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.
I also had kraut & weinies, fried taters, white or pinto beans,cornbread and a big ole piece of onion. MMMMM good. There were four of us kids & it seemed like we had this meal often. I remember eating those taters raw while mama was cuttin’ them up. I just love that meal. This sandwich looks so so good. I wish I had one right now. Christy, why dont you just open up a restaurant next to your brother. Yall could be Alabama’s Paula & Bubba Dean!! Yall would be soo busy & I would not have to go to Savannah! Think about it! Nancy
OMG! Did you grow up in our house!?! My Mom made that exact same thing at least a couple of times a month when I was a kid. I have yet to find anyone around here (Tulsa) who ate that growing up. And munching on raw potato sticks while she cut them up . . . love, love, love . . . my childhood (and yours) was the best!!
My Granny cooked that same meal too 🙂 And I loved eating the raw cut up potatoes !! I liked them with a little salt LOL
Love a Ruben. When to lunch with a friend today and Shepherds Pie was on the menu and tried that instead because we are having corn beef and cabbage tonight. The picture of yours makes me hungry for a ruben though.
My mom always served sour kraut with little wieners too. I only mildly tolerated the sour kraut, but (somewhat) willingly ate it first so I could thoroughly enjoy every bite of those wieners. It took growing up to make me learn to really appreciate the flavor of sour kraut. 🙂
The sandwich looks so delicious! I’ll have to try it tomorrow with slices of today’s corned beef dinner. Mmmm…
I seriously thought I was the only child who loved kraut & weenies for supper, my mom always made fried potatoes with them as well. Now to this day I’m lucky to get my hubby to eat them, my kids no ..but I make kraut with smoked sausage & mushrooms. Yummo! I’ll have to give this sandwich a try. Happy St Patty’s Day!
That is one of my most favorite sandwiches. I wish I had one right now. Christy the pictures you post of the foods always look so good, that we might try eating the picture. lol
Might have to go see if my little local store has some corn beef. If not I might just fix me some sauerkraut and wieners.
Christy that looks so yummy. I love Sauerkraut!!
Girl, if the two of us lived close to each other we’d both be big as the side of a barn!
lol
My husband & I love these sandwiches – I got tickled when I saw the Boar’s Head brand ‘kraut – most of the time I see you use non brand and I have started to try the non brands…now you go for the gold with Boars Head – so what is the story – I love how you always have one….Have a great day!!
lol!
You know me too well!
I was at Publix and getting my meat in the Deli, the sauerkraut was right there and Katy hadn’t had a nap yet and was getting rather ill…I was doing good to be able to get this much before she had herself a little royal meltdown. At this point she was already laying her head on my hand and crying saying she wanted to go home and go to sleep!
Publix is a great place (super nice people) but they just don’t have the generic options I am used to. I prefer my sauerkraut to be the type in a bag or a jar, preferably the bagged kind that they keep in the cooler – it is SO much better! At Wally world you can get a bag of it very inexpensively right underneath where the weenies are. 🙂
Okay Christy, I am going to assume that weenies are little sausages? 🙂
Su for us it was hot dogs or weiners chopped into small pieces.
Weenies is a Southern term for Hot Dogs. My mother never called them hot dogs, she always referred to them as weenies The correct spellings is WEINERS.. What ever you call them they are still good in so many recipes. Those of us from the south and living in the south have our own terminology for many things. It’s okay as long as we know what you are referring too.Sometimes we forget that those that are not from a Southern State have no idea what we are talking about because they are not familiar with the terminology..