How to Make a Reuben Sandwich: The Classic Deli Recipe With Corned Beef and Sauerkraut

How to make a Reuben sandwich is less about collecting ingredients than controlling moisture, heat, and timing. The classic version combines rye bread, corned beef, Swiss cheese, sauerkraut, and Russian dressing. Each component is assertive, yet the finished sandwich should taste balanced rather than heavy. The bread must remain crisp while the cheese melts and the beef stays tender, as noted by the customreceipt.com.

The Reuben is an American deli institution with a disputed birthplace. One account connects it with Omaha’s Blackstone Hotel during the 1920s. Another credits Arnold Reuben’s New York delicatessen in 1914. The stories disagree, but the modern formula is largely settled: hot corned beef, tangy cabbage, mild cheese, dressing, and rye bread.

The best Reuben delivers several contrasts at once. Its crust crackles, the filling remains soft, and the sauerkraut cuts through the richness.

What Is a Reuben Sandwich?

A classic Reuben sandwich is grilled on both sides until golden. It usually contains sliced corned beef, Swiss cheese, drained sauerkraut, and Russian dressing. The filling sits between 2 slices of rye or marbled rye bread.

Russian dressing brings acidity, sweetness, and mild heat. Thousand Island dressing appears in many home recipes, although it usually tastes sweeter. Mustard can sharpen the sandwich, but it should not replace the creamy sauce completely.

The Reuben resembles a grilled cheese sandwich in structure. However, its filling is heavier and releases more moisture. That difference explains why careless assembly produces wet bread and cold meat.

Readers exploring convenient meals can also consult this guide to healthy eating without extensive cooking. Those using countertop equipment may find these air fryer cooking methods and recipes useful. For broader sandwich inspiration, KavPolit also covers international McDonald’s burger variations.

Ingredients for 2 Reuben Sandwiches

A successful recipe begins with realistic proportions. Too much filling makes the sandwich difficult to heat and almost impossible to turn.

You will need:

• 4 slices of rye or marbled rye bread;
• 200–240 g sliced corned beef;
• 4 slices of Swiss cheese;
• 100–120 g sauerkraut;
• 4 tablespoons Russian dressing;
• 20–25 g softened butter;
• dill pickles for serving;
• black pepper, if desired.

Choose bread with a firm, even crumb. Very soft supermarket bread compresses beneath the filling. Thick artisan slices can work, but they require gentler heat.

Corned beef should be sliced across the grain. Thin slices warm faster and remain easier to bite. Swiss cheese provides a mild nutty flavor and melts without overpowering the meat.

Drain the sauerkraut thoroughly before measuring it. Pressing it gently in a sieve removes excess brine. Do not rinse it unless its acidity is unusually aggressive.

Ingredient Ratios and Their Purpose

The following proportions create a substantial sandwich without making it unstable.

Component	Amount per sandwich	Main function	Practical note
Rye bread	2 slices	Structure and toasted crust	Use slices about 1–1.5 cm thick
Corned beef	100–120 g	Savory central filling	Warm before final assembly
Swiss cheese	2 slices	Melting layer and mild richness	Place beside both bread slices
Sauerkraut	50–60 g	Acidity and texture	Drain and squeeze gently
Russian dressing	2 tablespoons	Moisture, sweetness, and spice	Spread thinly and evenly
Butter	10–12 g	Browning and crispness	Apply only to exterior surfaces

These amounts are guidelines rather than rigid limits. A smaller pan may require a slightly thinner sandwich. Wider bread can support more meat without collapsing.

The cheese performs another practical task. It creates a partial barrier between wet ingredients and bread. Placing cheese against both slices reduces sogginess.

The dressing should never run from the edges before cooking. Excess sauce steams the bread instead of allowing it to toast. Add extra dressing at the table when stronger flavor is wanted.

Moderate filling also improves temperature control. A towering sandwich may look impressive, but its center often remains cold. The ideal Reuben should be hot from crust to core.

How to Make Russian Dressing

Homemade dressing takes about 5 minutes. Its brighter flavor can transform packaged corned beef and ordinary supermarket bread.

Mix these ingredients:

• 4 tablespoons mayonnaise;
• 2 tablespoons ketchup;
• 1 teaspoon prepared horseradish;
• 1 teaspoon Worcestershire sauce;
• 1 teaspoon finely chopped onion;
• ½ teaspoon paprika;
• ½ teaspoon lemon juice;
• 1 teaspoon chopped pickle or pickle relish.

Stir until the color becomes uniform. Taste before adding salt because the meat and sauerkraut already contain plenty. Add more horseradish for heat or lemon juice for acidity.

Russian dressing should taste sharper than ordinary burger sauce. Its job is to challenge the fatty meat and cheese. A weak dressing disappears after grilling.

Prepare it several hours early when possible. Resting gives the onion, paprika, and horseradish time to blend. Keep it refrigerated in a closed container.

The dressing can also accompany fries, roasted potatoes, or cold beef. Use it within 3–4 days for the freshest flavor. Never return sauce touched by raw ingredients to its storage container.

How to Prepare the Filling

Remove the corned beef from the refrigerator about 15 minutes before cooking. Ice-cold meat slows the melting process and encourages overbrowned bread.

Place the sliced beef in a dry skillet over low heat. Add 1 teaspoon of water, then cover the pan. Steam it gently for 1–2 minutes without frying the edges.

Warm the drained sauerkraut separately for about 1 minute. This step is optional but useful. Cold sauerkraut can prevent the center from reaching a pleasant temperature.

Follow this preparation order:

1. Drain and gently squeeze the sauerkraut.
2. Mix the Russian dressing.
3. Warm the sliced corned beef.
4. Bring the cheese to cool room temperature.
5. Butter one side of every bread slice.
6. Preheat a heavy skillet over medium-low heat.

Preparation should finish before assembly begins. A loaded sandwich cannot sit for long because the dressing gradually enters the bread. Work beside the heated skillet.

Medium-low heat remains the safest setting. High heat colors the exterior before the cheese melts. A cast-iron or heavy stainless-steel pan distributes heat more evenly.

The water used for steaming the meat should evaporate completely. Visible liquid can soften the bread during assembly. Transfer the beef onto a warm plate before building each sandwich.

Do not fry corned beef until crisp unless that texture is intentional. Traditional Reuben filling should remain supple. Crisp edges make the sandwich harder to bite cleanly.

How to Assemble a Reuben Sandwich

Set the bread with its buttered sides facing downward. The unbuttered surfaces should face the filling.

Spread a thin layer of Russian dressing over each interior surface. Add 1 slice of Swiss cheese to each piece of bread. This arrangement helps shield both slices from moisture.

Place warm corned beef on the lower slice. Distribute it evenly instead of creating a mound in the center. Add sauerkraut, then close the sandwich with the second cheese-covered slice.

The finished order should be:

• buttered rye bread;
• Russian dressing;
• Swiss cheese;
• warm corned beef;
• drained sauerkraut;
• Swiss cheese;
• Russian dressing;
• buttered rye bread.

Press the sandwich only enough to make it stable. Heavy pressure forces dressing and cheese from the sides. It also compresses the bread before its crust forms.

The cheese should sit directly beside the bread. The meat belongs nearer the center, where it retains heat. Sauerkraut can rest above the beef without touching the upper bread.

Assembly should take less than 1 minute. Move the sandwich directly into the preheated skillet. Delays increase the chance of a damp interior.

How to Grill the Reuben Without Burning It

Place the assembled sandwich in the pan. Cook the first side for 3–4 minutes over medium-low heat. The exact time depends on the bread, pan, and burner.

Cover the skillet for the first 2 minutes. Trapped heat helps melt the cheese without demanding a hotter surface. Remove the lid before turning the sandwich.

Slide a broad spatula underneath and support the top with another spatula. Turn it in one controlled movement. Cook the second side for another 2–4 minutes.

“This sandwich is a breeze to create” once the corned beef and dressing are ready.

— Delish recipe editors, Classic Reuben Sandwich Recipe, preparation guidance published in February 2026.

Look for several signs before removing it:

• the bread has an even golden-brown crust;
• both cheese layers have softened;
• the filling feels hot near the center;
• the sandwich holds together when lifted;
• no watery liquid collects underneath.

Transfer the Reuben to a cutting board. Let it rest for 1–2 minutes before slicing. This pause allows the cheese to settle slightly.

Cut diagonally with a serrated knife. A straight downward press can crush the bread. Use short sawing movements while supporting the upper crust.

Serve immediately with pickles, potato chips, coleslaw, or a simple green salad. The sandwich loses crispness as it cools. Prepare several sandwiches in batches rather than stacking them.

Why Reuben Sandwiches Become Soggy

Excess moisture is the most frequent problem. Sauerkraut carries brine, dressing contains water, and chilled meat releases condensation while heating.

The main causes include:

• sauerkraut that was not drained;
• too much Russian dressing;
• cold meat placed directly into the sandwich;
• a pan that was not preheated;
• cooking over extremely low heat;
• stacking hot sandwiches before serving.

A cheese barrier solves only part of the problem. Good preparation remains more effective than adding extra ingredients. Dry the sauerkraut and warm the filling first.

Bread selection also matters. Dense rye withstands moisture better than soft white bread. Fresh bread can be lightly toasted before assembly when necessary.

Butter should coat the exterior in a thin film. Thick clumps melt unevenly and can leave greasy patches. Softened butter spreads more reliably than cold butter.

Never cover the pan throughout the entire cooking process. Prolonged covering traps steam and softens the crust. Use the lid briefly, then finish uncovered.

The decisive moment is not the flip. It is the preparation completed before the sandwich reaches the skillet.

Corned Beef Safety and Storage

Store cooked corned beef at 4°C or below. The USDA advises refrigerating cooked corned beef for about 3–4 days. For best quality, it can remain frozen for about 2–3 months.

Do not leave prepared sandwiches at room temperature for extended periods. Refrigerate unused meat, cheese, dressing, and sauerkraut promptly. Store each component separately.

A fully assembled Reuben does not freeze particularly well. Sauerkraut and dressing can make thawed bread wet. Freeze the meat alone, then assemble fresh sandwiches later.

Leftover grilled Reubens can be reheated in a dry skillet. Use low heat and turn them several times. A microwave warms the filling quickly but softens the crust.

For an oven method, place the sandwich on a rack at 175°C. Heat it for 8–10 minutes, turning once. Check that the center is hot before serving.

Reuben Variations Worth Trying

The traditional combination is strong enough to support careful changes. Replace only 1 or 2 elements at once. Too many substitutions create a different sandwich entirely.

Popular options include:

• pastrami instead of corned beef;
• turkey with coleslaw, often called a Rachel;
• Gruyère instead of Swiss cheese;
• sourdough when rye is unavailable;
• mustard mixed into the dressing;
• mushrooms or tempeh for a meat-free version;
• kimchi instead of sauerkraut for extra heat.

The Rachel is the closest recognized relative. It commonly swaps corned beef for turkey or pastrami. Coleslaw may replace sauerkraut.

Pastrami brings stronger smoke and pepper. Turkey produces a lighter sandwich but may require more dressing. Gruyère melts smoothly and provides a deeper nutty flavor.

Vegetarian versions need a substantial filling. Roasted mushrooms, smoked tofu, seitan, or tempeh can supply structure. Thin vegetables alone usually become lost beneath the cheese and sauce.

Gluten-free rye-style bread can work when toasted carefully. Check every packaged ingredient when allergies are involved. Worcestershire sauce and dressings may contain unexpected allergens.

What to Serve With a Reuben

The sandwich already contains rich meat, cheese, and dressing. Side dishes should provide acidity, crunch, or freshness instead of additional heaviness.

A dill pickle remains the classic partner. Its cold acidity refreshes the palate between bites. Mustard-dressed cucumber salad creates a similar effect.

Potato chips add crunch without requiring more cooking. Oven-roasted potatoes are more substantial. Avoid heavily sauced potatoes because they compete with the sandwich.

A green salad with vinaigrette creates the most balanced meal. Use bitter leaves, sliced radishes, and a sharp dressing. Sweet dressings can make the plate feel excessive.

Tomato soup also works, although the combination becomes filling. Serve a smaller sandwich when adding soup. Half portions are often enough for lunch.

FAQ

Can I Make a Reuben With Pastrami?

Yes. Pastrami creates a smokier, more peppery sandwich. However, corned beef remains the classic choice.

Is Russian Dressing the Same as Thousand Island?

No. Russian dressing usually tastes sharper and spicier. Thousand Island is generally sweeter and often contains more pickle relish.

Should Sauerkraut Be Rinsed?

Usually not. Drain and squeeze it first. Rinse only when its flavor is excessively salty or acidic.

Can I Make a Reuben in an Air Fryer?

Yes. Secure the sandwich with toothpicks and cook around 180°C. Check after 4 minutes, turn carefully, then finish until crisp.

What Bread Is Best for a Reuben?

Rye bread is traditional. Marbled rye offers the same structure with a striking appearance. Dense slices perform better than soft bread.

Why Did My Cheese Not Melt?

The heat was probably too high, or the filling was too cold. Warm the meat first and cook over medium-low heat.

Can a Reuben Be Prepared Ahead?

Prepare the ingredients ahead, but assemble immediately before grilling. A stored assembled sandwich usually becomes soggy.

Is a Traditional Reuben Kosher?

No. The traditional recipe combines meat and dairy. Those ingredients do not meet kosher dietary rules when served together.

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