Classic Reuben Sandwich Recipe (Better than Any Deli!)

This classic Reuben sandwich is everything a deli favorite should be. Tender corned beef, melty Swiss, tangy sauerkraut, tender corned beef, and creamy Russian dressing - all slow-grilled between two slices of hearty rye to sandwich perfection.

Jump to:

• Classic Reuben Sandwich Story
• Why You'll Love This Sandwich
• Ingredients You'll Need
• How to Make a Classic Reuben
• Pro Tips for the Perfect Sandwich
• Substitutions & Variations
• Serving Suggestions
• Storage & Leftovers
• Reuben Sandwich FAQs
• Related Sandwich Recipes
• Classic Reuben Sandwich

Classic Reuben Sandwich Story

If you love a good Reuben sandwich, you know there's nothing quite like it - crispy rye bread, tangy sauerkraut, melty Swiss cheese, tender corned beef, and a smear of creamy Russian dressing holding it all together. Over the years, Mr. B and I have made it a little tradition: whenever we try a new restaurant that serves a Reuben, we almost always order one to share. It's become a sort of litmus test - you can learn a lot about a kitchen by how they make a Reuben.

I learned how to make a truly great Reuben back in college, working the grill at Farrell's Ice Cream Parlor. Farrell's was an 1890's-themed restaurant where everyone rotated through all the jobs, which meant I spent a lot of time on the flat-top. That's where I picked up a few simple tricks: how to layer the sandwich so the bread stays crisp, why warming the fillings first makes a difference, and how to get that perfect melty, golden finish.

This Reuben recipe is the one I keep coming back to. Whether you're using leftover St. Patrick's Day corned beef or deli slices, it's an easy way to get that classic deli flavor at home.

Why You'll Love This Sandwich

This isn't just any sandwich - it's the one we measure nearly every new restaurant by! Here's what makes this classic Reuben so irresistible:

• Crispy, golden rye bread that holds up to all the fillings
• Swiss cheese melted perfectly around the sauerkraut and meat
• Tangy sauerkraut and creamy Russian dressing that balance each bite
• Pre-warmed corned beef and sauerkraut for extra flavor and no soggy bread
• Easy to make at home with leftover corned beef or fresh deli slices

Whether you're a lifelong Reuben fan like us or just discovering this hearty grilled sandwich, these simple tricks make all the difference between a good sandwich and a truly memorable one.

Ingredients You'll Need

• Corned Beef: We often use leftover St Patrick's Day corned beef, but deli sliced corned beef works perfectly fine. Try to buy a high-quality corned beef for the best results.
• Sauerkraut: We recommend using a mild, Bavarian-style kraut for making this Reuben sandwich recipe. (We are lucky enough to have a nearby German deli, and get fresh kraut for our sandwiches there.)
  • Avoid using strong-flavored, "probiotic health" krauts. They can overpower the rest of the ingredients and leave a weird flavor to your sandwich. This is all a matter of taste, though; use your favorite sauerkraut.
• Swiss cheese: If you are going to the trouble of making an Ultimate Reuben like this one, do yourself a favor and get some good Swiss cheese. (Like our sauerkraut, we buy our Swiss at our local German deli.)
  • Generally, the higher the fat and/or moisture content of a cheese, the better it will melt.
  • If you like a very melty Swiss on your Reubens, Gruyere is a good choice. Gruyère is a firm yellow Swiss cheese with very few small holes.
• Rye bread: Use any good quality rye bread. Avoid using thin, floppy, mass-produced rye bread: it doesn't stand up well to the filling and grilling process. If you have a local bakery that will slice it thick for you, all the better. Marbled rye makes a particularly attractive sandwich.
• Russian Dressing: Russian dressing - the creamy, slightly spicy old-school classic - is the traditional choice for Reuben sandwiches. You can use a store bought dressing, but it only takes about 10 minutes to mix up a batch of our delicious homemade Russian dressing.
• Onions: (optional) For this Reuben sandwich recipe, we recommend using red onions to sauté with the sauerkraut. They bring another layer of flavor and complement the sauerkraut in the sandwich.

How to Make a Classic Reuben

Make the Dressing

Place all of the dressing ingredients in a blender cup (or in a mixing bowl, using an immersion blender) and pulse until smooth. (Or you can use store-bought Russian or Thousand Island dressing.) Set aside.

Prep the Fillings

Squeeze the sauerkraut out as much as possible. You can do this by pressing it into a sieve or colander, or you can just squeeze it out with your hands.

Melt a tablespoon of butter in a small skillet over medium-high heat. When the butter begins to sizzle, add the red onion and sauté it for about 2 minutes, until it just begins to soften.

Add the squeezed-out sauerkraut and mix well, then stir until most of the moisture in the sauerkraut has evaporated. Remove from the skillet and set aside.

In the same skillet, quickly sear the corned beef. Do not leave it in the pan too long, or it will dry out.

Assemble the Sandwich

The way you stack a Reuben makes all the difference.

For each sandwich:

1. Slather one side of each piece of rye bread with Russian (or Thousand Island) dressing.
2. Blanket each slathered bread side with Swiss cheese.
3. Add the warm, prepared sauerkraut on one side, and the seared corned beef to the other.
4. Put the two sides together.

Grill to Perfection

Preheat an electric griddle to 300°F (150°C), or heat a heavy skillet over medium-low. Evenly coat each outside sandwich face with a thin layer of butter.

Place the assembled sandwich on the preheated griddle or skillet and cook for about 5 minutes per side.

Serve

Remove from heat and serve immediately, with a service cup of Russian dressing on the side.

Pro Tips for the Perfect Sandwich

As I mentioned earlier, back in my Farrell's Ice Cream Parlor days, I spent some serious time as a grill cook. There I learn some (poorly kept) trade secrets about how to make the best classic Reuben sandwich ever.

The key to making a perfect Reuben lies in the order in which you assemble the ingredients. Stack it wrong, and you'll have a sloppy, wet mess. Stack it right, and you'll be rewarded with Reuben sandwich perfection.

• Layer cheese against both sides of the bread. Create a solid barrier between the sauerkraut and the bread by lining both sides with cheese. Add pre-warmed corned beef and sauerkraut in between for the best melt and flavor.
• Warm fillings before assembling. Heating the cold ingredients first prevents the sandwich from getting soggy and helps the cheese melt evenly. Searing the corned beef adds a touch of caramelization, and sautéing the sauerkraut removes extra moisture so every bite stays delicious.

Using an electric griddle can really up your grilled sandwich game, too. Reubens need a bit more cooking time than most grilled sandwiches. An electric griddle or skillet makes it easier to control the heat for even cooking and a golden, melty finish. A regular skillet works too, but keep a close eye on the temperature.

Substitutions & Variations

Common Swaps

• Corned Beef: You can also make this sandwich with pastrami, turkey, or even turkey pastrami. (In this case, it is technically a Rachel instead of a Reuben.)
• Swiss cheese: Mozzarella and Provolone both make decent substitutes for Swiss in this sandwich.
• Russian Dressing: Thousand Island makes a good substitute for Russian, although it will make the overall sandwich slightly sweeter.

Fun Twists

• Rachel: Adaptations vary wildly, but generally, a Rachel sandwich is pastrami or turkey pastrami, Swiss cheese, coleslaw, and Russian dressing.
• Cowboy (or Redneck) Reuben: This is a fun one, although I hesitate calling it a Reuben: beef brisket, provolone or cheddar, coleslaw, and BBQ sauce.

Serving Suggestions

Reubens are hearty enough to stand on their own, but pairing them with classic deli-style sides takes the meal up a notch:

• Pickles - Dill spears or crunchy kosher slices are perfect for cutting through the richness.
• Chips - Potato chips or kettle-cooked for extra crunch.
• Coleslaw - A tangy, crisp slaw adds freshness and balances the sandwich.

For a more indulgent or cozy meal, try these extras:

• Tomato soup - Delicious for dipping!
• German Potato Salad - The perfect side for a Reuben (IMHO).

Storage & Leftovers

Reheating: Reubens are best enjoyed fresh, but leftovers can be saved. Wrap them in parchment or foil and warm in a 325°F (165°C) oven for 8-10 minutes, or toast gently in a skillet to bring back that golden crisp.

Reuben fingers: Got a few halves leftover? Slice them into long, narrow "fingers" the width of the sandwich height. Fry them in a little butter over medium heat until golden on all sides. Serve with a fried egg or extra Russian dressing for a fun breakfast or snack.

Reuben Sandwich FAQs

Related Sandwich Recipes

If you enjoy this Reuben sandwich recipe, here are a few more tasty hot sandwiches you might like:

• Stuffed French Bread Sandwiches
• Open-Faced Hot Turkey Sandwich
• Grilled Caprese Sandwich
• Ultimate Monte Cristo Sandwich
• Irish Apple Pie Grilled Cheese Sandwich (Award Winner!)
• Italian Grilled Eggplant Panini

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