Reuben Sandwich
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This Reuben Sandwich is a classic American hot sandwich loaded with corned beef, sauerkraut and thousand island dressing! It’s undeniably satisfying and exceptionally easy to make.
A Classic Reuben Sandwich
I had a craving for a reuben sandwich last week and couldn’t stop thinking about it so I just HAD to make them again. This classic reuben sandwich recipe is incredibly easy to make and loaded with flavor. In only 11 minutes you can have this monster sandwich ready to eat. It’s definitely one to add to your repertoire.
Made with your choice of corned beef or pastrami, bold Swiss cheese, sauerkraut, tangy thousand island dressing and the bread of your choice, This reuben sandwich is super satisfying and perfect for lunch or dinner.
Reuben Sandwich Highlights
- Best Sandwich Ever. Need I say more? Layers upon layers of corned beef, lots of stretchy Swiss cheese, sauerkraut and thousand island dressing, all sandwiched between two slices of dark rye bread. It’s heaven on earth!
- Easy To Make. You don’t need a culinary degree to make a sandwich, but you can still enjoy one of the best sandwiches ever right in the comfort of your home.
- No Special Equipment Needed. Although I used a panini maker, you can easily make them in a skillet.
- Bread – I used dark rye bread because I like the flavor it adds but feel free to use your favourite type of bread. Check out my recipe if you want to make your own dark rye bread.
- Swiss Cheese – A staple in reuben sandwiches, shredded or sliced.
- Thousand Island Dressing – You can make my homemade version or use a store bought version.
- Sauerkraut – I found mine at my local grocery store. If you have a problem finding the sauerkraut, you can use coleslaw!
- Meat – Corned beef or pastrami, thinly sliced.
- Butter – I always use unsalted butter.
I used a panini maker here, but if you don’t have one, here are the instructions on how to make it in a skillet.
- Assemble the sandwich: Lay out 2 slices of bread on a cutting board. Top each with Swiss cheese, either shredded or sliced. Drizzle some thousand island dressing on each slice, then top with half of the corned beef on each. Finish with half of the sauerkraut on each slice then top each with another slice of bread. Spread about 1 tablespoon of butter on the outside of the top slice.
- Toast the sandwich: Heat a large skillet over medium heat. Place both sandwiches with the buttered bread down in the skillet and cook until golden, about 3 minutes. Spread the remaining butter on the outside of the top slice of bread, flip the sandwich and cook for another 2 to 3 minutes or until golden.
- Serve – Serve right away.
What Is A Reuben?
The Reuben sandwich is a traditional American grilled sandwich made with corned beef, Swiss cheese, sauerkraut, and Russian dressing, grilled between slices of rye bread. While Russian dressing is the time-honored dressing of choice, it is extremely common to find thousand island dressing being used as well.
Russian Dressing VS Thousand Island Dressing
Russian dressing and Thousand Island dressing are often confused because both begin with a base of mayonnaise and ketchup or a ketchup-style chili sauce, resulting in a pink hued salad dressing. While they are extremely similar there is a slight difference between the two.
- Thousand Island – is a bit more on the sweet side and studded with pickle relish.
- Russian Dressing – is on the spicier side, with a hint of heat from horseradish and hot sauce.
Both are exceptional choices to use on a reuben sandwich, it just depends on your preference.
How To Serve A Reuben
The ingredients in this sandwich are simplicity at its finest, the key is the assembly! Make sure to add a heaping helping of sauerkraut and corned beef or pastrami! The melted Swiss and warm thousand island dressing spread onto the toasted dark rye, truly ties the reuben together. Serve as is with a crunchy dill pickle or with a side of chips, fries or salad and you’ve got the ultimate sandwich combo.
The Difference Between Corned Beef And Pastrami
While very similar, there are a few differences in these two meats.
- While both of the meats are cured, corned beef is then boiled while pastrami is smoked. Pastrami may also be rubbed with spices again before the smoking process.
- Corned beef is typically brisket: meat cut from the breast of an animal. While pastrami can also be brisket, it usually comes from the navel, which is the cut next to the brisket, closer to the belly than the breast
Both are traditional sandwich meats that you can find in your local deli or you can also make my homemade corned beef recipe, either choice will work well on this reuben.
Expert Tips
- Use a good rye bread or dark rye bread for these sandwiches. The bread needs to be thick and sturdy to be able to hold all the ingredients.
- Squeeze as much of the liquid from the sauerkraut as possible, to avoid your sandwiches from turning soggy.
- Grill/toast the sandwiches at medium or medium-low heat to give the ingredients a time to heat up and the cheese to melt, otherwise your bread will toast quickly and all those good ingredients will be cold in the middle.
Leftovers
Store ingredients separately in the fridge. Follow best before dates on ingredients.
More Delicious Sandwich Recipes To Try
- Cucumber Sandwiches
- French Dip Sandwiches
- Hawaiian Ham and Cheese Stromboli
- The Grilled Works
- Hawaiian Cola Turkey Sandwiches
- Philly Cheesesteak
- Chicken Salad
- Jalapeno Popper Grilled Cheese
- Club Sandwich
- Italian Sub Sandwich
- Croque Monsieur
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Reuben Sandwich
Ingredients
- 4 slices dark rye bread
- 1 cup Swiss cheese (shredded)
- 4 tablespoon thousand island dressing
- 1 cup sauerkraut
- ½ pound corned beef (or pastrami, thinly sliced)
- 4 tablespoon butter (unsalted, softened)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Assemble the sandwich: Lay out 2 slices of bread on a cutting board. Top each with Swiss cheese, either shredded or sliced. Drizzle some thousand island dressing on each slice, then top with half of the corned beef on each. Finish with half of the sauerkraut on each slice then top each with another slice of bread. Spread about 1 tbsp of butter on the outside of the top slice.
- Toast the sandwich: Heat a large skillet over medium heat. Place both sandwiches with the buttered bread down in the skillet and cook until golden, about 3 minutes. Spread the remaining butter on the outside of the top slice of bread, flip the sandwich and cook for another 2 to 3 minutes or until golden.
- Serve – Serve right away.
Video
Notes
- Store ingredients separately in the fridge. Follow best before dates on ingredients.
- Use a good rye bread or dark rye bread for these sandwiches. The bread needs to be thick and sturdy to be able to hold all the ingredients.
- Squeeze as much of the liquid from the sauerkraut as possible, to avoid your sandwiches from turning soggy.
- Grill/toast the sandwiches at medium or medium-low heat to give the ingredients a time to heat up and the cheese to melt, otherwise your bread will toast quickly and all those good ingredients will be cold in the middle.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Reuben should be made with Russian dressing. Period.
This was one of my grandmothers favorite sandwiches! Every time I have one I think of her. I’m going to make this today for myself and my dad. XOXO. Just posting it is telling me that my grandmothers thinking of me. She was working for you today.
For me, what makes the perfect Reuben is soaking the sauerkraut in either Russian or 1,000 Island Dressing 24 hours prior to serving. Russian if you want a little tangy, 1,000 Island if you prefer a mild sweet taste.
I in love with Reuben Sandwich. My favorite #1 sandwich.
Delish! This went really well with the sauerkraut I have, what’s your preferred brand for sauerkraut? I prefer Bubbies because it’s fermented and theres no vinegar. Thanks for sharing!
My pleasure, so glad you enjoyed it!
I am a huge Rubin Sandwich fan, and have one at least once a week, I’ll give this a true…. This is one of the top ten foods I love..
Try it, you’ll love it.