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This classic Reuben sandwich brings the deli favorite home in about 15 minutes. Layers of tender corned beef, tangy sauerkraut, and melted Swiss cheese on buttery toasted marble rye, it’s the kind of lunch worth making any day of the week. It’s also one of the best ways to use up leftover corned beef.
If you love a good sandwich, my Reuben Sliders, Baked French Dip Sandwiches, and Cuban Sandwich are all worth adding to the rotation.
3 Keys to a Great Reuben Sandwich
- Keep the heat at medium low. Cooking over low, steady heat lets the corned beef warm up and the Swiss cheese melt. If the pan is too hot, the bread can brown before the inside is ready.
- Drain the sauerkraut well. This is one of the most important tips for a great Reuben. Too much moisture can make the bread soggy, so squeeze the sauerkraut well before adding it.
- Use marble rye. It’s not just visual. The mild sweetness of the light rye and the slight tang of the dark rye in marble bread add flavor that plain rye doesn’t. Either works, but marble rye is worth seeking out.
RECIPE WALK-THROUGH
How to Make a Reuben Sandwich
See the recipe card below for full, detailed instructions
The Reuben is one of those sandwiches that come together quickly but taste special. The contrast of warm corned beef, crisp toasted bread, and cool, tangy dressing makes every bite hit just right. If you are using deli-sliced corned beef or leftovers from a corned beef dinner, this is an easy way to turn simple ingredients into a really satisfying meal.
Step 1: Set Up Your Assembly Station
Line a 9×13 tray or your work surface with parchment paper for easier cleanup while you assemble the sandwiches.
Spread softened butter on one side of each slice of rye bread, then place them butter-side down on the tray.
- Building the sandwiches on parchment keeps things tidy and makes it easy to transfer them to the skillet.
Step 2: Add the Dressing and Cheese
Spread about one tablespoon of Thousand Island dressing on each slice of bread, then add the Swiss cheese on top.
If you use one slice of cheese per sandwich, cut it in half into triangles for better coverage. If you use two slices, place them on opposite ends so the whole sandwich gets cheese.
- Putting cheese on both sides helps hold the sandwich together once it melts.
Step 3: Pile on the Corned Beef and Sauerkraut
Divide the sliced corned beef evenly between two slices of bread, layering it gently rather than packing it down. Add the drained sauerkraut on top.
Place the other bread slices on top to finish assembling the sandwiches.
- Thinly sliced deli corned beef works really well here, but leftover corned beef is also great if sliced thin.
Step 4: Toast in the Pan
Preheat a large cast iron skillet, nonstick pan, or griddle over medium-low heat for about three minutes.
Use a spatula to move the sandwiches to the pan and press them lightly. Cook for three to four minutes, or until the first side is golden brown and toasted.
- Watch the bread closely and lower the heat if needed. Rye can brown quickly.
Step 5: Flip and Finish Cooking
Carefully flip the sandwiches and cook for another three to four minutes, until the second side is golden brown, the cheese is melted, and the filling is hot.
- Gentle heat is the secret here. It gives you that crisp outside and hot, melty center without burning the bread.
Step 6: Slice and Serve
Take the sandwiches out of the skillet, slice them in half, and serve right away with your favorite side.
For a classic deli touch, serve with extra Thousand Island dressing or a pickle spear.
Have leftover corned beef from St. Patrick’s Day? My Corned Beef and Cabbage is the recipe that makes it, and this sandwich is the best way to use what’s left over.
What to Serve with a Reuben Sandwich
- My Homemade Baked French Fries are a classic side.
- Coleslaw is a classic deli companion, and the creamy, tangy crunch works perfectly alongside a Reuben.
- My German Potato Salad is a good fit here, adding a hearty, tangy note that pairs well with the savory sandwich.
- A big bowl of Tomato Soup makes for a cozy lunch combo.
Storage Tips
Storage and Reheating Tips
- Storage: These sandwiches taste best right after cooking, when the bread is crisp and the cheese is melted. If you have leftovers, wrap them tightly in plastic wrap and refrigerate for up to three days.
- Reheating: To reheat, place the sandwich on an oven-safe tray or plate in a toaster oven at 300°F for 5 to 6 minutes, or until warmed through. This helps crisp the bread back up better than a microwave.
- Freezing: Not recommended for this recipe.
- Make Ahead: You can partially assemble the sandwiches ahead of time, but it is best to wait on the dressing and sauerkraut until just before cooking so the bread does not get soggy.
Frequently Asked Questions
Can I use pastrami instead of corned beef? Yes, and it’s a common swap. Pastrami is smoked and spiced, while corned beef is brined. Both work in a Reuben, but the flavor will be slightly different. Some people prefer one over the other; it’s worth trying both.
What kind of corned beef works best?
Thinly sliced deli corned beef is great for a classic Reuben sandwich, but leftover corned beef works well, too, if sliced thin.
Can I make Reuben sandwiches in the oven?
Yes. Assemble the sandwiches, place on a baking sheet, and bake at 400°F for about 10 minutes until heated through, then broil briefly to toast the top. It’s a good option when making multiple sandwiches at once.
More Sandwich Recipes
Reuben Sandwich
Ingredients
- 4 slices marble rye or plain rye
- 2-4 tablespoons butter softened
- 1/4 cup Thousand Island dressing plus more to taste
- 4 slices swiss cheese see notes
- 1/2 pound sliced corned beef deli-sliced thin
- 1/4 cup sauerkraut drained and squeezed dry
Instructions
- Prepare a tray or cutting board with parchment paper for easy assembly and cleanup.
- Spread butter on one side of each bread slice and place them butter-side down on the tray. Spread 1 tablespoon of Thousand Island dressing on each slice, then top each with one slice of Swiss cheese.
- Divide the corned beef evenly between two of the slices, gently folding or piling the slices for texture. Top with 2 or more tablespoons of drained sauerkraut.
- Preheat a large cast iron skillet, nonstick pan, or griddle over medium-low heat for 3 minutes.
- Using a spatula, transfer the sandwiches to the pan. Press lightly. Cook until the first side is golden brown, about 3-4 minutes. Lower the heat if the bread is browning too quickly.
- Flip and cook for another 3-4 minutes until the second side is golden brown and the cheese is fully melted.
- Slice in half and serve immediately.
Notes
- Cheese placement: If using one slice of Swiss per sandwich, cut it diagonally into triangles for full coverage. If using two slices, place them on opposite ends of the bread so the whole sandwich is covered.
- Keep the heat low. Medium-low is the right setting for the full cook time. Too high and the bread toasts before the corned beef warms through and the cheese melts.
- Drain and squeeze the sauerkraut before adding it to the sandwich. Excess moisture will make the bread soggy.
- Corned beef: Deli-sliced thin (Boar’s Head is a great option) gives the best texture. Leftover corned beef works perfectly. Slice it thin or pull it apart slightly before layering.
- Thousand Island vs. Russian dressing: This recipe uses Thousand Island. Russian dressing is the more traditional choice and has a bit more tang and heat. Either works well here.
- Make ahead: Sandwiches can be partially assembled (bread, cheese, corned beef) and stored tightly wrapped in the fridge. Add the dressing and sauerkraut just before griddling to keep the bread from getting soggy.
- Storage: Wrap leftovers tightly in plastic wrap and refrigerate for up to 3 days. Reheat in a toaster oven at 300°F for 5–6 minutes. These are best eaten fresh.
- Freezing: Not recommended. The bread and sauerkraut do not hold up well after freezing.
- Doubling the recipe: This recipe doubles easily. One pack of Swiss cheese (typically 10 slices) makes up to 5 sandwiches alongside one loaf of bread and 1¼ pounds of corned beef.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
