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.
Sounds yummy! I love reubens and I try them almost everywhere I go if they are on the menu. The Brick is good, try The Daily Brew also in Decatur, AL. Their reuben is wonderful! Have a great trip, can’t wait to hear all about it.
Hi Christy! Have you ever tried putting cole Slaw on your reuben?? along with thousand island dressing?? It is to die for. I love reubens with sauerkraut too, but have just recently eaten one with coleslaw and it is out of this world!! You just have to TRY this!!
My gosh he I am a northerner and I remember my mom fixing us kraut and weiners as I always called them. I still on ocassion throw them in my crockpot. And I always have sourkraut on a hot dog. Love it. Now a Reuban there is no better eating than that. Hubby does not like corned beef but this year asked me to try one again and use just half of the seasoning . There is just something in the seasoning that he can not handle. I always used to bring a bit of corned beef home from work for my reuben but not this year. I rushed right out and bought me a big old corned beef before he could change his mind. So Corned beef and cabbage with potatoes and carrots on thursday and Friday will be eating reubens for lunch. I do use thoughsand island dressing on mine though wehen I make it. Already having a hard time waiting to cook on Thursday…
I had to chuckle to myself, because when I saw the picture of catsup and mayonnaise and then the other picture where you had stired it together I thought I was the only one that did that. Everyone teases me and gets the biggest kick out of me because I use this sauce over everything. I mix mayonnaise and catsup up when I’m at a restaurant to put on my french fries, my hamburgers, my salad, my onion rings. I also use it for a dipping sauce and a sauce over my vegetables…..LOL…. Now I’ll use it for this delicious Reuben recipe.
Hey, Christy! I host a corned beef boiled dinner with cabbage, potatoes, and carrots on St. Patrick’s Day with slices of Irish soda bread. It’s a bring your own bowl/plate. Come on back to Memphis or more specifically Millington on your road trip!
Great with catalina or Russian dressing as well. Some folks use Thousand Island. Local Greek Deli taught me that one. I love their deli meats since there are no preservatives extra and no MSG.
I so love Reubens and sauerkraut! I can’t wait to make some with the left over corned beef! I love your website, although I live in California (grew up in AZ) and am from a long family of New Yorkers. We love good food and that is a great common demoninator! Thanks for doing this…I look foward to your posts!