This homemade Reuben Sandwich is a classic done right: piled corned beef, melted Swiss cheese, tangy sauerkraut and creamy Russian dressing sandwiched between buttery, toasted rye. It’s simple to prepare and incredibly satisfying.
✔️ Reuben Sandwich Recipe
This grilled Reuben is crispy, cheesy and packed with flavor—one of those sandwiches people remember. It’s quick to put together and perfect for a hearty lunch or easy dinner.
🔎 What’s in a Reuben Sandwich?
A traditional Reuben is an American grilled sandwich made with thinly sliced corned beef, Swiss cheese, sauerkraut and Russian dressing on rye bread. It’s commonly served hot so the cheese melts and the flavors blend.
The sandwich’s origin is debated—stories point to New York delis and to a hotel in Omaha—but regardless of who first invented it, the combination of tangy, salty and creamy is what makes the Reuben a favorite.
🔎 Is a Reuben German or Irish?
The Reuben is an American creation that uses ingredients with European roots (like sauerkraut and rye), but the sandwich itself developed in the United States.
🔎 Is a Reuben Made With Pastrami or Corned Beef?
By definition, a Reuben is made with corned beef. Some people substitute pastrami for a different smoked flavor, but corned beef is the classic choice.
✔️ Reuben Sandwich Ingredients
Core ingredients for a great Reuben:
- Corned beef: Thinly sliced (or use pastrami if preferred).
- Bread: Rye is traditional—light, dark, seeded or swirled rye all work.
- Swiss cheese: Sliced or shredded; baby Swiss is milder.
- Sauerkraut: Well-drained so the sandwich doesn’t get soggy.
- Butter: For toasting the bread and achieving golden, crispy exterior.
- Reuben sauce: Classic Russian dressing (Thousand Island can be used as an alternative).
🔎 What Is Reuben Sauce Made Of?
- Mayonnaise
- Sour cream
- Ketchup
- Dill pickle relish
- Lemon juice (fresh)
- Grated horseradish for a peppery kick
- Salt and pepper to taste
🔎 How To Make A Reuben Sandwich
Making a Reuben is straightforward. The key is cooking low and slow so the cheese melts without burning the bread.
- Make the Russian dressing: Whisk mayonnaise, sour cream, ketchup, relish, lemon juice and horseradish together. Season with salt and pepper and set aside.
- Warm the corned beef: In a skillet over medium-low heat, add the corned beef with 2 teaspoons of water or broth and warm, stirring occasionally. Remove from heat.
- Butter the bread: Spread butter on one side of each bread slice (the side that will contact the skillet). Place two slices butter-side down on a board.
- Assemble: Spread Russian dressing on the unbuttered sides of the bread, then layer corned beef, Swiss cheese and drained sauerkraut. Top with the remaining bread slices, butter side out.
- Cook: Heat a large skillet over medium-low. Cook the sandwiches covered for about 3 minutes, or until golden, then flip and cook the second side until crispy and the cheese is melted.
🔎 Russian vs Thousand Island Dressing
Both look similar and have a pink hue, but Thousand Island is generally sweeter while Russian dressing often includes horseradish for a peppery bite.
🔎 Corned Beef vs Pastrami
Both begin with brining, but pastrami is typically smoked after curing and often rubbed with spices, while corned beef is boiled or simmered, which yields a juicier texture.
🔎 Reuben vs Rachel
The Rachel swaps corned beef for sliced turkey and sauerkraut for coleslaw. Both use rye and Swiss and are finished with Russian or Thousand Island dressing.
🔎 What Goes With a Reuben?
Popular sides include potato chips, a simple salad, coleslaw, potato salad, pickles, blanched green beans or a creamy soup. These pairings complement the sandwich’s rich, savory flavors.
Best Reuben Recipe Tips
- Drain sauerkraut thoroughly to avoid soggy bread.
- Choose high-quality rye for the best flavor and structure.
- A panini press or griddle can be used in place of a skillet.
- Cook over medium-low heat so the cheese melts before the bread browns too much.
- Serve with chips, fries or potato salad for a complete meal.
Other corned beef ideas:
- Reuben Mac ’N’ Cheese
- Reuben Deviled Eggs
- Corned Beef and Cabbage Soup
- Keto Reuben Casserole
St. Patrick’s Day recipe ideas:
- Homemade Soft Pretzels
- Beer Cheese Dip
- Irish Soda Bread
- Guinness Lamb Stew
- Bailey’s Shamrock Shake
- St. Patrick’s Day Shamrock Bread
Reuben Sandwich
Ingredients
Russian Dressing
- 2 1/2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 1/2 tablespoons ketchup
- 1 tablespoon dill pickle relish
- 2 teaspoons fresh lemon juice
- 1 teaspoon grated horseradish (from a jar)
- Kosher salt and freshly ground black pepper, to taste
Sandwich
- 1/2 pound corned beef (or pastrami), thinly sliced
- 4 slices rye bread
- 3 tablespoons butter, at room temperature
- 8 slices Swiss cheese
- 1/2 cup sauerkraut, well drained
Instructions
- Combine mayonnaise, sour cream, ketchup, pickle relish, lemon juice and horseradish in a bowl. Season with salt and pepper and set aside.
- Warm the corned beef in a skillet over medium-low heat with 2 teaspoons water or broth, stirring until heated through. Remove from heat.
- Butter one side of each bread slice. Place two slices butter-side down on a cutting board.
- Spread Russian dressing on the unbuttered sides of the bread. Layer corned beef, Swiss cheese and sauerkraut. Top with remaining slices, butter side out.
- Heat a large skillet over medium-low. Cook sandwiches covered for about 3 minutes until golden, then flip and cook the other side until crispy and cheese is melted.
Notes
- Drain sauerkraut well to prevent sogginess.
- Use quality rye bread for best flavor and texture.
- A panini press or griddle can substitute for a skillet.
- Cook over medium-low heat to allow the cheese to melt fully without burning the bread.
Nutrition
Carbohydrates: 36 g,
Protein: 41 g,
Fat: 55 g,
Sodium: 2281 mg