This scrumptious toasted Reuben Sandwich is piled high with melty Swiss cheese, thin layers of sliced corned beef, sauerkraut, and homemade thousand island dressing, all on rye bread. Discover the ultimate Reuben sandwich recipe with this step-by-step guide.
The Ultimate Reuben Sandwich
From perfectly toasted bread to layers of flavorful corned beef, sauerkraut, and melty Swiss cheese, this recipe will satisfy all your sandwich cravings. This classic sandwich was the brainstorm of Reuben Kulakofsky at the Blackstone Hotel in Omaha, Nebraska, in 1914. Serve with homemade air fryer potato wedges, potato salad, fried potatoes, or homemade potato chips. Don’t forget the dill pickle spear.
What is a Reuben Sandwich
A traditional Reuben Sandwich is a grilled sandwich with thinly sliced corned beef, Swiss cheese, and sauerkraut on rye bread or pumpernickel slathered with thousand island dressing or Russian dressing.
What’s in a Reuben Sandwich
To make the sandwich, you will need corned beef, rye or pumpernickel bread, Swiss cheese, sauerkraut, and butter.
To make the Thousand Island Dressing, you will need mayonnaise, onion, ketchup, sweet pickle relish, paprika, and salt.
How do you make a Reuben Sandwich?
Start by mixing all the ingredients for the Thousand Island dressing together. Next, place a slice of Swiss cheese on each slice of bread. Spread the cheese with the homemade Thousand Island dressing. Now add the corned beef to one side and the sauerkraut to the other side. If desired, spread a little more Thousand Island dressing.
Then, carefully fold the two sides together to form a sandwich. Spread soft butter over the top and place butter side down in a hot nonstick skillet over medium heat. Now spread butter over the side facing up. Cover the skillet loosely with aluminum foil. Cook until both bead slices are golden brown, flipping halfway through. The sandwich should be heated through, and the cheese should be melted.
Recipe Tips
- Use good quality dark rye bread, pumpernickel, or a rye/pumpernickel blend or swirl.
- Drain the sauerkraut well and squeeze or press against the side of the colander to release any excess moisture. No one likes a soggy sandwich.
- Put the cheese on the bread first, as this helps the cheese melt better by being close to the heating element, and it also helps keep the bread from getting soggy.
- Ask the deli counter to slice the corned beef thin. I like using thinly sliced corn beef so the Swiss and homemade Thousand Island dressing can meld between the slices.
- Protip – microwave the corned beef for about 45 seconds at 50% power to take the chill off. You don’t want to cook it; just ensure that your sandwich is heated all through and is one glorious hot mess.
- The dressing can be made up to several days in advance.
- Cover the skillet loosely with aluminum foil so the whole sandwich warms through and the cheese melts perfectly.
Thousand Island Dressing or Russian Dressing
I like the Reuben Sandwich made with Thousand Island dressing, but some prefer Russian dressing. Russian dressing has horseradish and Worcestershire sauce, which Thousand Island does not have. Thousand Island has pickle relish, while Russian dressing does not.
More Sandwiches to try
Classic Reuben Sandwich Recipe
Ingredients
Thousand Island Dressing
- ½ cup mayonnaise
- 2 tablespoons grated onion
- 2 tablespoons ketchup
- 2 tablespoons sweet pickle relish
- 1 pinch paprika
- 1 pinch salt
Sandwiches
- 12 ounces corned beef
- 8 slices rye or rye and pumpernickel mixed
- 8 slices swiss cheese
- 1 cup sauerkraut well drained
- 4 tablespoons butter
Instructions
- In a small bowl mix the mayonnaise, grated onion, ketchup, sweet pickle relish, paprika, and salt together.
- Place a piece of Swiss cheese on each slice of bread. Spread about 1 tablespoon of dressing over each slice of bread. Add the corned beef to four of those slices of bread, dividing evenly. Add the sauerkraut to the other four slices of bread, dividing evenly. Carefully fold the corned beef sides onto sauerkraut sides to form 4 sandwiches.
- Spread soft butter over the top of each sandwich. Place the sandwich butter side down in a hot skillet over medium-low heat. Spread butter over the side facing up. Cover the skillet loosely with aluminum foil. Cook until the bottom is golden brown then flip. Cover and cook until the other side is golden brown. The sandwich should be heated through and the cheese should be melted.
Nutrition
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Van Nichols
recipe looks great
Teresa from Alexandria
I tried this recipe for the first time today, St Paddy’s day, and maybe I used the wrong pan, but the first one just stuck to it, turned into a mess, which my daughter ended up eating with a fork. She still loved it! I made mine with a panini pan and it turned out awesome and much easier to eat.
Rose
This was wonderful! I’ve made Reubens before but the dressing was always a bit off, but this was perfect! It’s the grated onion that makes it so amazing. Mu husband loved it and he is super picky. I also asked the deli to make the corned beef extra thin and used Boar’s Head. This really is the perfect recipe. Thank you!
Beth Pierce
Thanks so much Rose! The pleasure was all mine. So glad that you and your husband liked it. I just love Reubens!
Jacque Hooper
Enjoyed this for lunch today and it does not disappoint! Better than anything I have had from a deli; easily, a new favorite sandwich!
Jessie
Wow this reuben looks so amazing!! This is a must try soon.
AISilva
This reuben sandwich looks so good, I can’t wait to try it! My kids won’t be able to resist the melted cheese and thousand island dressing. Even better that it can be done in 15 minutes. Thank you!
Amanda Dixon
This was the best reuben! It had the perfect balance of melted cheese and saucy dressing to make one truly decadent sandwich. Will definitely make again!
Ashley F.
The homemade dressing is amazing on this! Loved it!
Suzy
The best and tastiest sandwich around! We loved it!
Maria
What a very comforting dish! Definitely going to my bookmarks. I need to make this ASAP
Wanda
This sandwich looks like it is is oozing with goodness! I’ve never had a reuben before and can’t wait to try this recipe!
Wilma
This recipe is fantastic! Only thing I do differently is brown my buttered bread first, then add dressing and cheese, I heat the krout and corn beef on a griddle then add it to my bread. That way everything is hot and all so good!
Michelle
I’ve always wanted to make a reuben but didn’t know how until I came across your recipe! It turned out amazing, thanks for sharing!
Dannii
This is such a sandwich classic, but I have made it myself. I am definitely going to have to try it.
Jo
Definitely the best Reuben sandwich recipe I ever tried! My family really enjoyed it!
Vicky
I brown one side, flip and shove into a 400 dg. oven to brown the other side and melt the cheese.
Toni
My kids really loved this sandwich! I will definitely make it again!