If you love a good, hearty sandwich that’s packed with flavor, this Reuben Sandwich Recipe is an absolute winner. I first tried making it on a whim, and since then it’s become one of those go-to recipes I make when I crave something comforting, tangy, and cheesy all at once. You’re going to love how the layers of corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing come together perfectly between slices of buttery rye bread—trust me, it’s fan-freaking-tastic!
Why You’ll Love This Recipe
- Classic Comfort Food: It’s a perfect balance of salty, tangy, and creamy that hits all the right cravings.
- Quick & Easy: You can throw it together in under 15 minutes—ideal for busy weeknights or last-minute lunch plans.
- Customizable: You can easily tweak the ingredients based on what you love or have on hand.
- Family Favorite: My family goes crazy for this sandwich every time I make it!
Ingredients You’ll Need
Each ingredient in this Reuben Sandwich Recipe plays a starring role—together they create that signature flavor profile we all adore. Choosing good-quality rye bread and fresh sauerkraut really makes all the difference in getting that authentic taste.
- Dark rye bread: Look for dense rye with a hint of caraway seeds; it adds a perfect earthiness and sturdiness to hold all the fillings.
- Swiss cheese: Shredded or sliced, this cheese melts beautifully and balances the tangy flavors with its mild nuttiness.
- Thousand Island dressing: Homemade or store-bought works fine; it brings the creamy, tangy sauce that ties the sandwich together.
- Sauerkraut: Drain it well and even squeeze out extra liquid if it’s very wet—too much moisture can make your sandwich soggy.
- Corned beef or pastrami: Thinly sliced is key; the salty, savory meat is the heart of the sandwich.
- Unsalted butter: Softened butter spreads easily on the bread exterior for that perfectly crisp, golden crust.
Variations
I love that this Reuben Sandwich Recipe is so easy to adapt. Whether you want to lighten it up, add a smoky twist, or even make it vegetarian, there’s a way to customize it to fit your tastes and kitchen pantry.
- Use Pastrami Instead of Corned Beef: I recently swapped in pastrami for corned beef, and my family actually preferred the extra smoky flavor it brought to the sandwich.
- Vegetarian Version: Try using thick slices of grilled tempeh or portobello mushrooms with extra Swiss cheese and sauerkraut for a satisfying meat-free option.
- Homemade Thousand Island: Mixing mayo, ketchup, pickle relish, and a pinch of paprika brings fresh, tangy dressing that really elevates the sandwich.
- Gluten-Free: You can find rye-style gluten-free bread to keep the spirit of the Reuben without gluten worries.
How to Make Reuben Sandwich Recipe
Step 1: Build Your Sandwich Layers
Grab two slices of your rye bread and lay them flat on a cutting board. Spread Swiss cheese evenly over the bread—using shredded cheese makes melting even easier. Next, drizzle a generous spoonful of Thousand Island dressing across the cheese, then pile on the corned beef in one even layer. Top that meat with sauerkraut, making sure it’s well-drained to avoid sogginess. Finally, cap each with the remaining bread slices. Here’s a little trick I learned: spread about a tablespoon of softened butter on only the outside of the top slice—you’ll get a fantastic golden crust when cooking.
Step 2: Cook the Sandwiches to Golden Perfection
Heat a large skillet over medium heat and place your sandwiches buttered-side down right on the pan. Let them cook for about 3 minutes until that bottom slice is golden and crisp. Before flipping, spread the remaining butter on the now-top slice of bread. Flip carefully and cook for another 2 to 3 minutes, until the other side is just as golden and the cheese has melted to oozy perfection. If your pan is a little crowded, don’t hesitate to do this one sandwich at a time for best results.
Step 3: Slice and Serve
Once cooked, remove your Reuben sandwiches and let them rest for a minute or two—this helps the cheese set slightly so none of those precious fillings escape when slicing. I like to cut mine diagonally; it just looks prettier and makes it easier to handle.
Pro Tips for Making Reuben Sandwich Recipe
- Perfect Cheese Melt: Using shredded Swiss cheese instead of slices helps it melt evenly and faster, giving that gooey texture I adore.
- Drain the Sauerkraut Well: Excess moisture can ruin the sandwich by making bread soggy—always squeeze it dry before assembling.
- Butter the Bread Properly: Spread softened butter evenly on the outside; too little and the bread won’t crisp nicely, too much and it will be greasy.
- Medium Heat is Key: Cooking on too high heat might burn the bread before the cheese melts, so be patient and stay around medium temperature for the best outcome.
How to Serve Reuben Sandwich Recipe
Garnishes
I usually add a few crunchy pickle slices on the side because their sharpness complements the rich sandwich so well. If I’m feeling fancy, a little fresh parsley sprinkled on top adds a nice pop of color and freshness.
Side Dishes
This sandwich pairs beautifully with a side of crispy baked potato chips or classic French fries. On lighter days, I serve it with a simple green salad dressed in lemon vinaigrette to balance all the richness.
Creative Ways to Present
For parties or special occasions, I love cutting the sandwiches into small sliders and securing them with toothpicks. It’s an instant crowd-pleaser and makes it easy to sample different variations if you want to get creative.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which doesn’t happen often in my house!), wrap them tightly in plastic wrap and store in the fridge for up to 2 days. I usually recommend reheating them relatively soon because the bread can get soggy after too long.
Freezing
I’ve frozen these sandwiches before, but I find the texture of the bread changes a bit upon thawing. If you want to freeze, wrap each sandwich tightly in foil and plastic wrap, then thaw overnight in the fridge before reheating for best results.
Reheating
Reheat your leftover Reuben in a skillet over low heat, flipping frequently so you don’t burn the bread but still melt the cheese. Avoid microwaving if you want to keep that crisp crust intact.
FAQs
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Can I make a Reuben Sandwich Recipe without sauerkraut?
While sauerkraut is traditional and adds essential tang and texture, you can substitute it with coleslaw or pickles for a similar crunch and brightness. Just keep in mind it will alter the classic flavor a bit.
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What’s the best bread for a Reuben sandwich?
Classic Reubens are made with dark rye bread, often with caraway seeds, because it adds a slightly earthy and robust flavor that complements the fillings. If rye isn’t your thing, pumpernickel or a sturdy sourdough can also work well.
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Can I use vegetarian ingredients for this Reuben Sandwich Recipe?
Absolutely! You can replace the corned beef with grilled tempeh, mushrooms, or a plant-based deli slice. Make sure to still include Swiss cheese and sauerkraut to keep that authentic vibe.
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How do I prevent my sandwich from getting soggy?
Drain your sauerkraut well and avoid overloading the dressing. Butter the bread on the outside only to help it crisp up and form a protective layer that keeps sogginess at bay.
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Is this Reuben Sandwich Recipe suitable for meal prep?
This recipe works best when made fresh because of the crispy bread and melty cheese. However, you can prep the ingredients ahead and assemble just before cooking to save time on busy days.
Final Thoughts
This Reuben Sandwich Recipe holds a special place in my kitchen because it’s straightforward yet incredibly satisfying. Every bite is loaded with layers of flavor that always bring a little nostalgic joy. I encourage you to try making it yourself—you’ll find it’s not only quick and easy but also a guaranteed crowd-pleaser that everyone will ask for again. So grab your rye bread, fire up your skillet, and get ready for a sandwich experience you won’t forget!
Print
Reuben Sandwich Recipe
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Total Time: 11 minutes
- Yield: 2 sandwiches 1x
- Category: Sandwich
- Method: Frying
- Cuisine: American
Description
A classic Reuben sandwich featuring layers of tender corned beef, tangy sauerkraut, melted Swiss cheese, and creamy thousand island dressing between slices of buttery toasted dark rye bread. This comforting sandwich is pan-grilled to golden perfection, making it a delicious and hearty meal perfect for lunch or dinner.
Ingredients
Bread and Cheese
- 4 slices dark rye bread
- 1 cup Swiss cheese, shredded
Fillings
- ½ pound corned beef or pastrami, thinly sliced
- 1 cup sauerkraut
- 4 tablespoons thousand island dressing
For Cooking
- 4 tablespoons unsalted butter, softened
Instructions
- Assemble the Sandwiches: Lay out 2 slices of dark rye bread on a cutting board. Evenly distribute the shredded Swiss cheese over the bread slices. Drizzle generous amounts of thousand island dressing over the cheese. Layer half of the thinly sliced corned beef evenly on each slice, then add half of the sauerkraut on top. Finally, cover each with the remaining slices of bread. Spread about 1 tablespoon of softened butter on the outsides of the top slices to prepare for grilling.
- Pan-Grill the Sandwiches: Heat a large skillet over medium heat. Place the sandwiches in the skillet, buttered sides down, and cook until the bread is golden brown and the cheese starts to melt, approximately 3 minutes. Spread the remaining butter on the outsides of the top slices, carefully flip the sandwiches, and continue cooking for another 2 to 3 minutes until golden and heated through.
Notes
- Use thinly sliced corned beef or pastrami for best layering and flavor.
- Dark rye bread is traditional, but pumpernickel or marbled rye can also be used.
- Ensure the butter is softened to spread easily on the bread.
- Serve immediately for a warm, melty sandwich experience.
- For a crispier sandwich, press with a spatula while grilling.
- The total time includes resting time for corned beef if prepared fresh; prep and cook time are about 11 minutes total.
Nutrition
- Serving Size: 1 sandwich
- Calories: 650
- Sugar: 5g
- Sodium: 1150mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg
