Irish Spicy Reuben Sandwich is completely AHhhmazing! The secret is all in the spicy Irish rueben sauce baby! The Irish Reuben are always a filling lunch or dinner and a well loved sandwich by so many around the world!
Irish Spicy Reuben Sandwich Recipe
Irish Spicy Reuben Sandwich is made with the beef from Friday’s Irish Corned Beef and Cabbage is made with caramelized onions, sauerkraut, thinly sliced dill pickles, marbled rye bread, and oh baby. . . the sauce!! That sauce is going to wow your tastes buds!
If your inner baker has been itching to bake some bread then you’ll want to make some a loaf of this light and chewy Homemade Rye Bread to put build your sandwiches on. Ohhhh and if you’d like to make your own Homemade Sauerkraut then give this recipe a try! It’s really tastes so much better than store bought and it’s simple to do too! Store bought works in a pinch too though so now worries. . . our Irish Spicy Reuben Sandwich will be fabulous either way! 🙂
Is the Reuben Sandwich really Irish?
It’s a bit of a mystery actually, but the one thing that seems to be agreed upon is that is US born. Some claim it came from Oklahoma while others say it was a New York City invention! The one thing that is plainly clear is the Reuben sandwich actually brings together Irish corned beef, Jewish rye, German sauerkraut, Swiss cheese and Russian dressing. The other pretty obvious fact about the Reuben is it’s enjoyed all around the world and a longtime favorite of many. I’m a big fan of them myself!!
We’re sure you’ll love these sandwich recipe too:
I’m a descendant of Irish heritage and grew up with bits of Irish luck mementos.
As my Irish Grandpa Ed Connolly used to like to say, ” May the wind always be at your back” which is an excerpt from an Old Irish Blessing…
May the road rise to meet you,
May the wind be always at your back,
May the sun shine warm upon your face,
The rains fall soft upon your fields.
Irish Spicy Reuben Sandwich is SO good it’ll be the only rueben sandwich you’ll ever want again!
We love to hear about your magical cooking moments. . . if you get a chance to make this recipe leave us a comment or tag us on Instagram @cookingwithruthie so we can share the joy of cooking with you!
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Ruthie & Madeliene
- 4 slices marbled rye bread
- 1 pound thinly sliced corned beef
- 4 dill pickles, thinly sliced lengthwise
- 1/2 cup crispy sauerkraut, drained and pressed in paper towels
- 8 slices swiss cheese
- 3 tablespoons butter
- Caramelized Onions:
- 1 small onion, thinly sliced
- 1 tablespoon olive oil
- 1/4 cup dry red wine, I used cabernet sauvignon
- Spicy Sauce:
- 1/2 cup olive oil mayonnaise
- 1/3 cup ketchup
- 1 tablespoon Irish cream style horseradish
- 1/2 teaspoon sugar
- 1/8-1/4 teaspoon cayenne pepper, I used 1/8 for medium spicy
- To make Spicy Sauce:
- In a small bowl combine mayonnaise, ketchup, horseradish, sugar, and cayenne pepper; mix to combine.
- To caramelize onions:
- Heat oil in skillet over medium high heat, add onions, cook for 3 minutes until onions are nicely browned, stirring occasionally.
- Add red wine and cook 2-3 minutes more; stirring constantly until wine evaporates and onions are soft.
- Remove onions and set aside while warming the beef, add beef to pan; turning and heating through.
- Remove beef from pan, reduce heat to medium low, and add one tablespoon butter to pan to melt.
- To assemble sandwiches:
- Butter one side of each slice of bread, place butter side down to two slices bread in pan, spread 2 tablespoons sauce on bread, layer 2 slices swiss cheese, half of the corned beef, 1/4 cup sauerkraut, 2 slices swiss cheese, layer of pickle slices, coat the top slices of bread with sauce and place on sandwiches.
- Turn sandwich over, cook until browned, and warmed through. (cover with lid for 1 minute if needed)
- Serve warm and Enjoy!
Amount Per Serving: Calories: 1731Total Fat: 127gSaturated Fat: 50gTrans Fat: 2gUnsaturated Fat: 64gCholesterol: 391mgSodium: 4526mgCarbohydrates: 48gFiber: 5gSugar: 17gProtein: 77g