Reuben Sandwich - 1

When it comes to comfort food, few things can beat a perfectly made Reuben sandwich.

The combination of corned beef, tangy sauerkraut, melty Swiss cheese, Russian dressing, and grilled rye bread can’t be topped!

Whether you’re a longtime fan or new to the Reuben scene, this sandwich will become a staple in your recipe rotation.

Reuben sandwich with melted cheese. - 2

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With one bite, you’ll feel as though you stepped right into a New York deli.

Grab your skillet, gather your ingredients, and get ready to indulge in one of the best sandwiches out there!

Why You’ll Love This Reuben Sandwich

Fantastic Flavor: This sandwich is a true flavor masterpiece. It has the perfect balance of corned beef, sauerkraut, creamy Russian dressing, and melted Swiss cheese. Nostalgic Delight: It’s a nostalgic delight, transporting you back to the classic deli experience with every bite. Crispy and Crunchy Texture: From the crispy rye bread to the tender corned beef and crunchy sauerkraut, it offers an extravaganza of textures. Crowd-Pleasing Favorite: A tried-and-true crowd-pleaser, it will satisfy even the most discerning palates.

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Ingredients

  • Rye Bread: The hearty foundation of the sandwich. The subtle tang complements the bold flavors.

  • Unsalted Butter: Generously spread on the bread exterior, it crisps up the sandwich to golden-brown perfection in the pan.

  • Corned Beef: The salty, spiced, brined beef brisket is the savory star. Sliced thin, it defines the Reuben.

  • Sauerkraut: Fermented and finely cut, sauerkraut’s sour and acidic bite cuts through the richness.

  • Swiss Cheese: Mild, sweet, and nutty, Swiss cheese melts marvelously.

  • Russian Dressing: A zesty mix of mayonnaise, ketchup, grated onion or shallot, horseradish, Worcestershire sauce, sweet paprika, salt and pepper.

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How to Make a Reuben Sandwich

This sandwich is so easy, but it’s totally restaurant-worthy!

Two servings of Reuben sandwich on a wooden chopping board. - 5

Tips for the Best Reuben Sandwich

Follow these tips for the true deli experience.

  • Quality is key. Use high-quality rye bread for the best flavor, preferably seeded or marble rye. Avoid overly thick slices.

  • Be generous! Spread a generous amount of softened butter on the outside of each bread slice for optimal browning and crispiness when grilling.

  • Take a shortcut. In a pinch, you can substitute Thousand Island dressing for the Russian dressing. But homemade Russian dressing tastes best.

  • Thin is in. Use high-quality corned beef sliced thinly so it’s easier to pile on. Warm it slightly if using cold deli meat.

  • Don’t forget to drain! Thoroughly drain and squeeze out excess liquid from the sauerkraut to prevent the sandwich from getting soggy.

  • Choose the best cheese. Opt for thinly sliced, good-quality Swiss cheese that melts well, like Emmental or Jarlsberg.

  • Go low and slow. Cook the sandwiches on medium-low heat and press down gently so they brown evenly. Cover towards the end to fully melt the cheese.

  • Complete the experience. Serve with crispy potato chips or French fries, coleslaw, and dill pickles, which are classic accompaniments to a Reuben sandwich.

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Reuben Sandwich

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Savor the classic flavors of this savory Reuben sandwich! Tender corned beef, tangy sauerkraut, Swiss cheese, and creamy Russian dressing, all grilled to perfection on rye bread.

Ingredients

  • 8 slices rye bread (preferably marble rye)
  • 4 tablespoons unsalted butter, softened
  • 1/2 cup Russian dressing (recipe below)
  • 1 pound thinly sliced corned beef
  • 1 cup sauerkraut, drained and squeezed dry
  • 8 slices Swiss cheese
  • For the Russian Dressing:
  • 1/2 cup mayonnaise
  • 3 tablespoons ketchup
  • 1 tablespoon grated onion or shallot
  • 1 tablespoon horseradish
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon sweet paprika
  • Salt and pepper to taste

Instructions

  • Make the Russian dressing: In a bowl, mix together all the dressing ingredients until well combined. Set aside.

  • Butter one side of each slice of bread. Spread a generous amount of Russian dressing on the non-buttered side of four slices.

  • Pile the corned beef on the bread slices with dressing, followed by the sauerkraut. Top each with 2 slices of Swiss cheese. Spread more Russian dressing on the non-buttered side of the remaining 4 bread slices and place them on top, dressing side down, to complete the sandwiches.

  • Heat a large skillet or griddle over medium heat. Place the sandwiches on the hot surface and cook until the bread is golden brown and the cheese is starting to melt, about 3 minutes per side. Press down gently with a spatula as they cook.

  • Reduce the heat to low, cover the pan, and continue cooking until the cheese is fully melted, 1-2 minutes more.

  • Remove the sandwiches from the heat. Cut in half diagonally and serve immediately while hot and gooey. Enjoy!

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