This reuben sandwich started when Oliver and I got stuck at home during a blizzard and I was craving one of those amazing deli sandwiches. I'd been ordering reubens at restaurants for years and always ending up disappointed - either the bread was soggy, the meat was skimpy, or they used some weird sauce that didn't taste right. So I decided to figure out how to make a proper one myself, and after a bunch of trial and error, I finally nailed it.
Why You'll Love This Reuben sandwich
I've made this reuben sandwich for my dad who's super picky about his deli food, my neighbor who claims she hates sauerkraut, and Oliver's friends who usually only eat peanut butter sandwiches. Everyone ends up asking me to make it again. It's got this great balance where nothing takes over - the sauerkraut is tangy but not too sour, the corned beef is salty and tender, and the swiss cheese gets all gooey. Plus, making it at home means I can pile on as much meat as I want without paying twenty bucks for a sandwich.
What I really love is how it makes the whole house smell like a real deli. Oliver always knows when I'm making reubens because of that smell of toasted rye bread and melting cheese. It's become our go-to lunch when we want something that feels fancy but doesn't require driving into town. And honestly, mine tastes better than most restaurant versions because I actually care about getting everything right instead of just slapping ingredients together and calling it good.
Jump to:
- Why You'll Love This Reuben sandwich
- Ingredients For Reuben sandwich
- How To Make a Perfect Reuben Sandwich Step By Step
- Equipment
- Storing Your Reuben Components
- Reuben sandwich Variations
- Smart Swaps for Your Reuben Sandwich
- Top Tip
- Why This Reuben sandwich Works
- FAQ
- The Perfect Deli Sandwich at Home
- Related
- Pairing
- Reuben sandwich
Ingredients For Reuben sandwich
- Sliced rye bread
- Sliced corned beef
- Swiss cheese slices
- Sauerkraut
- Russian or Thousand Island dressing
- Butter
See recipe card for quantities.
How To Make a Perfect Reuben Sandwich Step By Step
Get Everything Ready:
- Lay out all your bread slices
- Drain the sauerkraut (seriously, squeeze out the extra juice)
- Have your corned beef and cheese ready to go
- Butter one side of each bread slice
Build the Sandwich:
- Spread Russian dressing on the unbuttered side
- Don't go crazy - about a tablespoon per slice
- This goes on both pieces of bread
The Filling:
- Pile on the corned beef (be generous)
- Add a layer of swiss cheese
- Top with sauerkraut (not too much or it gets soggy)
- Close with the other bread slice, buttered side out
The Grilling Part:
- Medium heat in a heavy skillet
- Don't rush this - too hot burns the bread
Cook It Right:
- Place sandwich buttered-side down
- Press gently with spatula
- Cook 3-4 minutes until golden
- Flip carefully and repeat
The Finish:
- Both sides should be crispy and golden
- Cheese should be melted all the way through
- Cut diagonally
Equipment
- Heavy-bottom skillet or griddle
- Wide spatula
- Sharp knife
- Cutting board
Storing Your Reuben Components
Make-Ahead Prep:
- Keep ingredients separate until ready to cook
- Corned beef stays good 3-5 days in fridge
- Sauerkraut lasts weeks once opened
- Slice cheese day-of for best melting
Leftover Storage:
- Don't store assembled sandwiches (bread gets soggy)
- Wrap leftover meat in deli paper or foil
- Keep sauerkraut in its juice in the fridge
- Bread freezes well for up to 3 months
Reheating Tips:
- Never microwave a whole reuben (turns to mush)
- Warm meat separately if needed
- Toast bread fresh each time
- Build and grill like new
Component Prep:
- Make Russian dressing up to a week ahead
- Buy corned beef same day for best flavor
- Keep rye bread in freezer, thaw as needed
Reuben sandwich Variations
Turkey Reuben:
- Use sliced turkey instead of corned beef
- Keep everything else the same
- Oliver's preferred version
- Lighter but still delicious
Rachel Sandwich:
- Swap pastrami for corned beef
- Use coleslaw instead of sauerkraut
- Same cooking method
- My sister's go-to order
Reuben Melt:
- Open-faced on one slice of bread
- Broil in the oven until bubbly
- Great for using up leftover ingredients
- Less messy to eat
Breakfast Reuben:
- Add a fried egg
- Use hash browns instead of sauerkraut
- Perfect for weekend brunch
- Oliver thinks this is genius
Grilled Cheese Style:
- Extra cheese, less meat
- Focus on the crispy bread
- Good for kids who are cheese-obsessed
- Basically a fancy grilled cheese
Smart Swaps for Your Reuben Sandwich
Meat Options:
- Corned beef → Pastrami (classic swap)
- Beef → Turkey (lighter version)
- Deli meat → Leftover brisket
- Regular → Lean corned beef
Bread Choices:
- Rye → Sourdough bread
- Regular rye → Pumpernickel
- Fresh → Day-old (toasts better)
- Thick cut → Regular sandwich bread
Cheese Swaps:
- Swiss → Provolone
- Regular swiss → Baby swiss
- Cheese slices → Shredded swiss
- Dairy → Vegan swiss (if you must)
Sauerkraut Alternatives:
- Regular → Coleslaw mix
- Canned → Fresh from deli
- Plain → Caraway sauerkraut
- Too sour → Rinse before using
Sauce Options:
- Russian → Thousand Island
- Store-bought → Homemade mix
- Regular → Spicy Russian dressing
Top Tip
- I keep all the Reuben sandwich ingredients on hand because they last a while and you never know when you'll get a craving. Plus, Oliver's friends always want me to make them one when they come over. The corned beef keeps for days in the fridge, sauerkraut lasts forever once you open it, and I always have rye bread in the freezer. It's become one of those things where I can throw together a really good lunch without having to run to the store, which is great for those days when nothing else sounds good.
- What I've learned is that having reuben supplies around has turned me into the cool mom who can make "restaurant food" at home. Oliver's friends think it's so cool that I can just make these sandwiches that taste like they came from a real deli. They always ask their parents why they don't make reubens at home, which honestly makes me feel pretty good about my sandwich skills.
Why This Reuben sandwich Works
The thing about a good reuben isn't that it's complicated - it's about getting all the flavors to play nice together. The salty, tender corned beef needs that tangy sauerkraut to cut through the richness. The swiss cheese mellows everything out and adds that creamy texture, while the Russian dressing ties it all together with a little sweetness and tang. When you grill it right, the bread gets crispy on the outside but stays soft enough inside that you can actually bite through all those layers without everything sliding out the back.
What makes this version better than most restaurant reubens is that I actually care about the ratios. Too much sauerkraut and the sandwich gets soggy and sour. Not enough cheese and it's dry. Skimpy on the meat and you're basically eating expensive bread. I've figured out the right amounts through lots of messy attempts, plus I drain that sauerkraut really well and don't go overboard with the sauce. The grilling part matters too - medium heat so the cheese has time to melt before the bread burns. It's all about balance and not being in a hurry.
FAQ
What are the ingredients on a Reuben sandwich?
A traditional reuben has corned beef, swiss cheese, sauerkraut, and Russian or Thousand Island dressing on rye bread. Some places use pastrami instead of corned beef, but corned beef is the classic. The key is getting good quality ingredients and not skimping on any of them.
Should a Reuben be pastrami or corned beef?
The original reuben uses corned beef, though pastrami reubens are popular too. Corned beef is more tender and has a milder flavor, while pastrami is smokier and more peppery. I prefer corned beef because it doesn't overpower the other ingredients, but both are delicious.
What is a dirty Reuben sandwich?
A dirty reuben usually means they've added extra ingredients like pickles, onions, or different meats. Some places use it to describe a messier version with more sauce or fillings. It's not really a standard thing - different delis might mean different things by it.
What was on the original Reuben sandwich?
The original reuben from the 1920s had corned beef, swiss cheese, sauerkraut, and Russian dressing on rye bread. There are competing stories about who invented it, but the ingredients have stayed pretty much the same for almost a hundred years. Simple but perfect combination.
The Perfect Deli Sandwich at Home
You now have all the secrets to making a reuben sandwich that rivals any good deli in the country. This classic combination of flavors proves that sometimes the best recipes are the ones that have been around forever for a reason. It's become our go-to lunch when we want something that feels special but doesn't require leaving the house or spending a fortune.
Craving more hearty comfort food? Try our Easy Old Fashioned Stuffed Bell Peppers Recipe that's perfect for family dinners and uses simple ingredients you probably have on hand. For something sweet, our Easy Lemon Cream Cheese Dump Cake takes just minutes to throw together but tastes like you spent hours baking. And when the weather turns chilly, our Easy Butternut Squash Soup Recipe creates the coziest bowl of warmth you can imagine.
Share your Reuben sandwich success! We love seeing your sandwich creations and hearing about your own family favorites!
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Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Reuben sandwich:
Reuben sandwich
Equipment
- 1 Heavy-bottom skillet (Or a griddle for even heating)
- 1 Wide spatula (For flipping without mess)
- 1 Sharp knife (To cut sandwich diagonally)
- 1 Cutting board (For sandwich assembly)
Ingredients
- 4 slices Rye bread - Use marble rye or seeded if preferred
- 6–8 oz Corned beef - Sliced; generous portion
- 4 slices Swiss cheese - Or shredded if preferred
- ½ cup Sauerkraut - Drained and squeezed dry
- 2 tablespoon Russian dressing - Or Thousand Island
- 1–2 tablespoon Butter - Softened, for spreading on bread
Instructions
- Prepare ingredients: drain sauerkraut, lay out bread, slice cheese if needed.
- Butter one side of each bread slice and spread Russian dressing on the other side.
- Layer corned beef, cheese, and sauerkraut between two slices (dressing side in, buttered side out).
- Grill sandwich in a skillet over medium heat, 3–4 minutes per side, until golden and melted.
- Remove from pan, slice diagonally, and serve immediately while hot.
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