Reuben Sandwich Recipe: Ultimate Classic Comfort
Classic Reuben sandwich: corned beef, Swiss, sauerkraut and homemade Russian dressing grilled on buttered rye. Makes 2 sandwiches in 25 minutes.
Prep
15 min
Cook
10 min
Total
25 min
Servings
2 sandwiches
Ingredients
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Instructions
- 1
In a small bowl, combine mayonnaise, ketchup, horseradish, Worcestershire sauce, lemon juice, paprika, salt, and pepper. Stir until smooth and set aside.
- 2
Drain sauerkraut in a colander, pressing out as much liquid as possible.
- 3
Butter one side of each rye bread slice generously.
- 4
Place two bread slices butter-side down in a cold skillet.
- 5
Layer one slice of Swiss cheese on each bread slice in the pan.
- 6
Add half the corned beef and half the drained sauerkraut to each sandwich.
- 7
Spread generous amount of Russian dressing over sauerkraut.
- 8
Top with remaining Swiss cheese slices.
- 9
Place remaining bread slices butter-side up on top.
- 10
Cook over medium-low heat for 4-5 minutes until golden brown.
- 11
Carefully flip and cook another 4-5 minutes until golden brown and cheese is melted.
- 12
Remove from pan and let rest for 1-2 minutes.
- 13
Slice diagonally with a sharp serrated knife and serve immediately.
Used in this recipe: 12-Inch Cast-Iron Skillet Flexible Silicone Turner (Amazon, affiliate links)
Notes
Tips for Success
- Golden, crispy exterior
- Juicy, flavorful interior
- Perfect balance of savory, tangy, and creamy flavors
- Symphony of textures and flavors
Common Mistakes to Avoid
- Can become soggy if sauerkraut not drained properly
- Bread burns easily if heat is too high
- High sodium content from corned beef and sauerkraut
- Can be difficult to flip if overfilled
Nutrition (per serving)
600-800 kcal
Calories
A Reuben is grilled rye stacked with corned beef, Swiss cheese, sauerkraut and Russian dressing, cooked slowly in a buttered skillet until the bread is golden and the cheese has melted into the meat. This version makes 2 sandwiches in about 25 minutes, using cooked corned beef (deli-sliced or leftover) and a quick homemade dressing.
Table of Contents
Ingredients
For the sandwiches:
- Rye bread, 4 slices (marble rye or caraway rye; a sturdy, fresh loaf holds up best)
- Cooked corned beef, 8-10 ounces, thinly sliced
- Swiss cheese, 4 slices
- Sauerkraut, 1 cup, drained well
- Butter, 2-3 tablespoons, softened
For the Russian dressing:
- Mayonnaise, ½ cup, full-fat
- Ketchup, 2 tablespoons
- Prepared horseradish, 1 teaspoon
- Worcestershire sauce, ½ teaspoon
- Lemon juice, 1 teaspoon, freshly squeezed
- Sweet paprika, ½ teaspoon
- Salt and black pepper, to taste
How to Build and Grill a Reuben
- Make the dressing. In a small bowl, combine the mayonnaise, ketchup, horseradish, Worcestershire sauce, lemon juice, paprika, salt, and pepper. Stir until smooth, taste, and set aside.
- Drain the sauerkraut. Press it in a colander to remove as much liquid as possible. Excess moisture is what makes the bread soggy.
- Butter the bread. Spread softened butter generously on one side of each slice. The buttered side is the outside of the sandwich.
- Start the stack. Place two slices of bread butter-side down in a cold skillet.
- Cheese first. Put a slice of Swiss on each slice of bread in the pan. This layer shields the bread from the sauerkraut and dressing.
- Add the filling. Divide the corned beef and drained sauerkraut between the two sandwiches.
- Dress and top. Spread a generous amount of Russian dressing over the sauerkraut, then top each with a second slice of Swiss.
- Close the sandwiches. Place the remaining bread slices on top, butter-side up.
- Grill the first side. Cook over medium-low heat for 4-5 minutes, until the bottom is golden brown.
- Flip and finish. Carefully flip with a wide spatula and cook another 4-5 minutes, until golden brown and the cheese is melted.
- Rest and slice. Let the sandwiches rest for 1-2 minutes, then slice diagonally with a serrated knife and serve immediately.
Why Reubens Turn Soggy or Burn
- Soggy bread: Usually the sauerkraut was not pressed dry, or the dressing was spread too thickly. The cheese layer against the bread helps as a moisture barrier, and medium-low heat builds a crisp crust before moisture collects.
- Burned bread, cold middle: The heat is too high. Keep it at medium-low so the cheese can melt and the filling can warm through. If the bread is browning faster than the cheese melts, cover the pan with a lid for a minute or two.
- Cheese not melting: Cold slices take longer. Let the corned beef and cheese sit out briefly, and cook the full time on both sides.
- Falling apart when flipped: The sandwich is overfilled. Stick to the amounts above and flip with a wide, sturdy spatula.
- Bland flavor: Taste the dressing before assembling and adjust the salt, pepper, and horseradish. Plain mayonnaise is not a substitute for the dressing.
Rachel, Turkey, Veggie and Lighter Versions
- Rachel: Swap the corned beef for pastrami or sliced turkey and the sauerkraut for coleslaw. Expect a milder, slightly sweeter sandwich.
- Lighter dressing: Use light mayonnaise or stir in a little Greek yogurt. Expect a tangier, less rich dressing.
- Open-faced: Serve on one slice of rye to cut the bread and calories; you lose the crisp top.
- Less cheese: One slice of Swiss per sandwich works, but the sandwich will be less gooey.
- Vegetarian: Grilled portobello mushrooms or seasoned tempeh can replace the corned beef. The flavor will be earthier, and you may want extra dressing.
Corned beef and sauerkraut are both salty, so a Reuben is a high-sodium sandwich. Rinsing the sauerkraut reduces some of that, and low-sodium corned beef helps too.
Pickles, Soup and Other Sides for a Reuben
A dill pickle spear and potato chips are the classic deli pairing. For something cool, try a creamy coleslaw or the dill pickle pasta salad. A cup of fresh tomato soup makes it a warm lunch, or pair it with a light green salad to balance the richness. If you like hot beef sandwiches, the slow cooker French dip is a good next one to try.
Storing, Reheating and Making Ahead
A Reuben is best fresh. To keep leftovers, cool the sandwich completely, wrap it in foil and refrigerate within 2 hours; eat it within 3-4 days. Reheat in a 350°F (175°C) oven, still in foil, for 10-15 minutes until hot throughout (165°F / 74°C), or in a skillet over medium-low heat, flipping occasionally. Microwaving tends to make the bread soggy and the meat tough.
For best results, store the components separately: dressing, corned beef, drained sauerkraut, and sliced cheese in airtight containers in the fridge, then assemble and grill fresh. The dressing can be made a few days ahead and improves as the flavors blend. Leftover corned beef from a holiday works well here; slice it thinly against the grain.
FAQ
What is the difference between a Reuben and a Rachel?
A Reuben has corned beef, Swiss, sauerkraut, and Russian dressing on rye. A Rachel swaps in pastrami or turkey and usually coleslaw for the sauerkraut.
Is Russian dressing the same as Thousand Island?
They are similar mayonnaise-and-ketchup dressings, but Russian dressing typically has horseradish and Worcestershire, which makes it bolder and less sweet. It is the traditional choice for a Reuben.
What rye bread is best?
Jewish rye or marble rye is ideal. You want a sturdy loaf that can hold the filling without going soggy.
