Stout Reuben Sandwich

Finally, the best element of Saint Patrick’s Day, the leftover corned beef and the resulting reuben sandwiches. Oh, the reuben sandwich, the perfect blend of dark rye bread, sauerkraut, swiss cheese, dressing, and decadent corned beef. How do we improve on that level of perfection? Easy, we make the Guinness Corned Beef from scratch and shred it up, and whip up a stout 1000 Island dressing using the Dragonstooth Stout from Elysian Brewing of Seattle and the perfect pickle relish from Wickles (an excellent balance of sweet and savory). It would easy to grab some pre-sliced swiss-type cheese, but that is not how we roll at AleMeals. We use the massively flavorful Jarlsberg swiss with subtle sweetness, slight nuttiness, and buttery finish. And one last thing, let’s make these reubens open-faced in a hollowed dark rye from the bakery at Missoula Fresh Market.

The Sorted Tale of Reuben’s Origin

Long considered in popular culture has staple of the New York deli scene, the reuben may actually originate from Omaha, Nebraska (that’s right, Omaha). There are two dominate theories has to the origin of the corned beef masterpiece. The first story is that Reuben Kulakofsky, a Lithuanian grocer, was the originator of the sandwich as part of Kulakofsky’s weekly poker game held in Omaha. The second theory states that Arnold Reuben, a German, invented the sandwich for his customers at Reuben’s Delicatessen in New York City. Either way, the reuben sandwich has become entrenched in the diners and dives across America with each putting their own twist on the classic recipe (psst, this recipe is the best one, ever!)

Stout Reuben Sandwich

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Stout Reuben Sandwich

Stout Reuben Sandwich ingredients


    For the Stout Reuben Sandwich
  • 1 loaf dark rye bread
  • 1 cup Stout 1000 Island Dressing (see below)
  • 1 lbs. Guinness Corned Beef, cubed or shredded
  • 1/2 cup sauerkraut, rinsed and well drained
  • 1/2 lbs. sliced Jarlsberg cheese, shredded
    For Stout 1000 Island Dressing
  • 3 TBSP Elysian Dragonstooth Stout
  • 1 cup mayonnaise
  • 4 TBSP ketchup
  • 4 TBSP Wickles pickle relish
  • 2 TBSP onion, finely diced
  • 1 garlic clove, finely minced
  • 2 tsp white vinegar
  • ¼ tsp kosher salt
  • 2-3 dashes hot sauce


    For the Stout Reuben Sandwich
  1. Preheat the broiler
  2. Halve the rye loaf lengthwise and scoop out 1 inch of bread from the center leaving an uniform half inch thick cupped loaf
  3. Top each half with about 1 tablespoon of Stout 1000 Island Dressing, then place shredded Guinness corned beef, a layer of sauerkraut over the meat, then top with Jarlsberg cheese
  4. Broil for 3 to 5 minutes, until cheese is melted
  5. Let the Awesomeness begin
    For Stout 1000 Island Dressing
  1. Add all ingredients to a small bowl and mix well
  2. Taste and add additional salt if desired
  3. Refrigerate for at least one hour to allow the flavors to blend