Classic Reuben Sandwich
This Classic Reuben Sandwich is everything you want in a hot deli-style sandwich at home: layers of tender corned beef, melty Swiss cheese, tangy sauerkraut, and creamy Thousand Island dressing, all grilled on buttery rye bread until golden and crisp. It comes together in about 20 minutes on the stovetop and gives you that “restaurant sandwich” feel without having to leave your kitchen, which makes it perfect for St. Patrick’s Day or an easy comfort-food dinner any time of year.
I love making these when I want my corned beef and cabbage flavor without standing over a big pot all day. You can use deli corned beef, mix up a quick homemade Thousand Island dressing, tuck in extras like banana peppers or bell pepper if you like, and toast it in a skillet until the cheese is gooey and the bread is crisp. Add a handful of chips or fries and you’re set!
Now, if you’re a fellow fan of all things Reuben-flavored, you also have to try this ridiculously good Reuben dip recipe. Let’s get cookin’!
Before You Get Started
- Choose good rye bread: Any rye will work, but marbled rye or seeded rye gives you that classic Reuben flavor and texture.
- Dry your sauerkraut: Drain the sauerkraut well so your sandwich does not get soggy. You can even pat it dry with a paper towel.
- Use sliced deli corned beef: Freshly sliced deli corned beef makes this recipe especially quick. Ask for it sliced medium so it folds nicely on the sandwich.
- Preheat your skillet: A medium, preheated skillet helps the bread toast evenly and the cheese melt without burning.
- Make the dressing first: Mix the ketchup, mayo, and relish before you start assembling so you can spread it on as soon as the sandwiches are layered.
Ingredients
- Ketchup
- Mayonnaise
- Pickle relish
- Rye bread
- Butter, softened
- Swiss cheese
- Corned beef
- Sauerkraut, drained
- Bell pepper, sliced (optional)
How to Make a Classic Reuben Sandwich
1. Make the Thousand Island dressing
In a small bowl, combine the ketchup, mayonnaise, and pickle relish. Stir until smooth and well blended, then set aside.
2. Butter the bread
Butter each side of your rye bread slices. You want a light, even layer so the bread browns nicely in the skillet.
3. Layer the cheese and corned beef
Place one slice of bread on your work surface. Add a layer of Swiss cheese, then fold and layer the corned beef on top. Folding the meat instead of laying it flat makes the sandwich look and taste more like a deli Reuben.
4. Add more cheese and sauerkraut
Top the corned beef with another layer of Swiss cheese. Spoon the drained sauerkraut on top of the cheese, then add sliced bell pepper if using.
5. Spread on the dressing
Spread some of the Thousand Island dressing over the sauerkraut and peppers. Top with the second slice of buttered bread.
6. Toast the sandwich
Place the sandwich in a skillet over medium heat. Cook until the bottom slice is golden brown, then carefully flip and toast the other side. The bread should be crisp and the cheese melted.
7. Slice and serve
Remove from the skillet, let it rest for a minute, then slice in half and serve warm.
Recipe Notes
- Sauerkraut swaps: If you have family members who do not enjoy sauerkraut, you can substitute coleslaw for a milder, crunchy filling that still gives you that tang.
- Add more flavor to the butter: For extra flavor, sprinkle a little garlic powder onto the buttered sides of the bread before toasting.
- Dressing variations: A traditional Reuben is often made with Russian dressing. It is similar to Thousand Island, but usually includes a little horseradish, hot sauce, chopped onion or green onion, Worcestershire sauce, and sweet paprika.
- Meat options: A classic Reuben uses corned beef, but you can swap in pastrami if that is what you have or prefer.
- Cheese choices: Swiss is standard, but Gruyere is a favorite choice if you want a slightly richer, nuttier flavor.
FAQs
What do you serve with a Reuben sandwich?
You can keep it simple and serve your Reuben sandwich with a side of potato chips. Otherwise, opt for a side like French fries, potato salad, coleslaw, or pickles.
Can I make Reuben sandwiches ahead of time?
These are best cooked and eaten right away so the bread stays crisp. You can prep the dressing and slice the meat and cheese ahead of time to make assembly faster.
Can I use store-bought Thousand Island dressing?
Yes. If you have a bottle already open, you can use that instead of making your own. The homemade version here is just a quick three-ingredient option.
Ingredients
- 1 tbsp ketchup
- 1/4 cup mayonnaise
- 1 tbsp pickle relish
- rye bread 2 slices per sandwich
- butter enough to spread over the inside and outside of the bread
- Swiss cheese enough to cover the meat on both sides
- corned beef roughly a 1/4-pound for each sandwich
- sauerkraut roughly a 1/4-cup per sandwich, drained
- bell pepper, sliced optional
Instructions
- Mix the mayo, ketchup, and pickle relish together into a nice sauce and set it aside.1 tbsp ketchup, 1/4 cup mayonnaise, 1 tbsp pickle relish
- Butter each side of the rye bread. Layer Swiss cheese slices, corned beef, another layer of Swiss cheese, sauerkraut, and banana peppers (optional).rye bread, butter, Swiss cheese, corned beef, sauerkraut, bell pepper, sliced
- Spread the sauce over the sauerkraut.
- Toast in skillet until golden brown and the cheese is melted.
Instead corned beef here I use smoked meat but must try it with kraut sounds good to me or even the horseradish sounds good also, will experience either instead just smoked meat sandwich. Thanks for the tips Christy
Hope you enjoy it Lo!!!
We had Reubens for dinner last night………….one of our favorites. Christy I see that you used Boarhead kraut. I came across that brand and used it for the first time last night. It is soooo goooooood! Almost as good as the kraut we made when I was a kid on the farm in Bear Creek, AL. I love the stuff and find myself eating it from the can and wishing I had some of the homemade kraut I enjoyed as a kid. Homemade kraut is the best and yes we had it fried with wieners, pinto beans we had canned, onions, we had grown and cornbread, fom the corn we grew and had ground at a nearby gristmill. To us that kind of meal was heaven. Luckily everybody in my family loved kraut.
I love reading all these comments from the wonderful Southern Plate friends. Thank you Christy for the opportunity to share!!!
Oh my goodness JoAnn, YES, the Boarshead is the best store bought kraut!! But I also make my own, in my garage!!
I can eat sauerkraut right out of the can, just take a fork and dig in, but I do like reubens only no thousand island dressing, just a little mayo and horseradish, not the creamy kind tho. I will be making corned beef in the crockpot for St Paddy’s Day. Have a blessed week!
I hope you have a great week too Beulah!!!
We love Reuben at our house! I make mine very much like yours Christy. I put 2 layers of cheese on our Reuben’s, top n bottom. We’re having Reuben for St Patty’s Day Monday. YUM!…. My Mom made wieners n kraut when I was a kid. I loved it, I didn’t put ketchup on it though. I’ll have to give the ketchup it a try on it. I haven’t made wieners n kraut in many years. Maybe we’ll have it later this week.
One of my favorites as well Sheila!!
Never liked kraut when I was a kid…in fact I must been about 30 years old before I realized it is one yummy food! Reubens are one of my favorite sandwiches …in fact I have been known to make them with roast beef, ham or without meat at all!
YUMMY!
Oh…and I was told at a little restaurant I worked at 100 yrs ago, to fold & layer the meat & fluff it a bit, as it looked like you were giving more! People would love it thinking they were getting so much more for their $1.00`s….I still do it with my own sandwiches!
That looks so good we are definatly having that for St Paddy’s ah tis grand to be Irish!!
Yummy, sounds perfect!!