Reuben Sandwich Recipe

Reuben sandwiches are a deli favorite for good reason, with crispy rye bread, melty Swiss cheese, tangy sauerkraut, and layers of savory corned beef. They’re easy to make at home in just 20 minutes and every bite is rich, crispy, and loaded with flavor.

Key Ingredients That Matter

• Corned Beef: Use store-bought deli slices or leftover homemade corned beef. Slightly thicker slices work especially well, just ask at the deli counter. Pastrami is also a delicious option.
• Sauerkraut: Use sauerkraut in a jar or can, but make sure to squeeze it very well so it doesn’t make the sandwich soggy.
• Swiss Cheese: Swiss cheese is classic and melty. Use 2 slices per sandwich for maximum melt, or try baby Swiss for a milder bite.
• Dressing: I love Thousand Island dressing for a Reuben. It can be swapped for Russian dressing, or mix mayo, ketchup, and chopped pickles for a quick homemade version.
• Variations: If your rye is mild, sprinkle in a few caraway seeds to boost the flavor. For extra cheesy goodness, add another slice of Swiss or a thin layer of shredded Swiss for even, melty coverage in every bite. Add some horseradish and a sprinkle of paprika for a spicier bite.

How to Make a Reuben Sandwich

1. Butter one side of each slice of bread and spread the dressing on the other side.
2. Layer with Swiss, sauerkraut, and beef. Top with the second slice.
3. Place the butter side down in a skillet. Cook until golden (full recipe below).

Make-Ahead and Storage Smarts

Reubens are crispiest right out of the skillet. Store Reuben ingredients separately when possible.

Cooked corned beef will keep for up to 4 days in the refrigerator. If already grilled, the assembled sandwich will keep in the fridge for up to 1 day. Avoid freezing. Reheat in a warm skillet over low heat, flipping once, until crisp again.

Did you enjoy this Reuben Sandwich Recipe? Leave a comment and rating below.

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

• Butter each slice of bread. Place 4 slices, butter side down, on the table or a cutting board.

• Spread the slices with 1 tablespoon dressing and top with 1 slice of cheese (or more to taste), ¼ of the sauerkraut and ¼ of the corned beef.

• Spread remaining dressing on the second piece of bread and place on top of sandwich, butter side out.

• Place in a skillet over medium low heat and cook until just golden and crisp. Flip and cook on remaining side.

• Cut in half and serve with additional dressing for dipping.

Corned Beef: Use leftover cooked corned beef or deli corned beef. Ask the deli to slice the corned beef extra thick if possible.
If you are loading up your sandwich with lots of meat or using thick corned beef, I find it best to heat the corned beef first. This ensures a hot sandwich without the bread burning.
For a nice crispy exterior, use mayonnaise in place of the butter on the outside of the bread.
 

Calories: 683 | Carbohydrates: 37g | Protein: 27g | Fat: 47g | Saturated Fat: 18g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 0.5g | Cholesterol: 115mg | Sodium: 2423mg | Potassium: 552mg | Fiber: 5g | Sugar: 8g | Vitamin A: 568IU | Vitamin C: 36mg | Calcium: 225mg | Iron: 5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Lunch

Cuisine American

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