Ah, the Reuben Sandwich—a classic deli favorite! 🥪 It’s a hearty, tangy, and melty sandwich that pairs corned beef, sauerkraut, Swiss cheese, and Russian or Thousand Island dressing on toasted rye bread. Here’s how to make it at home:
Classic Reuben Sandwich Recipe
Ingredients (serves 2)
- 4 slices rye bread
- 1/2 lb (225g) sliced corned beef
- 1 cup sauerkraut, drained
- 4 slices Swiss cheese
- 2–4 tbsp Russian or Thousand Island dressing
- 2 tsp butter, softened
Instructions
- Prep the bread:
- Spread a thin layer of butter on one side of each slice of bread. This will be the outside for grilling.
- Assemble the sandwich:
- On the unbuttered side of two slices, spread 1–2 tbsp of dressing.
- Layer corned beef, drained sauerkraut, and Swiss cheese.
- Top with the second slice of bread, buttered side out.
- Grill the sandwich:
- Heat a skillet over medium heat.
- Place the sandwich in the skillet and cook 3–5 minutes per side, pressing slightly with a spatula, until the bread is golden brown and the cheese is melted.
- Serve:
- Slice in half and serve warm.
- Optional: serve with pickles or potato chips on the side.
💡 Tips:
- Drain the sauerkraut well—too much moisture can make the sandwich soggy.
- For extra flavor, you can lightly sauté the sauerkraut with a bit of butter and caraway seeds before adding it.
- Swap Swiss for Gruyère for a richer taste.
If you want, I can also give a “oven-baked Reuben” version that makes two sandwiches at once and is super melty and cheesy without standing over a skillet.
Do you want me to share that version?
