Classic Reuben Sandwich
A Reuben sandwich is all about contrast: crisp rye bread, warm corned beef, tangy sauerkraut, melted Swiss cheese, and creamy dressing. This stovetop version gives you a deli-style lunch without needing a sandwich press.
Total
20 min
Servings
2 sandwiches
Level
Easy
The Reuben is a classic American deli sandwich, usually made with corned beef, Swiss cheese, sauerkraut, and Russian or Thousand Island dressing on rye bread. It is rich, salty, tangy, and very satisfying.
The key to a good homemade Reuben is managing moisture. Drain the sauerkraut well, warm the meat gently, and cook the sandwich over medium heat so the bread toasts while the cheese melts.
This recipe uses a skillet, but you can also make it on a griddle or in a panini press. Serve it with pickles, potato chips, coleslaw, or a simple green salad.
01What you'll need
Ingredients
8 items · 2 sandwiches
- 4 slices rye bread, seeded or unseeded
- 2 tablespoons softened butter, plus more if needed
- 2 tablespoons Thousand Island or Russian dressing, plus more for serving
- 6 ounces sliced cooked corned beef
- 1/2 cup sauerkraut, well drained and squeezed dry
- 4 slices Swiss cheese
- 1 teaspoon neutral oil, optional, for warming the corned beef
- Dill pickles, for serving, optional
02How to make it
Step-by-step
1. Drain the sauerkraut
Place the sauerkraut in a fine-mesh sieve or clean kitchen towel and press out as much liquid as you can. This helps keep the bread crisp instead of wet.
2. Warm the corned beef
Set a skillet over medium-low heat. Add a tiny splash of oil if the pan is very dry, then add the corned beef. Warm it for 1 to 2 minutes, turning once, just until it is hot and flexible. Move it to a plate.
3. Butter the bread
Spread softened butter on one side of each slice of rye bread. These buttered sides will face out and become golden in the pan.
4. Build the sandwiches
Place 2 slices of bread butter-side down on a cutting board. Spread the unbuttered sides with dressing. Add one slice of Swiss cheese to each, then divide the warm corned beef, sauerkraut, and remaining Swiss cheese between the sandwiches. Top with the remaining bread, butter-side up.
5. Toast the first side
Wipe out the skillet if needed and set it over medium-low to medium heat. Add the sandwiches and cook for 3 to 4 minutes, pressing gently with a spatula, until the bottom bread is deep golden brown.
6. Flip and melt
Carefully flip the sandwiches. Cook for another 3 to 4 minutes, pressing lightly, until the second side is toasted and the cheese has melted. If the bread browns before the cheese melts, lower the heat and cover the pan for 1 minute.
7. Slice and serve
Transfer the sandwiches to a cutting board. Let them rest for 1 minute, then slice in half. Serve warm with pickles and extra dressing on the side, if you like.
03From our kitchen
Cook's tips
- Make-ahead: You can drain the sauerkraut and mix or measure the dressing up to 2 days ahead. Keep them covered in the fridge. Assemble the sandwich just before cooking so the bread stays crisp.
- Storage: A cooked Reuben is best eaten right away. If you have leftovers, wrap them and refrigerate for up to 2 days. Reheat in a skillet over low heat or in a toaster oven until hot. Avoid the microwave if you want crisp bread.
- Corned beef swap: Pastrami makes a close cousin called a pastrami Reuben. Turkey can also be used for a lighter deli-style sandwich, sometimes called a Rachel.
- Bread swap: Rye is traditional, but marbled rye, pumpernickel, or sourdough all work. Choose sturdy slices that can hold the filling.
- Cheese swap: Swiss is classic because it melts well and has a nutty flavor. Provolone is milder and melts nicely if that is what you have.
- Dressing choice: Russian dressing is a little sharper and often has horseradish or chili sauce. Thousand Island is sweeter and more common in many home kitchens. Either works here.
Cook's note
For the neatest sandwich, layer cheese on both sides of the filling. It acts like a little barrier between the bread and the sauerkraut, and it helps hold the sandwich together when melted.
04Frequently asked
Questions & answers
What is the difference between a Reuben and a Rachel sandwich?
A classic Reuben is made with corned beef and sauerkraut. A Rachel is usually made with turkey or pastrami and often uses coleslaw instead of sauerkraut, though versions vary by deli.
Can I make a Reuben sandwich without rye bread?
Yes. Rye gives the sandwich its classic deli flavor, but sourdough, pumpernickel, or a sturdy white sandwich bread will work. Avoid very soft bread because it can get soggy and tear.
How do I stop my Reuben from getting soggy?
Squeeze the sauerkraut very dry, do not use too much dressing, and cook the sandwich over moderate heat. Adding cheese next to the bread also helps protect it from the moist filling.
Can I use canned corned beef?
You can, but sliced deli corned beef gives a more classic texture. If using canned corned beef, slice or crumble it gently, warm it in the pan, and use a little less because it can be salty and rich.
Can I cook Reubens in a panini press?
Yes. Heat the press, assemble the sandwiches with buttered outsides, and cook until the bread is crisp and the cheese melts, usually 3 to 5 minutes. Watch closely because presses vary in heat.
05Per serving
Nutrition facts
Nutrition Facts
2 sandwiches
Amount per serving
% Daily Value*
- Total Fat28 g
- 36%
- Saturated Fat13 g
- 65%
- Cholesterol107 mg
- 36%
- Sodium347 mg
- 15%
- Total Carbohydrate29 g
- 11%
- Dietary Fiber1.6 g
- 6%
- Total Sugars3 g
- Protein28 g
- 55%
* Percent Daily Values are based on a 2,000-calorie diet. Values are estimated from the ingredient list; actual amounts vary with brands, portion sizes, and substitutions.
05Keep cooking
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