The Ultimate Deli Favorite, A Hearty and Flavorful Sandwich With Corned Beef, Sauerkraut, and Swiss Cheese
The Reuben sandwich is a classic American deli favorite, featuring layers of savory corned beef, tangy sauerkraut, melty Swiss cheese, and creamy Russian or Thousand Island dressing. All of this is piled between slices of buttery rye bread and grilled to crispy perfection. Whether for lunch, dinner, or a game-day treat, this sandwich offers a perfect balance of flavors.
Reuben sandwiches are perfect for St. Patrick’s Day, casual family lunches, or any time you crave a deli-style comfort meal.
How to Make From Scratch
- Prepare Ingredients: Assemble corned beef, sauerkraut, Swiss cheese, and dressing.
- Layer on Rye Bread: Spread dressing on the bread, layer with corned beef, cheese, and sauerkraut.
- Grill to Perfection: Butter the outside of the bread and grill until crispy and the cheese is melted.
When to Flip
Flip the sandwich halfway through grilling to ensure both sides are golden brown and crispy, and the cheese is fully melted.
How to Reheat
Reheat your Reuben sandwich by placing it in a preheated skillet over medium heat. Heat each side for about 3 minutes or until the sandwich is warmed. Avoid microwaving, as it may make the bread soggy.
Can You Save the Batter?
There is no batter involved in making a Reuben sandwich. However, you can prepare the ingredients ahead of time and assemble the sandwich when ready to grill.
Can You Freeze?
Reuben sandwiches don’t freeze well once assembled, as the sauerkraut and dressing may cause the bread to become soggy. However, you can freeze individual components like corned beef and cheese separately.
Ingredients
- 2 slices rye bread
- 4 oz thinly sliced corned beef
- 1/4 cup sauerkraut, drained
- 2 slices Swiss cheese
- 2 tbsp Russian or Thousand Island dressing
- 2 tbsp butter, softened
Directions
- Prepare the Ingredients: Drain the sauerkraut and pat it dry with a paper towel to prevent the sandwich from getting soggy.
- Assemble the Sandwich: Spread 1 tablespoon of dressing on each slice of rye bread. Layer one slice of bread with Swiss cheese, corned beef, and sauerkraut. Top with the second slice of bread, dressing side down.
- Grill the Sandwich: Heat a skillet over medium heat and butter the outside of each bread slice. Place the sandwich in the skillet and cook for 3-4 minutes on each side or until the bread is golden brown and the cheese is melted.
- Serve Immediately: Cut the sandwich in half and serve with a pickle on the side.
Editor’s Note:
Press the sandwich down gently with a spatula while grilling for an extra crispy finish. You can also swap out Russian for Thousand Island dressing based on your preference.
Nutrition Facts (per serving):
Calories: 640
Fat: 40g
Protein: 30g
Carbohydrates: 45g
