If you enjoy a satisfying sandwich, this classic Reuben combines melted Swiss, tender corned beef, tangy sauerkraut and creamy Russian dressing for a flavorful, comforting meal you’ll crave again and again.
Classic Reuben Sandwich
A Reuben is more than a quick lunch—it’s a harmony of bold, contrasting flavors. The combination of corned beef and sauerkraut is rich and tangy, the Swiss cheese becomes luxuriously melty, and the bread grills up buttery and crisp. Expect a slightly messy, thoroughly delicious sandwich best enjoyed hot.
Why Is the Sandwich Called a Reuben?
There are a few origin stories. Some credit Arnold Reuben, a New York deli owner, with inventing the sandwich in 1914. Another popular tale points to the Blackstone Hotel in Omaha, where a kitchen manager reportedly made it for a poker buddy named Reuben in the 1920s. Regardless of where it began, the important thing is that the Reuben is delicious and worth making at home.
The Ingredients You’ll Need
A Reuben uses straightforward deli-style ingredients. For the best results, gather:
- Bread: Rye is traditional, but other hearty loaves work well.
- Butter: Softened for spreading and grilling the bread.
- Russian Dressing: Homemade is simple to prepare (see recipe below) or use a good store-bought version.
- Swiss Cheese: Use a generous amount so it melts beautifully.
- Corned Beef: Thinly sliced from the deli.
- Sauerkraut: Well drained to avoid soggy bread.
- Optional sides: Pickles, potato chips, or fries.
Russian Dressing Ingredients
- Mayonnaise and sour cream: For a creamy base.
- Ketchup and chili sauce: Add sweet, tomato-forward flavor and color.
- Hot sauce: Optional, for a bit of heat.
- Shallot: Finely grated for mild onion flavor.
- Horseradish: Adds bright, sharp heat—optional but recommended.
- Worcestershire sauce: A little goes a long way for depth.
- Salt, pepper and paprika: To season.
Is a Reuben Made with Corned Beef or Pastrami?
The traditional Reuben uses corned beef, though pastrami can be used as a tasty alternative. Both make excellent sandwiches, so use whichever you prefer.
How to Make an Authentic Reuben Sandwich
If you can make a grilled cheese, you can make a Reuben. Follow these steps for a classic result.
- Make the dressing: Whisk the Russian dressing ingredients together until smooth, taste and adjust, then chill at least 30 minutes so the flavors meld.
- Assemble: Butter the outside of each bread slice for grilling, spread Russian dressing on the inside, then layer 2 slices Swiss, corned beef, drained sauerkraut, and 2 more slices of Swiss. Top with the other slice of bread, dressing-side down.
- Grill: Heat a large skillet over medium-low. Place the sandwich in the skillet, cover, and cook about 3–4 minutes per side until the bread is golden and the cheese is melted. Serve immediately.
Tips for Success
Here are a few ideas to elevate your homemade Reuben:
- Bread alternatives: Rye-pumpernickel swirl, plain pumpernickel or sourdough are all excellent substitutes.
- Caramelize the sauerkraut: Lightly frying drained sauerkraut in a separate skillet adds a deeper, sweeter flavor.
- Shortcuts: Use bottled Russian or Thousand Island dressing, or a simple mayo-ketchup-Worcestershire mix if you don’t want to make the dressing from scratch.
What to Serve with a Reuben Sandwich
Classic pairings include chips and pickles, but many deli-style sides work well. Consider:
- Potato wedges: Warm, seasoned wedges are a hearty match.
- Potato salad: A creamy potato salad is a familiar, satisfying side.
- Soup: Tomato-based soups complement the richness of the sandwich.
Storing and Reheating
- The Russian dressing keeps up to one week in the refrigerator. The assembled sandwich is best eaten fresh—refrigerate for only a day to avoid sogginess.
Can I Freeze This?
- Yes. Make and cool the sandwiches, wrap them tightly in plastic, place in freezer bags, and press out excess air. Freeze up to one month.
- To reheat, unwrap and bake at 400°F until heated through, about 20–30 minutes.
Reuben Sandwich Recipe
Ingredients
For the Russian Dressing
- 1 cup mayonnaise
- 3 tablespoons sour cream
- ¼ cup ketchup
- 1 teaspoon chili sauce
- ¼ teaspoon hot sauce (optional)
- 1 shallot, grated
- 1 tablespoon horseradish
- 1 teaspoon Worcestershire sauce
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ¼ teaspoon sweet paprika
For the Sandwich
- 4 slices rye bread
- 2 tablespoons butter, softened
- 4 tablespoons Russian dressing
- 8 slices Swiss cheese (or to taste)
- 3–4 ounces corned beef, thinly sliced
- ½ cup sauerkraut, drained
- Potato chips or French fries and pickles, for serving
Instructions
Russian Dressing
- Whisk all dressing ingredients together until smooth, taste and adjust seasoning. Cover and chill at least 30 minutes.
Reuben Sandwich
- Lightly butter one side of each bread slice and place buttered-side down on a plate.
- Spread 1–2 tablespoons of Russian dressing on each unbuttered slice.
- Layer 2 slices Swiss cheese, corned beef, sauerkraut, and the remaining 2 slices of Swiss on the bread.
- Top with the second slice of bread, dressing-side down.
- Heat a large skillet over medium-low. Place the sandwich in the skillet, cover, and cook 3–4 minutes per side until the bread is golden and the cheese has melted.
- Serve immediately with chips or fries and pickles.
Notes
- Russian dressing keeps up to one week refrigerated. The assembled sandwich is best fresh; refrigerate no more than one day to avoid sogginess.
- To freeze: cool assembled sandwiches, wrap tightly, and freeze up to one month. Reheat in a 400°F oven for 20–30 minutes until heated through.
- Try different breads like pumpernickel or sourdough, or lightly fry the sauerkraut for extra flavor.
Nutrition
Calories: 746 kcal | Carbohydrates: 38 g | Protein: 31 g | Fat: 52 g
Nutritional info is an estimate and provided as a courtesy; values may vary with ingredients and preparation.
More Savory Sandwich Recipes
- Baked Grilled Cheese Sandwiches
- Classic Patty Melts
- Homemade Sloppy Joes