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.
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.
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.
How to Make a Reuben Sandwich
This sandwich is so easy, but it’s totally restaurant-worthy!
1. Make the dressing. In a bowl, mix all the dressing ingredients until well combined. Set aside.
2. Butter the bread. Butter one side of each slice of bread. Spread a generous amount of Russian dressing on the non-buttered side of four slices.
3. Layer the fillings. 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.
4. Cook 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 melts, about 3 minutes per side. Press down gently with a spatula as they cook.
5. Melt the cheese. Reduce the heat to low, cover the pan, and continue cooking until the cheese is fully melted, 1-2 minutes more.
6. Serve hot. Remove the sandwiches from the heat. Cut in half diagonally and serve immediately while hot and gooey. Enjoy!
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.
More Delicious Sandwiches We Can’t Get Enough Of
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Turkey Cranberry Sandwich
BLT Sandwich
Reuben Sandwich
4
servings10
minutes8
minutes892
kcalSavor 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!
