There’s something magical about a good Reuben sandwich. It’s crispy, melty, salty, tangy, and a little messy — in the best way. You take one bite and it’s flavor overload. Whether you’re craving something hearty or just want a quick comfort food, this is it.
What You’ll Need
- 8 slices rye bread
- 1/2 cup Russian dressing
- 8 slices Swiss cheese
- 1 lb sliced corned beef
- 1 cup sauerkraut, drained and squeezed dry
- 2 tbsp unsalted butter, softened
Why I Love This Recipe
This sandwich brings back memories of my first trip to New York. It was rainy, cold, and I ducked into a tiny corner deli. I ordered a Reuben on a whim, and one bite later — I was hooked. Since then, it’s been one of my favorite sandwiches ever.
- Every bite is packed with flavor
- It’s easy to make with simple ingredients
- The texture — crispy outside, melty inside — is unbeatable
- Feels like comfort food, but elevated
Makes: 4 sandwiches
Total Time: 20 minutes
Macros (per sandwich – estimate)
Calories: 620
Protein: 35g
Carbs: 42g
Fat: 32g
Why This Recipe Works (Quick Science)
- Swiss cheese melts smooth and holds everything together
- Sauerkraut adds acidity to balance the rich beef and cheese
- Russian dressing brings creaminess and just enough sweetness
- Buttered rye bread crisps up golden and adds flavor and crunch
Common Mistakes
- Not draining the sauerkraut — soggy sandwiches aren’t fun
- Skipping the butter — you won’t get that golden crispy crust
- Too much dressing — it can overpower everything
- Low heat — the sandwich won’t crisp up right or melt properly
What to Serve With
- Pickles
- Chips or French fries
- Coleslaw
- Tomato soup or dill pickle soup
- Cold soda or iced tea
FAQ
Can I use pastrami instead of corned beef?
Yes, it’s slightly different in flavor, but works great.
Can I use Thousand Island dressing?
Yes, it’s similar to Russian dressing and a great sub.
Can I toast the bread first?
No need — it’ll toast while grilling in the pan.
Is it good cold?
It’s meant to be hot, but you can eat it cold if needed.
Make Ahead Tips
- Drain and store sauerkraut ahead in the fridge
- Russian dressing can be made 2–3 days ahead
- Assemble sandwiches (without butter) and refrigerate, tightly wrapped, up to 1 day
How to Make It
Step 1: Spread Russian dressing
Spread about 1 tablespoon of Russian dressing on one side of each of the 8 rye bread slices.
Step 2: Add Swiss cheese
Place 1 slice of Swiss cheese on top of the Russian dressing on 4 of the slices.
Step 3: Layer the corned beef
Add about 4 oz of sliced corned beef (per sandwich) on top of the cheese.
Step 4: Add sauerkraut
Top the corned beef with about 1/4 cup sauerkraut, making sure it’s evenly spread.
Step 5: Add more cheese
Top the sauerkraut with another slice of Swiss cheese.
Step 6: Close the sandwich
Place the remaining slices of bread (dressing side down) on top of each sandwich.
Step 7: Butter the outsides
Spread a thin layer of softened butter on the outside of both sides of each sandwich.
Step 8: Grill the sandwiches
Heat a nonstick skillet over medium heat. Grill each sandwich for 3–4 minutes per side, until golden brown and the cheese is melted.
Step 9: Serve
Transfer to a plate, slice in half, and serve hot.
Leftovers & Storage
- Wrap in foil and refrigerate for up to 2 days
- Reheat in a skillet or toaster oven for best texture
- Avoid microwaving — it makes the bread soggy
Conclusion
If you’ve never made a Reuben at home before, now’s the time. It’s simple, quick, and full of flavor. Let me know how yours turns out in the comments or ask away if you’ve got questions!
