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A Reuben sandwich is a delicious and hearty classic that’s perfect for lunch or dinner. Made with corned beef, Swiss cheese, sauerkraut, and a tangy Russian dressing, all pan-grilled to perfection between slices of rye bread, this sandwich delivers a satisfying crunch and a burst of flavors in every bite. It’s easy to make and incredibly flavorful, ideal for when you want a quick but tasty meal.
For a complete meal, enjoy your flavorful Reuben sandwich with a side of crispy french fries, creamy potato salad, tangy macaroni salad, or warm tomato soup.
Why You’ll Love This Recipe
- Easy to Make: This recipe is straightforward and doesn’t require any special skills. Just assemble and pan-grill or heat on a skillet.
- Delicious and Hearty: The combination of corned beef, Swiss cheese, and sauerkraut creates a perfect balance of flavors and textures.
- Quick Preparation: You can have this sandwich ready in just a few minutes.
- Customizable: You can adjust the ingredients to suit your taste. Use more or less sauerkraut, switch to Thousand Island dressing, or try a different cheese.
- Perfect for One or More: This recipe can easily be doubled or tripled if you’re cooking for more people.
Reuben Sandwich
A Reuben sandwich is a delicious and hearty classic that’s perfect for lunch or dinner. Made with corned beef, Swiss cheese, sauerkraut, and a tangy Russian dressing, all pan-grilled to perfection between slices of rye bread, this sandwich delivers a satisfying crunch and a burst of flavors in every bite. It’s easy to make and incredibly flavorful, ideal for when you want a quick but tasty meal.
There are a few different stories about how the Reuben sandwich got its name. Some people say it was created in 1914 by Arnold Reuben, who owned Reuben’s Restaurant and Deli in New York. Others believe it was invented by Reuben Kulakofsky, a wholesale grocer in Omaha, Nebraska, who made the sandwich for his friends during a weekly poker game.
Ingredients
If you have any ingredients leftover from this classic Reuben sandwich recipe, check out our Leftover Ingredients Recipe Finder.
- Bread: I use good quality rye bread. While traditional Reubens use rye, you can substitute with pumpernickel, sourdough, or even white or wheat bread, as long as it’s sturdy enough for the dressing and pan-grilling.
- Meat: Corned beef is the classic choice, but pastrami works too. You can find corned beef in the deli section of your grocery store.
- Cheese: Use 2 slices of Swiss cheese.
- Sauerkraut: Drain as much liquid from the sauerkraut as possible to prevent sogginess. If you don’t like sauerkraut, coleslaw is a good substitute.
- Dressing: You can buy Russian dressing or use Thousand Island dressing, but homemade dressing is very easy to make and tastes delicious.
Russian Dressing Ingredients
Recipe Variations
- Turkey Reuben: Substitute corned beef with turkey for a lighter version.
- Vegetarian Reuben: Use grilled vegetables and a slice of vegetarian cheese.
- Spicy Reuben: Add a layer of spicy mustard or jalapeños for a kick.
- Double Decker Reuben: Add an extra layer of all ingredients for an extra hearty sandwich.
- Reuben Wrap: Use a tortilla instead of bread for a different take on the classic sandwich.
How To Make A Reuben Sandwich
These step-by-step 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, stir together the mayonnaise, ketchup, horseradish, Worcestershire sauce, and hot sauce. Set aside.
- Assemble Sandwich:
- Butter one side of two slices of bread.
- Place the bread buttered-side down on a plate or on a flat surface. On one slice, layer a piece of Swiss cheese and half of the corned beef.
- Add sauerkraut and dressing on top of the corned beef. Layer the remaining corned beef and another slice of Swiss cheese.
- Top with the second slice of bread, buttered-side up, to complete the sandwich.
- Pan-Grill The Sandwich: Preheat a griddle or a frying pan to medium heat. Cook the sandwich on one side until the bread is golden brown and the cheese has melted, about 3 minutes. Use a spatula and carefully flip the sandwich over to cook the second side, an additional 3 minutes.
- Slice and enjoy!
Expert Tips
- Drain the Sauerkraut: Make sure to drain and squeeze out all the liquid from the sauerkraut to prevent a soggy sandwich.
- Heat Control: Pan-grill the sandwich over medium heat to melt the cheese perfectly without burning the bread.
- Press Down: Use a spatula to press down on the sandwich slightly while pan-grilling to get a nice, even crisp.
- Rest Before Serving: Let the sandwich rest for a minute before cutting to allow the cheese to set slightly and prevent it from spilling out.
- Save for Later: A Reuben is big and hearty, so you might want to save half for later. To reheat, wrap the sandwich in aluminum foil and place it on a baking sheet. Heat in a preheated 325°F (165°C) oven for 12-15 minutes.
Frequently Asked Questions
Yes, you can assemble the sandwich ahead of time and pan-grill it when you’re ready to eat.
Thousand Island dressing is a great alternative and works just as well.
Absolutely, Gruyère or even cheddar can be used, though it will alter the traditional flavor slightly.
Yes, you can use a panini press or even a toaster oven to achieve a similar result.
A Rachel sandwich is a variation of the Reuben. Instead of using corned beef and sauerkraut, the Rachel is made with pastrami or turkey and coleslaw. Both sandwiches use Swiss cheese and are served on rye bread.
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 would like additional information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page. For examples of the dishes used at One Dish Kitchen, please visit our Store page.
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.
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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
To make the Russian dressing
- In a small bowl, stir together the mayonnaise, ketchup, horseradish, Worcestershire sauce, and hot sauce. Set aside.
To make the sandwich
- Butter one side of two slices of bread.
- Place the bread buttered-side down on a plate or on a flat surface. Top one piece of bread with a slice of Swiss cheese and half of the corned beef.
- Add the sauerkraut and dressing, and then top with the remaining corned beef and cheese.
- Top with the second slice of bread to create a sandwich.
- Preheat a griddle or a frying pan to medium heat. Cook the sandwich on one side until the bread is golden brown and the cheese has melted, about 3 minutes. Use a spatula and carefully flip the sandwich over to cook the second side, an additional 3 minutes.
- Slice and enjoy!
Notes
-
- Drain the Sauerkraut: Make sure to drain and squeeze out all the liquid from the sauerkraut to prevent a soggy sandwich.
-
- Heat Control: Pan-grill the sandwich over medium heat to melt the cheese perfectly without burning the bread.
-
- Press Down: Use a spatula to press down on the sandwich slightly while pan-grilling to get a nice, even crisp.
-
- Rest Before Serving: Let the sandwich rest for a minute before cutting to allow the cheese to set slightly and prevent it from spilling out.
-
- Save for Later: A Reuben is big and hearty, so you might want to save half for later. To reheat, wrap the sandwich in aluminum foil and place it on a baking sheet. Heat in a preheated 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.