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With rye bread piled high with sliced corned beef, sauerkraut, cheese and dressing, this Reuben Sandwich recipe turns the diner classic into an easy-to-make lunch or dinner.
Why You’ll Love This Reuben Sandwich Recipe
This sandwich is one of my family’s favorite lunch recipes. Here are a few reasons why.
- Diner food made easy. If you typically order a Reuben when you visit a local diner, you’re in for a treat! This recipe takes the classic diner sandwich and turns it into an easy-to-make lunch.
- Quick and easy. Making a Reuben sandwich takes less than 15 minutes. Just assemble everything on the bread and cook until golden and cheesy!
- Great way to use leftover corned beef. I don’t make corned beef often but when I do, there are always leftovers. And what better way to use leftovers than to make a Reuben sandwich?
Love Reuben sandwiches? Me too! Be sure to check out my Reuben soup, Reuben dip, and Reuben sliders recipes!
What Is A Reuben?
A Reuben is a popular sandwich made with corned beef, sauerkraut, Swiss cheese, and Russian dressing (or Thousand Island dressing) on rye bread. It’s typically served as a melt though some places do serve it cold.
Recipe Ingredients
This recipe is made with just 5 ingredients. Scroll down to the recipe card below for measurements.
- Rye bread – Use thick, sturdy sliced.
- Corned beef – This is a great way to use leftover corned beef but you can also grab some from the deli.
- Sauerkraut – Be sure to drain it to avoid making the bread soggy.
- Russian dressing – Thousand Island dressing is an easy-to-find substitute.
- Swiss cheese – Freshly sliced from the deli!
- Butter – For toasting the bread.
How To Make A Reuben
Making this classic sandwich at home is a breeze. You can find the printable version of the instructions in the recipe card below.
- Assemble the sandwich. Spread the dressing on one side of each slice of bread. Layer the bread with corned beef, sauerkraut, and Swiss cheese. Finish with the remaining bread slices. Butter the outside of each sandwich.
- Cook. Place the sandwiches on a preheated skillet, cooking until the bread is golden brown and the cheese is melted.
- Enjoy. Let rest for a minute or two then cut diagonally and enjoy.
Tips & Variations
Here are a few helpful things to keep in mind when making your Reuben sandwich.
- Try marble rye bread. Opting for marble rye adds an extra touch of visual appeal and a slightly different flavor profile that complements the hearty fillings.
- Be generous with the toppings. A Reuben is supposed to be a THICK sandwich, so don’t be afraid to pile on the corned beef and sauerkraut. I use at least 3 slices of cheese on each one too!
- What is Russian dressing? Russian dressing is similar to Thousand Island. It’s a mayo-based dressing with ingredients like horseradish, Worcestershire sauce, and paprika.
- Use thick slices of bread. If you’re slicing your own bread for this recipe, be sure to cut it into thick slices. Thin slices will fall apart under the toppings!
Serving Suggestions
In a deli, a Reuben sandwich is typically served with crisp dill pickles and chips, so that’s how I love to serve it at home too. It makes a quick and easy lunch or dinner!
Proper Storage
- Fridge. A Reuben sandwich is best enjoyed immediately, as the bread will become soft in the fridge. However, I have found leftovers stay okay for about a day, especially if the sauerkraut is properly drained.
- Reheat. For best results, reheat the sandwich on the stovetop until warm and melted.
More Sandwich Recipes To Try
- Monte Cristo Sandwich
- BBQ Beef Sandwich
- Brisket Grilled Cheese Sandwich
- Popeyes Chicken Sandwich
- Drip Beef Sandwich
- Hot Ham and Cheese Sandwiches
Reuben
With rye bread piled high with sliced corned beef, sauerkraut, cheese and dressing, this Reuben Sandwich recipe turns the diner classic into an easy-to-make lunch or dinner.
Servings: 4 sandwiches
Ingredients
- 8 slices rye bread
- 1 lb deli-sliced corned beef
- 1 cup sauerkraut drained
- 1/2 cup Russian dressing or Thousand Island dressing
- 12 slices Swiss cheese
- 4 tablespoons unsalted butter softened
Instructions
- Preheat a large skillet or griddle over medium heat.
- Spread Russian or Thousand Island dressing on one side of each slice of rye bread.
- Layer each of four slices of the rye bread with generous amounts of corned beef, sauerkraut, and three slices of Swiss cheese. Cap them with the remaining bread slices to assemble the sandwiches.
- Butter the outside of each sandwich liberally.
- Place the sandwiches on the skillet or griddle, cooking until the bread turns golden brown and the cheese has thoroughly melted, about 3-4 minutes on each side.
- Once cooked to perfection, remove the sandwiches from the skillet or griddle.
- Let them rest for a brief moment before cutting diagonally and serving. Enjoy!
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Calories: 816kcal | Carbohydrates: 38g | Protein: 37g | Fat: 57g | Saturated Fat: 24g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 0.5g | Cholesterol: 147mg | Sodium: 2397mg | Potassium: 576mg | Fiber: 5g | Sugar: 8g | Vitamin A: 850IU | Vitamin C: 36mg | Calcium: 528mg | Iron: 5mg
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