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.
We ate kraut and wienies with ketchup too. Or had it baked in a big dish with potatoes. Yum! I picked up the ingredients to make Reubens today, and the three ladies in line in front of me were all buying corned beef too. I had to do an informal poll. Turns out we are all making the same thing! We chatted and compared notes and had a fine time waiting our turn.
This is one of my favorite sandwiches! I can’t wait to try your recipe. Thanks
fried kraut and sliced weenies is a southern classic. loved the stuff, still do!
love a good ruben, even if it is a “yankee” sandwich! ;D.
marble rye is my fav, and yankees call the spread “russian dressing.” ilike my kraut well drained and chopped instead of shredded. i put it between the chipped corned beef and swiss cheese so the bread doesn’t get soggy and then I put it on the “George Foreman” and grill it to golden brown and the cheese is melting. ummmmm!
;^b….
When I was little my grandfather would have hot dogs & sauerkraut for lunch. I wasn’t going to eat that “white grass”. Now I love sauerkruat!!
I eat the German sandwich for St. Patty’s day too! Guess the corned beef is what makes it Irish! I cook my corned beef ($2.99 a pound) in the crockpot, rather than pay $8.99 a pound at the deli. It freezes well but that’s not a problem at our house!
This is my all time favorite sandwich. I need lots of mustard on mine in addition to the russian dressing. My mom used to make sauerkraut with pork chops, she also did the kraut with the pork ribs in the pressure cooker. Those were my favorite meals. I love sauerkraut on my hot dog with mustard, of course. There must be somethig wrong with people who don’t like saurekraut, I just don’t understand it.
We also had reuben sandwiches today but I make mine open faced with layers of corned beef, sauerkraut, swiss cheese on two slices of pretoasted rye bread and broil them until the cheese melts, then top with my sauce of catsup, mayo, pickle relish and horseradish. I close mine up to eat, but my husband prefers to eat his in smaller pieces and dunks them in his sauce. Each to his own. ERIN GO BRAGH!