Reuben Sandwich
Discover the perfect Reuben Sandwich with golden rye bread, melty Swiss cheese, tangy sauerkraut, and savory corned beef — a classic deli favorite you can make at home in minutes.
Okay, real talk — the first time I made a Reuben Sandwich at home, I was convinced nothing would ever beat the one from my favorite deli. I was wrong. Deliciously, embarrassingly wrong.
There’s something magical about that combo of buttery grilled rye, zingy Thousand Island, salty corned beef, and melted Swiss that just hits different when you make it yourself.
Whether you’re craving that classic Reuben Sandwich on a lazy weekend or need an easy weeknight dinner that feels a little fancy, this recipe delivers every single time.
Table of Contents
Why You’ll Love This Classic Reuben Sandwich
This isn’t just a sandwich — it’s a warm, golden, cheesy hug between two slices of rye bread. The grilled Reuben Sandwich hits every flavor note: savory, tangy, creamy, and just a little bit funky (in the best sauerkraut way).
It’s a straightforward recipe with ingredients you can grab at any grocery store. No fancy equipment, no complicated technique — just a hot skillet and a little patience while it grills to golden perfection.
If you love comforting, hearty meals like our slow cooker garlic butter beef bites, you’re going to adore this classic.
Ingredients You’ll Need
Here’s everything you need to build the perfect easy Reuben Sandwich recipe. Nothing weird, nothing hard to find — just good, honest deli ingredients.
| Category | Ingredient | Amount |
|---|---|---|
| Bread | Rye bread slices | 8 slices |
| Sauce | Thousand Island dressing | 1/2 cup |
| Cheese | Swiss cheese slices | 8 slices |
| Protein | Deli sliced corned beef | 8 slices |
| Topping | Sauerkraut, well drained | 1 cup |
| Fat for Grilling | Butter, softened | 2 tablespoons |
Ingredient tip: Drain your sauerkraut really well — squeeze it with your hands or press it through a strainer. Extra liquid is the enemy of a crispy grilled Reuben Sandwich.
How to Make a Grilled Reuben Sandwich Step by Step
This easy Reuben Sandwich recipe comes together fast. Follow these steps and you’ll have golden, melty sandwiches on the table in about 15 minutes.
Step 1: Get Everything Ready
Gather all your ingredients and preheat a large griddle or skillet over medium heat. You want it hot enough to sizzle but not so hot it scorches the bread before the cheese melts.
Lay out your 8 slices of rye bread in two rows of four. This is your assembly line moment — it’s oddly satisfying.
Step 2: Spread the Dressing
Spread Thousand Island dressing evenly on one side of each bread slice. Don’t be shy — that tangy, creamy sauce is what makes a classic Reuben Sandwich taste like a Reuben Sandwich.
“A good layer of dressing is non-negotiable. It’s the glue that holds the whole delicious situation together.”
Step 3: Build Your Sandwiches
On four of the bread slices (dressing side up), layer one slice of Swiss cheese, then 2 slices of corned beef, then 1/4 cup of drained sauerkraut, then another slice of Swiss cheese on top.
Top each with the remaining bread slices, dressing-side down. Now butter the top of each sandwich generously with softened butter.
Step 4: Grill to Golden Perfection
Place your sandwiches butter-side down onto the preheated griddle. Immediately butter the tops with the remaining butter. You’ll hear that satisfying sizzle — that’s the sound of your lunch becoming amazing.
Grill for about 5 minutes per side until both sides are deep golden brown and the cheese is fully melted. Press down gently with a spatula to encourage good contact with the pan.
Step 5: Serve and Enjoy
Remove from the griddle and serve hot. Slice diagonally if you want to feel fancy (and you should — you earned it). Enjoy your grilled Reuben Sandwich immediately while it’s hot and melty.
Expert Tips for the Best Reuben Sandwich
Use Quality Corned Beef
The corned beef is the star here. Go for good-quality deli-sliced corned beef — it makes a real difference. Thin slices work better than thick ones because they heat through evenly as the sandwich grills.
Don’t Rush the Grill
Medium heat is your best friend. High heat will toast the outside before the cheese gets gooey, and nobody wants a cold cheese Reuben. Patience pays off with a melty, golden result.
Press It Down Gently
Use a spatula to gently press the sandwich while it grills. This helps everything fuse together and gives you better browning on the bread. Don’t go full panini-press aggressive — just a gentle, steady pressure.
Drain That Sauerkraut Thoroughly
This tip is worth repeating. Wet sauerkraut = soggy sandwich. Press it, squeeze it, pat it with paper towels — whatever it takes. A dry sauerkraut means a crispy sandwich. You want crunch, not mush.
Easy Reuben Sandwich Variations
Turkey Reuben (Rachel Sandwich)
Swap the corned beef for thinly sliced deli turkey, use coleslaw instead of sauerkraut, and use Russian dressing. This variation is sometimes called a “Rachel” — it’s lighter but just as satisfying for an easy Reuben-style sandwich.
Homemade Thousand Island Dressing
Mix together mayo, ketchup, sweet pickle relish, and a squeeze of lemon juice. It takes 2 minutes and tastes fresher than store-bought. Mix about 1/3 cup mayo with 2 tablespoons ketchup and a tablespoon of relish.
Add Pickles
A layer of dill pickle slices tucked inside the sandwich adds a bright, briny crunch that plays beautifully against the rich, melty cheese. It’s a small addition that makes a big flavor difference.
Pair It With Something Cozy
This grilled Reuben Sandwich is incredible alongside a warm bowl of our Polish potato soup or a side of colcannon for a full, hearty meal.
Troubleshooting Your Reuben Sandwich
Bread is Burning Before Cheese Melts
Turn the heat down to medium-low and cover the skillet with a lid for the last minute or two. Trapped steam helps melt the cheese faster without burning the bread. This trick is a game-changer.
Sandwich Falls Apart When Flipping
Make sure the first side is fully golden and set before attempting to flip. A thin, wide spatula helps a lot. You can also use two spatulas — one to flip, one to catch. No shame in the double spatula method.
Too Salty?
Corned beef and sauerkraut are both naturally salty. If you’re salt-sensitive, use unsalted butter for grilling and look for low-sodium corned beef at the deli counter. Rinsing the sauerkraut lightly can also reduce saltiness.
Storage and Reheating
| Storage Method | How Long | Best For |
|---|---|---|
| Refrigerator (wrapped) | Up to 2 days | Leftover whole sandwiches |
| Refrigerator (components separate) | Up to 4 days | Meal prep and freshness |
| Freezer (not recommended) | Not ideal | Bread gets soggy on thawing |
Best reheating method: Reheat in a dry skillet over medium-low heat, covered, for 3-4 minutes per side. This restores the crispy bread far better than a microwave, which turns the bread rubbery.
No-waste ideas: Leftover corned beef works brilliantly in a noodle bowl with cabbage slaw, and leftover sauerkraut can be stirred into soup or served alongside a rich onion gravy dish.
Nutritional Information
Per serving (1 sandwich, based on 4 sandwiches total). Values are estimates and may vary based on specific ingredients used.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | ~520 kcal |
| Protein | ~28g |
| Carbohydrates | ~38g |
| Fat | ~29g |
| Saturated Fat | ~13g |
| Sodium | ~1,450mg |
| Fiber | ~4g |
Frequently Asked Questions
Can I make a Reuben Sandwich without a griddle?
Absolutely. A regular non-stick skillet or cast iron pan works perfectly for a grilled Reuben Sandwich. Just make sure it’s large enough for the sandwich and that you use medium heat. You may need to cook one or two sandwiches at a time depending on pan size.
What’s the best bread for a classic Reuben Sandwich?
Traditional rye bread is the classic choice — its slightly earthy, dense crumb holds up beautifully to the fillings without getting soggy. Marble rye (a mix of rye and regular) is another great option and adds a pretty look to your grilled sandwich.
Can I use pastrami instead of corned beef?
Yes! Pastrami is actually a very popular swap in an easy Reuben Sandwich recipe. It’s more peppery and smoky than corned beef, which some people actually prefer. The sandwich is sometimes called a “hot pastrami” when made this way. Try both and see which team you’re on.
How do I keep my Reuben Sandwich from getting soggy?
The two biggest culprits are wet sauerkraut and too much dressing. Drain and squeeze your sauerkraut very well, and use a modest but even layer of Thousand Island. Grilling immediately after assembly (rather than letting it sit) also keeps everything crispy.
What can I serve with a Reuben Sandwich?
Classic sides include dill pickles, potato chips, or a simple green salad. For something more substantial, try our cozy chicken pot pie biscuits on the side for a full spread, or pair with a warming bowl of soup for a complete winter meal.
Go Make This Reuben Sandwich Tonight
This classic Reuben Sandwich is one of those recipes that sounds impressive but is genuinely one of the easiest things you can make for lunch or dinner. Golden bread, melty Swiss, tangy sauerkraut, savory corned beef — it’s a perfect bite every single time.
Whether it’s your first time trying a grilled Reuben Sandwich or you’re a lifelong fan revisiting a favorite, this recipe won’t let you down.
Give it a try, and when you make it, save it to Pinterest so your friends can find it too. Drop a comment below and tell me how it went — I genuinely love hearing how these recipes turn out in your kitchen.
Classic Reuben Sandwich
Equipment
- Large griddle or skillet
- Spatula
- Knife
Ingredients
Bread
- 8 slices Rye bread Marble rye also works great
Sauce
- ½ cup Thousand Island dressing Store-bought or homemade
Cheese
- 8 slices Swiss cheese
Protein
- 8 slices Deli sliced corned beef Thin slices work best
Filling
- 1 cup Sauerkraut Well drained and squeezed dry
For Grilling
- 2 tablespoons Butter Softened
Instructions
- Gather all ingredients and preheat a large griddle or skillet over medium heat. You want it hot enough to sizzle but not so hot it scorches the bread before the cheese melts.
- Spread Thousand Island dressing evenly on one side of each bread slice. Lay out all 8 slices and coat them generously — the dressing is what gives the classic Reuben its signature tangy flavor.
- On four of the bread slices (dressing side up), layer one slice of Swiss cheese, then 2 slices of corned beef, then 1/4 cup of well-drained sauerkraut, then a second slice of Swiss cheese on top. Top each with the remaining bread slices, dressing-side down.
- Butter the top of each assembled sandwich generously with softened butter. Place the sandwiches butter-side down onto the preheated griddle, then immediately butter the tops with the remaining butter.
- Grill for about 5 minutes per side, pressing down gently with a spatula, until both sides are deep golden brown and the Swiss cheese is fully melted.
- Remove from the griddle and serve hot. Slice diagonally and enjoy immediately while the sandwich is at its crispiest and meltiest best.
