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This classic Reuben sandwich features layers of sliced corned beef, melted Swiss cheese, sauerkraut, and creamy Russian dressing on crisp, buttery rye bread. Cooked in a skillet until golden brown, it’s a hot, deli-style sandwich ready in about 15 minutes.
Featured Comment
“I had this sandwich for supper tonight. I have had a lot of reubens in my life but this was the best on ever.”
– Rae
Why You’ll Love This Recipe
- Classic Deli Flavor: This Reuben sandwich layers corned beef, Swiss cheese, sauerkraut, and Russian dressing on rye bread for the traditional taste you expect.
- Crispy and Melty: Grilled in a skillet until the bread is golden brown and the Swiss cheese is fully melted.
- Quick to Make: Ready in about 15 minutes from start to finish.
- Perfectly Portioned: Makes one hearty sandwich without leftovers.
- Easy to Customize: Swap in pastrami or turkey, use Thousand Island dressing, or adjust the amount of sauerkraut to your taste.
Golden rye bread crisped in butter, warm corned beef layered with melted Swiss cheese, and tangy sauerkraut with Russian dressing tucked inside, this Reuben sandwich is one I never get tired of making.
It was my dad’s favorite, so every time I cook one in a skillet, it brings back memories of sharing hot sandwiches straight from the pan. No matter where the Reuben began, it’s a classic that’s meant to be enjoyed fresh and warm.
Enjoy your Reuben as-is or with a plate of crispy french fries, a small batch of potato salad, a single serving of macaroni salad, or a bowl of tomato soup.
Ingredients
If you have any ingredients leftover from this classic Reuben sandwich recipe, check out our Leftover Ingredients Recipe Finder.
- Bread: Use 2 slices of rye bread for a classic deli-style Reuben sandwich. Marbled rye is a popular option and adds visual appeal, but any sturdy rye that crisps well in a skillet will work. Pumpernickel or sourdough can also be used.
- Corned Beef: Thinly sliced corned beef is traditional and gives the sandwich its signature flavor. Ask for it freshly sliced at the deli counter for the best texture. Pastrami can be substituted.
- Swiss Cheese: Use 2 slices of Swiss cheese. It melts smoothly and adds the mild, slightly nutty flavor that defines a classic Reuben.
- Sauerkraut: Use well-drained sauerkraut to prevent a soggy sandwich. Pat it dry with paper towels if needed. If you prefer a milder option, coleslaw can be substituted.
- Dressing: Russian dressing or Thousand Island dressing adds the creamy, tangy layer every classic Reuben needs. Store-bought works well, or make a quick homemade version.
For homemade Russian dressing, combine:
- Ketchup: Adds slight sweetness and color.
- Mayonnaise: Creates a smooth, creamy base.
- Prepared Horseradish: Provides a sharp bite.
- Worcestershire Sauce: Adds savory depth.
- Hot Sauce: Brings mild heat.
Recipe Variations
Try one of these popular Reuben sandwich variations:
- Rachel Sandwich: Swap the corned beef for sliced turkey and use coleslaw instead of sauerkraut. Russian or Thousand Island dressing still works well.
- Pastrami Reuben: Use pastrami in place of corned beef for a slightly smokier flavor.
- Vegetarian Reuben: Replace the meat with sautéed mushrooms or roasted portobello slices for a hearty, meatless option.
- Reuben Sliders: Assemble the classic ingredients on small slider rolls and bake until the cheese melts. Great for serving more than one.
- Open-Faced Reuben: Skip the top slice of bread and broil until the Swiss cheese is bubbly and lightly browned.
How To Make A Reuben Sandwich
These photos and instructions show how to make a classic Reuben sandwich. See the recipe box below for ingredient amounts and full recipe instructions.
- Make the Dressing:
In a small bowl, stir together the mayonnaise, ketchup, horseradish, Worcestershire sauce, and hot sauce. Set aside.
2. Butter the Bread:
Spread butter on one side of each slice of rye bread.
- Assemble the Sandwich:
Place one slice of bread buttered-side down.
Layer with 1 slice of Swiss cheese, half of the corned beef, the well-drained sauerkraut, and a spoonful of dressing.
Add the remaining corned beef and the second slice of Swiss cheese.
Top with the second slice of bread, buttered-side up.
- Cook the Reuben:
Heat a skillet or griddle over medium heat.
Place the sandwich in the pan and cook for about 3 minutes, until the bread is golden brown.
Flip carefully and cook for another 3 minutes, until the second side is golden and the Swiss cheese is fully melted.
- Slice and Serve:
Transfer to a plate, slice in half, and serve warm.
Expert Tips
- Drain the Sauerkraut Well: Press out as much liquid as possible with paper towels to prevent a soggy Reuben sandwich.
- Cook Over Medium Heat: This allows the bread to turn golden brown while the Swiss cheese melts fully without burning.
- Press Gently: Lightly press the sandwich with a spatula as it cooks to help the layers heat evenly and crisp the bread.
- Let It Rest Before Slicing: Wait 1 minute after cooking so the melted cheese sets slightly and stays inside the sandwich.
Frequently Asked Questions
Drain the sauerkraut thoroughly and pat it dry before assembling the sandwich. Cooking over medium heat also helps crisp the bread properly.
Reheat in a skillet over medium-low heat until warmed through and crisp again. Avoid the microwave, which can make the bread soft.
Yes, a panini press works well and helps crisp both sides evenly.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this Reuben sandwich or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Reuben Sandwich
Equipment
Ingredients
For the Russian Dressing
- 1 tablespoon mayonnaise
- 1 ½ teaspoons ketchup
- ½ teaspoon horseradish
- ⅛ teaspoon Worcestershire sauce
- ⅛ teaspoon hot sauce
For the Sandwich
- 2 teaspoons butter -softened to room temperature
- 2 slices rye bread
- 2 slices Swiss cheese (1-ounce)
- ¼ pound corned beef -thinly sliced
- ¼ cup sauerkraut -drained
Instructions
Make the Russian Dressing
- In a small bowl, stir together the mayonnaise, ketchup, horseradish, Worcestershire sauce, and hot sauce. Set aside.
Assemble the Sandwich
- Spread butter on one side of each slice of rye bread.
- Place one slice of bread buttered-side down.Layer with 1 slice of Swiss cheese, half of the corned beef, the well-drained sauerkraut, and dressing.
- Add the remaining corned beef and the second slice of Swiss cheese.
- Top with the second slice of bread, buttered-side up.
Cook the Sandwich
- Heat a skillet or griddle over medium heat.Place the sandwich in the pan and cook for about 3 minutes, until the bread is golden brown.
- Flip carefully and cook for another 3 minutes, until the second side is golden and the Swiss cheese is fully melted.
- Transfer to a plate, slice in half, and serve warm.
Notes
- Drain the Sauerkraut Well: Press out as much liquid as possible with paper towels to prevent a soggy Reuben sandwich.
- Cook Over Medium Heat: This allows the bread to turn golden brown while the Swiss cheese melts fully without burning.
- Press Gently: Lightly press the sandwich with a spatula as it cooks to help the layers heat evenly and crisp the bread.
- Let It Rest Before Slicing: Wait 1 minute after cooking so the melted cheese sets slightly and stays inside the sandwich.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Don’t use deli corn beef
Bake the corn beef flat cut in crock pot until fork tender
So much better
Freeze what you don’t use in small packages
Thank you so much for this recipe!
I had this sandwich for supper tonight. I have had a lot of reubens in my life but this was the best on ever. I am a small woman and usually a small eater but ate every bit of it. The dressing was awesome and made the sandwich. Thank you so much for this site. I use it at least a couple of times a week. I am a 79 year old widow so you are truly a Godsend.
I made this sandwich for dinner and because you were so kind to explain how to reheat this sandwich if you didn’t eat it all at once, I was able to reheat it for lunch today. Thank you so much for the suggestion. It was as good, if not better, than last night.
Have enjoyed everything I have tried.
I’m so glad you are enjoying our recipes, Mary. Thank you so much for your feedback.