Classic Reuben Sandwich Recipe

You know those sandwiches that just make you feel like you're getting something special, even when you're making them at home? That's exactly what this Reuben sandwich recipe does for me.

Last March, John and I were at this little deli in Nashville, and he ordered a Reuben that had him raving for days. I'm talking about sneaking bites when he thought I wasn't looking and everything. So naturally, I made it my mission to recreate it at home. After three years of testing different variations and making this thing more times than I can count, I've got the perfect version that's honestly better than any restaurant Reuben I've tried.

What makes this classic Reuben sandwich so good? It's all about getting that perfect balance between the tangy sauerkraut, rich corned beef, melty Swiss cheese, and that homemade Russian dressing that ties everything together. The best part? You can make it in about 15 minutes, which means it's actually doable on a regular Tuesday afternoon when Bradley comes home from soccer practice absolutely starving.

If you're looking for more comfort food that's quick and satisfying, you'll want to check out my Garlic Parmesan Cheeseburger Bombs too. They're another family winner around here.

Jump to:

• Why You'll Love This Reuben Sandwich Recipe
• Ingredients For The Best Reuben Sandwich
• How To Make A Reuben Sandwich Recipe
• Storage And Reheating Tips
• Tips For Making The Perfect Reuben Sandwich
• Reuben Sandwich Recipe FAQs
• Recipes You May Like
• Wrapping Up This Classic Sandwich
• Classic Reuben Sandwich

Why You'll Love This Reuben Sandwich Recipe

• Quick and simple - From start to finish, you're looking at about 15 minutes. That's faster than most delivery orders.
• Restaurant-quality results - The homemade Russian dressing makes all the difference. Trust me, skip the bottled stuff.
• Crispy, golden bread - Buttering the outside of the rye bread and grilling it just right gives you that perfect crunch that contrasts beautifully with the tender filling.
• Customizable - Don't like sauerkraut? (Though Amy surprised me by actually loving it!) You can adjust the amount or swap in coleslaw instead.
• Budget-friendly - Making these at home costs a fraction of what you'd pay at a deli, and you can make multiple sandwiches with leftover ingredients.
• Perfect for using leftover corned beef - After St. Patrick's Day, this is what I do with any extra corned beef we have.

Ingredients For The Best Reuben Sandwich

For The Sandwich:

• Corned beef (½ lb) - I buy this pre-sliced from the deli counter. Don't skip warming it up first.
• Olive oil (½ tsp) - Just enough to warm the meat without it sticking.
• Rye bread (6 slices) - Look for good quality marble rye if you can find it. The caraway seeds add that authentic deli taste.
• Unsalted butter (2 Tbsp, room temperature) - Room temp spreads easier and gives you that even golden crust.
• Sauerkraut (½ cup, well-drained) - This is super important. Drain it really well, or your sandwich gets soggy.
• Swiss cheese (6 slices) - The classic choice. Don't substitute with other cheese if you want an authentic Reuben.

For The Russian Dressing:

• Mayonnaise (¼ cup) - The base of the dressing.
• Chili garlic sauce (1 ½ tsp) - Gives it a little kick.
• Lemon juice (½ tsp) - Brightens everything up.
• Creamy horseradish (1 ½ tsp) - This is what makes Russian dressing different from Thousand Island.
• Garlic clove (1, minced) - Fresh is best here.
• Worcestershire sauce (½ tsp) - Adds depth.
• Onion (½ Tbsp, finely grated) - I use a microplane for this.
• Paprika (⅛ tsp) - Just a touch for color and flavor.
• Salt and pepper - Season to your taste.

How To Make A Reuben Sandwich Recipe

Make The Russian Dressing:

1. Combine all the dressing ingredients in a small bowl - the mayonnaise, chili garlic sauce, lemon juice, horseradish, minced garlic, Worcestershire sauce, grated onion, and paprika.
2. Mix everything together until it's completely smooth and well combined. Honestly? This dressing is so good that Bradley tried dipping his fries in it last week.
3. Season with salt and pepper to taste, then set it aside while you prep the sandwiches.

Prepare The Meat:

4. Heat a skillet over medium heat and add the olive oil. You don't need much, just enough to keep the meat from sticking.
5. Add the corned beef and cook it for about 2-3 minutes, just until it's heated through. You're not trying to crisp it up here, just warm it.
6. Remove from heat and set aside while you assemble the sandwiches.

Assemble The Sandwiches:

7. Butter one side of each bread slice with the room temperature butter. Make sure you get it all the way to the edges - that's where people mess up and end up with pale spots on their bread.
8. Place the bread butter-side down on a clean plate or cutting board.
9. Spread the Russian dressing on the unbuttered side of each slice. I usually use about a tablespoon per slice, but John likes extra, so use what feels right to you.
10. Layer the corned beef on three of the bread slices. Divide it evenly so each sandwich gets the same amount.
11. Add the Swiss cheese on top of the meat - two slices per sandwich works perfectly.
12. Pat the sauerkraut dry with paper towels if it's still wet at all, then divide it among the three sandwiches. This step makes or breaks whether your sandwich stays crispy.
13. Top with the remaining bread slices, butter-side up this time.

Grill The Sandwiches:

14. Heat a large skillet or griddle over medium heat. Don't go higher than medium, or your bread will burn before the cheese melts.
15. Place the sandwiches in the skillet and cook for 3-4 minutes on the first side, until the bread is golden brown and crispy.
16. Carefully flip the sandwiches using a spatula. I usually press down gently with the spatula to help everything meld together.
17. Cook for another 3-4 minutes on the second side until the cheese is completely melted and the bread is crispy and golden.
18. Remove from heat and let them sit for about a minute before cutting. This helps everything set up a bit.
19. Slice diagonally and serve immediately while they're still hot and crispy.

Storage And Reheating Tips

Here's the thing - Reuben sandwiches are really best eaten fresh. That crispy bread is what makes them so good, and it doesn't hold up well once it cools down.

Storing Leftover Sandwiches:

If you do have leftovers (which honestly doesn't happen often around here), wrap them tightly in aluminum foil and store in the refrigerator for up to 2 days. Just know that the bread will get soft.

Storing Components Separately:

The better option? Store the components separately. Keep the Russian dressing in an airtight container in the fridge for up to a week. Store the corned beef wrapped tightly for 3-4 days. Keep the sauerkraut in its jar or an airtight container for up to two weeks.

Reheating:

To reheat an already-made sandwich, your best bet is to use a skillet over medium-low heat. Cover it with a lid to help the cheese melt again, and flip once. It won't be quite as crispy as fresh, but it's still pretty good.

Make-Ahead Tips:

The Russian dressing is actually better when made a day ahead. The flavors have time to come together, and it saves you a step when you're ready to make the sandwiches. Amy helped me make a batch last Tuesday, and we used it throughout the week for sandwiches and even as a dip for her veggies.

Tips For Making The Perfect Reuben Sandwich

Drain that sauerkraut really well. I can't stress this enough. Nobody wants a soggy sandwich. I usually put it in a fine-mesh strainer and press on it with a spoon, then pat it dry with paper towels.

Don't skip warming the corned beef. Cold meat straight from the fridge makes it harder for the cheese to melt properly, and it just doesn't taste as good. Just a quick warm-up in the skillet makes a huge difference.

Use room temperature butter for spreading. It's so much easier to spread evenly when it's soft. I learned this the hard way after tearing up more than a few slices of bread trying to force cold butter.

Keep the heat at medium. I know it's tempting to crank it up to get things done faster, but you'll end up with burnt bread and unmelted cheese. Medium heat gives you time for everything to come together perfectly.

Make your own Russian dressing. The store-bought stuff just doesn't compare. Plus, you can adjust the spice level to your liking. John likes it spicier than what I originally made, so I bumped up the horseradish and chili garlic sauce.

Try different variations. Once you've mastered the classic, switch it up. Bradley actually prefers pastrami over corned beef, and Amy likes it when I add some thinly sliced pickles on top.

Use a cast-iron skillet if you have one. It holds heat really evenly and gives you the best golden-brown crust on the bread.

Press down gently while cooking. This helps all the layers stick together and creates better contact with the pan for even browning.

Reuben Sandwich Recipe FAQs

Can I substitute Thousand Island dressing for Russian dressing?

Yes, Thousand Island works well as a substitute, though Russian dressing is more traditional and has a spicier kick from the horseradish. If you only have Thousand Island on hand, go ahead and use it - your Reuben will still be delicious. When I first started making these, I actually used Thousand Island because that's what I had in the fridge. But once I tried it with homemade Russian dressing, there was no going back.

Can I use pastrami instead of corned beef?

Absolutely! Pastrami is a popular alternative that gives a smokier flavor while maintaining the classic Reuben taste. Bradley actually prefers pastrami Reubens, and I make them that way for him pretty regularly. Some people call this variation a "Rachel" when you use pastrami and coleslaw instead of sauerkraut, but honestly, names aside, it's just good food.

How do I prevent my Reuben sandwich from getting soggy?

Drain the sauerkraut thoroughly and pat it dry with paper towels before adding it to the sandwich. Cook over medium heat to crisp the bread properly. Also, make sure you're buttering the bread all the way to the edges - this creates a barrier that helps keep moisture from seeping into the bread. I learned this trick at cooking school, and it works for any grilled sandwich.

Can I make Reuben sandwiches ahead of time?

It's best to assemble and grill fresh, but you can prep the Russian dressing and drain the sauerkraut 1-2 days ahead. Store everything in the refrigerator until ready to cook. Sometimes on Sunday afternoons, I'll prep all the components and store them separately. Then during the week, when someone wants a Reuben, it only takes about 5 minutes to put it together and grill it. Works great for busy weeknights.

Recipes You May Like

• Garlic Parmesan Cheeseburger Bombs - Another handheld comfort food that disappears fast around here
• Spicy Buffalo Chicken Sliders - Perfect for game day or when you want something with a kick
• Homemade Corn Dogs - Amy's current obsession for weekend lunches

Wrapping Up This Classic Sandwich

There's something really satisfying about making a restaurant-quality Reuben sandwich at home. The combination of tangy sauerkraut, rich corned beef, melty Swiss cheese, and that zesty Russian dressing between two slices of crispy rye bread just hits the spot every single time.

What I love most about this recipe is how it's become one of those things John requests regularly. Last Saturday, he made them himself while I was running errands with Amy, and they turned out perfect. That's how you know a recipe is good - when someone else can follow it and get great results.

The key really is in the details - draining that sauerkraut well, making your own Russian dressing, and not rushing the grilling process. Take your time, keep the heat at medium, and you'll end up with a sandwich that rivals any deli version out there.

Give this a try this week and let me know what you think! I'd love to hear if you make any fun variations or if your family loves it as much as mine does. Don't forget to save this recipe on Pinterest so you can find it again later when you're planning lunch.

Happy cooking, and here's to many more delicious sandwiches with your loved ones!

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