The kitchen was quiet for once—just the soft hum of the fridge and a faint breeze slipping through the back screen door. It was one of those rare mornings when everyone was out: the kids were off at school, my husband had an early meeting, and the house felt unusually still. I figured I had two choices—get ahead on laundry or do something that would make me feel good. Naturally, I chose the sandwich.
Not just any sandwich, though. A Reuben. Toasty, melty, messy in all the best ways. It’s the kind of sandwich that feels a little indulgent but familiar, like you’re treating yourself without needing an excuse. I hadn’t made one in months, and somehow, that made it even better.
I pulled out the rye bread, the jar of sauerkraut I’d been meaning to use, and the deli corned beef I bought on impulse the other day. By the time the griddle was hot, the house smelled like a corner deli—warm bread, tangy kraut, sizzling butter.
And just like that, the sandwich became more than lunch. It turned into a moment of calm. A pause in a day otherwise full of movement. When my husband came home later, I surprised him with one too. He sat down, took one bite, and just said, “Oh wow.” That was enough.
Short Description
A classic deli favorite, the Reuben Sandwich is layered with corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing between slices of buttery grilled rye bread—crispy, melty, and packed with bold flavor.
Key Ingredients
- 8 slices rye bread
- ½ cup Thousand Island dressing
- 8 slices Swiss cheese
- 8 slices deli-sliced corned beef
- 1 cup sauerkraut, drained well
- 2 tablespoons butter, softened
Tools Needed
- Large skillet or griddle
- Spatula
- Paper towels (to press moisture out of sauerkraut)
- Butter knife
- Cutting board
Cooking Instructions
Step 1: Prep the Ingredients
Drain the sauerkraut thoroughly using paper towels to avoid soggy sandwiches. Lay out all your ingredients so everything is within reach once the skillet is hot.
Step 2: Assemble the Sandwiches
Spread Thousand Island dressing evenly on one side of each bread slice. On four of them, layer in this order: one slice of Swiss cheese, two slices of corned beef, ¼ cup sauerkraut, and a second slice of Swiss cheese. Top with remaining bread slices, dressing side down.
Step 3: Butter the Bread
Spread softened butter on the top of each sandwich. This ensures a rich golden crust when grilling.
Step 4: Grill to Perfection
Heat a large skillet or griddle over medium heat. Place the sandwiches butter-side down. Then, butter the top of each sandwich.
Grill for about 5 minutes per side, pressing gently with a spatula, until the bread is golden and crispy and the cheese is melted. Adjust heat if browning too quickly.
Step 5: Serve Hot
Transfer to a cutting board, slice in half, and serve immediately while the cheese is still gooey and the kraut still has its bite.
Why You’ll Love This Recipe
– Full-flavored and satisfying
– Ready in under 20 minutes
– Great way to use leftover corned beef
– Crispy outside, melty inside
Mistakes to Avoid & Solutions
Mistake 1: Soggy Bread
Solution: Drain sauerkraut completely and pat dry before assembling. This keeps the bread from getting waterlogged.
Mistake 2: Burning Before Melting
Solution: Medium heat is key. If your bread browns too fast before the cheese melts, reduce the heat and cover the skillet for a minute to trap heat.
Mistake 3: Uneven Layers
Solution: Keep layers consistent—cheese both below and above the filling helps everything hold together.
Mistake 4: Skipping the Butter
Solution: Don’t! Butter is what gives you that crisp, golden crust.
Mistake 5: Using Cold Ingredients
Solution: Let cheese and meat come to room temperature for even melting and reheating.
Serving and Pairing Suggestions
Serve your Reuben hot, straight off the griddle.
– Pair with a crunchy dill pickle spear
– Serve with kettle-cooked chips or sweet potato fries
– A cold beer, crisp lager, or sparkling water with lemon are great drink companions
– Works well plated for a sit-down meal or cut into quarters for a party tray
Storage and Reheating Tips
Storage: Wrap cooled sandwiches in foil or store in an airtight container in the fridge for up to 2 days.
Reheating: Reheat in a skillet over low heat, pressing gently with a spatula to re-crisp the bread. Avoid microwaving—it softens the bread.
Freezing: Not recommended, as the texture of sauerkraut and bread changes after thawing.
FAQs
1. Can I use pastrami instead of corned beef?
Yes! Pastrami offers a spicier, smokier twist that works beautifully.
2. What can I substitute for Thousand Island dressing?
Russian dressing or a quick homemade mix of mayo, ketchup, and relish will do the trick.
3. Is it okay to use pre-packaged sauerkraut?
Absolutely, just make sure to drain it very well and pat it dry to avoid sogginess.
4. What kind of rye bread is best?
Marbled or seeded rye both work well. Just go for sturdy slices that can hold up to grilling.
5. Can I make this vegetarian?
Sure! Swap the corned beef for grilled mushrooms or tempeh and use a plant-based cheese.
Tips & Tricks
– Use room-temperature ingredients to promote even melting.
– Press gently with a spatula while grilling for that classic deli-style crust.
– If you like a bolder tang, add a few extra drops of sauerkraut juice to the sandwich.
– Toast the inner sides of the bread lightly before assembling if you want extra crunch.
– Don’t overload the sandwich—balance is everything.
Recipe Variations
Spicy Reuben
Swap Thousand Island for chipotle mayo and add pickled jalapeños inside. Use pepper jack cheese instead of Swiss for a kick.
Turkey Reuben (a.k.a. Rachel Sandwich)
Replace corned beef with sliced turkey. Follow all other steps as usual—just a lighter twist with the same comfort.
Vegetarian Reuben
Use grilled portobello mushrooms or sautéed tempeh slices in place of corned beef. Opt for vegan Swiss and vegan dressing for a fully plant-based option.
Breakfast Reuben
Add a fried or scrambled egg between the cheese layers. Serve with hash browns on the side for a brunch-style spin.
Final Thoughts
Making a Reuben feels like pressing pause on the world—just you, the skillet, and a few humble layers transforming into something crave-worthy. It’s fast, dependable, and comforting in a way only hot sandwiches can be. What keeps me coming back isn’t just the flavor—it’s how simple ingredients create something that feels indulgent without the fuss.
Each crunch of toasted rye, every creamy swipe of dressing, tells a story. It’s familiar but never boring. Best of all, it’s the kind of sandwich that makes you sit down, slow down, and savor the bite. And in a world of busy, that’s no small thing.
Reuben Sandwich
Ingredients
- 8 slices rye bread
- ½ cup Thousand Island dressing
- 8 slices Swiss cheese
- 8 slices deli-sliced corned beef
- 1 cup sauerkraut drained well
- 2 tablespoons butter softened
Instructions
- Drain the sauerkraut well using paper towels to avoid soggy bread. Set out all your ingredients so everything is ready when you start grilling.
- Spread Thousand Island dressing on one side of each bread slice. On four slices, layer one slice of Swiss cheese, two slices of corned beef, ¼ cup sauerkraut, and a second slice of Swiss cheese. Top with the remaining bread slices, dressing side down.
- Spread softened butter on the top of each sandwich to create a golden, crispy crust when grilled.
- Heat a large skillet or griddle over medium heat. Place the sandwiches butter-side down, then butter the top of each sandwich.
- Grill for 5 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese is melted. Adjust heat if needed to prevent burning.
- Transfer the sandwiches to a cutting board, slice in half, and serve immediately while the cheese is melty and the sauerkraut is still crisp.
