Homemade Reuben Sandwich
If you’ve been looking for the most delicious homemade Reuben sandwich, this one’s for you. Warm corned beef, tangy sauerkraut and melty Swiss get piled onto golden, crispy rye with a quick homemade Russian dressing. This classic Reuben sandwich tastes like your favorite deli and is ready in about 20 minutes.
Save this homemade Reuben recipe for your next Sandwich Sunday! More grilled sandwich favorites: New York Chopped Cheese Sandwich and Garlic Bread Tuna Melt.
Why You’ll Love This Reuben Sandwich
- Deli-style at home in about 20 minutes.
- Homemade Russian dressing that is tangy, creamy and a little zippy.
- Extra crispy rye thanks to a thin swipe of mayo.
- Perfect for leftover corned beef after St. Patrick’s Day.
Ingredients for a Homemade Reuben Sandwich
The Russian Dressing
Mayonnaise, ketchup, prepared horseradish, finely diced white onion, Worcestershire, a pinch of paprika and a splash of pickle juice.
The Sandwich
Rye bread, thinly sliced corned beef, sauerkraut squeezed dry, shredded Swiss cheese and a little butter.
Swap note: Use gluten-free bread for a gluten-free Reuben. Swap the corned beef for pastrami to make a Rachel-style sandwich, or use turkey for a lighter version.
How to Make a Reuben Sandwich
Step 1: Make the Russian dressing
Whisk the mayo, ketchup, horseradish, onion, Worcestershire, paprika and pickle juice until smooth. Set aside.
Step 2: Squeeze the sauerkraut
Squeeze out as much liquid as you can so the sandwich stays crisp.
Step 3: Toast the bread and melt the cheese
Spread a thin layer of mayo on one side of each slice of rye. Place mayo-side down in a skillet over medium heat and top each slice with Swiss. Cook 3 to 4 minutes, until golden and the cheese is melted.
Step 4: Warm the fillings
While the bread toasts, warm the corned beef and sauerkraut in a separate pan.
Step 5: Assemble
Spread the Russian dressing over the melted cheese, layer on the warm corned beef and sauerkraut, close the sandwich, slice and enjoy.
Carly’s Expert Tips
- Squeeze the kraut really well. Wet sauerkraut is the number one cause of a soggy Reuben.
- Mayo on the outside browns more evenly than butter and gets extra crispy.
- Warm the corned beef separately so it is hot all the way through without burning the bread.
- Make extra dressing. It is amazing on burgers and as a fry dip.
Make It Your Own
- Rachel: Use turkey or pastrami and coleslaw instead of sauerkraut.
- Thousand Island: Swap the Russian dressing for Thousand Island in a pinch.
- Reuben melt: Add caramelized onions with the corned beef.
- Open-faced: Broil the fillings and cheese on one slice of rye.
Make-Ahead and Meal Prep: Make the Russian dressing up to 5 days ahead and keep it in the fridge. Squeeze the sauerkraut ahead too, so the sandwich comes together in minutes.
What to Serve With a Reuben Sandwich
A Reuben is perfect with kettle chips, a dill pickle spear, coleslaw or a cup of Roasted Tomato Basil Soup.
Storing and Reheating
Reubens are best eaten right away. Store extra Russian dressing in the fridge for up to 5 days.
Store leftover corned beef and sauerkraut separately for up to 4 days and assemble a fresh sandwich when ready.
What People Ask About Reuben Sandwich
What is on a Reuben sandwich?
A Reuben sandwich has corned beef, sauerkraut, Swiss cheese and Russian dressing grilled on rye bread.
What is the difference between Russian and Thousand Island dressing?
Russian dressing is spicier with horseradish, while Thousand Island is sweeter with relish.
How do you keep a Reuben from getting soggy?
Squeeze the sauerkraut dry and put the cheese directly on the bread as a barrier.
Can I use a different bread for a Reuben?
Yes, but rye is traditional. Pumpernickel or sourdough also work.
Homemade Reuben Sandwich
Ingredients
Method
- Whisk together the mayonnaise, ketchup, horseradish, onion, Worcestershire sauce, paprika, and pickle juice until smooth. Set aside.
- Take the sauerkraut and squeeze out as much liquid as possible so your sandwich stays crisp.
- Spread a thin layer of mayonnaise on one side of each slice of rye bread. Place the bread mayo-side down in a skillet over medium heat and top each slice with Swiss cheese. Close the sandwich and cook for 3-4 minutes, until the bread is golden and the cheese is melted.
- While the sandwich cooks, warm the corned beef and sauerkraut in a separate pan.
- Open the sandwich and spread the homemade Russian dressing over the melted cheese on both slices.
- Layer on the warm corned beef, top with the sauerkraut, close the sandwich, slice, and enjoy!
Nutrition
Notes
- For extra crispiness, ensure the sauerkraut is well-drained and squeezed dry.
