Reuben Sandwich

This Reuben sandwich recipe uses toasted rye bread, corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing. Make it hot, fast, and melty!

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This easy Reuben sandwich recipe brings together warm corned beef, melty Swiss cheese, sauerkraut, and Thousand Island on toasted rye. You can make it in minutes using a skillet or griddle. The bread gets crisp while the cheese turns gooey. Every bite packs bold flavor and classic deli vibes.

You can make this recipe fast by following the simple step-by-step photos and directions below. We’ve added helpful pro tips and tricks too. Don’t miss the most frequently asked questions and answers to get the best results every time.

You can make this classic sandwich recipe in minutes using simple ingredients and one skillet or griddle. It’s packed with melty Swiss cheese, corned beef, sauerkraut, and toasted rye bread for bold, crave-worthy flavor.

Serve this sandwich hot for lunch, dinner, or even a game day party. It’s quick, satisfying, and always hits the spot.

What you'll need to make this Reuben Sandwich recipe:

• ½ cup of mayonnaise
• 2 tablespoons of ketchup
• ½ teaspoon of salt
• ½ teaspoon of pepper
• 1 teaspoon of Worcestershire sauce
• 2 tablespoons of lemon juice
• ¼ cup of salted butter, softened
• 8 slices of marble rye bread
• 8 slices of Swiss cheese
• ¾ pound of corned beef
• 2 cups of sauerkraut, drained

Personalize your Reuben sandwich recipe with easy changes that make your sandwich your own. Here are some top substitutions and additions:

• Substitute Swiss Cheese: Use provolone or mozzarella if you want a milder, creamy cheese in your Reuben sandwich.
• Add Bacon: Add crispy bacon for a smoky, savory boost that pairs well with sauerkraut and corned beef.
• Substitute Rye Bread: Swap in marble rye or sourdough bread if you want a different flavor and texture.
• Add Pickles: Layer on sliced pickles for extra crunch and a tangy kick in every bite.
• Substitute Thousand Island Dressing: Try Russian dressing instead if you like a little more spice in your Reuben sandwich.
• Add Extra Cheese: Double the cheese if you love it gooey and melty—just be sure to toast the sandwich evenly.

Follow along with our step-by-step photos, clear instructions, and helpful tips and tricks below. We’ll walk you through everything. Grab your bread and skillet—let’s get started!

FIRST STEP: Use a small mixing bowl to whisk together the mayonnaise, ketchup, salt, pepper, Worcestershire sauce, and lemon juice to make your own Russian dressing.

SECOND STEP: Butter one side of the slices of rye bread.

THIRD STEP: Spread a spoonful (or however much you want) of the creamy Russian dressing on the other side of each slice of bread. 

FOURTH STEP: Make sure your buttered sides are on the outside of the bread, and the dressing sides are in. For each sandwich, layer on one piece of bread, 1 slice of Swiss cheese, several slices of corned beef, ½ cup sauerkraut, another slice of cheese, and top it off with a second piece of bread. Repeat to make 4 sandwiches.

FIFTH STEP: Heat a non-stick skillet over medium heat. Place each sandwich into the hot skillet, you can cook more than one at a time if they fit into the skillet. Cook on the first side until the bread has browned and the cheese begins to melt. Carefully flip the sandwich and cook it on the other side.

SIXTH STEP: Cook your sandwich until both sides are golden brown, the cheese is all melted, and the sandwich is completely heated through. You might need to lower the heat to make sure the cheese melts, and the sandwich heats through without the bread burning.

You can serve this Reuben recipe all year long for lunch, dinner, or casual get-togethers. It’s fast, filling, and easy to pair with other comfort foods.

• Family dinners or weekend lunches: This sandwich works great for a quick family meal everyone will enjoy. Kids love the melty cheese and warm garlic bread. Serve it with crispy loaded fries or cheesy funeral potatoes for a hearty plate.
• Game day or party food: Serve these hot sandwiches cut in halves or quarters for a crowd. They stay warm and gooey on a tray or platter. Add a side of pretzel bites with cheese sauce or BBQ little smokies to complete the spread.
• Cold weather comfort food: This hot sandwich is perfect on chilly fall or winter days when you want something warm and filling. Pair it with creamy tomato soup or broccoli cheese soup for a cozy combo.

This Reuben sandwich recipe gets tons of love from our readers—and it’s easy to see why. It’s quick, comforting, and made with simple ingredients that come together fast. Plus, it brings all the deli-style goodness straight to your own kitchen.

• Easy to Make: You only need a skillet, a few pantry staples, to make this hot, cheesy sandwich.
• Perfect for Busy Days: It works great when you need a fast lunch or dinner without spending hours in the kitchen.
• Kid-Approved: Kids love the toasted bread and gooey cheese—even if they skip the sauerkraut.
• Big on Flavor: The combo of corned beef, melty Swiss, and tangy dressing always hits the spot.

This Reuben sandwich recipe keeps things easy, and that's exactly why people keep coming back to make it again.

Can I make a Reuben sandwich on a griddle instead of a skillet?
Yes, you can make yourR sandwich on a griddle. It cooks evenly and toasts both sides at the same time.

What’s the best way to toast the bread for a Reuben sandwich?
Toast your rye bread directly in the skillet with butter. Press gently with a spatula for a crisp, golden texture.

Do I need to warm the corned beef before adding it?
Yes, warm the corned beef in the skillet first so everything heats evenly and the cheese melts well.

How much sauerkraut should I add to my reuben sandwich?
Add about ¼ to ½ cup of drained sauerkraut to your reuben sandwich for the right amount of flavor and moisture.

What’s the best cheese to use in a Reuben sandwich?
Swiss cheese melts perfectly and adds the classic Reuben taste, but stack two slices for extra gooey goodness.

Can I make more than one Reuben sandwich at once?
Yes, use a large skillet or griddle to cook multiple sandwiches at once, flipping each with a wide spatula.

How thick should the corned beef slices be for a reuben sandwich?
Keep the slices thin so they heat quickly and layer well between the bread, cheese, and sauerkraut.

Should I butter the outside of the bread before cooking?
Yes, spread butter on the outside of each slice to help the bread toast evenly and get golden brown.

Do I need to press the sandwich while cooking?
Yes, press it gently with a spatula while cooking to help melt the cheese and crisp the bread evenly.

Can I use deli corned beef in this reuben sandwich recipe?
Yes, deli-sliced corned beef works great. Just warm it in the skillet before building your sandwich.

What’s the best way to serve a Reuben sandwich for lunch?
Slice the Reuben sandwich in half and serve it hot with napkins nearby since it’s warm, cheesy, and saucy.

Should I cut the Reuben sandwich before serving?
Yes, cut the sandwich diagonally before serving so it’s easier to handle and looks great on the plate.

Can I serve a Reuben sandwich at a party?
Yes, make mini versions or cut full sandwiches into quarters for easy sharing at parties or casual get-togethers.

Is a Reuben sandwich good for dinner?
Yes, serve this hearty Reuben sandwich hot for a fast and filling dinner that comes together in minutes.

Do kids like Reuben sandwiches?
Many kids enjoy Reuben sandwiches, especially with the melty Swiss cheese and toasted bread—just skip the sauerkraut if needed.

What’s the best season to serve a Reuben sandwich?
Serve Reuben sandwiches year-round, but they’re especially great in cooler months when you want something warm and comforting.

Follow the tips and directions below to store your Reuben sandwich the right way. These steps help you keep leftovers fresh and tasty. Use the guide to make reheating easy and avoid soggy bread or dry meat.

Can I prepare a Reuben sandwich ahead of time?
Yes, you can assemble the sandwich ahead of time. Store it in the fridge, then grill it when you're ready to eat.

What’s the best way to store leftover Reuben sandwiches?
Wrap leftover sandwiches in foil or place them in an airtight container. Keep them in the fridge for up to two days.

Can I freeze a cooked Reuben sandwich?
Yes, wrap the sandwich tightly in foil and freeze it. Use it within one month for the best texture and taste.

How do I thaw and reheat a frozen Reuben sandwich?
Thaw the sandwich in the fridge overnight. Reheat it in a skillet over medium heat until the bread crisps up again.

What’s the best way to reheat a Reuben sandwich?
Reheat your sandwich in a skillet or toaster oven. This keeps the bread crispy and melts the cheese evenly.

Can I reheat a Reuben sandwich in the microwave?
Yes, but use short bursts and cover it with a paper towel. The bread may turn soft, but it still tastes good.

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Reuben Sandwich

This Reuben sandwich recipe uses toasted rye bread, corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing. Make it hot, fast, and melty!

Did you try this recipe?Let our readers know how it turned out by Leaving a Review!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Lunch, Sandwich

Cuisine American

Servings 4

Calories 784 kcal

Ingredients

  

1x2x3x

• ½ cup mayonnaise
• 2 tablespoons ketchup
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon Worcestershire sauce
• 2 tablespoons lemon juice
• ¼ cup salted butter (softened)
• 8 slices marble rye bread
• 8 slices Swiss cheese
• ¾ pound corned beef
• 2 cups sauerkraut (drained)

DIRECTIONS

 

• In a small bowl, whisk together mayonnaise, ketchup, salt, pepper, Worcestershire sauce, and lemon juice to make the Russian dressing.
• Butter one side of each slice of bread.
• Spread a spoonful, or desired amount, of Russian dressing over the other side of each piece of bread.
• For each sandwich, layer one piece of bread, 1 slice of cheese, several slices of corned beef, ½ cup sauerkraut, another slice of cheese, and topped with a second piece of bread. The dressing sides of the bread slices should be facing in, while the buttered sides of the bread should be facing out. Repeat to make 4 sandwiches.
• Heat a non-stick skillet over medium heat. Place each sandwich into the skillet, you may cook more than one at a time if they fit in the skillet. Cook on the first side until the bread has browned and the cheese begins to melt. Carefully flip the sandwich and cook on the other side.
• Cook until both sides are browned, the cheese is all melted, and the sandwich is heated through. You may need to lower the heat to make sure the cheese melts and the sandwich heats through without the bread burning.

Notes

• Use bigger slices of bread for this meal. It’ll taste better and allow you to put more toppings on.
• Make sure to drain the sauerkraut so that the bread doesn’t get too soggy.
• The best way to get your slices of cheese to melt is if you let it sit out for 15 to 20 minutes before you start making these.
• As you cook your sandwich, gently press it down. This will help you eat it later on – you don’t want it too tall!

Nutrition

Calories: 784kcal | Carbohydrates: 38g | Protein: 28g | Fat: 58g | Saturated Fat: 21g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 2601mg | Potassium: 557mg | Fiber: 6g | Sugar: 6g | Vitamin A: 714IU | Vitamin C: 37mg | Calcium: 387mg | Iron: 5mg

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