If you are craving a sandwich that bursts with bold flavors and satisfying textures, this Reuben Sandwich Recipe will quickly become your new go-to favorite. Combining tender corned beef, tangy sauerkraut, creamy Swiss cheese, and a tangy Thousand Island dressing between buttery toasted rye bread creates a harmony that can brighten any lunch or dinner. This classic deli delight is both easy to make and irresistibly delicious, perfect for sharing with friends or treating yourself to a comforting meal.
Ingredients You’ll Need
The magic of this Reuben Sandwich Recipe lies in its simple, but thoughtfully chosen ingredients. Each component brings something special to the table, from the hearty rye bread providing a sturdy base, to the tangy sauerkraut adding a bright zing, and the gooey Swiss tying everything together with smooth richness.
- 8 slices marble rye bread: The swirls and marbled pattern add visual appeal and a slightly sweet, earthy flavor perfect for this sandwich.
- Butter: Used to toast the bread to golden perfection and lend a crispy, buttery crunch.
- 1 lb. sliced corned beef: The star protein with its tender, flavorful punch that complements every bite.
- 1½ cups sauerkraut (drained): Adds a deliciously tangy and slightly crunchy contrast to the rich beef and cheese.
- 4 slices Swiss cheese: Melts beautifully to bring creamy, nutty flavors and gooey texture.
- ½ cup Thousand Island dressing: Provides a zesty, sweet, and tangy spread that ties together all the bold ingredients.
How to Make Reuben Sandwich Recipe
Step 1: Butter the Bread
Start by spreading a generous layer of butter on one side of each slice of the marble rye bread. This buttery coating will toast beautifully in the pan to create that signature crispy, golden crust that makes the sandwich so irresistible.
Step 2: Add the Dressing
Flip the bread slices so the buttered side faces down and spread a thin, even layer of Thousand Island dressing on the unbuttered side. This adds a perfect tang and moisture that balances the salty corned beef and sharp sauerkraut.
Step 3: Layer the Filling
On four of the bread slices, piled on the corned beef generously. Then, add the drained sauerkraut evenly over the meat. Top each with a slice of Swiss cheese for that melty, creamy goodness. These layers form the heart of the sandwich’s signature flavor.
Step 4: Assemble the Sandwiches
Take the remaining four slices of bread and place them on top of the cheese, buttered side facing out. This way, both sides of the sandwich will crisp up evenly when cooked, sealing all those delicious flavors inside.
Step 5: Heat up the Skillet
Warm a large skillet over medium heat reaching the perfect temperature to crisp the bread slowly while melting the cheese inside to gooey perfection without burning the exterior.
Step 6: Cook the Sandwiches
Place each sandwich in the skillet and cook for a few minutes on each side until golden brown. Cover the pan briefly to trap heat inside; this step is key for melting the Swiss cheese to satisfyingly creamy texture that defines this Reuben Sandwich Recipe.
How to Serve Reuben Sandwich Recipe
Garnishes
To enhance your sandwich presentation, consider garnishing with a few crunchy dill pickle slices or a sprig of fresh parsley. These add pops of color and a refreshing bite that cuts through the rich sandwich layers beautifully.
Side Dishes
Classic accompaniments like crispy French fries or kettle-cooked potato chips never disappoint. For a lighter side, a crisp green salad with a lemon vinaigrette complements the sandwich’s richness perfectly.
Creative Ways to Present
For a fun spin, cut the sandwich into triangles and serve with toothpicks for easy sharing at parties. Alternatively, serve open-faced with extra dressing drizzled on top and a side of warm soup like tomato bisque for an indulgent meal.
Make Ahead and Storage
Storing Leftovers
If you have leftover Reuben sandwiches, wrap them tightly in plastic wrap or place in an airtight container. Store in the refrigerator and enjoy them within 2 days to maintain freshness and prevent the bread from becoming soggy.
Freezing
While freezing is possible, it’s best to freeze the components separately to preserve quality. Freeze the corned beef and sauerkraut in airtight containers, and toast the bread fresh when reheating for best texture.
Reheating
To reheat, use a skillet over medium heat to gently warm the sandwich, pressing lightly to re-crisp the bread and remelt the cheese. Avoid microwaving as this can make bread chewy and unevenly warmed.
FAQs
Can I use rye bread instead of marble rye?
Absolutely! Traditional rye bread works just as well and gives a slightly different flavor profile, with a denser crumb and less sweetness than marble rye.
Is it possible to make this sandwich vegetarian?
Yes, you can swap out the corned beef for a plant-based deli slice or grilled vegetables. Using vegetarian sauerkraut and Swiss-style cheese alternatives keeps the flavors close.
What is the best sauerkraut to use?
Look for sauerkraut that is well-drained to avoid soggy bread and has a balanced tangy flavor that isn’t too salty. Homemade or refrigerated options tend to have better texture and flavor than canned.
Can I use a different cheese?
Swiss is traditional for its meltability and mild nuttiness, but you can experiment with Gruyère or mozzarella for different creamy textures and flavors.
How can I make the sandwich less messy?
Spreading a thin, even layer of dressing and draining the sauerkraut thoroughly helps reduce sogginess. Toasting the sandwich well on each side also ensures the bread stays crisp and holds together during eating.
Final Thoughts
This Reuben Sandwich Recipe is one of those comforting classics that never goes out of style. Its perfect balance of tangy, savory, and creamy flavors wrapped in crisp, buttery rye bread makes it an absolute joy to make and eat. I can’t wait for you to try it out and share it with loved ones — once you do, I promise it’ll become a staple in your recipe collection.
Print
Reuben Sandwich Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 sandwiches
- Category: Sandwich
- Method: Stovetop
- Cuisine: American
Description
A classic Reuben Sandwich featuring layers of tender corned beef, tangy sauerkraut, melted Swiss cheese, and creamy Thousand Island dressing, all sandwiched between buttery toasted marble rye bread. Perfectly grilled to gooey perfection on the stovetop, this sandwich is a crowd-pleaser for lunch or dinner.
Ingredients
Bread and Spread
- 8 slices marble rye bread
- Butter, for spreading
- ½ cup Thousand Island dressing
Filling
- 1 lb. sliced corned beef
- 1½ cups sauerkraut, drained
- 4 slices Swiss cheese
Instructions
- Butter the Bread: Spread butter evenly on one side of each of the 8 marble rye bread slices to prepare for grilling.
- Apply Dressing: Flip the bread slices over and spread a thin layer of Thousand Island dressing on the unbuttered side of each slice to add creamy flavor.
- Assemble Sandwiches: On 4 slices, layer the corned beef evenly, followed by the drained sauerkraut, then top each with one slice of Swiss cheese.
- Top with Remaining Bread: Place the remaining 4 slices of bread on top of the assembled layers, buttered side facing up.
- Preheat Skillet: Heat a large skillet over medium heat until hot enough to grill the sandwiches.
- Grill Sandwiches: Place the sandwiches in the skillet and cook for a few minutes on each side until the bread is golden brown. Cover the skillet during the last minutes of cooking to melt the Swiss cheese thoroughly and achieve a gooey texture.
Notes
- Ensure the sauerkraut is well drained to prevent soggy sandwiches.
- Use medium heat to avoid burning the bread before the cheese melts.
- Covering the skillet helps the cheese melt evenly and faster.
- Marble rye bread is traditional, but you can substitute with pumpernickel or rye bread if preferred.
- Leftover sandwiches can be reheated in a skillet or oven for best texture retention.
