There are sandwiches, and then there’s the Reuben—a towering monument to everything glorious about deli culture. Picture this: layers of salty, tender corned beef mingling with tangy sauerkraut, oozing Swiss cheese that stretches for days, all hugged by buttery, toasted rye bread slathered in Russian dressing so good you’ll want to eat it with a spoon. This isn’t just lunch; it’s an experience.
I still remember my first Reuben at a tiny New York deli—the way the cheese pulled apart in golden strings, how the sauerkraut gave that perfect crunch against the pillowy bread. That sandwich ruined me for all others. Today, I’m sharing everything I’ve learned to help you recreate that magic at home.
Looking for Reuben Sandwich inspiration? You'll love what we have! Explore more Sandwiches recipes or discover our Chicken Recipes favorites.
Why This Recipe Works
- That first bite—where crisp bread gives way to melty cheese and savory beef—is pure comfort food alchemy
- It’s shockingly easy to make (we’re talking 20 minutes from fridge to plate)
- The flavor balance—salty, tangy, creamy, rich—is like a symphony in sandwich form
- You can tweak it endlessly (I’ll show you how)
The Story Behind the Sauce
Food historians still argue whether this icon was born in 1920s Omaha or New York’s Jewish delis. The truth? It doesn’t matter. What matters is that some genius decided to combine these ingredients and created culinary gold. The Reuben has been winning hearts ever since—through wars, food trends, and even the low-carb craze (some loves are worth the carbs).
Essential Ingredients & Tools
Ingredients for the Sandwich
- 8 slices of sturdy rye bread (marble or seeded, fresh-baked if possible)
- 1 pound thinly sliced corned beef (ask for #2 thickness at the deli)
- 1 cup sauerkraut (drained thoroughly—this is critical)
- 8 slices Swiss cheese (Emmental or Gruyère work too)
- 4 tablespoons unsalted butter, softened
Ingredients for the Russian Dressing
- ½ cup mayonnaise (Duke’s or Hellman’s recommended)
- 2 tablespoons ketchup
- 1 tablespoon prepared horseradish (or fresh if available)
- 1 teaspoon Worcestershire sauce
- ½ teaspoon smoked paprika
Tools You’ll Need
- Large skillet or griddle (cast iron works best)
- Sturdy spatula
- Mixing bowl
- Fine mesh strainer
- Paper towels
Serves 4 | Prep time: 10 mins | Cook time: 8 mins | Total time: 18 mins
How to Make The Reuben Sandwich
- Make the Russian Dressing
In a bowl, whisk together ½ cup mayonnaise, 2 tablespoons ketchup, 1 tablespoon horseradish, 1 teaspoon Worcestershire sauce, and ½ teaspoon smoked paprika until smooth. Let sit 5 minutes—this allows flavors to meld. Taste and adjust horseradish for more kick if desired. - Prepare the Sauerkraut
Drain 1 cup sauerkraut in a fine mesh strainer, then press firmly with paper towels to remove excess liquid. For deeper flavor, sauté briefly with 1 teaspoon butter and a pinch of caraway seeds, then drain again. - Assemble the Sandwiches
Spread Russian dressing on one side of each 8 slices rye bread. On 4 slices, layer 1 pound corned beef (about ¼ lb per sandwich), then 1 cup sauerkraut (¼ cup), then 8 slices Swiss cheese. Top with remaining bread slices, dressing-side down. - Grill to Perfection
Butter the outsides of each sandwich with 4 tablespoons unsalted butter. Heat skillet over medium (not high—this prevents burning before cheese melts). Cook 3-4 minutes per side, pressing lightly with spatula until golden brown and cheese is melted. - Serve Immediately
Cut diagonally to showcase the layers. The diagonal cut isn’t just pretty—it creates the perfect bite ratio of all ingredients.
Pro Technique
- The Pre-Toast Method
Lightly toast bread before assembling (1-2 minutes per side in a dry skillet). This creates a moisture barrier against the dressing and sauerkraut, keeping your sandwich crisp. - Steam Melt for Perfect Cheese
Cover the skillet with a lid for the last 30 seconds of cooking. The trapped steam ensures even melting without overcooking the bread—just like a deli press. - Warm Your Corned Beef
Heat the meat in the skillet for 1 minute before assembling. Cold beef makes the sandwich taste disjointed, while warmed beef blends flavors beautifully.
Chef’s Wisdom
- Bread Selection
Opt for fresh, hearty rye—pre-sliced loaves are often too thin. Marble rye adds visual appeal, while seeded rye offers texture. If bread feels soft, pre-toast to firm it up. - The Art of Balance
Avoid overstuffing—3-4 slices of meat, a thin but generous sauerkraut layer, and 2 cheese slices per sandwich is ideal. Too much filling leads to structural collapse. - Sauerkraut Upgrades
For complex flavor, sauté drained kraut with:- Caraway seeds (classic deli flavor)
- Splash of white wine (adds sophistication)
- Pinch of sugar (balances acidity)
Storage & Freshness Guide
- Pre-Assembled Sandwiches
Wrap tightly in foil and refrigerate up to 12 hours. The buttered bread prevents sogginess, though sauerkraut may soften slightly. - Leftover Components
Store separately:- Corned beef/sauerkraut: 3-4 days in fridge
- Dressing: Up to 1 week
Reheat meat and kraut in skillet before rebuilding. Never microwave assembled sandwiches—it ruins the texture.
Nutrition Profile
Indulgent but worth it (per serving):
- 720 calories
- 38g protein
- 45g carbs
- 44g fat
Ingredient Variations and Their Impact
- The Rachel
Swap corned beef for turkey and Russian dressing for Thousand Island. - Pastrami Power
Use pastrami instead of corned beef for smokier flavor. Warm with beef broth for juiciness. - Vegetarian Twist
Grill portobello mushrooms marinated in soy sauce and smoked paprika. Add roasted red peppers.
Perfect Pairings
Complementary Dishes
- Dill Pickle Spears: Their bright acidity cuts through the sandwich’s richness perfectly.
- Sweet Potato Fries: The natural sweetness balances the Reuben’s savory tang.
Drinks
- Dark Lager: The maltiness complements corned beef beautifully.
- Iced Tea: Unsweetened varieties provide refreshing contrast.
Something Sweet
- Classic Coleslaw: Creamy crunch mirrors the sandwich’s textures.
- Apple Slices: A light, crisp finish to the meal.
FAQs
- Can I skip the sauerkraut?
Yes, but you’ll lose the signature tang. Try pickled jalapeños for a spicy alternative. - Why does my sandwich fall apart?
Overstuffing or insufficient sauerkraut draining are likely culprits. - Vegetarian options?
Grilled portobello mushrooms or tempeh work well as beef substitutes. - Bread burns before cheese melts!
Lower heat and use the lid-steaming method described above. - Store-bought Russian dressing?
It works, but homemade takes just 5 minutes and tastes far superior.
The Reuben Sandwich: A Love Letter to the Perfect Deli Classic
Make the perfect Reuben Sandwich at home with my easy recipe. Layers of corned beef, sauerkraut, Swiss cheese, and Russian dressing on toasted rye. Try it now!
Ingredients
For the Sandwich
-
8 slices rye bread
-
1 lb thinly sliced corned beef
-
1 cup sauerkraut (drained)
-
8 slices Swiss cheese
-
4 tbsp unsalted butter (softened)
For the Russian Dressing
-
½ cup mayonnaise
-
2 tbsp ketchup
-
1 tbsp horseradish
-
1 tsp Worcestershire sauce
-
½ tsp smoked paprika
Instructions
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Whisk dressing ingredients together and let sit 5 minutes.01
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Drain sauerkraut thoroughly using paper towels.02
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Spread dressing on bread slices. Layer with corned beef, sauerkraut, and cheese.03
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Butter outsides of sandwiches and grill 3-4 minutes per side until golden.04
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