The Ultimate Classic Reuben Sandwich Recipe: Easy & Delicious Homemade Perfection

Few sandwiches command as much respect and craving as the classic Reuben. This iconic deli creation is a harmonious blend of savory corned beef, tangy sauerkraut, creamy Swiss cheese, and zesty Thousand Island dressing, all nestled between slices of perfectly grilled rye bread. Whether you’re planning a quick and satisfying weeknight dinner or looking for a delicious way to utilize leftover corned beef from a holiday meal, this Reuben sandwich recipe is an absolute winner that promises to delight your taste buds.

Our recipe simplifies the process, ensuring you can whip up this culinary masterpiece in minutes, even on your busiest days. It’s an incredibly versatile dish; start with a corned beef roast slow-cooked in your crockpot all day for maximum tenderness, or easily transform last night’s corned beef and cabbage dinner into a fresh, exciting meal. Get ready to experience the perfect balance of flavors and textures in every golden, crispy bite!

Why You’ll Love This Classic Reuben Sandwich Recipe

There are countless reasons why the Reuben sandwich has remained a beloved staple in American cuisine for decades, and why this particular recipe stands out:

• Effortlessly Easy: With simple ingredients and straightforward steps, you’ll have a gourmet sandwich ready in no time. Ideal for busy weeknights!
• Quick to Assemble: Forget long cooking times; these sandwiches take only about 10 minutes to assemble and grill to golden perfection.
• Uses Leftovers Creatively: Transform leftover corned beef into a completely new and exciting meal, minimizing food waste and maximizing flavor.
• Perfectly Balanced Flavors: The rich, salty corned beef, sour sauerkraut, creamy cheese, and sweet-tart dressing create a symphony of tastes.
• Customizable: Easily adjust ingredients to suit your preference, from the type of cheese to the amount of dressing.
• Crowd-Pleaser: A hit with both adults and kids, making it a fantastic option for family meals or casual gatherings.

The Irresistible Flavors of a Reuben: Essential Ingredients

A true Reuben sandwich is defined by its core ingredients. While the concept is simple, the quality and preparation of each component significantly impact the final flavor profile. Here’s a closer look at what you’ll need to create this iconic sandwich:

Rye Bread

The foundation of any great Reuben is its bread. Hearty rye bread, with its distinct flavor and firm texture, is non-negotiable. Marble rye or Jewish rye are excellent choices, providing a robust base that can stand up to the generous fillings without becoming soggy. Its slight sourness also beautifully complements the other ingredients.

Sauerkraut

This fermented cabbage adds a crucial tangy, briny crunch that cuts through the richness of the meat and cheese. Make sure to drain your sauerkraut thoroughly before adding it to the sandwich to prevent excess moisture, which can lead to a soggy bread. A quick squeeze in a paper towel or a colander works wonders.

Corned Beef

The star of the show! Whether it’s thinly sliced from a slow-cooked roast you prepared at home or fresh from your local deli, quality corned beef is key. Slow-cooking ensures it’s incredibly tender and flavorful, making it ideal for layering. If using pre-cooked deli meat, opt for good quality, thinly sliced beef.

Thousand Island Dressing

This creamy, slightly sweet, and tangy dressing acts as the binding agent and flavor enhancer. Its unique blend of mayonnaise, ketchup, relish, and spices brings all the components together, providing that signature Reuben taste. You can use store-bought for convenience or whip up a quick homemade version for an even fresher flavor.

Swiss Cheese

Known for its distinctive holes and nutty, slightly sweet flavor, Swiss cheese melts beautifully, creating a gooey, irresistible layer. It pairs wonderfully with the corned beef and sauerkraut. While Swiss is traditional, feel free to experiment with other melting cheeses if you’re looking for a slight twist (though we highly recommend sticking to Swiss for an authentic experience!).

Butter

The unsung hero of a grilled sandwich! Buttering the outside of the rye bread is essential for achieving that golden, crispy exterior and rich flavor when grilled. Don’t skimp on it!

A Brief History of the Reuben Sandwich

The exact origins of the Reuben sandwich are a subject of friendly debate, adding to its mystique. One popular theory credits Reuben Kulakofsky, a Lithuanian-born Jewish grocer in Omaha, Nebraska. During a weekly poker game at the Blackstone Hotel between 1920 and 1935, Kulakofsky requested a sandwich with corned beef and sauerkraut. The hotel’s owner, Bernard Schimmel, then added Swiss cheese and Thousand Island dressing, grilled it, and thus, the “Reuben Special” was born.

Another theory suggests the sandwich was created by Arnold Reuben, the owner of Reuben’s Restaurant in New York City, around 1914. Legend has it that Broadway actress Annette Seelos asked for a sandwich, and Reuben, inspired by a desire to create something substantial, layered roast beef, ham, turkey, Swiss cheese, coleslaw, and Russian dressing on rye bread. While his version differs slightly, the New York origin story is equally compelling.

Regardless of its precise birthplace, the Reuben sandwich quickly gained popularity, transitioning from a local specialty to a nationally recognized and beloved comfort food. Its enduring appeal lies in its perfect combination of textures and flavors, making it a timeless classic that continues to be enjoyed across generations.

Crafting Your Perfect Reuben: Step-by-Step Instructions

⏲️ Time Needed

One of the best things about Reuben sandwiches is how quickly they come together. You’ll only need about 10 minutes to assemble and grill them, making them a fantastic option for a busy weeknight meal.

Yield

This recipe makes 8 sandwiches, perfect for feeding a family or having delicious leftovers.

Equipment Needed

• Large griddle or large non-stick pan
• Spatula
• (Optional) Sandwich maker or panini press

Detailed Instructions

Whether you have a fancy panini press or a simple griddle, achieving a perfectly grilled Reuben is easier than you think. Follow these steps for a golden, melty, and utterly delicious sandwich:

1. Prepare Your Bread: Take 8 slices of rye bread. Generously butter one side of each slice. Place these butter-side down on your large griddle or pan. This will be the bottom layer of your sandwiches.
2. Layer the Fillings: On each of the 8 slices of bread on the griddle, place one slice of Swiss cheese. (Pro tip: If you don’t have Swiss, like when I took the photo, Pepper Jack also works wonderfully for a fantastic, spicy kick! You can spot the peppers if you look closely in the image.) Top the cheese with about ¼ pound of sliced corned beef per sandwich. Next, add approximately ¼ cup of well-drained sauerkraut on top of the corned beef. Finish this layer with 2 tablespoons of Thousand Island dressing.
3. Top and Butter: Butter one side of the remaining 8 slices of rye bread. Place these butter-side up on top of each assembled sandwich. This ensures both sides of your sandwich will be beautifully golden and crispy.
4. Grill to Perfection: Turn your griddle or pan to medium heat. Cook the sandwiches until the bottom slices are deeply golden brown and the cheese begins to melt, typically 3-5 minutes.
5. Flip and Finish: Carefully use a large spatula to flip each sandwich. Continue grilling until the other side is also golden brown and crispy, and the cheese is fully melted and gooey, another 3-5 minutes. If using a panini press or sandwich maker, simply assemble the sandwich (buttering the outsides), close the lid, and grill until golden brown and cheese is melted – no flipping required!
6. Serve Immediately: Once grilled, carefully remove the sandwiches from the griddle. Slice each sandwich in half diagonally, or however you prefer, and serve hot. Enjoy the immediate satisfaction of your homemade classic Reuben!

Pro Tips for the Best Homemade Reuben

While the Reuben is straightforward, a few expert tips can elevate your sandwich from good to extraordinary:

• Drain Your Sauerkraut Well: Excess moisture from sauerkraut is the enemy of a crispy sandwich. Squeeze out as much liquid as possible for optimal texture.
• Even Buttering: Ensure the outside of both slices of bread is evenly buttered. This creates a consistent golden crust and prevents sticking.
• Medium Heat is Key: Don’t rush the grilling process with high heat. Medium heat allows the bread to toast slowly and evenly while the cheese melts through, preventing burnt bread and cold insides.
• Don’t Overstuff: While tempting to pile on the fillings, an overstuffed sandwich can be difficult to grill and eat. Aim for balanced layers.
• Use a Weight (Optional): If you don’t have a panini press, placing a heavy, oven-safe plate or another pan on top of the sandwiches while grilling can help compress them and ensure even browning and melting.
• Serve Hot: Reubens are best enjoyed immediately after grilling when the bread is crispy and the cheese is gloriously melted.

Delicious Variations to Try

The classic Reuben is perfect as is, but its versatility allows for exciting variations:

• The Rachel Sandwich: Swap corned beef for pastrami or turkey and replace sauerkraut with creamy coleslaw. A delicious alternative for those who prefer different meats or textures.
• Different Cheeses: While Swiss is traditional, consider provolone, Monterey Jack, or even cheddar for a unique flavor profile.
• Alternative Breads: Sourdough or pumpernickel can be used in a pinch, though they won’t replicate the classic rye flavor.
• Vegetarian Reuben: Substitute corned beef with grilled portobello mushrooms or tempeh for a hearty meat-free option.
• Spicy Reuben: Add a pinch of red pepper flakes to your Thousand Island dressing or use pepper jack cheese for a kick.
• Open-Faced Reuben: Serve it on a single slice of rye bread, piled high with fillings, and broiled until the cheese is bubbly.

What to Serve with Your Reuben Sandwich

A hearty Reuben is a meal in itself, but a few simple sides can complete the experience:

• Crispy French Fries or Potato Chips: A classic pairing for any sandwich.
• Dill Pickles: Their briny crunch complements the rich flavors of the Reuben.
• Coleslaw: A fresh, creamy coleslaw offers a cool contrast.
• Soup: A bowl of tomato soup or a hearty lentil soup makes for a comforting combo.
• Green Salad: For a lighter side, a simple green salad with a vinaigrette dressing.

Storage and Reheating Tips

While Reubens are best fresh, sometimes leftovers happen! Here’s how to handle them:

• Storage: Allow any leftover sandwiches to cool completely. Wrap them tightly in plastic wrap or aluminum foil and store in an airtight container in the refrigerator for up to 2-3 days. Note that the bread may lose some of its crispiness and the sauerkraut might make it a bit soggy over time.
• Reheating: For best results, avoid the microwave as it will make the bread soggy. Reheat leftover Reubens on a griddle or in a pan over medium-low heat until warmed through and the bread is crispy again, about 3-5 minutes per side. You can also reheat them in a toaster oven or conventional oven at 350°F (175°C) for 10-15 minutes, or until heated through and crisp.

Frequently Asked Questions (FAQ)

What is the difference between a Reuben and a Rachel sandwich?

The primary difference lies in the meat and the tangy vegetable. A Reuben features corned beef and sauerkraut, while a Rachel typically uses pastrami or turkey and coleslaw instead of sauerkraut.

Can I make my own Thousand Island dressing?

Absolutely! Homemade Thousand Island dressing is easy and delicious. A common recipe involves combining mayonnaise, ketchup, sweet pickle relish, a dash of Worcestershire sauce, and a pinch of paprika. Adjust ingredients to your taste.

What kind of rye bread is best?

For an authentic Reuben, Jewish rye bread or marble rye is highly recommended. These varieties have a sturdy texture and a distinctive flavor that complements the other ingredients perfectly. Avoid soft sandwich rye if possible, as it may not hold up as well.

How do I prevent my Reuben from getting soggy?

The key to a non-soggy Reuben is properly draining the sauerkraut. Squeeze out as much liquid as you can. Also, ensure your bread is well-buttered and grilled until crispy on both sides to create a barrier against moisture.

📌 Pin This Recipe for Later

Don’t let this incredible Reuben sandwich recipe get lost! Pin it to your favorite recipe board on Pinterest so you can easily find it whenever a craving strikes or you have leftover corned beef. It’s the perfect addition to your weeknight dinner rotation or for St. Patrick’s Day celebrations!