A classic Reuben sandwich delivers bold, comforting flavors: tender corned beef, melted Swiss cheese, tangy sauerkraut, and a zesty Thousand Island-style dressing piled between slices of rye. Ideal for lunch or dinner, it’s simple to make and endlessly adaptable.
The Ultimate Reuben Sandwich: A Flavorful Journey
The Reuben is a beloved deli staple. Layers of savory corned beef, creamy Swiss cheese, and tangy sauerkraut are bound together by a bright, slightly sweet Thousand Island dressing and toasted rye. When prepared correctly, each bite balances richness, acidity, and texture.
The Heart of the Reuben Sandwich
Corned beef is the sandwich’s centerpiece: salt-cured and sliced thin, it provides a juicy, savory base. Swiss cheese melts into a creamy layer, while sauerkraut offers bright acidity and a satisfying crunch. The dressing rounds everything out with a hint of sweetness and tang, making the flavors sing together.
Variations and Twists
The classic Reuben is classic for good reason, but it’s easy to make your own version. Substitute pastrami for corned beef for a smokier profile, or use sliced turkey to create a Rachel. Vegetarians can swap in marinated tempeh or plant-based deli slices. Try different cheeses—Gruyère or provolone work well—or experiment with rye, sourdough, or whole-wheat bread. Additions like pickles or a scoop of coleslaw provide extra crunch and acidity.
How to Make the Perfect Reuben Sandwich
To build an outstanding Reuben, start with quality ingredients and layer thoughtfully for even flavor distribution. Grill the sandwich until the bread is golden and the cheese is fully melted. Keep components warm: briefly heat the corned beef before assembling so the sandwich comes together hot and melty.
Balance is key. Use enough dressing to add flavor without making the bread soggy, and be generous with the cheese to bind the filling together when grilled.
Reuben Sandwich Recipe: Ingredients & Substitutions
Below are the ingredients for a classic Reuben and suggested substitutions to suit different tastes or dietary needs.
Ingredients
For the sandwich
- butter — or a thin layer of mayonnaise on the cut sides for grilling
- sliced corned beef — substitute pastrami, turkey (for a “Rachel”), or seasoned tempeh/vegetarian deli slices
- marble rye bread — plain rye, sourdough, or whole-wheat are good alternatives
- Swiss cheese slices — provolone, Gruyère, or mild cheddar can be used
- sauerkraut — coleslaw or sliced dill pickles if you prefer less tang
For the Thousand Island dressing
- mayonnaise
- shallot, minced — or substitute minced red or sweet onion
- ketchup
- dill relish
- lemon juice
- Worcestershire sauce
- paprika
- dried dill
- salt
Notes
- If you prefer convenience, use store-bought Thousand Island or Russian dressing.
- Prepare the dressing ahead and refrigerate; it will keep the flavors bright and save prep time when assembling sandwiches.
Serving Suggestions For Reuben Sandwich
- Chips: Classic potato chips add crunch and contrast.
- Coleslaw: A creamy coleslaw brightens the plate and balances richness.
- Pickles: Sliced dill pickles or pickle spears provide a briny counterpoint.
- Side Salad: A simple green salad with vinaigrette adds freshness.
- Soup: Pair with tomato or potato soup for a comforting meal.
- Fries: Regular or sweet potato fries make the meal more indulgent.
- Fruit: Fresh fruit or a fruit salad offers a lighter finish.
- Drinks: A cold beer or a glass of iced tea pairs nicely.
Reuben Sandwich: FAQs
A Reuben is a grilled deli sandwich made with corned beef, Swiss cheese, sauerkraut, and Thousand Island-style dressing on rye bread.
Its exact origin is debated, but the Reuben likely emerged in the early 20th century in the United States, with claims from both Omaha and New York delis.
Components like the dressing can be made ahead. For best texture, assemble and grill the sandwiches just before serving.
Popular sides include potato chips, coleslaw, pickles, fries, or a simple green salad—choose what complements your meal.
Stored in an airtight container, homemade dressing keeps in the refrigerator for up to one week.
Other recipes you may enjoy
- Reuben Fry Basket
- Crustless Reuben Quiche
- Classic Patty Melts
- Corned Beef and Cabbage Soup
- Long Island Iced Tea
Reuben Sandwich
Equipment
- Skillet or griddle
- Mixing bowl and whisk
- Knife and cutting board
- Measuring cups and spoons
Ingredients
Thousand Island Dressing:
- 1 1/4 cups mayonnaise
- 1 shallot, minced
- 3 tablespoons ketchup
- 2 tablespoons dill relish
- Juice from 1/2 lemon
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon paprika
- 1/2 teaspoon dried dill
- 1/2 teaspoon salt
For the sandwiches
- 1 tablespoon butter
- 1 pound sliced corned beef
- 4 tablespoons softened butter
- 8 slices marble rye bread
- 16 slices Swiss cheese
- 1 1/2 cups sauerkraut
Instructions
Thousand Island Dressing
- Combine all dressing ingredients in a small bowl and whisk until smooth. Cover and refrigerate until needed.
For the sandwiches
- Heat a griddle or skillet over medium and melt 1 tablespoon butter. Add the sliced corned beef and warm through; transfer to a plate and set aside.
- Wipe the pan clean and return to medium heat. Butter one side of each bread slice with the softened butter and place buttered-side down on the pan.
- Layer on two slices of Swiss cheese, about 4 ounces of warmed corned beef, 1/4 cup sauerkraut, 2–3 tablespoons Thousand Island dressing, two more slices of Swiss, and top with the second slice of buttered bread, butter side up.
- Grill each sandwich 3–5 minutes per side, or until the bread is golden brown and the cheese is melted. Repeat with remaining ingredients.
- Slice the sandwiches in half and serve immediately.
Notes
- Prepare the dressing ahead to save time. Assemble and grill sandwiches just before serving for best texture.
- Store leftover dressing in an airtight container in the refrigerator for up to one week.
Nutrition
Serving: 0.5 sandwich — Calories: 648 kcal; Carbohydrates: 21 g; Protein: 21 g; Fat: 53 g; Saturated Fat: 18 g; Sodium: 1666 mg. Nutrition values are approximate.