Reuben Sandwiches
Make a delicious Reuben sandwich with sauerkraut, Thousand Island dressing, and melted Swiss cheese. Perfect for a quick lunch or dinner. Scale the recipe up or down for 1, 2, 3, or more.
These Reuben sandwiches are a classic deli favorite that come together quickly and deliver bold, satisfying flavor. With layers of corned beef, sauerkraut, melted Swiss cheese, and Thousand Island dressing, they’re crisped up in a skillet until golden and gooey—perfect for lunch or a casual dinner.
You can make one or a dozen with this flexible method, and it’s a great way to use leftover corned beef or enjoy a taste of deli-style comfort at home.
What You’ll Like About This Dish
Bold, tangy flavor. Sauerkraut and Thousand Island dressing balance the richness of the meat and cheese.
Fast and easy. Cooks up quickly in a skillet for a satisfying hot sandwich any day of the week.
Scales easily. Make just one sandwich or enough for a crowd—great for weeknight meals or casual get-togethers.
Ingredient Notes
- Rye bread: Traditional and sturdy with just the right amount of bite. Sourdough or pumpernickel are great alternatives.
- Corned beef: Use thinly sliced deli corned beef or leftover cooked brisket.
- Swiss cheese: Melts beautifully—sub with Gruyère or Comté for more depth.
- Sauerkraut: Drain well and squeeze out moisture so the sandwich stays crisp.
- Thousand Island dressing: Adds tangy sweetness; use store-bought or make your own.
- Butter: Helps create a crisp, golden crust on the bread when grilled.
Steps to Make Reuben Sandwiches
- Preheat a nonstick skillet or griddle over medium heat.
- Spread Thousand Island dressing on one side of each of 4 bread slices.
- Layer each slice with corned beef, Swiss cheese, and sauerkraut.
- Top with a second slice of cheese and another layer of dressing.
- Close each sandwich with a second slice of bread.
- Butter the outside of both slices of each sandwich.
- Grill in the skillet for 3 to 5 minutes per side, until golden brown and the cheese is melted.
Tips for Sandwich Success
- Use paper towels to squeeze the sauerkraut dry before layering.
- Cover the skillet briefly while grilling to help the cheese melt faster.
- Make sure the bread is buttered all the way to the edges for even browning.
- Don’t overcrowd the skillet—cook in batches if needed to allow even crisping.
- Keep cooked sandwiches warm in a 200°F oven while preparing the rest.
Recipe Variations
- Make a quick homemade Thousand Island dressing mixture with 1/2 cup of mayonnaise, 2 tablespoons of ketchup, 2 tablespoons of sweet pickle relish, and 1/4 teaspoons of paprika.
- Replace the Thousand Island dressing with Russian dressing.
- Use pastrami for a pastrami Reuben.
- For the Reuben’s sister sandwich, the “Rachel,” use pastrami, Swiss cheese, coleslaw, and Russian dressing.
- Change the bread up with sourdough or pumpernickel.
Serving Suggestions
- Serve with potato chips, pickles, or coleslaw on the side.
- Pair with a bowl of tomato soup or dill pickle soup.
- Add sweet potato fries or roasted vegetables for a complete meal.
- Include a crisp salad with vinaigrette to balance the richness.
- Slice and serve on a platter for party sandwiches or game day.
How to Store and Reheat
Refrigerate: Wrap leftover sandwiches in foil or store components separately. Keep in the fridge for up to 3 days.
Reheat: Warm in a skillet over medium-low heat until hot and crisp, or reheat in a 325°F oven. Avoid the microwave for best texture.
Reuben Sandwiches
Ingredients
- 8 slices rye bread
- 2 tablespoons butter
- 1/2 pound corned beef, or more, thinly sliced
- 1 1/2 cups sauerkraut, drained (squeeze to get out as much moisture as possible)
- 8 tablespoons Thousand Island Dressing
- 8 slices Swiss cheese
Instructions
- Heat a nonstick skillet or griddle over medium heat.
- Spread each of 4 slices of bread with about 1 tablespoon of dressing, then top each with one-quarter of the corned beef.
- Top the corned beef with 1 slice of Swiss cheese, then about 1/3 cup of sauerkraut.
- Top the sauerkraut with another slice of Swiss cheese.
- Spread with another 1 tablespoon of dressing.
- Top each sandwich with the remaining 4 slices of bread.
- Butter the top and bottom of each sandwich.
- Grill in the hot pan for about 3 to 5 minutes on each side or until the bread is nicely browned and the cheese is melted.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
