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The Reuben Sandwich is a classic American deli favorite, featuring buttery rye bread, savory corned beef, tangy sauerkraut, Swiss cheese, and creamy Russian dressing, all grilled to golden perfection. It’s crispy on the outside, melty on the inside, and packed with bold flavors.
This easy homemade Reuben Sandwich recipe will give you that authentic deli experience in just a few steps. Let’s get started!
Ingredients:
- 4 slices dark rye bread
- 1 cup Swiss cheese (shredded)
- 4 tablespoons thousand island dressing
- 1 cup sauerkraut
- ½ pound corned beef (or pastrami, thinly sliced)
- 4 tablespoons butter (unsalted, softened)
Homemade Russian Dressing (Optional):
- ½ cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon prepared horseradish
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- ½ teaspoon paprika
- ¼ teaspoon black pepper
Essential Kitchen Tools:
- Cast-iron skillet or griddle
- Spatula
- Paper towels (for draining sauerkraut)
Preparing the Ingredients:
Make the Russian Dressing
- In a small bowl, whisk together mayonnaise, ketchup, horseradish, Worcestershire sauce, mustard, paprika, and black pepper.
- Store in the fridge until ready to use.
Prep the Sauerkraut
- Drain sauerkraut and pat it dry with paper towels to prevent a soggy sandwich.
Assembling the Reuben Sandwich
1. Butter the Bread
- Spread butter on one side of each slice of rye bread.
2. Layer the Ingredients
- Place one slice of bread, butter-side down in a cold skillet.
- Spread Russian dressing on the exposed side of the bread.
- Add one slice of Swiss cheese, then corned beef, then sauerkraut, and finally another slice of Swiss cheese.
- Spread dressing on the second slice of bread and place it dressing-side down on top of the sandwich.
Cooking the Reuben
1. Heat the Skillet
- Place the skillet over medium-low heat to allow the cheese to melt properly.
2. Cook Until Golden & Crispy
- Cook for 3–4 minutes per side, pressing gently with a spatula.
- Flip carefully and cook for another 3–4 minutes until golden brown and crispy.
3. Rest & Serve
- Let the sandwich rest for 1 minute before slicing in half.
Serving Suggestions:
Classic Side Dishes
- Crispy French fries
- Potato chips
- Dill pickles
- Coleslaw
Best Drinks to Pair with a Reuben
- Iced tea or lemonade
- Dark beer or Guinness
- Classic soda (Dr. Pepper or root beer)
Variations & Customizations:
Turkey Reuben (Rachel Sandwich)
- Swap corned beef for turkey and sauerkraut for coleslaw.
Pastrami Reuben
- Use pastrami instead of corned beef for a smokier flavor.
Spicy Reuben
- Add sliced jalapeños or use spicy mustard.
Low-Carb Reuben Wrap
- Use a low-carb tortilla instead of bread.
Storage & Reheating Tips:
Storing Leftovers
- Reuben sandwiches are best fresh, but you can store them in an airtight container in the fridge for up to 2 days.
Best Way to Reheat
- Skillet: Reheat over medium heat for 2 minutes per side.
- Air Fryer: Heat at 375°F for 3–4 minutes.
Common Mistakes & How to Avoid Them:
Bread Burning Before Cheese Melts
- Cook on medium-low heat for even toasting.
Sandwich Falls Apart When Flipping
- Press gently and use a large spatula for stability.
Soggy Bread
- Drain and pat sauerkraut dry before adding to the sandwich.
Frequently Asked Questions
Can I use a different bread?
Yes! Sourdough or pumpernickel also work well.
What’s the best cheese for a Reuben?
Swiss cheese is traditional, but provolone or Havarti can be used.
Do I have to use Russian dressing?
No! Thousand Island dressing is a great substitute.
Can I make a Reuben in a panini press?
Yes! Cook for 3–5 minutes until crispy.
Can I use fresh corned beef instead of deli slices?
Yes! Shredded slow-cooked corned beef adds extra flavor.
How do I keep the sandwich from being greasy?
Use just enough butter and avoid overloading with dressing.
Can I make a Reuben with chicken?
Yes! Try shredded rotisserie chicken for a twist.
What’s the difference between a Reuben and a Rachel?
A Rachel sandwich uses turkey and coleslaw instead of corned beef and sauerkraut.
Can I make a vegetarian Reuben?
Yes! Use grilled mushrooms or tempeh instead of corned beef.
What’s the best way to cut a Reuben?
Use a sharp serrated knife and cut diagonally for a classic look.
Crockpot French Onion Meatloaf with Melted Swiss Cheese
Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese
Reuben Sandwich
The Reuben sandwich is a classic American deli favorite, featuring buttery rye bread, savory corned beef, tangy sauerkraut, Swiss cheese, and creamy Russian dressing, all grilled to golden perfection. It’s crispy on the outside, melty on the inside, and packed with bold flavors.
Servings 2 Servings
Equipment
- Large Skillet (I prefer cast-iron, it goes from stove/oven to table)
Ingredients
- 4 slices dark rye bread
- 1 cup Swiss cheese shredded
- 4 tablespoons thousand island dressing
- 1 cup sauerkraut
- ½ pound corned beef or pastrami, thinly sliced
- 4 tablespoons butter unsalted, softened
Homemade Russian Dressing (Optional):
- ½ cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon prepared horseradish
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- ½ teaspoon paprika
- ¼ teaspoon black pepper
Instructions
Assemble the sandwich:
- Lay out 2 slices of bread on a cutting board. Top each with Swiss cheese, either shredded or sliced.
- Drizzle some thousand island dressing on each slice, then top with half of the corned beef on each.
- Finish with half of the sauerkraut on each slice then top each with another slice of bread.
- Spread about 1 tablespoon of butter on the outside of the top slice.
Toast the sandwich:
- Heat a large skillet over medium heat. Place both sandwiches with the buttered bread down in the skillet and cook until golden, about 3 minutes.
- Spread the remaining butter on the outside of the top slice of bread, flip the sandwich and cook for another 2 to 3 minutes or until golden.
Serve:
- Let rest 60 seconds, cut and serve right away.
Make the Russian Dressing:
- In a small bowl, whisk together mayonnaise, ketchup, horseradish, Worcestershire sauce, mustard, paprika, and black pepper.
- Store in the fridge until ready to use.
