The Reuben sandwich is a timeless deli classic—savory, indulgent, and packed with bold flavors. With layers of corned beef, Swiss cheese, tangy sauerkraut, and creamy Russian or Thousand Island dressing, all grilled between slices of buttery rye bread, the Reuben is more than just a sandwich—it’s pure comfort food in every bite.
Whether you’re making it for lunch, dinner, or game day, mastering this recipe will instantly elevate your homemade sandwich game.
❤️ Why You’ll Love This Recipe
- Bold, tangy, and savory—sauerkraut, corned beef, and Swiss cheese create unforgettable flavor.
- Easy to Make at Home – Just a skillet and simple ingredients bring this deli favorite to life.
- Perfect for Any Occasion—Ideal for casual lunches, hearty dinners, or party platters.
- Customizable—Swap in pastrami, turkey, or even vegetarian options to suit your taste.
🛒 Ingredients
To make 4 sandwiches, you’ll need:
- 8 slices rye bread
- ½ cup softened butter
- ¾ cup sauerkraut (drained and squeezed dry)
- ½ lb sliced corned beef (deli-style)
- 8 slices Swiss cheese
- ½ cup Russian dressing (or Thousand Island)
Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 4 sandwiches
👩🍳 Step-by-Step Instructions
- Prepare the sauerkraut—drain and squeeze dry to avoid soggy bread.
- Butter the Bread—Spread butter on one side of each slice (this will be the crispy outer layer).
- Assemble the Sandwiches – On the unbuttered side, layer:
- 1 slice Swiss cheese
- Corned beef
- Sauerkraut
- Dressing
- Another slice of Swiss cheese
- Top with rye bread, buttered side out
- Grill to Perfection—Heat a skillet over medium. Cook 3–4 minutes per side until golden and melty.
- Slice & Serve—Rest for a minute, then cut in half and serve hot.
🌟 Tips for the Best Reuben
- Choose Good Rye Bread—Marbled or seeded rye adds extra flavor.
- Don’t Overstuff—Balance the fillings so the sandwich holds together.
- Press While Grilling – Use a spatula to ensure even browning and gooey cheese.
- Russian vs. Thousand Island—Russian is tangy and spicy; Thousand Island is sweeter and creamier.
🔄 Ingredient Substitutions
- Corned Beef Alternatives—Pastrami (smoky, peppery) or turkey (for a “Rachel Sandwich”).
- Cheese Options—Provolone or mozzarella if Swiss isn’t available.
- Bread Substitutes – Sourdough or whole grain for a different twist.
🍴 Fun Variations
- Rachel Sandwich—Turkey and coleslaw instead of corned beef and sauerkraut.
- Reuben Sliders—Mini versions on dinner rolls for parties.
- Reuben Casserole – Bake all the ingredients layered in a casserole dish.
- Vegetarian Reuben – Use mushrooms or tempeh with vegan cheese/dressing.
🥗 What to Serve With Reuben Sandwiches
Pair with:
- Pickles
- Potato chips or fries
- Coleslaw
- Tomato soup
- Dill pickle pasta salad
🧊 Storage & Reheating
- Store—Wrap in foil and refrigerate up to 2 days.
- Reheat—Warm on a skillet over medium-low until crisp and gooey. Avoid microwaving.
- Make Ahead—Prep fillings in advance, assemble sandwiches, and cook fresh when ready.
👨👩👧 Reuben for a Crowd
Make a tray of Reubens by assembling them on a sheet pan. Cover with foil and bake at 375°F (190°C) for 10–15 minutes, then broil uncovered for 1–2 minutes to crisp.
📜 A Bite of History
The Reuben’s origin is debated—some credit Reuben Kulakofsky, a grocer in Omaha in the 1920s, while others say it began at Reuben’s Delicatessen in New York City. Wherever it started, it’s now a beloved staple in American delis and diners.
🔢 Nutrition (Approx. per sandwich)
- Calories: 650–750
- Protein: 30g
- Carbohydrates: 40g
- Fat: 45g
- Fiber: 4 g
❓ FAQs
- Can I skip sauerkraut? Yes, substitute coleslaw or leave it out.
- Best cheese? Swiss is traditional, but provolone or mozzarella work too.
- Can I bake instead of grill? Yes, wrap in foil and bake at 375°F until melty.
- Is Russian dressing necessary? No, Thousand Island or even mayo + ketchup works.
- Can I use fresh corned beef? Absolutely—leftovers make an excellent Reuben.
🏆 Conclusion
The Reuben sandwich is rich, hearty, and flavor-packed—a true deli classic. With crispy buttered rye, tender corned beef, melty Swiss cheese, and tangy sauerkraut balanced by creamy dressing, it’s no wonder this sandwich remains a favorite across kitchens and diners alike.
