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Homemade Reuben sandwich stacked in halves with toasted rye bread, layered corned beef, melted Swiss cheese, sauerkraut, and dripping Russian dressing on a wooden board.

Reuben sandwich

A perfectly balanced homemade Reuben sandwich with crispy rye bread, tender corned beef, melty Swiss cheese, tangy sauerkraut, and creamy Russian dressing. Restaurant-quality flavor made easy at home.
5 from 1 vote
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Course: Main Course
Cuisine: American
Keyword: Best Reuben sandwich recipe, Healthy Reuben sandwich, Reuben sandwich, Reuben sandwich Main ingredients, Reuben sandwich near me, Reuben sandwich origin, Reuben sandwich recipes, Reuben sandwich with sourdough bread, Traditional Reuben sandwich recipe
Prep Time: 10 minutes
Cook Time: 8 minutes
Make-Ahead Prep: 10 minutes
Total Time: 28 minutes
Servings: 2 sandwiches
Calories: 640kcal
Cost: $9

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.
    Three slices of rye bread on a wooden board, each spread with creamy Russian dressing, with a ramekin of dressing and a butter knife beside them. Real, homemade sandwich prep scene.
  • Layer corned beef, cheese, and sauerkraut between two slices (dressing side in, buttered side out).
    Four slices of sandwich bread topped with marbled corned beef, shredded sauerkraut, and sliced Swiss cheese, arranged neatly on a wooden board. A homemade Reuben sandwich in progress, ready to grill.
  • Grill sandwich in a skillet over medium heat, 3–4 minutes per side, until golden and melted.
    Two Reuben sandwiches grilling in a skillet on an induction cooktop, with golden toasted bread and melted Swiss cheese spilling over layers of corned beef.
  • Remove from pan, slice diagonally, and serve immediately while hot.
    Close-up of a homemade Reuben sandwich on a white plate, stacked with layers of corned beef, melted Swiss cheese, and sauerkraut between two slices of golden grilled rye bread, served with potato chips.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.Feel free to add more of your favorite toppings.

Nutrition

Serving: 1sandwich | Calories: 640kcal | Carbohydrates: 38g | Protein: 32g | Fat: 39g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 95mg | Sodium: 1350mg | Potassium: 420mg | Fiber: 4g | Sugar: 5g | Vitamin A: 520IU | Vitamin C: 10mg | Calcium: 370mg | Iron: 3.2mg