Reuben Sandwich
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There are good sandwiches, and then there are legendary sandwiches. The Reuben Sandwich falls firmly into the legendary category, crispy, buttery rye bread, melty Swiss cheese, tangy sauerkraut, and piles of juicy corned beef, all held together with a generous drizzle of thousand island dressing.
A Classic Reuben Sandwich
I had a craving for a reuben sandwich last week and couldn’t stop thinking about it so I just HAD to make them again. This classic reuben sandwich recipe is incredibly easy to make and loaded with flavor. It’s definitely one to add to your repertoire.
It’s crispy, cheesy, meaty perfection in every bite, and the best part? You can make this deli favorite right at home in just 11 minutes. No long lines, no overpriced sandwiches, just pure Reuben bliss.
Why You’ll Make This Again & Again
- Best Sandwich Ever. Need I say more? Layers upon layers of corned beef, lots of stretchy Swiss cheese, sauerkraut and thousand island dressing, all sandwiched between two slices of dark rye bread. It’s heaven on earth!
- Easy To Make. You don’t need a culinary degree to make a sandwich, but you can still enjoy one of the best sandwiches ever right in the comfort of your home.
- No Special Equipment Needed. Although I used a panini maker, you can easily make them in a skillet.
- Melty, gooey cheese – Swiss cheese oozing into every layer = absolute sandwich perfection.
- Better than the deli – Homemade = fresher, crispier, and way more satisfying (without the price tag).
Before You Start
A Reuben isn’t just throwing some meat and cheese on bread, it’s about getting that perfect crunch, gooey cheese pull, and just the right amount of sauerkraut bite. And trust me, a few small tweaks make ALL the difference.
The Bread – Choose Wisely
- Dark rye is king. It adds that signature Reuben flavor with its slight tang and hearty texture.
- No rye? Pumpernickel or a marbled rye will work. Just don’t grab plain white bread, this sandwich deserves better.
- Butter = crispier crust. Spread softened butter on the outside for that golden, pan-fried perfection.
- Tip: Mayo instead of butter? Yep, it works! It toasts up just as crispy and gives a subtle tang.
Swiss Cheese – The Ultimate Melt Factor
- Swiss is classic, but Gruyère, Havarti, or even Provolone will work if you want to mix things up.
- Shred your own cheese! Pre-shredded cheese has anti-caking agents that stop it from melting properly (and we want that gooey goodness).
- Want it extra cheesy? Add a little cheese directly on the skillet before placing the sandwich down, this creates a crispy, golden cheese crust. (Trust me, it’s worth it.)
Corned Beef vs. Pastrami – The Big Debate
- Corned beef = classic, mild, and ultra-tender.
- Pastrami = smoky, spiced, and a little bolder.
- Can’t decide? Mix them! A half-and-half Reuben might just change your life.
- Tip: If your corned beef is cold from the fridge, warm it up in the skillet before assembling the sandwich, it helps everything melt faster without overcooking the bread.
Sauerkraut – The Secret to That Tangy Kick
- Drain it WELL. Soggy sauerkraut = soggy sandwich. Press it between paper towels to remove excess liquid.
- Love extra crunch? Try coleslaw instead for a slightly sweeter, crispier twist.
- Not a sauerkraut fan? Swap it for pickled red cabbage, same tangy bite, just milder.
Toasting It Right – The Golden Rule
- Medium heat is your best friend. Too high, and the bread burns before the cheese melts.
- Use a heavy skillet or panini press to get that even, golden crust.
- Flip carefully, use a spatula and a gentle press to keep everything together while ensuring that crispy crunch.
- Tip: Let the sandwich rest for a minute before slicing. It helps the cheese settle and keeps all that goodness from spilling out.
I used a panini maker here, but if you don’t have one, here are the instructions on how to make it in a skillet.
Start with two slices of rye bread – Dark rye is the classic choice, but marble rye works too. Just make sure it’s sturdy enough to handle all the fillings. Layer on the Swiss cheese onto one side of each slice. This helps insulate the bread from the dressing and prevents sogginess while ensuring a perfect melt.
Spread a generous amount of thousand island dressing over the cheese, this way, every bite has that signature creamy, tangy kick. Pile on the corned beef (or pastrami). Don’t just slap it on, fold it so you get layers of juicy, flavorful meat in every bite.
Drain the sauerkraut well, then add it on top of the corned beef. Too much liquid = soggy disaster. Top with the second slice of bread, dressing-side in. Butter the outside of the top slice before moving on to the skillet.
Heat a large skillet over medium heat. If the heat’s too high, the bread will burn before the cheese melts. Too low, and you won’t get that golden crisp. Place the sandwich in the skillet, buttered side down. Press it lightly with a spatula to make sure everything sticks together.
Butter the top slice while the bottom cooks. This way, when you flip, it’s already prepped for toasting. Cook for about 3 minutes, or until golden brown and crispy.
Flip carefully and cook for another 2–3 minutes until the second side is equally golden and the cheese is fully melted.
Want an even crispier crust? Use a spatula to press the sandwich gently as it cooks. Or go full deli-style and use a panini press!
How To Serve
Let the sandwich rest for a minute before slicing, this keeps everything intact and prevents all that melted cheese from oozing out too soon. Slice it diagonally. Because sandwiches just taste better that way. Serve immediately with a cold, crunchy dill pickle (a must!) and maybe a side of extra thousand island dressing for dipping. Here are the best pairings:
Easy Coleslaw
Roasted Tomato Soup
Air Fryer French Fries
Pickled Red Onions
Frequently Asked Questions
How do I keep my Reuben from getting soggy?
Drain the sauerkraut really well, press it between paper towels if needed. Don’t overload the dressing. You want flavor, not a drippy mess. Use sturdy rye bread. Thin, flimsy bread will turn to mush under all that goodness.
Can I make this ahead of time?
Reubens are best fresh, but if you must, here’s how to reheat without losing the crispiness:
Skillet: Reheat over medium-low heat for a few minutes per side.
Air Fryer: 350°F for about 3–4 minutes, keeps it crispy!
Oven: 375°F for 5–7 minutes on a baking sheet.
Whatever you do, DON’T microwave it. You’ll end up with soggy bread and rubbery cheese, and no one deserves that.
What Is A Reuben?
The Reuben sandwich is a traditional American grilled sandwich made with corned beef, Swiss cheese, sauerkraut, and Russian dressing, grilled between slices of rye bread. While Russian dressing is the time-honored dressing of choice, it is extremely common to find thousand island dressing being used as well.
Russian Dressing VS Thousand Island Dressing
Russian dressing and Thousand Island dressing are often confused because both begin with a base of mayonnaise and ketchup or a ketchup-style chili sauce, resulting in a pink hued salad dressing. While they are extremely similar there is a slight difference between the two.
- Thousand Island – is a bit more on the sweet side and studded with pickle relish.
- Russian Dressing – is on the spicier side, with a hint of heat from horseradish and hot sauce.
Both are exceptional choices to use on a reuben sandwich, it just depends on your preference.
More Delicious Sandwich Recipes
- Cucumber Sandwiches
- French Dip Sandwiches
- Hawaiian Ham and Cheese Stromboli
- Philly Cheesesteak
- Jalapeno Popper Grilled Cheese
- Club Sandwich
- Italian Sub Sandwich
- Croque Monsieur
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Reuben Sandwich
Video
Ingredients
- 4 slices dark rye bread
- 1 cup Swiss cheese (shredded)
- 4 tablespoons thousand island dressing
- 1 cup sauerkraut
- ½ pound corned beef (or pastrami, thinly sliced)
- 4 tablespoons butter (unsalted, softened)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Lay out 2 slices of bread on a cutting board. Top each with Swiss cheese, either shredded or sliced. Drizzle some thousand island dressing on each slice, then top with half of the corned beef on each. Finish with half of the sauerkraut on each slice then top each with another slice of bread. Spread about 1 tbsp of butter on the outside of the top slice.
- Heat a large skillet over medium heat. Place both sandwiches with the buttered bread down in the skillet and cook until golden, about 3 minutes. Spread the remaining butter on the outside of the top slice of bread, flip the sandwich and cook for another 2 to 3 minutes or until golden.
Equipment
Notes
- Bread Matters – Dark rye is the classic choice, but marble rye or pumpernickel works too. Just use a sturdy bread so it holds up to the fillings.
- Corned Beef vs. Pastrami – Corned beef is mild and tender, while pastrami is peppery and smoky. You can even do half-and-half for a flavor boost!
- Swiss Cheese = The Melty Magic – It’s classic for a reason, but Gruyère, Havarti, or Provolone also work if you want to switch things up.
- Soggy Sandwich Prevention – Always drain the sauerkraut well.
- Butter for Crispiness – Spread softened butter on the outside for that perfect golden crunch. Or try mayo instead, it toasts up just as crispy with a subtle tang!
- Cook on Medium Heat – Too hot, and the bread burns before the cheese melts. Too low, and it won’t crisp properly. Medium is the sweet spot.
- Make-Ahead Tip – Reubens are best fresh, but you can reheat in a skillet or air fryer for a crispy finish. Avoid the microwave, no one wants a soggy sandwich!
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
