preferred |
| Rye Bread 🍞 | 4 slices | Thick-cut, toasted until crisp |
| Yellow Mustard 🍯 | 2 tbsp | For assembly, optional extra |
| Pickle Slices 🥒 | 4 slices | Dill or bread-and-butter |
| Butter 🧈 | 2 tbsp | Unsalted, softened for toasting |
| Garlic Powder 🧄 | ½ tsp | For beef marinade |
| Black Peppercorns 🌶️ | 10 whole | Crushed for beef marinade |
| Beef Broth 💧 | 1 cup | Low-sodium for slow-roasting |
| Onion Powder 🧅 | 1 tsp | For beef marinade |
| Olive Oil 🫒 | 1 tbsp | For beef marinade |
| Salt 🧂 | 1 tsp | Kosher, for beef marinade |
The corned beef is the star, so don't cut corners. Pre-cubed brisket from the deli section saves time, but if you're ambitious, buy a whole brisket and slice it yourself—it's worth the effort. Look for brisket with good marbling; Costco or Whole Foods usually carry the best cuts. For marinating, the beef broth adds depth, but low-sodium is key—you don't want to overpower the natural flavors. If you're short on time, Arby's-style corned beef from the grocery store works in a pinch, though homemade always tastes better.
Russian dressing is non-negotiable for that signature tang. Arby's brand dressing is the gold standard, but Heinz or Kraft are solid substitutes. For homemade, mix mayo, ketchup, relish, and a touch of vinegar—balance is everything. Sauerkraut can be a make-or-break ingredient; look for the crunchy kind in the refrigerated section, not canned. If it's too sour, rinse it well. The Swiss cheese should be paper-thin slices—Emmental if you can find it, but regular Swiss works too. For the bread, thick-cut rye is a must; Pepperidge Farm or Martin's are reliable brands.
Store the prepped beef in the fridge for up to 3 days before using—it actually gets better as it marinates. Sauerkraut keeps for weeks in the fridge, but it's best within 2 weeks of opening. The Russian dressing can be made ahead and stored for 1 week, though homemade versions last only 5 days. For assembly, toast the rye bread just before serving—it loses crispness fast. The whole sandwich reheats beautifully in a skillet for 2-3 minutes per side, with a little butter to keep it juicy.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear, this comes together faster than ordering takeout. Slice the corned beef brisket thin, layer it with sauerkraut and Swiss—no fancy techniques, just stacking like a sandwich. Even my toddler could help (though I’d supervise the cheese).
- Umami Bomb: That tangy Russian dressing cutting through the salty corned beef? Absolute magic. The sauerkraut adds a sharp bite, while the Swiss melts into gooey perfection—like a flavor party in your mouth.
- Lunchbox Hero: Between us, this is my go-to for picnics, tailgates, or even a quick work lunch. Wrap it in foil, toss it in a bag, and boom—you’ve got a meal that tastes like a restaurant but costs half the price.
- Leftovers Win: Honestly, I always make extra. The sandwiches reheat beautifully in the oven (crispy bread, melty cheese), and the corned beef keeps for days. My freezer’s full of these, because why not?
Step-by-step instructions for Arby's-inspired corned beef Reuben
Here's how to recreate that iconic sandwich with tender corned beef and gooey Swiss layers.
Prepare the Corned Beef Marinade and Roast
In a small bowl, combine the 1 tablespoon olive oil, 1 cup beef broth, 1 teaspoon salt, 1 teaspoon onion powder, 0.5 teaspoon garlic powder, and 10 whole black peppercorns (crushed lightly with the flat side of a knife). Whisk until the crushed peppercorns dissolve completely into the marinade.
Place the 2 lb corned beef brisket in a shallow dish and pour the marinade over it, ensuring every surface is coated. Cover and refrigerate for at least 4 hours (overnight is even better). This step infuses the meat with deep, savory flavor that mimics Arby's signature taste. When ready to cook, preheat your oven to 325°F and transfer the brisket (with marinade) to a baking dish. Roast uncovered for 3 hours until the internal temperature reaches 160°F and the meat is fork-tender.
Assemble the Reuben Sandwich Layers
While the beef rests (tent loosely with foil for 15 minutes), prepare the remaining components. In a small bowl, mix the 1 cup Russian dressing with 2 tablespoons yellow mustard for a tangy, creamy spread. Spread this mixture evenly over the 4 slices rye bread—this will be the base for your sandwich layers.
Drain and rinse the 2 cups sauerkraut thoroughly if it's too acidic, then pat dry with paper towels. Arrange 1 cup sauerkraut (about half) on two of the bread slices, spreading it evenly. Top each with 2 slices Swiss cheese (about half the total) and 1 slice pickle slices. Repeat with the remaining bread, sauerkraut, cheese, and pickles. This layering ensures each bite delivers the perfect balance of tangy, crunchy, and melty textures.
Toast the Rye Bread and Melt the Cheese
Heat a large skillet over medium heat and add the 2 tablespoons softened butter. Once melted, place two of the assembled sandwich halves (cheese-side down) in the skillet. Toast for 2-3 minutes per side until the bread is golden brown and the cheese begins to bubble and melt. The key here is patience—let the butter sizzle gently to avoid burning the bread while the cheese melts into a gooey blanket.
Transfer the toasted sandwich halves to a plate and repeat with the remaining halves. For an extra-crispy finish, you can also broil for 1-2 minutes at the end, watching closely to avoid over-browning. The cheese should be fully melted and slightly browned in spots, just like Arby's original.
Serve with Confidence
Cut each sandwich diagonally into two triangles for that classic Reuben presentation. Serve immediately while the bread is still crisp and the cheese is molten. The corned beef should be tender enough to pull apart with a fork, and the sauerkraut should retain its crunch without overwhelming the sandwich. Pair with a side of crispy fries or a simple green salad to complete the meal.
This is where the magic happens: the first bite should deliver a symphony of flavors—tender corned beef, tangy sauerkraut, creamy dressing, sharp Swiss cheese, and the crunch of toasted rye. The secret to nailing this recipe lies in the marinade and the layering; don't rush either step. Enjoy your homemade Arby's-style Corned Beef Reuben!
Pro Tips For Making Arby'S Corned Beef Reuben
- CRISP THE SAUERKRAUT: Drain the sauerkraut, then spread it on a dry skillet over medium heat for 3-4 minutes—just until it starts to brown and release its juices. This step cuts the raw tang and adds a smoky depth that store-bought kraut alone can’t match. (Yes, it sounds weird, but it works.)
- SLICE THE BEEF THIN: Corned beef brisket should be sliced against the grain into ¼-inch-thick pieces—no thicker, or it’ll stay chewy no matter how long you toast the sandwich. Use a sharp knife and don’t fight the blade; let the grain guide you.
- TOAST THE RYE BREAD: Butter the outside of the rye slices first—this prevents them from turning soggy when the cheese melts. Toast them in a dry pan until golden brown, then butter the inside right before assembling. (Skipping this step is how you end up with a sad, limp sandwich.)
- LAYER CHEESE LAST: Add the Swiss cheese after the sandwich hits the grill or pan—this keeps it from getting rubbery from too much heat. Press it down gently with a spatula so it melts evenly into the Russian dressing, not just pools on top. (Your future self will thank you.)
Essential equipment for perfect results
Slow-Roast Essentials
The 325°F oven is non-negotiable for tender corned beef. I use a Thermoworks Smoke thermometer to monitor internal temperature—aim for 160°F. A glass baking dish (like Pyrex) lets you check progress without opening the oven.
For extra flavor, add 1 cup beef broth to the dish during roasting to prevent drying. 🌡️
Skillet Crisping Tools
A 10-inch cast-iron skillet (like Lodge) is perfect for toasting the sandwiches—it retains heat evenly and creates that signature crunch. Use 2 tablespoons unsalted butter for melting cheese and toasting bread.
For even browning, I recommend a fish spatula to flip the sandwiches without crushing them. Keep a paper towel handy to blot excess butter before serving.
Layering Must-Haves
Thin-slice Swiss cheese (pre-sliced or from a deli counter) melts perfectly without clumping. For sauerkraut, I prefer crunchy refrigerated packs over canned—drain and rinse well to balance acidity. A sharp serrated knife (like Victorinox) ensures clean cuts through the rye bread. For assembly, a small mixing bowl works best for combining Russian dressing and mustard.
Optional Upgrades
For restaurant-quality results, a meat thermometer (like ThermoWorks) is worth the investment—it ensures perfect doneness every time. A broiler pan with a rack lets you broil sandwiches for extra crispiness without burning.
For presentation, a diagonal cutting board helps slice sandwiches neatly into triangles. Store prepped ingredients in airtight containers to keep flavors fresh until assembly. ✨
Nutrition facts
Frequently asked questions
Why does Arby's corned beef taste so different from regular corned beef?
The secret lies in Arby's signature marinade and slow-roasting technique. Their corned beef gets a long marinade (often overnight) with spices and broth, then roasted at 325°F until fork-tender. This creates a melt-in-your-mouth texture that's more tender than traditional corned beef. The key is patience—rushing the process ruins the magic!
Can I use regular corned beef instead of roasting my own?
Yes! For convenience, use pre-cooked corned beef brisket from the deli section. Look for thick-cut slices with good marbling. Warm them in a skillet with a splash of beef broth for 5-10 minutes to restore moisture. Just don't skip the marinade step—it's what gives that Arby's flavor.
How do I keep the rye bread from getting soggy?
The bread stays crisp thanks to two tricks: butter toasting and layering order. First, toast the bread until golden, then spread the dressing only on the bottom slice (top slice gets no dressing). Assemble quickly and press gently in the skillet—this creates a protective seal. For extra insurance, broil for 1-2 minutes at the end.
What's the best way to reheat leftover Reuben sandwiches?
Warm in a skillet over medium heat for 2-3 minutes per side with a pat of butter. For oven reheating, cover with foil and bake at 350°F for 10 minutes. Microwaving works in a pinch (30 seconds), but the bread loses crispness. Always reheat until the cheese is fully melted and bubbly.
Can I make this sandwich ahead of time?
Assemble the sandwiches (without toasting) and store in airtight containers in the fridge for up to 24 hours. When ready to serve, toast in a skillet with butter. For freezer prep, assemble and wrap tightly—reheat from frozen in a 375°F oven for 15-20 minutes (covered). The flavors meld beautifully overnight!