Reuben Sandwich Recipe
The best Reuben sandwich recipe ever! Crispy, cheesy, tangy, and stacked with corned beef, Swiss, and sauerkraut on buttery rye bread.
Ingredients
- For the Sandwich
- 4 slices rye bread – Traditional with or without caraway seeds.
- 4 tablespoons unsalted butter softened – For spreading on the bread’s outer sides to get that golden crust.
- 6 ounces sliced corned beef – Thinly sliced; you can use homemade or deli-sliced.
- ½ cup sauerkraut drained – Squeeze out extra moisture to prevent sogginess.
- 4 slices Swiss cheese – Melts beautifully and gives that signature flavor.
- 4 tablespoons Russian dressing – Creamy tangy, and a little spicy.
- For the Russian Dressing
- ¼ cup mayonnaise
- 1 tablespoon ketchup
- 1 tablespoon sweet pickle relish
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon paprika
- 1 teaspoon prepared horseradish optional – Adds a little kick.
Instructions
- Prepare Your Ingredients
- Make sure your sauerkraut is well-drained (a quick squeeze in a paper towel does wonders). Lay out all your ingredients so you can assemble quickly once the skillet’s hot.
- Butter the Bread
- Spread a thin, even layer of butter on one side of each slice of rye bread. These buttered sides will be the outside of your sandwich — the secret to that golden-brown crunch.
- Step 3: Assemble the Sandwich
- On the unbuttered side of two bread slices, layer as follows:
- 1 slice of Swiss cheese
- Sliced corned beef
- A spoonful of sauerkraut
- A drizzle of Russian dressing
- Another slice of Swiss cheese
- Top each with the remaining slice of bread, buttered side up.
- Grill the Sandwich
- Heat a skillet over medium heat (cast iron works great).
- Place the sandwiches in the pan and press gently with a spatula.
- Cook for about 3–4 minutes per side, until the bread is golden brown and the cheese has melted.
- If needed, lower the heat to prevent burning before the inside is hot and gooey.
- Slice and Serve
- Remove from the skillet and let rest for 1 minute before slicing. Cut each sandwich diagonally (because let’s be honest, triangles just taste better). Serve hot with pickles or chips.
Notes
- Drain your sauerkraut well. Extra liquid can make your bread soggy.
- Low and slow wins. Medium heat gives the bread time to crisp while melting the cheese.
- Use freshly sliced corned beef. It makes a huge difference in texture and flavor.
- Spread dressing evenly. Too much in one spot can make the sandwich slide apart.
- Butter edge to edge. Every corner should crisp up for that perfect bite.
- Storage: Wrap and refrigerate leftovers for up to 2 days. Reheat in a skillet or air fryer — never the microwave!
- Variations: Try a Rachel sandwich (turkey + coleslaw), or swap in pastrami for a smoky flavor.