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Reuben Panini (Corned Beef Leftovers)

This Reuben Panini is a great way to use up leftover St. Patrick’s Day corned beef. It features roasted cabbage, Swiss cheese, and corned beef.

reuben panini on a white plate

Reuben Panini: St. Patrick’s Day Recipe Idea

I hope you all have a happy Saint Patrick’s Day tomorrow and enjoy a big plate of your favorite Corned Beef and Cabbage recipe.

I grew up eating Corned Beef and Cabbage on St. Patrick’s Day every year, but around 2010 was the first time I ever made it in my own kitchen. Reminiscing lead me to miss that traditional meal, so I put together a recipe for Honey Marmalade Mustard Glazed Corned Beef.

To this day, that is still the recipe I always make for our St. Patrick’s Day Corned Beef and Cabbage.

Creating this Reuben Panini Recipe

Years ago, when the kids were tiny, in our little family there was often the dilemma of what to do with the extra meat when larger cuts, such as roasts and corned beef, are prepared.

Make a Reuben Panini with Leftover Corned Beef

Of course you can always eat leftovers, or freeze meat, but I like the challenge of taking that leftovers and turning it into another meal since I don’t have a lot of room in my freezer.

Then, one year I created this delicious Reuben Panini to use up our leftover Corned Beef. It was a big hit!

So popular, in fact, that we have made the recipe several times over without it being St. Patrick’s Day. All you have to do is head to the deli and ask for thinly sliced corned beef or pastrami meat.

Reubens happen to be one of my favorite sandwiches, so I love this fun take creating a Panini out of the flavors of a Reuben.

What are the Ingredients in a Reuben Panini

This Honey Marmalade Mustard Glazed Corned Beef is a fun take on the traditional St. Patrick's Day meal. Rather than stewing in the crock pot all day, the Corned Beef is braised with plenty of seasonings before broiling in the oven with a delicious Honey Marmalade Mustard Glaze.

Your classic Reuben is made from corned beef, Swiss cheese, sauerkraut, and Russian Dressing on rye bread.

For this Reuben Panini, I decided to mix things up a little bit and use lemon and olive oil roasted cabbage rather than sauerkraut, among a few other tweaks. Check out the ingredients to make this sandwich below:

  • Cabbage
  • Lemon
  • Olive Oil
  • Salt and Pepper
  • Stone Ground Mustard
  • Dijion Mustard
  • Pumpernickel or Rye Bread
  • Thousand Island or Russian Dressing*
  • Thinly Sliced Corned Beef or Pastrami
  • Swiss or Gruyere Cheese

*A classic Reuben uses the Russian Dressing but feel free to use Thousand Island, which is similar, if you can’t find Russian at your grocery store.

For the complete ingredient list and detailed instructions, don’t forget to scroll to the bottom of this post for the FREE printable recipe card.

Is a Reuben Made with Corned Beef or Pastrami?

A true Reuben Sandwich is technically made using corned beef, however corned beef and pastrami are often used interchangeably for this sandwich.

When we don’t have leftover corned beef, I love being able to get sliced Pastrami from the deli to make this Reuben Panini. Sometimes you can find corned beef at the deli counter, but depending on the store you might not always find it.

How to Make a Reuben Panini

Because sandwiches are very much about personal preference, feel free to use this recipe for a Reuben Panini more as a guideline. However, if you prefer more mustard or less meat, for example, go ahead and adapt the recipe according to your personal tastes.

Here is a quick overview of the process for preparing this tasty St. Patrick’s Day Leftovers Sandwich:

  1. First, preheat the oven and line a baking sheet with parchment paper.
  2. Combine sliced cabbage with lemon juice and olive oil on the prepared baking sheet. Season with Salt and Pepper.
  3. Roast the cabbage until tender.
  4. While the cabbage roasts, combine the two mustards.
  5. Then, spread both insides of the bread with a thin layer of your preferred dressing.
  6. Then, top the meat with the mustard.
  7. Add cabbage on top of the mustard covered meat.
  8. Next, add cheese on top of the cabbage.
  9. Top with the other slice of bread.
  10. Grill using a panini press or in a cast iron skillet. If using a skillet, you can press down on the sandwich with a weighted plate to mimic the panini press.
  11. Then, flip and cook the other side.
  12. After cooking, slice and serve.

The above is simply a quick summary of this recipe. Check out the free printable card at the bottom of this post for all the detailed instructions.

What to Serve with a Reuben Panini

Leftover St. Patrick’s Day Side Dishes like Colcannon or Baked White Cheddar Mac n Cheese with Kale and Bacon (use Irish Cheddar for St. Patrick’s Day!) always taste great alongside this sandwich if you have them!

However, if you’re making this Reuben Panini and it isn’t St. Patrick’s Day or you just want to serve something else with it, I always love a good sandwich with a side of Sweet Potato Fries.

And, for dessert, try these fun Leprechaun’s Rainbow Cookies.

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Reuben Panini

Reuben Panini

Yield: 4 sandwiches
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

This Reuben Panini is a great way to use up leftover St. Patrick's Day corned beef. It features roasted cabbage, Swiss cheese, and corned beef.

Ingredients

  • 1/4 head cabbage
  • 1/2 a large lemon
  • 1 tbsp olive oil
  • Salt and pepper
  • 2 tbsp stone ground mustard
  • 2 tbsp Dijon mustard
  • 8 slices pumpernickel or rye sandwich bread
  • 3 tbsp Thousand Island or Russian dressing
  • 3/4 pound thinly sliced pastrami or corned beef lunch meat
  • 1/2 pound sliced Swiss or Gruyere Cheese

Instructions

  1. Preheat oven to 425˚ F. Line a baking sheet with parchment paper. Set aside.
  2. Thinly slice the cabbage.
  3. Place the thinly sliced cabbage on the lined baking sheet.
  4. Drizzle the cabbage with the juice of half a lemon and the olive oil. Season with salt and pepper according to personal preference and toss to coat evenly.
  5. Roast the cabbage until tender, about 7-15 minutes, checking occasionally on the progress.
  6. Meanwhile, add the stone ground and Dijon mustard to a small bowl.
  7. Stir to combine. Set aside for later use.
  8. Spread both insides of both slices of bread with a thin layer Thousand Island or Russian dressing.
  9. Add a few slices of the pastrami or corned beef, however much meat you prefer. I used about 3-4 slices per sandwich.
  10. Spread mustard on top of the meat.
  11. Divide the roasted cabbage evenly between the four sandwiches, placing it on top of the mustard-covered meat.
  12. Top the cabbage with 2-3 slices of cheese.
  13. Top with the other slice of bread.
  14. Grill using a panini press or in a cast iron skillet. If using a skillet, you can press down on the sandwich with a weighted plate to mimic the panini press.
  15. Flip and cook the other side.
  16. Then slice and serve.
Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 411Fiber 6gSugar 7g

Did you make this recipe?

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What are your favorite St. Patrick’s Day Recipes?


This Honey Marmalade Mustard Glazed Corned Beef is a fun take on the traditional St. Patrick's Day meal. Rather than stewing in the crock pot all day, the Corned Beef is braised with plenty of seasonings before broiling in the oven with a delicious Honey Marmalade Mustard Glaze.
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Damien

Monday 8th of July 2013

Hurrah, that's what I was looking for, what a data! existing here at this web site, thanks admin of this website.

LP @dishclips

Friday 27th of April 2012

This looks great for a backyard lunch on a summer's day. Thanks for sharing!

Living The Sweet Life

Wednesday 21st of March 2012

It's been such a long time since I had a ruben ... I use to eat them all the time. You've just sparked a craving lol ... I'm going to have to make myself one very very soon :)

Jeannie

Sunday 18th of March 2012

That sounds like a great idea to clear leftover meat! I have some meatloaf in the fridge that I could use to make this too! Your photo looks really scrumptious! Hope you have a wonderful St Patrick's Day:D

Olga (Olga's Flavor Factory)

Friday 16th of March 2012

Wow! This looks incredibly scrumptious. There is something so satisfying about warm, crunchy panini sandwiches. I've always loved the flavor combinations of a good Reuben sandwich. I'll definitely be maing this in the near future.

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