Reuben Sandwich Recipe
There are few sandwiches as iconic and deeply satisfying as the Reuben. Crunchy, tangy sauerkraut; melty Swiss cheese; salty, tender corned beef; and a creamy, slightly sweet Russian (or Thousand Island) dressing, all hugged by buttered, toasted rye — it’s a balance of textures and flavours that hits every note. This Reuben Sandwich Recipe walks you through every step: ingredients, technique, timing, variations (including vegetarian and gluten-free options), make-ahead strategies, serving ideas, and chef tips that turn a good Reuben into a great one.
Whether you’re making your first Reuben or refining your go-to version, this post is built to be practical, flavourful, and search-friendly — so you can find what you need quickly and come away with a sandwich you’ll be proud to serve.
Quick overview — what this recipe delivers
- Serves: 2 hearty sandwiches (or 4 smaller sandwiches)
- Prep time: 15–25 minutes (longer if you make dressing or reheat corned beef)
- Cook time: 10–12 minutes (assembly + grilling)
- Difficulty: Easy–Intermediate
- Key flavors: savory, tangy, creamy, buttery, slightly sweet
Ingredients — classic Reuben Sandwich Recipe
For each 2-sandwich batch
- 8 slices of good rye bread (marble rye works too)
- 8–10 oz thinly sliced corned beef or pastrami (about 225–285 g) — warm or room temperature
- 6–8 oz Swiss cheese, sliced thin (about 170–225 g)
- 1 cup well-drained sauerkraut, squeezed lightly to remove excess liquid (240 ml)
- 4 tablespoons unsalted butter, softened (for grilling)
- Russian or Thousand Island dressing (see below for homemade)
For homemade Russian / Thousand Island-style dressing (makes ~1 cup)
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon prepared horseradish (optional — adds gentle heat)
- 1 tablespoon sweet pickle relish
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce (optional)
- Pinch of smoked paprika or regular paprika
- Salt and pepper to taste
Note: Thousand Island is sweeter and chunkier (relish-forward); Russian dressing leans brighter with horseradish. Both are authentic and delicious on the Reuben.
Tools you’ll want
- Cast-iron skillet or heavy non-stick frying pan (preferred for even browning)
- Spatula or turner
- Cheese slicer or sharp knife for thin Swiss slices
- Plate and paper towel (for draining sauerkraut)
- Optional: panini press or sandwich press (great for even pressure and grill marks)
Step-by-step method — Build the perfect Reuben Sandwich
1. Prep everything first
Mise en place makes the whole process calm and fast. Lay out the bread, slice the cheese, heat/steam the corned beef if needed, and drain the sauerkraut well — excess moisture is the enemy of a crisp sandwich.
If your corned beef is cold, warm it gently in a skillet with a splash of water and a lid, or microwave in short bursts so it’s hot but not dried out. Warm beef melts better with the cheese.
2. Toast or warm the sauerkraut (optional but recommended)
Placing wet sauerkraut directly on the sandwich can make the bread soggy. For better texture and flavor:
- Rinse and drain if your sauerkraut is extremely tangy. Pat lightly.
- Saute ¼–½ cup sauerkraut per sandwich in a dry skillet for 1–2 minutes to remove extra moisture and to slightly caramelize it. For a mellow twist, add a teaspoon of brown sugar or a splash of apple cider while warming.
3. Build the sandwich — layering matters
Classic order that works every time:
- Butter the outside of each bread slice (the exterior facing the pan). Use softened butter and spread thinly and evenly.
- On the unbuttered side of the bottom slice, spread a generous tablespoon of Russian/Thousand Island dressing.
- Add a slice of Swiss cheese directly on the dressing (cheese next to bread helps a barrier against sogginess).
- Pile on the warm corned beef in an even layer. Don’t overstuff — you want the sandwich to grill evenly and press slightly.
- Add the sauerkraut on top of the meat, distributed evenly.
- Add another slice of Swiss cheese (cheese on both sides helps bind the sandwich when it melts).
- Top with the other slice of bread, buttered side out.
4. Grill — low and slow for melty, golden perfection
- Heat your skillet over medium-low to medium heat. Cast iron is ideal because it holds heat and browns evenly.
- Place the sandwich in the pan. Press gently with the back of a spatula; if using a panini press, close and cook until golden.
- Cook 3–5 minutes on the first side until golden brown and the cheese begins to melt, then flip carefully and cook another 3–5 minutes. Adjust heat so the crust doesn’t burn before the cheese melts.
- If your sandwich is thick and the cheese needs more time, cover the pan for a minute to trap heat and speed melting, or transfer to a 350°F (175°C) oven for 3–4 minutes.
5. Rest and slice
Let the sandwich rest on a cutting board for 1 minute — this keeps the filling from spilling when you slice. Use a sharp knife and cut on the diagonal for a classic presentation.
Tips from the (imagined) chef’s kitchen
- Bread matters: Choose a dense, flavorful rye with a good crust. The bread has to stand up to wet ingredients. If plain rye feels too intense, marble rye (rye + pumpernickel swirl) is a fantastic compromise.
- Don’t skip the butter: Butter gives color and that irresistible toasty flavor. Spread it thinly but evenly to avoid sogginess. For a lighter option, use mayonnaise on the outside of the bread — it browns beautifully.
- Cheese technique: Layering Swiss cheese on both sides of the meat creates a seal, keeping juices from soaking the bread. If you can find Gruyère, try a mix of Swiss + Gruyère for more complexity.
- Sauerkraut control: Squeeze excess liquid and briefly warm it. Raw, cold sauerkraut can cool the sandwich and make it soggy.
- Heat management: Low and steady heat gives you a golden crust and fully melted cheese. High heat risks burnt bread and unmelted interior.
- Press vs. pan-fry: A panini press cooks fast and gives even pressure; a skillet gives better control and a crispier edge. Use whichever you have.
Variations — make it your own
Classic vs. Rachel
- Reuben: Corned beef, Swiss, sauerkraut, Russian dressing, rye.
- Rachel: Turkey (or pastrami), Swiss, coleslaw instead of sauerkraut, and Thousand Island dressing. Swap corned beef for roasted turkey to make a Rachel.
Pastrami Reuben
Replace corned beef with pastrami for a smokier, peppery profile. Pastrami’s pepper crust adds bite and play against the sweet dressing.
Vegetarian Reuben
- Use thick slices of smoked tempeh, marinated and pan-seared, or use thinly sliced, smoked, roasted portobello mushrooms to mimic meatiness.
- Use vegan Swiss-style cheese and a vegan Thousand Island dressing (vegan mayo + ketchup + relish + Dijon).
- Ensure sauerkraut is free of animal-derived ingredients (most are, but check additives).
Vegan Reuben
- Smoked jackfruit pulled and seasoned with liquid smoke + soy sauce can mimic shredded corned beef.
- Vegan butter or mayo for grilling; plant-based Swiss cheese.
- Quick rule: keep textures and the tangy/creamy contrast intact.
Gluten-free Reuben
- Use sturdy gluten-free rye-style bread or a thick gluten-free sandwich bread.
- Watch the sauerkraut and dressing — most are gluten-free but check labels.
Low-carb / Keto Reuben
- Make an open-faced Reuben using large grilled portobello caps or thick iceberg lettuce leaves as the “bread.”
- Use extra cheese slices and fold meat carefully. Keep sauerkraut minimal to control carbs.
Open-faced Reuben
- Toast a slice or two of rye, top with corned beef, sauerkraut, and cheese, then broil until bubbly. Serve with dressing on the side.
Spicy Reuben
- Add sliced pickled jalapeños to the sauerkraut or mix chopped hot peppers into the dressing for a kick.
Make-ahead, storage, and reheating
- Dressing: Can be made 3–5 days ahead; it often tastes better after a day as flavors meld. Store in an airtight container in the fridge.
- Corned beef: If you have leftover corned beef, store it in an airtight container in the fridge for 3–4 days. Reheat gently with a splash of broth or water, covered in a skillet or microwave in short bursts to keep it tender.
- Assembled but ungrilled: You can assemble sandwiches and wrap them tightly in plastic wrap for up to 12 hours in the fridge. Grill just before serving. This is great for events.
- Leftover grilled Reuben: Reheat in a skillet over low heat, covered, until warmed through. A toaster oven or conventional oven at 325°F (160°C) for 8–10 minutes also works. Avoid the microwave if you want to preserve crispness.
Troubleshooting — common problems and fixes
- Bread soggy after grilling: Likely from excess sauerkraut liquid or under-toasted bread. Drain and squeeze sauerkraut before assembly; toast the bread lightly before building; ensure butter on the exterior is moderate (not soaked).
- Cheese not melting: Heat too high on the outside, too low inside. Cook low and slow, cover pan to trap heat, or briefly transfer to a 350°F oven to finish melting. Warm your meat before assembling to encourage melting.
- Sandwich falls apart: Overstuffing or uneven layering. Use two slices of cheese (one on each side of meat) to bind the filling. Don’t overfill and press lightly while grilling.
- Too acidic/tangy: If your sauerkraut is very sharp, rinse lightly with cold water and squeeze. A teaspoon of brown sugar warmed with the sauerkraut can also balance the acidity.
Serving suggestions (non-alcoholic pairings suitable for younger cooks)
Because our audience includes younger cooks, here are friendly, non-alcoholic accompaniments that complement the Reuben Sandwich Recipe beautifully:
- Classic dill pickles or cornichons
- Kettle-cooked potato chips or crisps (a salty, crunchy contrast)
- Creamy coleslaw or a light fennel salad for freshness
- Oven fries or sweet potato wedges
- Pickled beets or a simple cucumber salad with dill
- Beverages: root beer, cola, iced tea, sparkling water with lemon, or tart cherry soda
For a brunch twist, serve with a side of warm potato pancakes or a simple green salad with lemon vinaigrette.
Flavor-forward tips and chef tricks
- Swap fats for complexity: Butter is traditional, but try clarified butter or a touch of bacon fat (if not vegetarian) for a smoky aroma. Use sparingly.
- Build texture layers: Add a thin layer of coleslaw or thin sliced apple for crunch and brightness in a specialty version.
- Infused sauerkraut: Add caraway seeds, juniper berries, or thin apple slices to kraut as it warms for a nuanced lift.
- Reverse engineering for crunch: Toast bread lightly first on a griddle before assembling — this creates an inner crunch barrier and prevents sogginess.
- Press and weight: If you don’t have a press, use a heavy skillet to press the sandwich while it grills. Place a foil-wrapped brick or another pan on top to create a panini effect.
- Cheese melt hack: Grate one of the cheese slices into a thin layer and place it directly on the bottom bread under the warming cheese — grated cheese melts faster and helps seal.
Nutrition snapshot (approximate, per sandwich)
Estimates will vary by portion sizes and ingredients, but a typical classic Reuben Sandwich (with generous corned beef, Swiss, butter, dressing, and rye) can range from about 600–900 calories per sandwich. Factors that influence calorie count:
- Amount of butter and dressing used
- Thickness of meat slices
- Bread density and size
- Cheese quantity
For a lighter version, use light mayo for dressing, reduce butter, choose thinly sliced lean corned beef, or make an open-faced version.
Frequently asked questions
Is a Reuben the same as a Rachel?
Not quite. A Rachel typically uses turkey (or pastrami) and coleslaw instead of sauerkraut. The dressing is similar (Thousand Island), but the texture and flavor profile changes.
Can I use pastrami instead of corned beef?
Yes — pastrami adds a smoky, peppery crust that changes the sandwich but is delicious.
Is Thousand Island the traditional dressing?
Both Russian dressing and Thousand Island are used. Russian dressing tends to have horseradish and a sharper edge; Thousand Island is sweeter and chunkier. Use whichever you prefer.
How do I keep the sandwich from falling apart when slicing?
Let it rest for a minute after grilling. Cut with a long, sharp knife in a single smooth stroke. If needed, insert a toothpick or sandwich pick to stabilize halves if serving later.
A final note on making it your own
The Reuben Sandwich Recipe is classic but forgiving. The scaffolding — rye, corned beef, Swiss, sauerkraut, and dressing — is a brilliant template for experimentation. Want it smoky? Use pastrami. Want it veg-friendly? Try smoked tempeh or jack fruit. Craving crunch? Add thin apple slices or quick slaw. The magic comes from balancing the salty, tangy, creamy, and toasty elements.
Try making the dressing at home at least once — the freshness lifts the sandwich. Toast slowly and steadily, warm the meat, drain your kraut, and don’t be afraid to press the sandwich firmly. With those steps, this Reuben Sandwich Recipe will reward you with one of the most comforting sandwiches you can make at home.
Reuben Sandwich Recipe
Ingredients
- 8 slices rye bread or marble rye
- 8 –10 oz corned beef thinly sliced
- 6 –8 slices Swiss cheese
- 1 cup sauerkraut well drained and lightly squeezed
- 4 tablespoons unsalted butter softened
- 4 tablespoons Russian dressing or Thousand Island dressing
- Optional Homemade Dressing if not using store-bought:
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon sweet pickle relish
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- Salt and black pepper to taste
Instructions
Prepare the Ingredients:
- Drain the sauerkraut thoroughly to remove excess moisture. If the corned beef is cold, warm it gently in a skillet or microwave until just heated through.
Butter the Bread:
- Spread a thin, even layer of softened butter on one side of each slice of rye bread. This will be the outer side when grilling.
Assemble the Sandwich:
- Place two slices of bread butter-side down. Spread about 1 tablespoon of dressing on each slice.
- Layer one slice of Swiss cheese on each, followed by corned beef, sauerkraut, and another slice of Swiss cheese.
- Top with remaining bread slices, butter-side facing up.
Grill the Sandwich:
- Heat a skillet over medium-low heat. Place sandwiches in the pan and cook for 3–5 minutes per side, pressing gently, until the bread is golden brown and the cheese is fully melted.
Serve:
- Remove from heat, rest for 1 minute, then slice diagonally and serve warm.
Notes
- Tip: Lightly warming the sauerkraut in a dry skillet helps prevent soggy bread.
- Storage: Best enjoyed fresh, but leftovers can be wrapped and refrigerated for up to 1 day. Reheat gently in a skillet or oven.
- Variations: Swap corned beef for pastrami for a smoky flavour.
- Use turkey and coleslaw to make a Rachel sandwich.
- Try marble rye for a slightly sweeter taste.