If you’ve ever craved a bold, comforting sandwich that perfectly balances tangy, savory, and melty goodness, then this Reuben Sandwich Recipe is about to become your new obsession. With layers of tender corned beef, nutty Swiss cheese, tangy sauerkraut, and that creamy, zesty dressing all grilled to golden perfection on hearty rye bread, this iconic American deli classic is pure sandwich bliss in every bite. Whether you’re making it for a quick weeknight dinner, a weekend treat, or impressing friends at a casual gathering, this recipe is straightforward yet packed with flavor that’s hard to beat.
Ingredients You’ll Need
The magic of this Reuben Sandwich Recipe lies in its simplicity. Each ingredient plays a crucial role in creating the signature taste and satisfying texture. From the chewy rye bread providing a robust base to the sharp Swiss cheese that melts beautifully, every component complements one another perfectly.
- Rye bread, 8 slices: Choose hearty, fresh rye bread with caraway seeds for that authentic flavor and perfect chewiness.
- Swiss cheese, 8 slices: Its mild nuttiness melts beautifully, tying the sandwich together with creamy richness.
- Corned beef, 1 pound sliced: The star protein, tender and packed with savory goodness – get quality deli-sliced for convenience.
- Sauerkraut, 1 cup (drained and patted dry): Adds essential tang and crunch, but make sure to drain it well to prevent sogginess.
- Russian or Thousand Island dressing, ½ cup: Creamy and zesty, this dressing brings that iconic Reuben zing.
- Unsalted butter, 2 tablespoons (softened): Used for grilling, it creates a golden, crisp crust that seals in all the flavors.
How to Make Reuben Sandwich Recipe
Step 1: Dress the Bread
Start by laying out all eight slices of rye bread on a clean surface. Spread a thin, even layer of Russian or Thousand Island dressing on one side of each slice. This not only adds moisture but infuses the bread with a beautiful tang that will complement the corned beef and sauerkraut.
Step 2: Layer Your Sandwiches
On four of the dressed bread slices, layer evenly with two slices of Swiss cheese each, followed by a generous amount of corned beef. Top the beef with the drained sauerkraut to add that signature sour crunch. Then place the remaining four slices of bread dressing-side down on top to close the sandwiches.
Step 3: Butter the Outside
Spread the softened unsalted butter evenly on the outside faces of each sandwich. This step is key to achieving that golden, crispy crust as it grills.
Step 4: Grill to Perfection
Heat a skillet or griddle over medium heat and place the sandwiches in it. Cook for 3 to 4 minutes on each side, pressing gently with a spatula to compact the layers and help the cheese melt evenly. You’ll know it’s ready when the bread is perfectly golden brown and the cheese has melted into a luscious layer of gooey goodness inside.
Step 5: Slice and Serve
Once grilled, slice the sandwiches in half diagonally (because sandwiches just look cooler that way) and serve immediately while still hot and melty.
How to Serve Reuben Sandwich Recipe
Garnishes
Keep it simple with classic pickle spears or a few crisp pickle chips on the side. Their sharp acidity contrasts beautifully with the rich sandwich. For an extra flourish, sprinkle some freshly cracked black pepper or serve with a small ramekin of extra Russian dressing for dipping.
Side Dishes
Pair your Reuben with traditional comfort options like kettle-cooked potato chips for a crunchy contrast or a fresh green salad with a light vinaigrette to brighten the meal. Sweet potato fries or tangy coleslaw also make fantastic companions.
Creative Ways to Present
Want to impress guests? Try cutting your Reuben sandwich recipe into smaller finger sandwiches for a cocktail party. You can also serve it open-faced with all the toppings stacked on toasted rye and broiled for a crisp finish. Another fun idea is to swap rye for pumpernickel or marbled rye bread to add a visual twist without sacrificing flavor.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Reuben sandwiches, wrap them tightly in plastic wrap or place in an airtight container in the refrigerator. They will keep well for up to two days, though the bread may soften slightly over time.
Freezing
While Reuben sandwiches are best fresh, you can freeze them before grilling. Wrap each ungrilled sandwich tightly in plastic wrap and then a layer of aluminum foil. Freeze for up to one month. Thaw overnight in the refrigerator before grilling as usual.
Reheating
To revive your leftover or thawed Reuben, heat in a skillet over medium-low heat with a light touch of butter until warmed through and the cheese melts again. Avoid the microwave as it can make the bread soggy and the sandwich less enjoyable.
FAQs
Can I substitute pastrami for corned beef in this recipe?
Absolutely! Pastrami is a delicious alternative that adds a smoky, spiced flavor to your Reuben sandwich recipe. It’s all about personal preference, so feel free to switch it up.
What is the difference between Russian and Thousand Island dressing?
Russian dressing is typically spicier and more tangy, while Thousand Island is sweeter and creamier. Both work wonderfully in a Reuben, so choose based on your preferred flavor profile.
How do I prevent my Reuben sandwich from getting soggy?
The key is to drain your sauerkraut very well and pat it dry before assembling the sandwich. Also, grilling the sandwich with butter helps create a barrier that keeps moisture in check.
Can I make this Reuben sandwich vegetarian?
While this Reuben sandwich recipe is traditionally meat-based, you can try using grilled portobello mushrooms or a plant-based corned beef substitute for a vegetarian twist.
Is rye bread essential for a Reuben sandwich?
Rye bread is classic and adds a distinctive flavor that complements the ingredients well, but you can experiment with marbled rye, pumpernickel, or even sourdough if you prefer.
Final Thoughts
This Reuben Sandwich Recipe is a true testament to how a few simple ingredients, when combined thoughtfully and cooked with care, can create something utterly unforgettable. I encourage you to dive in, savor every melty layer, and make this deli favorite a new staple in your recipe collection. Your taste buds will thank you!
Print
Reuben Sandwich Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 sandwiches
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Nut-Free
Description
A classic American Reuben Sandwich featuring layers of tender corned beef, Swiss cheese, sauerkraut, and tangy Russian dressing, all grilled to golden perfection on rye bread. This hearty sandwich is perfect for a satisfying lunch or dinner.
Ingredients
Bread and Cheese
- 8 slices rye bread
- 8 slices Swiss cheese
Meat and Vegetables
- 1 pound sliced corned beef
- 1 cup sauerkraut, drained and patted dry
Condiments and Fats
- ½ cup Russian or Thousand Island dressing
- 2 tablespoons unsalted butter, softened
Instructions
- Prepare the Bread: Lay out the rye bread slices on a flat surface and spread dressing evenly on one side of each slice to ensure every bite is flavorful.
- Assemble the Sandwiches: On half of the bread slices, layer Swiss cheese, then the sliced corned beef, and finally the well-drained sauerkraut. Top each with the remaining bread slices, dressing side down, to form complete sandwiches.
- Butter the Bread: Spread a thin layer of softened unsalted butter on the outside of each sandwich slice to help achieve a crispy, golden crust during cooking.
- Heat the Skillet: Place a skillet or griddle over medium heat until hot, prepping it for grilling the sandwiches.
- Cook the Sandwiches: Place the sandwiches onto the skillet and cook for 3 to 4 minutes per side. Press gently while cooking to meld the layers, until the bread is golden brown and the Swiss cheese melts beautifully.
- Serve Hot: Remove the sandwiches from the skillet, slice each in half, and serve immediately for the best taste and texture.
Notes
- Ensure the sauerkraut is well-drained and patted dry to prevent sogginess in the sandwich.
- Substitute pastrami for corned beef if you prefer a different flavor profile.
- For an extra crispy finish, consider using a panini press instead of a skillet.
