Reuben Sandwich
This is the Reuben sandwich that makes you understand why this New York deli classic has achieved legendary status.
Tender, salty corned beef is piled high on rye bread with tangy sauerkraut, creamy Russian dressing, and melted Swiss cheese, then grilled until golden and crisp. It's the perfect balance of flavors and textures — savory, tangy, creamy, and crunchy, all at once.
What makes this version special is getting all the components right. The corned beef is tender and flavorful, the sauerkraut is well-drained (soggy Reubens are a tragedy), the dressing adds just the right amount of creamy tang, and the Swiss cheese melts into gooey perfection. Grilled on rye bread until golden and crisp, every bite is a perfect balance of salty, tangy, creamy, and savory. This is the sandwich that defines deli perfection.
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🕒 Prep Time 10 mins |
🔥 Cook Time 10 mins |
🍽️ Servings 2 sandwiches |
Why You Love This Recipe
Perfect Balance of Flavors
Salty corned beef, tangy sauerkraut, creamy Russian dressing, and nutty Swiss cheese — every bite is perfectly balanced.
Hot and Melty
Grilled until the cheese is melted and gooey and the bread is golden and crisp. It's warm, comforting, and absolutely satisfying.
A Deli Classic at Home
Skip the trip to the deli — this Reuben is as good (or better) than what you'd get at a New York-style deli.
Quick and Satisfying
This sandwich comes together in about twenty minutes — perfect for a weekend lunch or a cozy dinner.
A True Classic for a Reason
The Reuben has been a beloved sandwich for over a century, and it's still one of the best.
Tools and Preparation
Essential Tools and Equipment
Large skillet, griddle, or panini press
Spatula
Colander or strainer
Sharp knife and cutting board
Small bowl
Importance of Each Tool
Colander or Strainer
Draining the sauerkraut is one of the most important steps — excess liquid makes the bread soggy and dilutes the flavors.
Skillet or Griddle
Essential for getting that golden, crispy crust while the cheese melts to gooey perfection inside.
Small Bowl
For mixing the Russian dressing.
Ingredients
Marbled rye or dark rye bread — 4 slices
Corned beef, thinly sliced — 12 to 16 ounces (about 6–8 ounces per sandwich)
Swiss cheese — 4 slices (about 4–6 ounces total)
Sauerkraut, well-drained — 1 cup
Russian dressing or Thousand Island — ¼ cup
Unsalted butter or mayonnaise — 2 to 3 tablespoons (for grilling)
For the Russian Dressing (optional, makes about ½ cup):
Mayonnaise — ¼ cup
Ketchup — 2 tablespoons
Prepared horseradish — 1 tablespoon
Sweet pickle relish — 1 tablespoon
Worcestershire sauce — ½ teaspoon
Hot sauce — a few drops (optional)
Steps To Create Recipe
1. MAKE THE RUSSIAN DRESSING (IF MAKING FROM SCRATCH)
In a small bowl, whisk together the mayonnaise, ketchup, horseradish, relish, Worcestershire sauce, and hot sauce (if using). Taste and adjust seasoning. Set aside.
2. DRAIN THE SAUERKRAUT
Place the sauerkraut in a colander or strainer and press firmly with the back of a spoon to remove as much liquid as possible. Excess liquid will make the bread soggy. Pat it dry with paper towels for extra insurance.
3. ASSEMBLE THE SANDWICHES
Lay out the 4 slices of rye bread. Spread the Russian dressing generously on one side of each slice (about 1 tablespoon per slice).
4. LAYER THE FILLING
On two of the slices (dressing side up), layer half of the corned beef, then half of the drained sauerkraut, and top with 2 slices of Swiss cheese. Place the remaining 2 slices of bread on top, dressing side down.
5. BUTTER THE OUTSIDE
Spread softened butter or mayonnaise on the outside of both bread slices. This is what gives the sandwich that beautiful golden, crispy crust.
6. HEAT THE SKILLET
Heat a large skillet, griddle, or panini press over medium heat. If using a skillet, add a little butter or oil to the pan.
7. GRILL THE SANDWICHES
Place the sandwiches in the skillet and cook for 3 to 4 minutes on the first side until golden brown and crisp. Flip carefully and cook the other side for another 3 to 4 minutes, until the cheese is fully melted and the filling is hot throughout. If the bread is browning too quickly, reduce the heat slightly.
8. SERVE IMMEDIATELY
Remove the sandwiches from the skillet and let them rest for a minute before cutting. Cut in half diagonally and serve with a pickle spear and potato chips on the side.
How to Serve
The Reuben is a substantial sandwich that stands on its own, but it's even better with classic deli sides. Serve it with a kosher dill pickle spear and a handful of potato chips for the ultimate New York deli experience. For a lighter option, pair it with a simple green salad or coleslaw.
A bowl of matzo ball soup on the side makes this a complete, comforting meal. For a more traditional deli spread, serve with a side of potato salad or coleslaw and a cold beer or a glass of Dr. Brown's Cel-Ray soda.
Good Pairings: Kosher dill pickle spear, potato chips, coleslaw, potato salad, matzo ball soup, a simple green salad, a cold beer, Dr. Brown's Cel-Ray soda.
Common Mistakes to Avoid
Not Draining the Sauerkraut Thoroughly
This is the most important step in the recipe. Wet sauerkraut makes the bread soggy and dilutes the flavor of the sandwich. Press it firmly in a strainer and pat it dry with paper towels.
Using Too Much Dressing
A little dressing goes a long way. Too much makes the sandwich soggy and overwhelms the other flavors. Use about 1 tablespoon per slice.
Overcrowding the Pan
If you're making two Reubens, make sure they fit comfortably in the pan with space between them. If the pan is too crowded, the sandwiches won't crisp properly.
Cooking at Too High a Temperature
The filling needs time to heat through, so medium heat is ideal. If your heat is too high, the bread will burn before the cheese melts. Be patient.
Using Pre-Sliced Cheese That Doesn't Melt Well
Pre-sliced Swiss cheese melts just fine, but if you can get it sliced fresh from the deli counter, it's even better. Avoid "cheese product" — real Swiss cheese is the way to go.
Not Pressing the Sandwich Gently
A gentle press with your spatula helps the sandwich heat through evenly and ensures the cheese melts, but don't press too hard or you'll squeeze out all the filling.
Storage & Reheating Instructions
Refrigerator: It's best to eat Reubens fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
Freezer: Reubens don't freeze well because the sauerkraut releases moisture and the bread becomes soft. It's best to enjoy them fresh.
Reheating: Reheat in a skillet over medium heat for 2 to 3 minutes per side until warmed through and the bread is crisp again. A microwave works in a pinch but will make the bread soft.
Meal Prep Tip: You can prep the components — drain the sauerkraut, make the dressing, and slice the bread — in advance. Then grill the sandwiches fresh when you're ready to eat.
Frequently Asked Questions
Q: What's the difference between a Reuben and a Rachel?
A: A Reuben uses corned beef, sauerkraut, Swiss cheese, and Russian dressing on rye bread. A Rachel uses turkey or pastrami instead of corned beef, coleslaw instead of sauerkraut, and often uses Russian dressing as well. Both are delicious!
Q: What's the best bread for a Reuben?
A: Dark rye or marbled rye bread is the traditional choice. Its slightly tangy flavor and sturdy texture hold up perfectly to the filling and the grilling process.
Q: Can I use pastrami instead of corned beef?
A: Yes! Pastrami makes a delicious Reuben. It's more heavily spiced and slightly smokier than corned beef, which adds a different but equally delicious dimension.
Q: Can I make this sandwich without a skillet?
A: You can make an "open-face" Reuben by toasting the bread and broiling the cheese until melted. It's not the same as the grilled version, but it's still tasty. A panini press is also excellent for this sandwich.
Q: What's the best cheese for a Reuben?
A: Swiss cheese is the traditional choice — it melts beautifully and has a mild, nutty flavor that complements the corned beef and sauerkraut perfectly. Emmentaler and Gruyère are also excellent options.
Q: Is a Reuben sandwich kosher?
A: A classic Reuben is made with corned beef and Swiss cheese, which are not kosher together (you can't mix meat and dairy in kosher law). A "Ruben" without cheese is sometimes available at kosher delis.
Q: Can I make this sandwich without the dressing?
A: You can, but the dressing is what really brings the sandwich together. If you're not a fan, you can use just mayonnaise or skip the sauce altogether, but the sandwich won't be quite the same.
Final Thoughts
The Reuben sandwich is proof that balance is everything in cooking. The salty corned beef, tangy sauerkraut, creamy dressing, and nutty Swiss cheese all work together in perfect harmony. When grilled on rye bread until golden and crisp, it's a sandwich that's warm, satisfying, and absolutely unforgettable.
This is the kind of sandwich that defines deli cooking — and once you've made one at home, you'll never need to wait for a table at a New York deli again.
Reuben Sandwich (Print Version)
By Your Blog Name
10 mins
10 mins
2 Sandwiches
Ingredients Needed
- Marbled or dark rye bread — 4 slices
- Corned beef, thinly sliced — 12–16 oz
- Swiss cheese — 4 slices
- Sauerkraut, well-drained — 1 cup
- Russian dressing — ¼ cup
- Butter or mayonnaise — 2–3 tbsp (for grilling)
Russian Dressing (optional):
- Mayonnaise — ¼ cup
- Ketchup — 2 tbsp
- Prepared horseradish — 1 tbsp
- Sweet pickle relish — 1 tbsp
- Worcestershire sauce — ½ tsp
Directions
- Drain sauerkraut thoroughly in a colander, pressing to remove excess liquid. Pat dry with paper towels.
- If making from scratch, whisk together all dressing ingredients.
- Spread dressing on one side of each slice of bread.
- Layer corned beef, sauerkraut, and Swiss cheese on two slices. Top with remaining bread, dressing side down.
- Butter the outsides of both sandwiches.
- Heat a skillet over medium heat.
- Grill sandwiches for 3–4 minutes per side until golden and cheese is melted.
- Serve immediately with a pickle spear.
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