This Reuben Sandwich Recipe is a bit different because I make it with Corned Venison! It can certainly be made with corned beef as well, but if you have access to venison, I urge you give it try! It is quite fun!
One of our all-time favorite sandwiches is a good old Reuben. It’s hands down the sandwich I order the most when we go out for lunch. Even so 80% of the time I am disappointed because most restaurants just can’t make them as good as I can! Not that I’m tooting my own horn…. it’s just pure fact!
The Origin of the Reuben Sandwich
The origin of the Reuben Sandwich is, like the origins of many different foods, is debatable!Ther are at least 4 or 5 different stories. One common thread of information is that it originated some time is the early 1900’s, between 1915 and 1930. Most believe it originated in New York City, but one story suggests it originated in Omaha, Nebraska! The other commonality is that it was invented by a Jewish American!
Several years ago I started making corned beef in the slow-cooker. Now I make my own corned venison and cook it in the slow cooker, as well!
You would never know that this is a tougher cut of the venison! It is tender, juicy and delicious! It is simply unbeatable and so easy because the slow cooker does all the work!
In this version I make my own rye bread. It may sound like a lot of work but if you have a bread maker, it’s a piece of cake. Well worth the effort! I also have a recipe for thousand island dressing, and even the pickling spice, on BCC too!
Click the link to view the video How to Make Homemade Reuben Sandwiches
Here’s how to make your own Corned Beef or Venison!
Thanks for stopping by today!
Other Delicious Corned Venison Recipes on Binky’s Culinary Carnival
Want to learn more about How to Cook Venison? Don’t miss our awesome, Ultimate Guide! Complete with 65 FREE Recipes from some of the top venison recipe developers in the world!
I hope you enjoyed the Reuben Sandwich Recipe! What is your favorite sandwich?
Enjoy! And have fun cooking!
Reuben Sandwiches on YouTube!
Ingredients
- 2-3 slices Corned Venison (can use corned beef)
- butter or margarine room temperature
- 2 pieces Rye Bread
- 2 Tbsp Thousand Island Dressing
- 2-3 slices Swiss cheese
- Sauerkraut to taste about 3 heaping Tbsp per sandwich
Instructions
- Slice Corned Venison or Beef thin.
- Butter rye bread on one side of each slice.
- Spread Thousand Island Dressing on the opposite side of the butter on one slice of bread.
- Layer corned beef, cheese and sauerkraut on top of Thousand Island.
- Cover sandwich with the other slice of bread with the buttered side out.
- Brown first side on a small frying pan over medium heat.
- Flip and brown the other slice of bread. Remove from pan. Enjoy!
Video
Notes
Nutrition
Originally Published 4/15/2016
Your venison Reuben sandwich is perfect! I love everything about it! I literally drooled when I saw the first photo and can imagine how it tastes! I need to get some corned venison so I can make it exactly how you did!!
I keep telling you, come visit me and I’ll make you some!!
Corned venison sounds amazing. I’m sure I’d absolutely love this superb looking sandwich. I love sauerkrout. This sounds divine. I must find the venison as soon as possible and get this made.
Thanks so much Ramona! I’m glad you liked the recipe and wish you luck finding the venison.
What a great recipe! Love the flavors in this and such pretty photos!
Thanks so much, Julie! Have a great week!
Wow that sounds insanely good, I love the idea of corned venison, I’ll have to see if I can score a large joint… Typically I see it cut up and love using it for stews and the like. Challenge accepted 😀
Ha! Excellent!! Let me know what you think, Brian!! Thanks so much for your comment!
The Reuben sandwich is quite possibly my favorite sandwich of all time…If I had to pick. Oh my goodness, yours looks incredible and the fact that you used venison makes it even more interesting! I can honestly say I’ve never tried that. Just pinned this beauty…thank you for the recipe inspiration!
Thanks so much, Traci! I would venture to say not many have tried corned venison! Pity because it is so good! I’m on a mission to change that!
Now THIS is a fabulous looking sandwich!! And I love the idea of using venision instead of beef, I must try that as soon as I can get my hands on some vension.
It really is good with venison. And so much healthier! Thanks for comment, Sara!
Ruben is so good with rye bread and sauerkraut… I never tried venison version but I find venison l know where to find recipe
I agree! I suppose it’s easier to find commercially in Europe than it is here in United States. You can find it at specialty meat shops, though. Thanks Edyta!
Such a comforting meal, and one of my favorites. I am SO impressed that you’ve made all of the elements from scratch! And corned VENISON? I never would have though of this. My dad loves venison and I’m going to need to try this out for him. It’s such an economical, nutritious alternative to beef.
Thanks, so much, Danielle! Now all I have to make is the sauerkraut, lol! I’m sure your Dad will love it! It’s a bit of work, but so worth the effort! Let me know!
Were you corning your venison at the same time I was corning my beef? LOL! This Reuben looks absolutely delicious — it’s one of my favorite sandwiches and now I need to try it with venison! Beautifully done!
That’s funny, because when I saw yours come up, this post was already written. Great minds think alike, I suppose! Thanks so much Lisa!
One of my most favorite sandwiches in the world. I love this beautiful recipe with house made corned beef. Lovely pictures as well.
Thank you for your kind [email protected] Dan! Reuben’s are my all time favorite sandwich!