Classic Reuben Sandwich

Why You’ll Love This Recipe

I love this Classic Reuben Sandwich because I can create a satisfying deli favorite at home with only a handful of ingredients. It takes very little preparation, making it an easy choice when I want a substantial lunch or quick dinner.

The combination of textures is one of my favorite parts. I get crispy, buttery rye bread on the outside with warm corned beef, melted Swiss cheese, and juicy sauerkraut inside.

I can also adjust the sandwich easily. I add extra corned beef when I want something especially hearty, increase the sauerkraut for more tang, or use additional dressing when I want a creamier sandwich.

Ingredients

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

For the Sandwiches

• 8 slices rye bread
• 12 ounces thinly sliced cooked corned beef
• 8 slices Swiss cheese
• 1 cup sauerkraut, well drained
• 4 tablespoons softened butter
• 1/2 cup Russian dressing

For Serving

• Dill pickles, optional
• Potato chips or fries, optional
• Extra Russian dressing, optional

Directions

1. I start by draining the sauerkraut thoroughly. I press out as much excess liquid as possible because this helps me keep the bread from becoming soggy.
2. I lay the rye bread slices on a clean work surface and spread Russian dressing over one side of each slice.
3. I place a slice of Swiss cheese over four pieces of bread. I divide the corned beef evenly between them and arrange it over the cheese.
4. I add a generous layer of drained sauerkraut over the corned beef and top it with another slice of Swiss cheese.
5. I close each sandwich with the remaining slices of rye bread, keeping the dressing on the inside.
6. I spread softened butter over the outside of the top and bottom slices of bread.
7. I heat a large skillet or griddle over medium-low to medium heat. Once hot, I add the sandwiches without overcrowding the pan.
8. I grill the sandwiches for about 3–5 minutes on the first side, or until the rye bread becomes crisp and golden brown.
9. I carefully flip each sandwich and continue cooking for another 3–5 minutes. I keep the heat moderate so the bread doesn’t burn before the Swiss cheese has time to melt and the corned beef becomes hot.
10. I remove the sandwiches from the skillet and let them rest for about a minute before slicing. I serve them immediately while the bread is crisp and the cheese is still melted.

Servings and Timing

I make 4 full sandwiches with this recipe. It works well for four people as a lunch or casual dinner, especially when I add chips, fries, pickles, or another simple side.

• Servings: 4
• Yield: 4 sandwiches
• Prep time: 10 minutes
• Cook time: 10 minutes
• Total time: About 20 minutes

Variations

For a Rachel-style sandwich, I replace the corned beef with sliced turkey or pastrami and swap the sauerkraut for coleslaw. I still use Swiss cheese and a creamy dressing to keep the familiar deli-style character.

When I want extra meat, I increase the amount of corned beef and warm it briefly in the skillet before assembling the sandwich.

I sometimes substitute Thousand Island dressing when I don’t have Russian dressing. It gives me a slightly sweeter flavor while still providing the creamy, tangy element that works so well with corned beef and sauerkraut.

For extra crunch, I toast the rye bread very lightly before assembling the sandwich. I still grill it afterward so I get the buttery exterior and melted cheese.

I can also make an open-faced Reuben by using one slice of rye bread, piling the toppings over it, and placing it under the broiler until the Swiss cheese is bubbling and lightly browned.

Storage/Reheating

I get the best results when I eat a Reuben immediately after grilling because the contrast between crisp bread and the warm filling is an important part of the sandwich.

If I have leftovers, I wrap each sandwich or place it in an airtight container and refrigerate it for up to 3–4 days. Whenever possible, I prefer storing the individual ingredients separately and assembling a fresh sandwich when I am ready to eat.

For reheating, I place the sandwich in a skillet over low to medium-low heat. I heat it for several minutes per side until the bread becomes crisp again and the filling is thoroughly hot.

I can also reheat a Reuben in a 350°F (175°C) oven for about 10–15 minutes. I generally avoid the microwave when possible because it can make the rye bread soft rather than crisp.

FAQs

What is a Classic Reuben Sandwich made of?

I make a Classic Reuben Sandwich with corned beef, Swiss cheese, sauerkraut, Russian dressing, and rye bread. I butter the outside of the bread and grill the sandwich until it is golden and the cheese melts.

Is a Reuben made with corned beef or pastrami?

I use corned beef for a classic Reuben. Pastrami can make a delicious sandwich, but its smoky, peppery flavor creates a variation rather than the traditional corned beef version.

What is the best bread for a Reuben Sandwich?

I prefer rye bread because its distinctive flavor complements the rich corned beef, tangy sauerkraut, and Swiss cheese. I especially like seeded rye when I want a little extra texture and flavor.

How do I keep my Reuben from getting soggy?

I drain and squeeze the sauerkraut thoroughly before assembling the sandwich. I also cook the sandwich over moderate heat so the bread has enough time to become crisp while the filling heats through.

What do I serve with a Reuben Sandwich?

I usually serve my Reuben with a crisp dill pickle and potato chips or fries. I can also pair it with coleslaw, potato salad, a green salad, or a warm bowl of soup for a larger meal.

Conclusion

A Classic Reuben Sandwich is one of my favorite choices when I want a rich and satisfying deli-style meal without spending much time in the kitchen. The combination of savory corned beef, tangy sauerkraut, creamy Russian dressing, melted Swiss cheese, and crisp rye bread gives me bold flavor in every bite.

Classic Reuben Sandwich

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A Classic Reuben Sandwich combines savory corned beef, tangy sauerkraut, melted Swiss cheese, and creamy Russian dressing between buttery slices of rye bread. Grilled until golden and crisp, it is a hearty deli-style favorite ready in about 20 minutes.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 sandwiches
• Category: Main Course
• Method: Grilling
• Cuisine: American
• Diet: Low Calorie

Ingredients

• 8 slices rye bread
• 12 ounces thinly sliced cooked corned beef
• 8 slices Swiss cheese
• 1 cup sauerkraut, well drained
• 4 tablespoons softened butter
• 1/2 cup Russian dressing
• Dill pickles, optional
• Potato chips or fries, optional
• Extra Russian dressing, optional

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Instructions

1. Drain the sauerkraut thoroughly, pressing out as much excess liquid as possible to prevent the sandwiches from becoming soggy.
2. Lay the rye bread slices on a clean work surface and spread Russian dressing over one side of each slice.
3. Place one slice of Swiss cheese on each of four pieces of bread. Divide the corned beef evenly among them.
4. Divide the drained sauerkraut over the corned beef and top each sandwich with another slice of Swiss cheese.
5. Close the sandwiches with the remaining rye bread slices, keeping the Russian dressing on the inside.
6. Spread the softened butter evenly over the outside of the top and bottom slices of each sandwich.
7. Heat a large skillet or griddle over medium-low to medium heat. Add the sandwiches without overcrowding the pan.
8. Grill for 3–5 minutes on the first side, or until the rye bread is crisp and golden brown.
9. Carefully flip each sandwich and cook for another 3–5 minutes, keeping the heat moderate until the second side is golden, the corned beef is hot, and the Swiss cheese has melted.
10. Remove the sandwiches from the skillet and let them rest for about 1 minute before slicing. Serve immediately.

Notes

• Drain and squeeze the sauerkraut thoroughly to help prevent soggy bread.
• For a Rachel-style variation, replace the corned beef with turkey or pastrami and use coleslaw instead of sauerkraut.
• Thousand Island dressing can be substituted for Russian dressing for a slightly sweeter flavor.
• For an extra-hearty sandwich, increase the amount of corned beef and warm it briefly before assembling.
• For extra crunch, lightly toast the rye bread before assembling and grilling the sandwiches.
• For an open-faced Reuben, pile the ingredients onto individual slices of rye and broil until the cheese is melted and lightly browned.
• Refrigerate leftover sandwiches for up to 3–4 days, although storing the components separately provides the best texture.
• Reheat in a skillet over low to medium-low heat or in a 350°F (175°C) oven for about 10–15 minutes. Avoid microwaving when possible to keep the bread crisp.

Nutrition

• Serving Size: 1 sandwich
• Calories: 720 kcal
• Sugar: 8 g
• Sodium: 1950 mg
• Fat: 48 g
• Saturated Fat: 21 g
• Unsaturated Fat: 24 g
• Trans Fat: 1 g
• Carbohydrates: 40 g
• Fiber: 5 g
• Protein: 34 g
• Cholesterol: 125 mg