Classic Reuben Sandwich

Why You’ll Love This Recipe

This Reuben sandwich recipe captures the authentic deli experience right at home. It’s quick to make, deliciously balanced with bold and tangy flavors, and incredibly filling. Whether you’re using leftover corned beef or picking it up fresh from the deli, this sandwich comes together in minutes with ingredients that complement each other perfectly. Ideal for a quick meal or a weekend treat, this is comfort food at its best.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Rye bread
• Corned beef (thinly sliced)
• Sauerkraut (drained and lightly squeezed)
• Swiss cheese (sliced)
• Russian dressing (or Thousand Island dressing as a substitute)
• Butter (for grilling)

Directions

1. Preheat a skillet or griddle over medium heat.
2. Butter one side of each slice of rye bread.
3. On the unbuttered side of one slice, spread a generous layer of Russian dressing.
4. Layer with Swiss cheese, corned beef, and sauerkraut.
5. Top with another slice of cheese, then close the sandwich with the second slice of bread, buttered side facing out.
6. Place the sandwich on the hot skillet and grill for 3–4 minutes per side, or until the bread is golden brown and the cheese is melted.
7. Remove from heat, slice in half, and serve immediately.

Servings and timing

This recipe yields 2 sandwiches and takes about 10 minutes to prepare and cook. Perfect for a quick and satisfying meal.

Variations

• Turkey Reuben (Rachel Sandwich): Substitute corned beef with sliced turkey breast.
• Pastrami Reuben: Use pastrami instead of corned beef for a smokier flavor.
• Keto Version: Swap out rye bread for low-carb bread or lettuce wraps.
• Spicy Reuben: Add a slice of pepper jack cheese or a few dashes of hot sauce to the dressing.
• Vegan Reuben: Use plant-based deli slices, vegan cheese, and vegan dressing.

Storage/Reheating

Wrap leftover sandwiches in foil and store in the refrigerator for up to 2 days. To reheat, place in a skillet over low heat until warmed through and crispy again. Avoid microwaving, as it can make the bread soggy.

FAQs

What is the difference between a Reuben and a Rachel sandwich?

A Reuben typically uses corned beef and sauerkraut, while a Rachel uses turkey and coleslaw instead.

Can I use Thousand Island dressing instead of Russian dressing?

Yes, Thousand Island dressing is a common substitute and adds a slightly sweeter flavor.

What type of bread is best for a Reuben?

Rye bread is traditional and preferred due to its robust flavor and texture that holds up well when grilled.

Can I make a Reuben sandwich in the oven?

Yes, you can bake it at 375°F (190°C) for about 10 minutes, flipping halfway through for even crispness.

Is the Reuben sandwich Irish or American?

The Reuben is American in origin, despite its association with Irish cuisine due to the corned beef.

How do I keep the bread from getting soggy?

Drain the sauerkraut well and use a hot skillet to create a crispy crust that protects the bread.

Can I make this sandwich ahead of time?

It’s best enjoyed fresh, but you can prep the ingredients and assemble just before cooking for quicker results.

What cheese works best for a Reuben?

Swiss cheese is traditional, offering a mild, nutty flavor that melts beautifully.

Can I freeze a Reuben sandwich?

Freezing is not recommended as it can compromise the texture of the bread and sauerkraut.

What can I serve with a Reuben sandwich?

Classic pairings include pickles, potato chips, coleslaw, or a warm bowl of soup.

Conclusion

The Classic Reuben Sandwich is a savory, melty, and satisfying meal that brings the flavors of a deli favorite right to your kitchen. With a perfect blend of textures and bold tastes, it’s a must-try for any sandwich lover. Whether you stick to the original or try a variation, this sandwich is sure to hit the spot.

Classic Reuben Sandwich

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

The Classic Reuben Sandwich is a hearty deli favorite made with layers of corned beef, sauerkraut, Swiss cheese, and Russian dressing, all grilled between crispy slices of rye bread. It’s melty, tangy, and comforting, perfect for lunch or dinner.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: 2 sandwiches
• Category: Sandwich
• Method: Grilling
• Cuisine: American
• Diet: Kosher

Ingredients

• 4 slices rye bread
• 8 oz corned beef, thinly sliced
• 1 cup sauerkraut, drained and squeezed
• 4 slices Swiss cheese
• 1/4 cup Russian dressing (or Thousand Island as substitute)
• 2 tbsp butter, softened (for grilling)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat skillet or griddle over medium heat.
2. Butter one side of each slice of rye bread.
3. Spread Russian dressing on the unbuttered side of two slices.
4. Layer with 1 slice Swiss cheese, corned beef, sauerkraut, and another slice of cheese.
5. Close each sandwich with the remaining bread, buttered side facing out.
6. Grill for 3–4 minutes per side, until bread is golden and cheese is melted.
7. Remove from skillet, slice in half, and serve hot.

Notes

• Drain sauerkraut well to prevent sogginess.
• Swiss cheese is traditional, but provolone or pepper jack can be used for variations.
• For a lighter version, use turkey instead of corned beef (Rachel sandwich).
• Sandwich is best eaten fresh but can be reheated in a skillet to restore crispness.

Nutrition

• Serving Size: 1 sandwich
• Calories: 620
• Sugar: 5g
• Sodium: 1680mg
• Fat: 34g
• Saturated Fat: 15g
• Unsaturated Fat: 16g
• Trans Fat: 1g
• Carbohydrates: 42g
• Fiber: 5g
• Protein: 34g
• Cholesterol: 115mg