Last Updated on February 21, 2026 by Souhail
Living in New York City, you learn pretty quickly that a sandwich is never just a sandwich. It is a statement. I remember standing in line at a classic deli on the Upper West Side, watching the slicers fly through corned beef like it was an Olympic sport. That was the day I decided I needed to master the art of the Reuben at home.
If you are looking for the ultimate Reuben sandwich recipe, you have come to the right place. This isn’t just about stacking meat and cheese. It is about balancing tangy sauerkraut, melted Swiss, and that iconic Russian dressing on perfectly grilled rye. It fits perfectly into a cozy weekend lunch or when you need a comforting treat that feels like a hug from the inside out. The flavor profile is salty, sour, savory, and creamy all at once.
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Why This Reuben Sandwich Recipe Actually Works
Let’s be honest, making a Reuben at home can sometimes feel intimidating. You worry about the meat being too tough or the bread getting soggy before it hits the pan. But this specific approach changes the game entirely. Here is why this version stands out from the crowd:
- The Meat Matters: We aren’t using pre-packaged lunch meat here. By starting with a high-quality brisket, you get that tender, melt-in-your-mouth texture that defines a true deli experience. If you want to take it up a notch, try making your own Baked Corned Beef Brisket from scratch. The difference in flavor depth is absolutely night and day.
- Balanced Acidity: Many recipes drown the sandwich in sauerkraut. Our method ensures the kraut is well-drained and warmed with caraway seeds, so you get the tang without the sogginess.
- Customizable Bread: While traditional rye is king, this recipe is flexible. If you are feeling adventurous and have time, you could even experiment with a homemade sourdough loaf. Check out our guide on creating a Sourdough Starter Recipe for Beginners to make your own bread magic.
- Dietary Swaps: Want to go lighter? Swap the Swiss for a lower-fat provolone or use turkey instead of corned beef for a “Rachel” variation. Gluten-free rye works beautifully here too, proving everyone deserves a great sandwich.
My Secret Pro Tips for Grilling Perfection
I have burned more than my fair share of rye bread while testing this dish, so let me save you some trouble. First, always butter the outside of the bread generously. I mean really coat it. This creates that golden-brown, crispy crust that holds everything together. Second, warm your sauerkraut and meat before assembling. If you put cold ingredients on the bread, the cheese won’t melt before the bread burns.
Finally, press down gently with a spatula while grilling. You want contact, not a pancake. And if you ever find yourself with leftover corned beef, don’t let it go to waste. It makes an incredible addition to breakfast dishes, kind of like how we use cottage cheese in these fluffy Cottage Cheese Pancakes for a protein boost, though obviously, the flavors are very different!
Delicious Variations to Try
Once you master the classic, the world is your oyster. The beauty of sandwiches lies in their adaptability to your personal taste buds or what you have lingering in the fridge.
The Turkey Rachel This is the perfect alternative if you aren’t a fan of corned beef or want something slightly leaner. Simply swap the corned beef for sliced roasted turkey breast. Keep the Swiss cheese, sauerkraut, and Russian dressing exactly as they are. The turkey offers a milder flavor that lets the tanginess of the dressing and the sharpness of the cheese shine through even more. It feels lighter but still incredibly satisfying.
The Vegetarian Delight Who says vegetarians can’t enjoy a Reuben? Replace the meat with thick slices of marinated and grilled portobello mushrooms or even seasoned tempeh strips. Marinate your mushroom caps in a little soy sauce, garlic, and caraway seeds before grilling them. They absorb the flavors beautifully and provide a meaty texture that mimics the original surprisingly well. Top with the same gooey Swiss and tangy kraut for a carnivore-approved veggie meal.
The Spicy Kick For those who love heat, mix a teaspoon of horseradish or a dash of hot sauce into your Russian dressing. You can also add a few slices of pickled jalapeños along with the sauerkraut. This adds a fiery zing that cuts through the richness of the melted cheese and fatty beef, waking up your palate with every bite.
Serving Suggestions
A Reuben is a hearty beast on its own, but the right sides elevate it from a simple lunch to a full-on feast. I love serving mine with a crisp dill pickle spear on the side; the crunch and extra brine complement the savory sandwich perfectly. For a classic deli vibe, pair it with a small bowl of potato salad or coleslaw.
If you want something warmer, a cup of tomato soup is the ultimate dipping companion. The acidity of the tomatoes balances the heavy, cheesy goodness of the sandwich. For a lighter option, a simple green salad with a vinaigrette dressing helps cut through the richness.
And if you are hosting a brunch, consider adding something sweet to the table. While a Poppy Seed Cake might be too much food for one sitting, serving small slices alongside the savory spread creates a wonderful sweet-and-salty contrast that your guests will rave about.
Storage and Reheating Instructions
Leftovers happen, though rarely with a sandwich this good. If you do have extra components, store the cooked corned beef and sauerkraut separately in airtight containers in the refrigerator for up to three days. Do not assemble the sandwich until you are ready to eat, or the bread will become unpleasantly soggy.
To reheat, assemble the sandwich fresh with your cold leftovers and grill it again in a skillet over medium heat. This restores the crispiness to the bread and melts the cheese properly. Avoid microwaving the assembled sandwich, as it will turn the bread rubbery and ruin the texture you worked so hard to achieve.
Creative Uses for Your Leftovers
Got extra corned beef or dressing? Don’t let it sit lonely in the fridge. Chop up the leftover beef and toss it into a hash with potatoes and eggs for a decadent weekend breakfast.
You can also use the Russian dressing as a dip for sweet potato fries or as a zesty topping for a baked potato. Another fun idea is to deconstruct the Reuben into a salad.
Layer chopped romaine, shredded corned beef, Swiss cheese cubes, and sauerkraut, then drizzle with plenty of dressing. It’s all the flavor without the bread.
If you have leftover rye bread, turn it into croutons for a Caesar salad or make breadcrumbs for coating chicken cutlets.
How do you make it
Reuben sandwich recipe
4
servings15
minutes10
minutes650
kcalThere is nothing quite like biting into a hot, crispy Reuben sandwich made right in your own kitchen. This Reuben sandwich recipe brings the authentic flavors of a New York delicatessen straight to your dining table, featuring tender corned beef, tangy sauerkraut, and melted Swiss cheese between slices of buttery grilled rye.
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Ingredients
8 slices rye bread (preferably seeded)
4 tablespoons unsalted butter, softened
1 pound cooked corned beef, thinly sliced
1 cup sauerkraut, well drained
8 slices Swiss cheese
0.5 cup Russian dressing
1 teaspoon caraway seeds (optional)
0.25 teaspoon black pepper
Directions
- First things first, let’s get that sauerkraut ready because nobody likes a soggy sandwich.
- Grab a small skillet and toss in your drained sauerkraut along with those caraway seeds if you are using them.
- Warm it up over medium heat for just a few minutes until it smells amazing and loses that raw, cold edge.
- Set it aside to keep warm.
- Next, take your rye bread slices and spread a generous layer of softened butter on one side of each slice. This is the secret to that golden, crunchy exterior we are chasing.
- Flip four of those slices over and spread a nice dollop of Russian dressing on the non-buttered side. Now comes the assembly line fun.
- On top of the dressing, layer up your thinly sliced corned beef.
- Don’t be shy with it; pile it high! Follow the meat with a layer of that warm sauerkraut, spreading it out evenly.
- Top the kraut with a slice of Swiss cheese, and if you really love cheese, go ahead and add a second slice.
- Cap off each sandwich with the remaining bread slices, making sure the buttered side is facing outward. Heat a large skillet or griddle over medium heat.
- Once it’s hot, carefully place your sandwiches in the pan.
- Cook them for about three to four minutes per side.
- You are looking for deep golden brown perfection and that beautiful moment when the cheese starts oozing out the sides.
- Press down lightly with a spatula to ensure even browning.
- Once both sides are crispy and the cheese is fully melted, remove them from the heat.
- Let them rest for a minute before slicing them in half diagonally.
- This sets the layers so they don’t slide apart immediately.
- Serve them up hot and enjoy the masterpiece you just created.
Notes
- Drain That Kraut: The most common mistake is skipping the draining step. Squeeze the sauerkraut in a paper towel or fine mesh sieve to remove excess liquid, preventing a soggy bread disaster.
- Meat Thickness: Ask your deli counter to slice the corned beef paper-thin. Thick slices can make the sandwich difficult to eat and prevent the heat from penetrating to melt the cheese evenly.
- Dressing Hack: If you can’t find Russian dressing, mix equal parts mayonnaise and ketchup with a splash of horseradish and a pinch of paprika for a quick homemade version.
- Cheese Choice: While Swiss is traditional, Gruyère offers a nuttier, more complex flavor profile that pairs exceptionally well with the salty beef.
- Bread Freshness: Slightly stale rye bread actually grills better than super fresh soft bread, as it holds its structure better under the weight of the fillings.
Nutrition Facts
- Total number of serves: 4
- Calories: 650kcal
- Fat: 38g
- Saturated Fat: 15g
- Cholesterol: 0.110mg
- Sodium: 0.1850mg
- Carbohydrates: 42g
- Fiber: 4g
- Sugar: 6g
- Protein: 36g
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FAQS
A Reuben uses corned beef, while a Rachel typically substitutes the corned beef with pastrami or turkey. Some variations of the Rachel also swap sauerkraut for coleslaw, but the core difference is usually the meat choice.
Absolutely! Simply swap the traditional rye bread for a high-quality gluten-free rye or sourdough alternative. Ensure your Russian dressing and corned beef are also certified gluten-free, as some brands may contain hidden wheat ingredients.
The key is medium heat, not high. Cooking slowly allows the heat to penetrate the sandwich, melting the cheese and warming the meat without charring the buttered bread. Covering the skillet with a lid for the first minute can also help trap steam to melt the cheese faster.
Traditionally, yes, sauerkraut is a defining ingredient of a Reuben. However, if you strongly dislike it, you can substitute it with coleslaw for a milder crunch, though purists might argue it then becomes a different sandwich entirely.
You can, but the texture and flavor will not be as good as freshly sliced deli meat or homemade brisket. Canned corned beef tends to be softer and saltier. If you must use it, rinse it briefly and pat it dry before slicing.
Health Benefits of the Recipe
While often seen as an indulgent treat, the Reuben does offer some nutritional perks. Corned beef is an excellent source of high-quality protein and essential vitamins like B12 and zinc, which support energy levels and immune function. Sauerkraut is a fermented food rich in probiotics, which are fantastic for gut health and digestion.
Rye bread typically contains more fiber than white bread, aiding in satiety and digestive regularity. As with any dish, moderation is key, but enjoying this sandwich as part of a balanced diet can be both delicious and nourishing.
Final Thoughts
Making a Reuben sandwich recipe at home is easier than you think, and the reward is a restaurant-quality meal that costs a fraction of the price. There is something deeply satisfying about hearing that crunch when you bite into a sandwich you grilled yourself. Whether you are feeding a hungry family or treating yourself to a solo lunch, this recipe delivers on flavor and comfort every time. So, grab your skillet, slice that bread, and let’s get grilling.
And if you loved this savory adventure, why not explore more of our kitchen favorites? Maybe next time you’ll try your hand at some sweet baking with our Poppy Seed Cake or start your bread journey with our sourdough guide. The kitchen is your playground, and I can’t wait to see what you create next!