A classic deli-style Reuben sandwich made with corned beef, tangy sauerkraut, Swiss cheese, and Thousand Island dressing, all grilled to crispy, melty perfection on rye bread.

Why You’ll Love This Recipe

Classic and Flavorful: A perfect combination of savory corned beef, tangy sauerkraut, and creamy dressing.
Quick and Easy: Ready in just 20 minutes, making it a great lunch or dinner option.
Crispy and Melty: The buttery grilled rye bread complements the gooey Swiss cheese beautifully.
Customizable: Swap out ingredients to suit your taste preferences.

Ingredients

8 slices rye bread
4 tablespoons butter, softened
8 slices Swiss cheese
1 pound sliced corned beef
1 cup sauerkraut, drained
1/2 cup Thousand Island dressing

Directions

Preheat a skillet or griddle over medium heat.
Spread butter on one side of each slice of rye bread.
Place 4 slices of bread, buttered side down, on a clean surface.
Layer each with 1 slice of Swiss cheese, a generous portion of corned beef, 1/4 cup of sauerkraut, and 2 tablespoons of Thousand Island dressing.
Top with another slice of Swiss cheese and another slice of rye bread, buttered side up.
Transfer the sandwiches to the skillet and cook for 3-4 minutes per side, or until the bread is golden brown and crispy and the cheese is melted.
Remove from heat, slice in half, and serve warm.

Servings and Timing

Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Calories: 560 kcal per serving

Variations

Turkey Reuben (Rachel Sandwich): Use turkey instead of corned beef and coleslaw instead of sauerkraut.
Russian Dressing Option: Swap Thousand Island dressing for Russian dressing for a slightly spicier kick.
Extra Crunch: Toast the bread before assembling for an extra crispy sandwich.
Gluten-Free: Use gluten-free rye-style bread for a gluten-free alternative.
Low-Carb: Serve the sandwich open-faced on one slice of rye bread.

Storage/Reheating

Refrigeration: Store leftover sandwiches in an airtight container in the fridge for up to 2 days.
Reheating: Reheat in a skillet over medium-low heat for 2-3 minutes per side to maintain crispiness.
Freezing: Not recommended, as the texture of the bread and sauerkraut may become soggy.

FAQs

How do I keep my sandwich from getting soggy?

Drain the sauerkraut well and pat it dry before adding it to the sandwich.

Can I use a different type of cheese?

Yes, try provolone or cheddar for a unique twist.

What can I serve with a Reuben sandwich?

Serve with pickles, potato chips, or a cup of soup for a complete meal.

Can I make this sandwich without butter?

Yes, you can use mayonnaise for a crisp exterior or cook it dry in a nonstick pan.

What’s the difference between a Reuben and a Rachel sandwich?

A Reuben uses corned beef and sauerkraut, while a Rachel swaps in turkey and coleslaw.

Can I use pastrami instead of corned beef?

Yes, pastrami adds a spicier, smokier flavor.

Is Thousand Island dressing the same as Russian dressing?

Not quite—Russian dressing has more spice, while Thousand Island is sweeter and creamier.

Can I make this sandwich in a panini press?

Absolutely! A panini press makes the sandwich even crispier and evenly toasted.

How can I make this healthier?

Use lean corned beef, whole wheat rye, and light dressing for a lighter version.

Can I use homemade corned beef?

Yes! Homemade corned beef adds a fresh, flavorful touch to the sandwich.

Conclusion

The Reuben sandwich is a timeless deli favorite that delivers a perfect balance of crispy, melty, tangy, and savory flavors. Whether you stick to the traditional recipe or try one of the variations, this sandwich is sure to satisfy your cravings. Enjoy it hot off the skillet for the best experience!

Reuben Sandwich

Author: Chef Clara
Total Time: 20 minutes
Yield: 4 servings 1x

Print Recipe

Description

A classic Reuben sandwich with corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing, grilled to golden melty perfection on rye.

Ingredients

Scale

8 slices rye bread
4 tablespoons butter, softened
8 slices Swiss cheese
1 pound sliced corned beef
1 cup sauerkraut, drained
½ cup Thousand Island dressing

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Instructions

Preheat a skillet or griddle over medium heat.
Spread butter on one side of each slice of rye bread.
Place 4 slices of bread, buttered side down, on a clean surface.
Layer each with 1 slice of Swiss cheese, a generous portion of corned beef, ¼ cup sauerkraut, and 2 tablespoons of Thousand Island dressing.
Top with another slice of Swiss cheese and a second slice of rye bread, buttered side up.
Transfer sandwiches to the skillet and cook for 3-4 minutes per side, or until golden brown and crispy with melted cheese.
Remove from heat, slice in half, and serve warm

Notes

For extra flavor, use Russian dressing instead of Thousand Island.
If you prefer a less tangy taste, rinse and pat dry the sauerkraut before adding it.
Serve with pickles and chips for a classic deli experience.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Sandwich
Method: Grilling
Cuisine: American, Deli