Reuben Sandwich
The Reuben sandwich is a hearty, flavorful choice for any meal. With layers of corned beef, Swiss cheese, and tangy sauerkraut, this grilled sandwich is the perfect sandwich.
Reuben Sandwich
Reuben sandwiches are a classic, hearty meal that’s perfect when you’re craving something warm, crispy, and full of flavor.
With layers of corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing, all grilled between slices of rye bread, this sandwich is packed with bold, savory goodness.
It’s the kind of meal that feels like comfort food but is still quick and easy to make.
These sandwiches are great for a lunch, an easy weeknight dinner, or even a fun way to use up leftover corned beef after St. Patrick’s Day.
Whether you serve them with a side of chips, pickles, or a hot bowl of soup, Reuben sandwiches always hit the spot!
Ingredients
Rye bread: Choose a hearty rye.
Unsalted butter: Using unsalted butter gives you more control over the overall saltiness of the sandwich.
Thousand Island dressing: This dressing is a key part of the Reuben’s flavor. You can also use Russian dressing which is similar, but is a bit spicier and has a kick to it.
Corned beef: You can use deli-style corned beef or cook your own, depending on your preference.
Sauerkraut: Be sure to drain the sauerkraut to remove excess liquid, so it doesn’t make your sandwich soggy. If you really want to make sure your sauerkraut is dry, you can squeeze it out, but we normally don’t.
Swiss cheese: If you prefer a different cheese, you can swap it out, but Swiss is the traditional choice.
How to Make
Preheat a large skillet or griddle over medium heat.
While it’s heating up, spread Thousand Island dressing on one side of each slice of rye bread.
Next, take one slice of bread and layer it with one slice of Swiss cheese, 3 ounces of corned beef, half a cup of sauerkraut, and another slice of Swiss cheese.
Top it with another slice of bread, dressing side down. Repeat the same process for the second sandwich.
Butter the top side of both sandwiches, then place them in the hot skillet, buttered side down.
Butter the top side of the sandwiches as well, and cook for about 3-4 minutes on each side, pressing gently with a spatula, until the bread is golden brown and the cheese has melted.
Once done, slice each sandwich in half and serve warm with a side of pickles or chips, if desired.
Tips & Tricks
Press down gently on the sandwich with a spatula while grilling to help everything melt together and get a nice, crispy crust.
Make it a double decker by adding more layers of corned beef and cheese for an even heartier meal.
Use a panini press if you have one to get even crispiness and melt the cheese faster.
Swap the Thousand Island dressing for Russian dressing for a slightly different flavor.
Use rye or marble rye bread for the best traditional flavor, but any hearty bread will work.
Leftovers/Storage
Store leftover Reuben sandwiches in an airtight container in the fridge for up to 2 days.
To reheat, place the sandwich in a skillet over medium heat, pressing down until warmed through and the bread is crispy again.
What to Serve with Reuben Sandwich
Some of our favorite sides to eat with Reubens are pickles, potato chips, coleslaw, French fries, sweet potato fries, and side salads. We like to mix and match based on what we have or what we’re feeling like that day.
F.A.Q.
Can I use a different type of bread?
Yes, while rye is traditional, you can substitute with sourdough, whole wheat, or even a soft white sandwich bread.
What if I don’t like corned beef?
You can swap corned beef for pastrami, turkey, or ham.
Can I make the sandwich without sauerkraut?
Yes, you can omit the sauerkraut or replace it with other pickled veggies like pickled red cabbage for a similar tangy flavor.
Reuben Sandwich
Ingredients
- 4 slices rye bread
- 4 Tablespoons unsalted butter softened
- 4 Tablespoons Thousand Island or Russian dressing
- 6 ounces corned beef thinly sliced
- 1 cup sauerkraut drained and squeezed dry
- 4 slices Swiss cheese
Instructions
- Spread Thousand Island dressing on one side of each slide
- Layer with 1 slice of Swiss cheese, 3 ounces of corned beef, 1/2 cup sauerkraut, and another slice of Swiss cheese on top of the Thousand Island. Top with a second slice of bread, Thousand Island side down. Repeat for the second sandwich.
- Butter one side of the sandwiches.
- Heat a large skillet or griddle over medium heat. Place the sandwiches in the skillet butter side down. Butter the top side of the sandwiches and cook for 3-4 minutes on each side, pressing gently with a spatula, until the bread is golden brown and the cheese is melted.
- Slice each sandwich in half and serve warm.
