There’s something irresistibly nostalgic about a Reuben sandwich. I still remember the first time I bit into one—it was at a little deli my dad used to take me to on Saturdays, the kind of place where the air smells like fresh rye bread and simmering corned beef. The tang of sauerkraut mixed with that melty Swiss cheese? Pure comfort in every bite. If you’re craving something a little heartier than your average grilled cheese but still fast enough for a busy weeknight, this Reuben sandwich recipe is going to hit all the right notes. It’s like the classic grilled cheese met a deli party and invited over the tangy goodness of sauerkraut and Russian dressing. Honestly, I’ve made it dozens of times, and it’s never once disappointed my kids or my husband—they practically fight over the last slice!
What is a Reuben sandwich?
At its core, the Reuben sandwich is a beautiful mashup of flavors and textures sandwiched between two slices of hearty rye bread, grilled to golden perfection. Think of it as a deli masterpiece—you’ve got succulent corned beef, tangy sauerkraut, melted Swiss cheese, and that creamy, slightly spicy Russian dressing all coming together in a warm, toasty embrace. The name “Reuben” is often attributed to Reuben Kulakofsky, a grocer who supposedly created this sandwich during a poker game in Omaha in the early 20th century—if the stories are true, it’s a sandwich with some serious pedigree. It’s essentially a grilled sandwich, but each bite sings with contrasting flavors that feel both familiar and exciting. If you’ve ever loved a classic club or a grilled cheese, the Reuben takes those good feelings and elevates them with briny, smoky, and melty magic.
Why you’ll love this recipe?
What I love most about this Reuben sandwich recipe is how deeply satisfying it is without feeling like a hassle. First off, the flavor profile is a game changer—the salty, tender corned beef pairs perfectly with the sharpness of swiss and the tang of sauerkraut. Then, that Russian dressing? It’s like the finishing kiss, creamy but with a little kick that makes the whole thing pop.
But here’s the best bit: it’s incredibly simple to pull together. Even if you’re juggling a busy weeknight, you can have this beauty on the table in 20 minutes or less. I always keep sliced rye and corned beef in the fridge for “emergency meals,” and this sandwich never lets me down. It’s also surprisingly budget-friendly compared to eating out at a deli, and since you control the ingredients, you avoid all those preservatives.
Plus, it’s super versatile! Feel like making it vegetarian? Just swap the corned beef for a hearty, smoky tempeh or mushrooms, and you’re good to go. Or switch up the cheese if Swiss isn’t your thing—Gruyère and havarti are excellent contenders. I’ve even made a Reuben melt on sourdough when rye ran out, and it was still fantastic. It’s one of those rare recipes that adapts beautifully, making it a total keeper.
How do I make a Reuben sandwich?
Quick Overview
Making a Reuben sandwich is a straightforward process that produces such rich, comforting results that it’s downright addictive. Toast the rye bread with a generous slather of Russian dressing, layer the corned beef, sauerkraut, and Swiss cheese, then grill it until everything melts together in warm, gooey harmony. What makes this method special is that you get crispy edges, melty cheese, and perfectly heated fillings all in one go. This sandwich feels fancy but really just needs a bit of patience and the right ingredients. If you can butter bread and flip a sandwich, you’re halfway there!
Ingredients
For the Sandwich: What is the best sandwich?
- 8 slices hearty rye bread (look for rye with caraway seeds for that authentic taste)
- 1 lb thinly sliced corned beef (get it fresh from the deli counter, not the pre-packaged slices if you can)
- 1 cup sauerkraut, drained and patted dry (too much moisture will make your bread soggy)
- 8 slices Swiss cheese (the good melty kind, not the plastic-wrapped)
- Butter, softened (for grilling the bread—don’t skip this!)
For the Russian Dressing:
- 1/2 cup mayonnaise (use a good quality one for richer flavor)
- 2 tablespoons ketchup
- 1 tablespoon prepared horseradish (adds a nice zing)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon paprika
- Salt and pepper to taste
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Start by heating a large skillet or griddle over medium heat. I always like to use cast iron for that great even browning, but any non-stick will do. Butter one side of each slice of bread generously—that’s the secret for that perfect golden crust.
Step 2: Mix the Russian Dressing
In a small bowl, whisk together mayonnaise, ketchup, horseradish, Worcestershire sauce, paprika, salt, and pepper until smooth and creamy. Taste and adjust—sometimes I add a touch more horseradish if I’m in the mood for extra punch.
Step 3: Assemble the Sandwiches
Lay out the unbuttered side of four bread slices on a clean surface. Spread about 1 tablespoon of Russian dressing onto each slice. Then layer generously with corned beef—don’t be shy; this is the star! Next comes the sauerkraut, making sure it’s well-drained to avoid soggy bread. Finally, add two slices of Swiss cheese on top, then sandwich with the remaining bread, buttered side facing out.
Step 4: Grill the Sandwiches
Place sandwiches in the hot skillet and cook until the bread is golden brown and cheese starts melting, about 4 minutes per side. I usually press down lightly with a spatula to encourage even contact and melting. Flip carefully—these babies can be hefty but worth every second.
Step 5: Serve Immediately
Cut the sandwiches in half on the diagonal to show off those melty layers and serve immediately. They’re best enjoyed warm, straight off the griddle while the cheese is gooey and the crust is crisp.
What to Serve It With
For Breakfast: Pair your Reuben with a dark roasted coffee and some fresh fruit to cut through the richness. I love setting my table with simple plates and a bright napkin to make the morning feel special.
For Brunch: Serve alongside a crisp dill pickle and a creamy cucumber salad, plus a light, fizzy mimosa or sparkling water with lemon. This combo balances the sandwich’s savory intensity nicely.
As Dinner: Try it with a bowl of hearty tomato soup or a big green salad tossed with a mustard vinaigrette. My family swears by this combo, especially on chilly evenings when comfort is king.
For Cozy Snacks: Nothing beats this sandwich with a few kettle-cooked chips and your favorite craft beer or a chilled apple cider. It’s the kind of snack that makes you want to kick back and stay awhile. We always keep these ingredients on hand for those spontaneous sandwich cravings.
Top Tips for Perfecting Your Reuben Sandwich
Rye Bread Selection: Choose sturdy bread with good structure and a little tang. The rye seeds add an authentic flavor kick, but avoid anything flimsy that won’t hold up to the fillings.
Drain Your Sauerkraut Well: This is crucial. Too much moisture will lead to soggy sandwiches. I usually press it in a fine mesh sieve or even squeeze it with a clean towel to get rid of excess liquid.
Butter Both Sides of the Bread: Some folks only butter one side, but I’ve found buttery both sides ensures an even crunchy exterior that’s absolutely irresistible.
Don’t Rush the Grilling: Medium heat lets the cheese melt properly without burning the bread. If the pan’s too hot, you risk a burnt crust and unmelted cheese.
Customize Your Russian Dressing: This is your playground! Add a dash of hot sauce for heat or swap mayo for Greek yogurt to lighten things up a bit. I’ve tried adding fresh dill for a herbaceous twist, and it was surprisingly good.
Use Freshly Sliced Corned Beef: Whenever possible. Pre-packaged stuff often lacks the texture and flavor punch that deli-sliced brings. My family can tell the difference every time!
Layer Wisely: Put cheese nearest to the bread so it melts toward the edges and acts as a glue, holding everything snugly together.
Storing and Reheating Tips
Room Temperature: The Reuben sandwich is best enjoyed fresh, but if you’re saving it for later during the day, wrap it tightly in parchment or foil and keep it on the counter for up to 4 hours to retain warmth without sogginess.
Refrigerator Storage: For leftovers, wrap sandwiches individually in plastic wrap or place in an airtight container and refrigerate. They keep well for up to 2 days, but the bread may lose some crunch.
Freezer Instructions: Not my favorite for Reubens because sauerkraut and bread can get soggy when thawed, but if you must, wrap each sandwich tightly in foil and place in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge and then reheat in a hot skillet or toaster oven to restore crispness.
Glaze Timing Advice: Since this sandwich doesn’t have a sweet glaze, keep the Russian dressing inside, but you can freshen it up by spreading a touch more right before serving if it’s been stored.
Frequently Asked Questions
Final Thoughts
This Reuben sandwich is one of those soul-warming dishes I keep coming back to, no matter how many new recipes I try. The interplay of smoky corned beef, tangy sauerkraut, creamy cheese, and that touch of spice from the Russian dressing creates this perfect little pocket of nostalgia and indulgence every time. It’s the kind of meal that fills the kitchen with mouth-watering smells, pulls everyone to the table, and disappears in minutes. I can’t wait for you to try it and hear how your family reacts! Drop me a comment below if you add your personal twist or how it turned out—I’m always up for swapping tips or hearing your stories. Happy sandwich making!
Reuben sandwich
Ingredients
Main Ingredients
- 0.25 cup butter ½ stick (softened)
- 0.5 teaspoon dried minced garlic
- 0.5 teaspoon dried minced onion
- 0.5 teaspoon sesame seeds
- 0.25 teaspoon poppy seeds
- 0.5 teaspoon sea salt
- 1 pound deli corned beef
- 1 loaf marble rye bread
- 1 cup Russian dressing
- 8 ounces sauerkraut drained
- 12 slices Swiss cheese
Instructions
Preparation Steps
- In a small bowl, mix together the butter, dried garlic, dried onion, sesame seeds, poppy seeds, and sea salt to make herbed butter. Set aside.
- Steam the corned beef by placing about 0.25 pound at a time in a damp paper towel and microwaving on high for 30 seconds.
- Heat the sauerkraut by covering and microwaving for about 30 seconds, until warmed through.
- Butter one side of each slice of rye bread with the herbed butter. Place 2 or 3 slices buttered side down on a heated skillet over medium-low heat.
- Layer Swiss cheese, corned beef, sauerkraut, Russian dressing, more corned beef, and another slice of Swiss cheese on each piece of bread. Top with another slice of bread, butter side up.
- Cook sandwiches until bread is browned and cheese has melted, approximately 2 to 3 minutes per side. Flip carefully and repeat on the opposite side.
