Reuben Sandwich with Corn Beef Recipe
This classic Reuben sandwich recipe is an easy sandwich recipe for anyone who loves hot, deli-style comfort food. A good Reuben sandwich gives you the perfect combination of rye bread, corned beef, sauerkraut, Swiss cheese, and creamy Russian dressing, all cooked over medium heat until the bread is toasted and crisp and the cheese is fully melted.
It’s one of the best American deli sandwiches to make at home because the ingredients are simple, the cooking time is short, and the flavor is so good. If you want a warm, crispy Reuben sandwich with that classic New York deli taste, this recipe works.
If you want more sandwich inspirations try this sausage and bacon version, or scroll through these more than 30 hot sandwich ideas!
Quick Recipe View
- 🏷️ Recipe Name: Reuben sandwich
- 🍽️ Serves: 2 sandwiches
- 🕒 Ready In: 44 minues
- ⚡ Calories:
- 🧺 Main Ingredients: Rye bread, corned beef, Swiss cheese, Sauerkraut, Russian dressing, butter
- 💛What Makes This Recipe Special: This Classic Reuben Sandwich Recipe brings together everything people love about a real deli sandwich at home. The layer order helps keep the bread from getting soggy while giving you that rich, gooey center and golden crust.
Ingredients you will need:
- Rye bread + butter: toasted, golden slices with a clean crunch. The rye bread gives the sandwitch its signature deli flavor.
- Corned beef: thinly sliced deli beef that warms fast in the pan. It adds warm, savory richness.
- Sauerkraut: drained, warm, sour cabbage for the classic combination. It brings that sour bite that cuts through the richness of the meat and cheese.
- Swiss cheese: melted slices that bind the sandwich without oiliness and helps hold everything together.
- Russian dressing: creamy, slightly sweet, pickle forward dressing you can make homemade
How to Make a Reuben Sandwich
1. Butter the bread
Spread butter on the outside (remember – outside!) of each slice of rye bread. This helps create that golden brown, toasted crust when the sandwich hits the skillet.
2. Fold the sandwich
On the inside of one slice of bread:
- spread Russian dressing
- add 2 slices Swiss cheese
- add 3 pieces thinly sliced corned beef
- add drained sauerkraut
- add another 2 slices Swiss cheese
Spread dressing on the second slice and close the sandwich.
This order helps hold a Reuben sandwich together better, keeps the sauerkraut from making the bread soggy, and gives you that creamy, melted center with a crisp outside.
3. Grill
Place the sandwich in a skillet or on a griddle over medium heat. Cook for about 3 to 4 minutes per side, until the bread is crisp and golden and the Swiss cheese is melted.
Cook it side down first, then flip carefully with a spatula. If needed, press lightly while cooking so the sandwich holds its shape.
Tip: Use medium heat so the bread browns before the cheese overcooks.
4. Serve
Let the sandwich rest for 1 minute, then slice and serve hot.
Tips
- Drain the sauerkraut well so extra liquid does not make the bread soft.
- Russian dressing gives a sharper, more classic deli taste.
- Thousand Island dressing works too if you like a sweeter dressing.
- A quality rye loaf gives the sandwich a stronger deli style.
- Serve with pickles, coleslaw, or potato chips for a classic deli-style menu.
Variations
- Use pastrami instead of corned beef for a deli-style twist.
- Make it on a panini press if you want extra crisp bread.
- Turn the recipe into baked sliders for a party or St. Patrick’s Day spread.
- Use roast beef if that is what you have, though a true classic Reuben usually uses corned beef.
- Light rye is a good option if you want a milder bread flavor.
Easy Russian Dressing Option
If you want homemade Russian dressing, mix mayonnaise, chili sauce, minced dill pickles, horseradish, paprika, and a little Worcestershire sauce in a small bowl. It gives the sandwich a creamy texture and bold flavor that works especially well with corned beef and Swiss cheese.
And if you are more into Thousand Island dressing, this is a great recipe you can use.
Storage and Make-Ahead Notes
This sandwich is best served fresh while the bread is crisp and the filling is warm. You can prep the ingredients ahead by draining the sauerkraut, slicing the cheese, and mixing the dressing, but cook the sandwich right before serving for the best texture.
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Best Reuben Sandwich Recipe
Ingredients
- 4 slices of rye bread
- 6 pieces of corned beef or roasted deli beef thinly sliced
- 8 slices of Swiss cheese
- 4-6 tbsp Sauerkraut well drained
- 3 tbsp Russian dressing or Thousand Island dressing
- 2 tbsp butter for grilling
Instructions
Butter the bread
- Spread butter on the outside of each slice of rye bread.
Build the sandwiches
- On the inside of 2 bread slices, spread the Russian dressing. Top each with 2 slices of Swiss cheese, 3 slices of corned beef, and 2 to 3 tablespoons of drained sauerkraut. Add 2 more slices of Swiss cheese on top, then close with the remaining bread slices, butter side facing out.
Grill the sandwiches
- Heat a skillet or griddle over medium heat. Place the sandwiches in the pan and cook for 3 to 4 minutes per side, until the bread is golden brown and crisp and the Swiss cheese is melted.
Rest and serve
- Let the sandwiches rest for 1 minute, then slice and serve hot.
Notes
Tips
- Russian dressing gives a sharper, more classic deli taste.
- Thousand Island dressing works too if you like a sweeter dressing.
- A quality rye loaf gives the sandwich a stronger deli style.
- Serve with pickles, coleslaw, or potato chips for a classic deli-style menu.
Variations
- Use pastrami instead of corned beef for a deli-style twist.
- Make it on a panini press if you want extra crisp bread.
- Turn the recipe into baked sliders for a party or St. Patrick’s Day spread.
- Use roast beef if that is what you have, though a true classic Reuben usually uses corned beef.
- Light rye is a good option if you want a milder bread flavor.
