Classic Corned Beef Reuben Sandwich Recipe
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If there’s one sandwich that truly delivers — every single time — it’s a corned beef Reuben sandwich. Layers of tender corned beef, melty Swiss cheese, tangy sauerkraut, and creamy Thousand Island dressing all tucked between two slices of buttery, golden rye bread. It’s pure comfort food in the best possible way.
This sandwich delivers big flavor with very little effort. The whole thing comes together in about 20 minutes — and trust me, once you make your own homemade Thousand Island dressing, you’ll never reach for the bottle again.
In this post, I’ll walk you through everything you need to know about how to make a Reuben sandwich at home, including tips, variations, and answers to the most common questions.
I’ve been making this Reuben sandwich recipe for years. My daughter was born right before St. Patrick’s Day and her birthday meal always was a traditional corned beef dinner. We love a juicy Oven-Baked Corned Beef, and when time is of the essence, I make our Instant Pot Corned Beef.
What Is a Reuben Sandwich?
A Reuben sandwich is a hot grilled sandwich made with corned beef, Swiss cheese, sauerkraut, and Thousand Island (or Russian) dressing on rye bread. It’s grilled in a skillet — kind of like a grilled cheese, but so much heartier — until the bread is golden, the cheese is melted, and everything is warm and delicious.
It’s tangy, savory, a little creamy, and incredibly satisfying.
A Short History of the Reuben Sandwich
The origin of the Reuben is actually a fun debate! There are two popular stories. The first places it in Omaha, Nebraska, where a grocer named Reuben Kulakofsky reportedly invented it for a late-night poker game at the Blackstone Hotel in the 1920s. The second credits Arnold Reuben of Reuben’s Delicatessen in New York City, who may have created a version of it around 1914.
Either way, this sandwich has stood the test of time — and for good reason. It’s one of those meals that just works, every time.
What’s on a Reuben Sandwich?
The classic Reuben has five key components:
- Corned beef — thinly sliced and piled high
- Swiss cheese — melted to gooey perfection
- Sauerkraut — tangy fermented cabbage that balances the richness
- Thousand Island dressing — homemade, creamy, slightly sweet, a little tangy
- Rye bread — sturdy enough to hold it all and buttered for grilling
Each ingredient plays an important role. The sauerkraut cuts through the richness of the meat and cheese. The Thousand Island adds creaminess and a little sweetness. And the rye bread? It gives the whole sandwich a nutty, slightly earthy flavor that makes it taste like a real deli sandwich.
Ingredient Notes & Tips
Here’s what you’ll need and a few tips to make sure your Reuben sandwich turns out perfect every time.
- Rye bread — Use a good-quality rye bread with some density to it. Check out my homemade Rye Bread and Pumpernickel Bread recipes. They both use yeast and grill up beautifully. If you’re a sourdough lover, we have amazing Sourdough Rye and Sourdough Pumpernickel recipes for a next-level Reuben! Marbled rye (swirled with pumpernickel) is a delicious option too.
- Butter — You’ll butter both sides of the bread before grilling. This is what gives you that gorgeous golden crust. Don’t skip this step!
- Corned beef — Thinly sliced corned beef layers best and is easier to bite through. Deli-sliced corned beef works great, or use leftover corned beef from a brisket you’ve made at home. Cold corned beef straight from the fridge can make the center of your sandwich cold by the time the bread is golden — warm it up in the microwave for 20-30 seconds first.
- Swiss cheese — Classic Swiss melts beautifully and has a mild, nutty flavor that pairs perfectly with corned beef. Baby Swiss is slightly creamier if you want a softer melt. You’ll use two per sandwich.
- Sauerkraut — This is non-negotiable for an authentic Reuben! The most important step: drain it really well. Use a paper towel to squeeze out as much moisture as possible. Wet sauerkraut = soggy bread. Nobody wants that.
- Mayonnaise — Real Mayonnaise is my go-to for the Thousand Island dressing. It gives you a rich, creamy base.
- Ketchup — Just 2 tablespoons adds a subtle sweetness and that classic pink color to the dressing.
- Sweet pickles or relish — Chopped sweet pickles give the dressing little pops of flavor. Sweet relish works just as well.
- Dijon mustard — Just a teaspoon adds a gentle sharpness that pulls everything together.
How to Make a Reuben Sandwich
This is so much easier than it looks! Here’s how to do it step by step.
Make the Thousand Island Dressing: Whisk together the mayonnaise, ketchup, chopped sweet pickles, and Dijon mustard in a small bowl. That’s it — homemade Thousand Island dressing in 2 minutes! You can make this a day ahead and keep it in the fridge.
Preheat Your Skillet: Set a heavy-bottomed skillet (cast iron is ideal!) over medium-low heat. This is the most important tip I can give you: don’t rush this step with high heat. Medium-low heat gives the cheese time to fully melt before the bread over-browns. Patience here = a perfect Reuben.
Butter the Bread: Butter both sides of all 8 slices of bread. Both sides! This is what creates that beautiful, even golden crust.
Layer the Sandwich: Lay two slices of bread on a plate. Spread about 1 tablespoon of Thousand Island dressing on each slice. Add one slice of Swiss cheese on top of the dressing on both slices. On one slice, layer about ½ pound of corned beef, then top with another slice of Swiss cheese. Pile on half the sauerkraut, then place the second slice of bread on top. Press down gently to hold it together.
Thousand Island Dressing- Swiss Cheese
- Corned Beef & Sauerkraut
- More Swiss Cheese
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Grill It: Place the assembled sandwich on your preheated skillet. Cook on one side until the bread is golden brown to your liking — about 3 to 4 minutes. Flip carefully and cook the other side. The sandwich is done when both sides are golden, the cheese is melted, and the corned beef is warmed through.
Slice and Serve: Cut diagonally and serve immediately while everything is still hot and melty. A diagonal cut isn’t just pretty — it actually makes the sandwich easier to eat!
Reuben Sandwich Variations
Love the classic but want to mix it up? Here are some fun ways to make this recipe your own.
- Turkey Reuben (Rachel Sandwich) — Swap the corned beef for sliced turkey breast. This variation is sometimes called a “Rachel” sandwich and is just as delicious.
- Pumpernickel Reuben — Use pumpernickel bread instead of rye for a slightly sweeter, denser sandwich with a beautiful dark color.
- Russian Dressing Reuben — Some delis use Russian dressing instead of Thousand Island. Russian dressing is similar but has a bit of horseradish for extra kick. Just add 1 teaspoon of prepared horseradish to your dressing mix.
- Open-Faced Reuben — Skip the top slice of bread and broil the sandwich in the oven instead of grilling it in a skillet. Great if you want a lower-carb option without losing all that great flavor.
- Mini Reuben Sliders — Use small slider rolls or party rye slices to make bite-sized Reubens. Perfect for game day or a party appetizer!
How to Store It
Reuben sandwiches are really best enjoyed fresh off the skillet. But if you have leftovers, here’s how to handle them.
Assembled leftover sandwiches can be wrapped in foil and refrigerated for up to 2 days. Reheat them in a skillet over medium-low heat (just like you made them!) or in a 350°F oven for about 10 minutes. Avoid the microwave — it’ll make the bread soggy.
Corned beef stores well on its own in an airtight container in the refrigerator for 3 to 4 days. Keep your dressing stored separately in a jar for up to a week.
Sauerkraut keeps in the fridge in a sealed container for several weeks.
Frequently Asked Questions
Can I make a Reuben without rye bread? Yes! While rye bread is the classic choice, you can use sourdough, pumpernickel, or even a hearty wheat bread. Just make sure the bread is sturdy enough to hold all the fillings without falling apart.
What’s the difference between Thousand Island and Russian dressing? They’re very similar! Both are creamy, pink dressings. Russian dressing typically has horseradish and is a bit spicier. Thousand Island is milder and slightly sweeter. Either one works on a Reuben.
Can I use pastrami instead of corned beef? Yes! Pastrami Reuben sandwiches are popular in many New York-style delis. Pastrami has a smokier, more peppery flavor compared to corned beef, but it works beautifully with all the same toppings.
Do I have to use sauerkraut? A traditional Reuben does include sauerkraut — it’s a big part of what makes it a Reuben! But if sauerkraut isn’t your thing, you could try coleslaw as a swap. My Corned Beef and Cabbage Slaw Sandwich is actually a delicious variation that uses creamy slaw instead — it’s worth a look!
Why is my bread burning before the cheese melts? Your heat is too high! This is the most common Reuben mistake. Keep your skillet at medium-low heat and let it work slowly. You can also cover the skillet with a lid for a minute or two to help trap heat and melt the cheese faster.
Can I make this in a panini press? Absolutely! A panini press will give you a beautifully pressed, evenly browned Reuben. Just make sure the press isn’t set too hot or it will toast the bread before the cheese melts. Also, don’t apply too much pressure or you’ll loose your filling.
Let’s Make It!
This corned beef Reuben sandwich is one of those recipes that feels like a restaurant-quality meal but comes together in your own kitchen in just 20 minutes. The homemade Thousand Island dressing alone is worth making — it’s so much better than store-bought!
Whether you’re celebrating St. Patrick’s Day, using up leftover corned beef, or just craving something warm and satisfying, this Reuben sandwich will hit the spot every time.
Did you make this recipe? I’d love to hear how it turned out! Please leave a comment below and give it a ⭐⭐⭐⭐⭐ rating — it really helps other readers find this recipe and makes my day!
Classic Corned Beef Reuben Sandwich Recipe
Equipment
Ingredients
- 8 slices Rye bread
- 2 tbsp butter
- 4 slices corned beef thinly sliced
- 8 slices Swiss cheese you can also use Baby Swiss for a creamier flavor
Thousand Island Dressing
- ¼ cup mayonnaise I prefer the real stuff
- 1 cup sauerkraut well drained (use a paper towel to soak the excess moisture)
- 2 tbsp ketchup
- 1 tbsp chopped sweet pickles or sweet pickle relish
- 1 tsp Dijon mustard
Instructions
- Make the Thousand Island Dressing: In a small bowl, whisk the mayonnaise, Ketchup, pickles, and Dijon mustard together.
- Preheat a heavy-bottomed skillet over medium/low heat.
- While the skillet is preheating, butter the bread slices on both sides.
- Lay 2 slices of bread on a plate. On each side, add 1 tablespoon of Thousand Island dressing.
- Add 1 slice of cheese on top of the dressing.
- On one piece of bread, add approximately ¼ to ½ pound of sliced corned beef and place a slice of cheese on top.
- Add the half the sauerkraut on top of the cheese.
- Take the other piece of bread and place on top of the sauerkraut.
- Gently press down and place on the preheated skillet.
- Cook on one side until the bread is golden to your liking.
- Flip and cook the other side.
Notes
It is really important not to have your skillet too hot when grilling your sandwich. You want to have enough heat so the cheese will melt and the bread will be golden brown.
Also, you can warm up the corned beef in the microwave for a few seconds so it is not fridge-cold.
Corned beef: Thinly sliced corned beef will be easier to layer and heat through.
I used a heavy-bottom skillet, like cast iron, for this recipe.
Serve with pickles, chips, or French fries
- Omaha, NE: Created by Reuben Kulakofsky for a poker game at the Blackstone Hotel in the 1920s.
- New York City: Credited to Arnold Reuben of Reuben’s Delicatessen around 1914.
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Related Recipes
Love this corned beef Reuben sandwich? Here are some other recipes you’ll want to try!
- Corned Beef and Cabbage Slaw Sandwich — If you love corned beef but want something a little different, this sandwich swaps sauerkraut for a creamy cabbage slaw. It’s tangy, crunchy, and so satisfying. Perfect for using up leftover corned beef!
- Easy Meals — Don’t let that leftover corned beef go to waste! Transform it into a whole new meal like we do with our Corned Beef and Cabbage Soup or our Breakfast Casserole. Check out my Collection of creative ways to use it beyond the Reuben.
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I haven’t had a Reuben in so long! Thanks for the recipe.