There's something magical about biting into a perfectly grilled Reuben Sandwich; the crispy rye bread giving way to tender corned beef, melty Swiss cheese, and tangy sauerkraut all brought together with creamy Russian dressing. I've been making this classic Reuben Sandwich for years, and it never fails to transport me straight to a New York deli counter. Whether you're craving comfort food or looking to impress guests with a restaurant-quality meal, this Reuben Sandwich recipe delivers every single time.
What makes this homemade Reuben Sandwich truly special is how simple it is to recreate that authentic deli-style experience right in your own kitchen. You don't need fancy equipment or hard-to-find ingredients; just quality components and the right technique. This classic Reuben Sandwich comes together in about 15 minutes, making it perfect for lunch, dinner, or even a late-night snack when you're craving something hearty and satisfying.
Background & Why This Recipe Stands Out
The Reuben Sandwich has been a staple of American delis since the early 1900s, with its exact origins hotly debated between Omaha and New York City. What's not debatable is why this sandwich has stood the test of time; it's the perfect marriage of flavors and textures. The salty corned beef pairs beautifully with the tangy sauerkraut, while the Swiss cheese adds creaminess and the Russian dressing brings everything together with a sweet-tangy punch. When you master the art of making a traditional Reuben Sandwich, you're tapping into over a century of deli tradition.
This easy Reuben Sandwich recipe takes all those classic elements and gives you foolproof techniques to nail it every time. The key is getting that perfect golden-brown crust on the rye bread while ensuring the Swiss cheese melts completely and the corned beef heats through without drying out. I've tested countless variations to bring you this best Reuben Sandwich version that balances authenticity with home-kitchen practicality. Whether you're making it for St. Patrick's Day or just a regular Tuesday, this Reuben Sandwich will become your go-to comfort food.
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Ingredients
For the Sandwich
- Rye bread (marble or dark rye work great)
- Corned beef, thinly sliced (deli-style)
- Swiss cheese
- Sauerkraut, well-drained
- Butter, softened
For the Russian Dressing
- Salt and pepper to taste
- Mayonnaise
- Ketchup
- Horseradish
- Worcestershire sauce
- Paprika
See recipe card for quantities.
Instructions
Step 1: Prepare the Russian Dressing and Ingredients
- Mix together mayonnaise, ketchup, horseradish, Worcestershire sauce, and paprika in a small bowl until smooth and well combined.
- Season the Reuben Sandwich dressing with salt and pepper to taste, then set aside.
- Drain the sauerkraut thoroughly by pressing it in a colander or squeezing it with paper towels; excess moisture will make your sandwich soggy.
- Slice the corned beef if it's not already deli-thin, and bring it to room temperature for even heating.
Step 2: Assemble Your Reuben Sandwich
- Butter one side of each slice of rye bread generously; this will be the outside that gets crispy and golden.
- On the unbuttered side of four slices, spread about 1 tablespoon of Russian dressing.
- Layer one slice of Swiss cheese on top of the dressing.
- Add about 4 ounces of corned beef, folding the slices to create even layers.
- Top with ¼ cup of the well-drained sauerkraut.
- Add another slice of Swiss cheese (this helps hold everything together).
- Place the remaining bread slices on top, buttered side facing out.
Step 3: Grill to Golden Perfection
- Heat a large skillet or griddle over medium heat (not too high, or the bread will burn before the cheese melts).
- Place the assembled sandwiches in the pan and cook for 3-4 minutes without moving them.
- Check the bottom for that perfect golden-brown color before flipping.
- Use a spatula to carefully flip each sandwich, then gently press down to help everything meld together.
- Cook the second side for another 3-4 minutes until golden and the cheese is completely melted.
- If the cheese isn't melting fast enough, cover the pan with a lid for the last minute of cooking.
Step 4: Serve Your Classic Deli-Style Reuben
- Remove the grilled Reuben Sandwich from the pan and let it rest for 1-2 minutes; this helps the cheese set slightly.
- Cut each sandwich diagonally for the classic deli presentation.
- Serve immediately while hot and crispy with extra Russian dressing on the side.
- Pair with pickle spears and potato chips for the full deli experience.
Expert Cooking Tips
Getting your Reuben Sandwich to taste like it came from a famous New York deli takes a few insider tricks:
- Choose Quality Ingredients The foundation of the best Reuben Sandwich starts at the deli counter. Ask for corned beef sliced thin but not paper-thin; you want about ⅛-inch thickness. Look for corned beef that's still moist and has visible seasoning on the outside. For the sauerkraut, the jarred varieties from the refrigerated section tend to be crisper and tangier than canned options.
- Temperature Control is Everything One of the biggest mistakes people make is cooking their sandwich over high heat. Medium heat gives the cheese time to melt completely while achieving that perfect golden crust. If your bread is browning too fast, lower the heat and give it more time. Patience pays off with a Reuben Sandwich.
- The Pressing Technique Use a heavy pan or bacon press to gently compress the sandwich while it cooks. This helps all the layers stick together and creates better contact with the cooking surface for even browning. Don't press too hard, though; you want to compress, not squash.
- Drainage is Critical I can't stress this enough: drain that sauerkraut thoroughly. Even better, pat it dry with paper towels. Excess moisture is the enemy of a crispy Reuben Sandwich. Some people even give their sauerkraut a quick sauté in a dry pan to remove extra liquid.
- Bread Matters Traditional rye bread is non-negotiable for an authentic taste, but the type of rye you choose makes a difference. Marble rye (the swirled variety) offers a milder flavor, while dark rye gives you a more robust, traditional taste. Make sure your bread isn't too thick; standard sandwich-sliced rye is perfect.
Recipe Variations & Substitutions
Protein Swaps for Different Tastes
While the classic corned beef Reuben is traditional, there are delicious variations worth trying. A pastrami Reuben uses the more heavily spiced and smoked cousin of corned beef for a deeper, smokier flavor. The turkey Reuben, also called a Rachel sandwich, swaps in sliced turkey breast for a lighter option that's just as tasty. For a vegetarian Reuben Sandwich, try using marinated and grilled portobello mushrooms or even thick slices of roasted beets for a plant-based version that still captures that hearty texture.
Dressing Variations
The Russian dressing is traditional, but some delis use Thousand Island dressing instead. The difference is subtle; Thousand Island typically includes sweet pickle relish. You can make either work beautifully. For a tangier kick, add extra horseradish to your Reuben Sandwich sauce. Some people like to mix in a little hot sauce or sriracha for heat.
Bread and Cheese Options
Can't find rye bread? Pumpernickel makes an excellent substitute and adds a slightly sweeter, earthier flavor to your Reuben Sandwich. Sourdough also works surprisingly well and gives you extra tang. As for cheese, Swiss is traditional, but if you can find proper Gruyère or Jarlsberg, either will give you an even more complex, nutty flavor that takes this sandwich to the next level.
Cooking Method Variations
This recipe focuses on the stovetop method, but you can make an oven Reuben Sandwich by assembling the sandwiches and baking them at 375°F for about 10 minutes, flipping halfway through. An air fryer Reuben Sandwich cooks beautifully at 360°F for 6-8 minutes, flipping once. For parties, try making Reuben sliders using dinner rolls, or a Reuben sandwich casserole that feeds a crowd.
Equipment Recommendations
- Heavy-Bottomed Skillet or Cast Iron Pan A good-quality skillet is worth its weight in gold when making the perfect Reuben Sandwich. Cast iron distributes heat evenly and holds temperature well, giving you consistent browning. If you don't have cast iron, a heavy stainless steel skillet works great too.
- Wide Spatula You'll need a sturdy, wide spatula for flipping these substantial sandwiches without them falling apart. A fish spatula with its extra-wide surface is actually perfect for this job.
- Bacon Press or Second Pan A bacon press helps compress the sandwich evenly and speeds up the cooking process. If you don't have one, place a second heavy pan on top of the sandwich while it cooks.
- Sharp Serrated Knife For clean cuts through the finished sandwich, a good serrated bread knife is essential. It'll slice through the crispy bread and all those layers without squishing everything.
Storage & Meal Prep Tips
Storing Leftovers
While a Reuben Sandwich is always best fresh, you can store assembled but uncooked sandwiches wrapped tightly in plastic wrap in the refrigerator for up to 24 hours. This makes them perfect for meal prep. When you're ready to eat, just unwrap and cook as directed. The Russian dressing can be made up to a week in advance and stored in an airtight container in the fridge.
Freezing Tips
Cooked Reuben Sandwiches don't freeze particularly well due to the sauerkraut and dressing, but you can freeze the components separately. Wrap the corned beef tightly and freeze for up to 2 months. The Russian dressing shouldn't be frozen, but it's quick enough to whip up fresh.
Reheating Instructions
If you have leftover grilled Reuben Sandwich, reheat it in a skillet over medium-low heat for about 2-3 minutes per side. This helps restore the crispy texture. Avoid the microwave, which will make the bread soggy and tough. An air fryer works wonderfully for reheating at 350°F for 3-4 minutes.
Make-Ahead Strategy
For easier weeknight dinners, prep all your components on the weekend. Make the Russian dressing, drain the sauerkraut, and have your corned beef sliced and ready. Then assembling and cooking your Reuben Sandwich takes just minutes when hunger strikes.
Grandma's Secret That Changed Everything
Here's something most recipes won't tell you: the secret to an incredibly flavorful Reuben Sandwich is to warm your corned beef before assembling. I learned this from a deli owner in Manhattan who'd been making these sandwiches for 40 years. He would quickly sear the corned beef in a dry pan for about 30 seconds per side, just until it started to get those crispy edges. This wakes up all the spices and makes the meat incredibly aromatic.
The second game-changing secret is toasting your rye bread lightly before buttering and grilling. This creates a moisture barrier that keeps the Reuben Sandwich from getting soggy, even with all that sauerkraut and dressing. Just a quick 30 seconds in a toaster or under the broiler makes a huge difference. These two simple extra steps separate a good Reuben Sandwich from an unforgettable one that tastes like it came from the best deli in town.
FAQ
What is a true Reuben sandwich?
A true Reuben Sandwich consists of corned beef, Swiss cheese, sauerkraut, and Russian dressing grilled between slices of rye bread. This classic combination originated in American delis in the early 1900s and has remained largely unchanged because the flavor balance is perfect.
Is the original Reuben made with corned beef or pastrami?
The original Reuben Sandwich is traditionally made with corned beef, though pastrami versions are also popular. Corned beef is the authentic choice according to most food historians, but both meats create delicious sandwiches. Pastrami has a smokier, more peppery flavor, while corned beef is saltier and more tender.
What is the girl version of a Reuben sandwich?
The "girl version" is commonly called a Rachel sandwich, which replaces the corned beef in a Reuben Sandwich with sliced turkey or pastrami, and sometimes swaps the sauerkraut for coleslaw. It's lighter and slightly sweeter than the traditional version but still uses Swiss cheese and Russian dressing on rye bread.
What is the melty layer of a Reuben sandwich?
The melty layer of a Reuben Sandwich is Swiss cheese, which is essential to the classic recipe. Swiss cheese melts beautifully and has a mild, slightly nutty flavor that complements the salty corned beef and tangy sauerkraut without overpowering them. Some recipes use two slices per sandwich for extra creaminess.
Wrapping Up This Deli Classic
Making a restaurant-quality Reuben Sandwich at home is easier than most people think, and the results are absolutely worth it. The combination of crispy rye bread, tender corned beef, melted Swiss cheese, and tangy sauerkraut creates a flavor experience that's hard to beat. Once you master this classic Reuben Sandwich recipe, you'll find yourself craving it regularly and impressing everyone who tries it.
Whether you stick to the traditional version or experiment with variations like a turkey Reuben or air fryer Reuben Sandwich, the key is quality ingredients and proper technique. Don't rush the cooking process; let that cheese melt completely and those bread slices achieve perfect golden-brown perfection. If you're looking for more comfort food recipes to round out your meal, try pairing your Reuben Sandwich with our Spicy Roasted Chickpeas Recipe for a crunchy side, or make a pot of our hearty Beef Barley Soup Recipe for a complete, satisfying dinner. Both complement the rich flavors of this iconic sandwich perfectly.
With love from my kitchen to yours,
Kaitlyn Reed
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Reuben Sandwich Recipe
Equipment
- 1 Heavy-bottomed skillet or cast-iron pan For even browning
- 1 Wide spatula Ideal for flipping
- 1 Bacon press or second pan Helps compress sandwich evenly
- 1 Serrated knife For clean cuts
Ingredients
For the Sandwich
- 8 slices rye bread Marble or dark rye
- 1 pound corned beef Thinly sliced, deli-style
- 8 slices Swiss cheese Or Gruyère for richer flavor
- 1 cup sauerkraut Well-drained
- 4 tablespoons butter Softened, for spreading
For the Russian Dressing
- ½ cup mayonnaise Base of the dressing
- 2 tablespoons ketchup Adds tangy sweetness
- 1 tablespoon horseradish For mild heat
- 1 teaspoon Worcestershire sauce Adds umami depth
- ½ teaspoon paprika Optional, for color
- — salt and pepper To taste
Instructions
- Mix Russian dressing ingredients until smooth; set aside.
- Drain sauerkraut thoroughly using paper towels.
- Butter bread slices on one side; spread dressing on the other.
- Layer Swiss cheese, corned beef, sauerkraut, and another slice of cheese.
- Top with remaining bread, buttered side facing out.
- Heat skillet over medium heat; cook sandwiches 3–4 minutes per side until golden.
- Rest 1–2 minutes, slice diagonally, and serve hot with extra dressing.
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