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A Reuben sandwich is a classic deli favorite made with corned beef, Swiss cheese, sauerkraut, and Russian dressing, all grilled between buttery rye bread until crisp and flavorful. It’s easy to make and always satisfying.
For a complete meal, enjoy your Reuben with crispy french fries, potato salad, macaroni salad, or a bowl of tomato soup.
Why You’ll Love This Recipe
- Easy to Make: Layer the ingredients, cook, and enjoy.
- Bold and Flavorful: Corned beef, Swiss cheese, and sauerkraut come together for a perfect bite.
- Quick and Satisfying: Ready in minutes, making it a great meal any time.
- Customizable: Adjust the ingredients to your taste—switch the dressing, try a different cheese, or use more or less sauerkraut.
A Reuben sandwich is a hearty favorite that’s perfect for lunch or dinner. With layers of corned beef, Swiss cheese, sauerkraut, and tangy Russian dressing between crisp, buttery rye bread, it delivers the perfect mix of crunch and bold flavor. It was also my dad’s favorite, so making one always brings back great memories.
The origins of the Reuben are debated—some say it came from a New York deli, while others trace it to a Nebraska poker game. No matter where it started, it’s a sandwich worth making! If you’re cooking for more than one, just double or triple the ingredients—Reubens are best enjoyed hot off the pan!
Ingredients
If you have any ingredients leftover from this classic Reuben sandwich recipe, check out our Leftover Ingredients Recipe Finder.
- Bread: Traditional Reubens use rye bread, but pumpernickel, sourdough, or even white or wheat bread work as long as they’re sturdy.
- Meat: Corned beef is classic, but pastrami is a great alternative. Look for it in the deli section.
- Cheese: Use 2 slices of Swiss cheese.
- Sauerkraut: Drain well to prevent sogginess. If you’re not a fan, coleslaw makes a good substitute.
- Dressing: Use store-bought Russian or Thousand Island dressing, or make our simple homemade version for the best flavor. Our homemade dressing includes:
- Ketchup: Adds a slight sweetness and tang, balancing the richness of the mayonnaise and giving the dressing its signature color.
- Mayonnaise: Provides a creamy, smooth base that binds the ingredients together and adds richness.
- Horseradish: Brings a sharp, peppery bite that gives Russian dressing its distinctive flavor.
- Worcestershire Sauce: Adds depth with its blend of savory, tangy, and slightly sweet flavors.
- Hot Sauce: Gives a mild heat that balances the sweetness and adds an extra layer of flavor.
Recipe Variations
Here are some popular sandwich variations to try:
- Rachel Sandwich: Use turkey or pastrami and coleslaw instead of corned beef and sauerkraut.
- Vegetarian Reuben: Grilled vegetables replace the meat.
- Spicy Reuben: Add spicy mustard or jalapeños for an extra layer of heat.
- Reuben Wrap: All the classic ingredients wrapped in a tortilla, offering a convenient, handheld option.
How To Make A Reuben Sandwich
These photos and instructions are here to help you visualize 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, mix the mayonnaise, ketchup, horseradish, Worcestershire sauce, and hot sauce. Set aside.
- Assemble the Sandwich:
- Butter one side of each bread slice.
- Place one slice buttered-side down on a plate.
- Layer with Swiss cheese, half the corned beef, sauerkraut, and dressing.
- Add the remaining corned beef and another slice of Swiss cheese.
- Top with the second slice of bread, buttered-side up.
- Cook the Sandwich:
- Heat a griddle or frying pan over medium heat.
- Place the sandwich in the pan and cook until the bread is golden and the cheese melts, about 3 minutes.
- Flip carefully and cook the other side for another 3 minutes.
- Slice and serve.
Expert Tips
- Drain the Sauerkraut: Squeeze out excess liquid to keep the sandwich from getting soggy.
- Use Medium Heat: This helps melt the cheese without burning the bread.
- Press While Cooking: Lightly press the sandwich with a spatula for an even, crispy texture.
- Let It Rest: Wait a minute before slicing so the cheese sets and doesn’t spill out.
Frequently Asked Questions
Yes, coleslaw is a good substitute if you prefer a milder flavor.
Wrap it in foil and heat in a 325°F oven for 12-15 minutes to keep it crisp.
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
- 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, mix the mayonnaise, ketchup, horseradish, Worcestershire sauce, and hot sauce. Set aside.
Assemble the Sandwich
- Butter one side of each bread slice.
- Place one slice buttered-side down on a plate. Layer with Swiss cheese, half the corned beef, sauerkraut, and dressing.
- Add the remaining corned beef and another slice of Swiss cheese.
- Top with the second slice of bread, buttered-side up.
Cook the Sandwich
- Heat a griddle or frying pan over medium heat.
- Place the sandwich in the pan and cook until the bread is golden and the cheese melts, about 3 minutes.
- Flip carefully and cook the other side for another 3 minutes.
- Slice and serve.
Notes
- Drain the Sauerkraut: Squeeze out excess liquid to keep the sandwich from getting soggy.
- Use Medium Heat: This helps melt the cheese without burning the bread.
- Press While Cooking: Lightly press the sandwich with a spatula for an even, crispy texture.
- Let It Rest: Wait a minute before slicing so the cheese sets and doesn’t spill out.
- Reheating: If saving half for later, wrap it in foil and warm in a 325°F (165°C) oven for 12-15 minutes.
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.