The Reuben Sandwich is one of the most beloved American deli creations. Stacked with layers of tender corned beef, melted Swiss cheese, tangy sauerkraut, and creamy Russian (or Thousand Island) dressing—all grilled between slices of buttery rye bread—it’s the perfect balance of savory, tangy, and melty goodness.
This legendary sandwich is hearty, comforting, and surprisingly easy to make in your own kitchen.
Ingredients
For 2 sandwiches:
4 slices rye bread (marbled rye for extra flavor if available)
4 tbsp unsalted butter, softened
4 tbsp Russian or Thousand Island dressing
6–8 slices corned beef (about ½ pound)
½ cup sauerkraut, well-drained
4 slices Swiss cheese
Instructions:
Step 1: Prepare the Bread
Spread butter on one side of each slice of rye bread.
Spread Russian or Thousand Island dressing on the opposite side (the unbuttered side).
Step 2: Assemble the Sandwiches
Place one slice of bread, buttered side down, on a skillet or griddle.
Layer with Swiss cheese, corned beef, sauerkraut, and another slice of Swiss cheese.
Top with the second slice of bread, dressing side down, buttered side up.
Step 3: Grill
Heat a skillet or griddle over medium heat.
Cook each sandwich for 3–4 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese is melted.
Step 4: Serve
Slice the sandwiches in half.
Serve hot with extra dressing on the side for dipping, plus pickles or potato chips.
Tips & Variations
Meat swap: Use pastrami instead of corned beef for a spicier kick.
Sauerkraut tip: Be sure to drain it well to avoid soggy sandwiches.
Cheese options: If Swiss isn’t your favorite, try provolone or Gruyère.
Healthier twist: Swap butter with olive oil spray and use whole-grain rye.
Perfect Pairings
The Reuben shines alongside crispy fries, coleslaw, or dill pickles. For drinks, go with a cold beer, a fizzy soda, or even a tart iced tea to cut through the richness.