The Reuben sandwich is a timeless classic—savory, indulgent, and full of bold flavors. Made with corned beef, Swiss cheese, sauerkraut, and Russian or Thousand Island dressing, all piled between slices of rye bread and grilled to golden perfection, the Reuben is more than just a sandwich—it’s a satisfying meal in every bite.
Whether you’re making it for lunch, dinner, or game day, learning to master this sandwich will elevate your homemade sandwich game. In this guide, you’ll learn everything from selecting the best ingredients to serving suggestions and variations. 
Why You Will Love This Recipe
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Bold, Tangy, and Savory – The combination of sauerkraut, corned beef, and cheese creates an unforgettable flavor.
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Easy to Make at Home – You only need a skillet and simple ingredients to recreate this deli favorite.
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Perfect for Any Occasion – Great for lunch, casual dinners, or party platters.
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Customizable – You can make it with pastrami, turkey, or even a vegetarian twist.
Ingredients List
Here’s what you’ll need to make a classic Reuben sandwich:
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8 slices of rye bread
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½ cup butter (softened)
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¾ cup sauerkraut (drained and squeezed dry)
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½ lb sliced corned beef (deli-style)
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8 slices Swiss cheese
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½ cup Russian dressing (or Thousand Island)
Timing & Servings
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Prep Time: 10 minutes
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Cook Time: 10 minutes
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Total Time: 20 minutes
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Servings: 4 sandwiches
Step-by-Step Instructions for Reuben Sandwich
Step 1: Prepare the Ingredients
Drain and squeeze the sauerkraut to remove excess moisture. This step is essential to avoid soggy sandwiches.
Step 2: Butter the Bread
Spread a generous layer of softened butter on one side of each bread slice. These will be the outer layers that crisp up when grilled.
Step 3: Assemble the Sandwiches
On the non-buttered side of the bread, layer in this order:
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1 slice of Swiss cheese
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A few slices of corned beef
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A spoonful of sauerkraut
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A drizzle of Russian or Thousand Island dressing
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Top with another slice of Swiss cheese
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Finish with the second slice of rye bread, buttered side out
Step 4: Grill the Sandwiches
Heat a skillet or griddle over medium heat. Cook each sandwich for about 3–4 minutes per side or until the bread is golden and the cheese has melted.
Step 5: Slice and Serve
Let the sandwich rest for a minute before slicing it in half. Serve hot.
Tips for the Best Reuben Sandwich
Use Good Rye Bread
Marbled rye or seeded rye adds character and enhances the flavor of the sandwich.
Don’t Overload the Sandwich
Too much filling can make the sandwich fall apart. Use a balanced amount of each ingredient.
Press While Grilling
Use a spatula to gently press the sandwich to ensure even browning and to help the cheese melt into the meat.
Russian Dressing vs. Thousand Island
Both dressings work well in this sandwich. Here’s how they differ:
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Russian Dressing: Tangy and slightly spicy, often made with horseradish and chili sauce.
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Thousand Island: Sweeter and creamier, with chopped pickles or relish.
Choose based on your flavor preference.
Ingredient Substitutions
Corned Beef Alternatives
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Pastrami – A smoky and peppery option.
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Turkey – A leaner version often called a “Rachel Sandwich.”
Cheese Options
While Swiss cheese is traditional, provolone or mozzarella can work in a pinch.
Bread Substitutes
If you don’t like rye, try sourdough or whole grain bread, though the flavor profile will be slightly different.
Reuben Variations
Rachel Sandwich
A lighter alternative made with turkey and coleslaw instead of corned beef and sauerkraut.
Reuben Sliders
Use small dinner rolls to create mini Reubens for parties and game day gatherings.
Reuben Casserole
Turn the sandwich into a baked dish with layers of all the ingredients in a casserole pan.
Vegetarian Reuben
Use grilled mushrooms or tempeh in place of corned beef and vegan cheese/dressing as needed.
What to Serve with Reuben Sandwich
Pair your sandwich with:
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Pickles
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Potato chips or fries
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Coleslaw
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Tomato soup
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Dill pickle pasta salad
These side dishes balance the richness of the sandwich and make the meal feel complete.
How to Store and Reheat
Storing
Wrap leftover sandwiches in foil and refrigerate for up to 2 days. Do not store them for too long or the bread will become soggy.
Reheating
Reheat on a skillet or griddle over medium-low heat until the bread crisps and the cheese is gooey again. Avoid microwaving as it makes the bread soggy.
Make-Ahead Tips
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Prepare the filling (corned beef, sauerkraut, and dressing) in advance.
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Assemble sandwiches and wrap them in foil, refrigerate up to a few hours before cooking.
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Cook fresh when ready to serve for the best texture.
Reuben Sandwich for a Crowd
You can make a tray of Reuben sandwiches by assembling them on a sheet pan and baking them in the oven. Cover with foil and bake at 375°F (190°C) for about 10–15 minutes. Then uncover and broil for 1–2 minutes to crisp the top.
History of the Reuben Sandwich
The origin of the Reuben sandwich is often debated. Some say it was created by Reuben Kulakofsky, a grocer in Omaha, Nebraska, in the 1920s. Others claim it started at Reuben’s Delicatessen in New York City. Regardless of its birthplace, it has become a staple in American delis and diners.
Nutritional Information (Per Sandwich Approx.)
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Calories: 650–750
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Protein: 30g
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Carbohydrates: 40g
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Fat: 45g
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Fiber: 4g
Note: Nutritional values may vary based on ingredients and portion sizes.
FAQs
Can I make a Reuben sandwich without sauerkraut?
Yes, you can substitute it with coleslaw or skip it altogether if you prefer a milder flavor.
What is the best cheese for a Reuben sandwich?
Swiss cheese is traditional, but you can try provolone or mozzarella for a different twist.
Can I make it in the oven?
Yes. Assemble the sandwich, wrap in foil, and bake at 375°F until heated through and melty.
Is Russian dressing necessary?
No. You can substitute it with Thousand Island or even a simple mix of mayo and ketchup.
Can I use fresh corned beef instead of deli slices?
Absolutely. Leftover homemade corned beef makes an excellent Reuben sandwich.
Conclusion
The Reuben sandwich is a rich, hearty, and flavor-packed classic that’s easy to make and incredibly satisfying. With its crispy buttered rye bread, layers of tender corned beef, melty Swiss cheese, and tangy sauerkraut—all balanced by creamy dressing—it’s no wonder this sandwich remains a favorite across delis and kitchens alike.