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a reuben sandwich sliced in half on a white plate
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5 from 3 votes

Reuben Sandwich

A classic Reuben sandwich recipe made with corned beef, Swiss cheese, and sauerkraut piled high on rye bread and pan-grilled so that the bread is toasty brown and buttery crisp. Easy to make and incredibly delicious!
Prep Time5 minutes
Cook Time8 minutes
Total Time13 minutes
Course: Main Dish
Cuisine: American, German, Irish
Keyword: corned beef, reuben, rye bread, sandwich, sauerkraut, swiss cheese
Servings: 1 sandwich
Author: Joanie Zisk

Ingredients

For the Russian dressing

  • 1 tablespoon mayonnaise
  • 1 ½ teaspoons ketchup
  • ½ teaspoon horseradish
  • teaspoon Worcestershire sauce
  • 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.
    a small clear bowl filled with homemade russian dressing

To make the sandwich

  • Butter one side of two slices of bread.
    two slices of buttered rye bread on a white plate
  • 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.
    corned beef and swiss cheese on one slice of rye bread on a white plate
  • Add the sauerkraut and dressing, and then top with the remaining corned beef and cheese.
    swiss cheese, corned beef, and sauerkraut on one slice of bread
  • 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.
    pan-grilling a reuben sandwich on a non stick skillet on the stove
  • Slice and enjoy!

Notes

Expert Tips
  • Be sure to drain and completely squeeze all the liquid from the sauerkraut. Otherwise, your sandwich could end up soggy.
  • Gently press down on the sandwich with a spatula while it's cooking. This will help to heat all of the sandwich ingredients.
  • A Reuben is a big and hearty sandwich, so you may want to save half for later. If you have a leftover half of a sandwich, it's easy to reheat. Wrap the sandwich in aluminum foil and place it on a baking sheet. Heat it in a preheated 325 degree F oven (165 degrees C) for 12-15 minutes.
  • Thousand Island dressing can be substituted for the Russian dressing.

Nutrition

Serving: 1sandwich | Calories: 547kcal | Carbohydrates: 25g | Protein: 25g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 1357mg | Potassium: 316mg | Fiber: 5g | Sugar: 4g | Vitamin A: 592IU | Vitamin C: 38mg | Calcium: 341mg | Iron: 4mg

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