This Reuben sandwich recipe is loaded with melty Swiss, tangy sauerkraut, and creamy homemade Russian dressing layered between toasted rye bread. Learn how easy it is to make the popular deli sandwich right at home.
Jessica’s Recipe Science
- Drain and warm the sauerkraut and corned beef first to prevent a soggy toasted sandwich.
- Spread butter on the outside and Russian dressing on the inside to create crisp bread and rich, layered flavor.
- Cook the sandwich low and steady on the stovetop so the Swiss cheese melts smoothly without over-browning the bread.
Why It Works
The best Reuben sandwiches are all about contrast—crisp, buttery rye that shatters at the edges, tender corned beef, gooey Swiss, and bright, tangy sauerkraut. Taking the time to drain and briefly warm the sauerkraut keeps the bread crisp instead of soggy, so you get that satisfying crunch. Gently heating the corned beef separately keeps it juicy and flavorful, giving you that signature deli-style Reuben sandwich experience at home.
My homemade Russian dressing ties everything together. Mayonnaise provides a creamy base, ketchup adds sweetness and acidity, horseradish delivers heat, and a touch of Worcestershire brightens the sauce. This is the sandwich to make when you have leftover corned beef and cabbage from St. Patrick’s Day or when you want to recreate a Jewish rye classic without leaving your kitchen.
Jump To a Section
Ingredients You’ll Need
- Mayonnaise: Creates a creamy base that emulsifies the sauce and carries flavor evenly throughout each bite.
- Ketchup: Adds sweetness, acidity, and color for that signature homemade Russian dressing flavor. Try ketchup-style chili sauce for a hotter dressing.
- Yellow Onion: Finely minced for subtle sharpness and texture.
- Prepared Horseradish: Delivers heat and aromatic pungency that cuts through the richness. Try making homemade horseradish sauce for an intense taste.
- Pickle Relish: Adds small bursts of acidity and crunch.
- Worcestershire Sauce: Provides savory depth and pungency from fermented anchovies, vinegar, and spices.
- Seasoning: Smoked paprika adds a lightly charred taste and enhances color. Salt and pepper enhance the overall flavor of the Russian dressing.
- Rye Bread: Use good-quality rye bread, marble rye, or Jewish rye for sturdy structure and classic flavor.
- Cheese: Swiss cheese has a mild, nutty flavor with excellent meltability.
- Corned beef: Tender, brined beef sliced thin from the deli counter, or I like to use leftover slices of baked corned beef.
- Sauerkraut: Fermented cabbage adds tangy acidity and contrast.
- Unsalted butter: Promotes even browning on the side of each slice of bread.
- Vegetable oil: Helps warm the sauerkraut and beef.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This Reuben sandwich recipe is easy to customize! Try these delicious variations:
- Corned Beef Swap: Use pastrami for a smoky variation often served in New York City delis. Try sliced turkey for a lighter poultry version.
- Russian Dressing Substitute: Use Thousand Island dressing if you prefer a sweeter profile.
- Bread: Substitute with sourdough, squaw bread, or wheat bread.
- Cheese: Try provolone or mozzarella for a similar cheesy melt factor.
- Sauerkraut: Replace with coleslaw for a “Rachel” variation or try pickled red onions.
- Butter: Use mayonnaise on the outside to brown.
How to Make a Reuben Sandwich
Step 1: Make the Dressing
Whisking the mayonnaise with ketchup, horseradish, mustard, and seasonings creates a stable emulsion. Refrigerating the dressing allows flavors to meld as volatile aromatics from onion and spices diffuse throughout the fat base.
Step 2: Warm the Sauerkraut
Draining and pressing the sauerkraut removes excess liquid, preventing steam buildup inside the sandwich. A quick sauté warms it through and slightly evaporates residual moisture for a better texture.
Step 3: Warm the Corned Beef
Briefly warming the corned beef heats it through without drying it out. You can also warm the ingredients in the microwave or keep the meat cold if you prefer.
Step 4: Assemble the Sandwich
Buttering the outside of each slice of bread promotes Maillard browning, while Russian dressing on the inside adds moisture and flavor. Layering a slice of cheese on both sides of the filling creates a “seal” once the cheese melts, holding everything together.
Quick Substitution: One of my favorite swaps for softened butter is mayo! The egg and oil emulsion forms a thin layer on the bread’s surface, resulting in a super-crispy, evenly browned crust.
Step 5: Toast the Sandwich
Cooking over medium-low heat allows the cheese to melt completely before the bread over-browns. Whether you use a skillet or a griddle, steady heat ensures a crisp, golden grilled sandwich with fully melted cheese.
Pro Tip: Covering the pan when toasting the sandwich helps melt the cheese faster. Check the bottom side of the bread more frequently while toasting to monitor browning and prevent burning. If you have a panini pan, it would work well with this sandwich.
Step 6: To Serve
Let the Reuben sandwich rest briefly before slicing to allow the cheese to set slightly. This prevents sliding layers and keeps the cross-section clean and structured. Enjoy while it’s still hot and crispy! I like to serve it with dill pickle spears, crispy potato chips, coleslaw, German potato salad, or classic potato salad.
Frequently Asked Questions
A classic Reuben sandwich is built with rye bread, corned beef, Swiss cheese, sauerkraut, and Russian dressing. I like to use good-quality Jewish rye for structure and flavor, thinly sliced corned beef from the deli counter, well-drained sauerkraut for tang, and creamy homemade Russian dressing to tie everything together. Toast it in a skillet until the bread is crisp and the cheese melts, and you’ve got that signature deli-style bite.
Traditionally, a Reuben is made with corned beef. That’s the classic combination you’ll find in most delis. That said, pastrami is a popular variation and adds a smokier, more peppery flavor. If you use pastrami, you’re technically making a twist on the original, but it’s still absolutely delicious.
A Rachel sandwich, which is a popular variation. A Rachel is typically made with turkey instead of corned beef and often uses coleslaw in place of sauerkraut. It’s lighter in flavor but still has that creamy dressing and melty cheese that make a Reuben-style sandwich so satisfying.
The origin of the Reuben sandwich is debated, with one story tracing it back to Omaha in the 1920s, where it was reportedly created for Reuben Kulakofsky at the Blackstone Hotel, and another linking it to New York City delicatessens, where corned beef on rye was already popular. While Omaha has strong historical documentation supporting its claim, the sandwich’s rise in Jewish delis helped solidify its place as an American classic.
More Corned Beef Recipes
If you tried this Reuben Sandwich Recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Reuben Sandwich
Ingredients
Russian Dressing
- ½ cup mayonnaise
- 3 tablespoons ketchup
- 1 tablespoon finely minced yellow onion
- 1 ½ teaspoon prepared horseradish
- 1 teaspoon sweet pickle relish, optional
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon hot sauce, optional
- ¼ teaspoon smoked paprika, or sweet
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
Reuben Sandwich
- 8 slices rye bread
- 8 slices Swiss cheese
- 1 pound sliced corned beef
- 1 cup sauerkraut
- 4 tablespoons softened butter
- 2 tablespoons vegetable oil
Instructions
- Make the Dressing – In a medium bowl, whisk together mayonnaise, ketchup, onion, horseradish, pickled relish (if using), Worcestershire sauce, hot sauce (if using), paprika, salt, and black pepper. Cover and refrigerate until ready to use.
- Warm the Sauerkraut – Drain the sauerkraut well, then gently press it between paper towels to remove excess moisture. Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the sauerkraut and cook, stirring occasionally, until just warmed through, about 1 minute. Transfer to a bowl. Wipe the pan clean.
- Warm the Corned Beef – In the same pan used to cook the sauerkraut, heat the remaining 1 tablespoon oil over medium heat. Add the sliced corned beef, separating the pieces with tongs. Cook until warmed through but not browned, about 1 to 2 minutes. Transfer to a plate.
- Assemble the Sandwich – Spread softened butter on one side of each rye bread slice. Place the slices on your work surface, buttered side down.On the unbuttered side, spread a generous layer of Russian dressing. Top each with one slice of Swiss cheese, followed by warmed corned beef and sauerkraut. Add a second slice of Swiss cheese on top.Spread Russian dressing on the unbuttered side of the remaining bread slices, then place them on top of each sandwich, dressing side down and buttered side facing up. Repeat with the remaining ingredients to make 4 sandwiches total.
- Toast the Sandwich – Heat the skillet over medium-low heat. Place the sandwiches in the pan, cover and cook, until the bottom is golden brown and crisp, about 2 minutes. Flip, cover, and cook the other side until golden, and the cheese is fully melted, another 2 to 3 minutes. Adjust the heat as needed to prevent burning while allowing the cheese to melt.
- To Serve – Transfer the reuben sandwich to a cutting board. Slice in half and serve immediately while warm and melty.
Recipe Video
Notes
- Warming the Sauerkraut and Corned Beef: Heat the ingredients in the microwave in 15- to 30-second intervals until warm. Alternatively, keep them cold if preferred.
- Butter Swap: Spread mayonnaise instead of butter on the bread for a crispy sandwich.
- For a Sweeter Dressing: Add sugar, honey, or maple syrup.
- For a Tangier Dressing: Add lemon juice or vinegar.
- For a Spicier Dressing: Use ketchup-style chili sauce, add chili garlic sauce, or increase hot sauce, adjusting levels to taste.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Dennis Jones says
We invited guests over for St. Patty’s Day celebration and made these Reuben sandwiches for our guests! They have been raving about them for days!
Hint~ I made them in a Panini press and they were incredible.
Thank You~
Jessica Gavin says
I love that you made the Reuben sandwich recipe for St. Paddy’s Day, Dennis! I’m sure the panini press gave the bread an amazing crunchy texture.
Gary Palmer says
Warming the ingredients first is essential with a thick sandwich like this. Make piles for each sandwich and heat them in the oven, then spatula them on to the bread. Also, when grilling sandwiches, especially if you don’t somehow preheat the innards, it really helps to put a sheet pan or whatever over them as they grill to heat more than just the bread in contact with the grill.
Jessica Gavin says
Great toasting tips, Gary!