Reuben Sandwich
Updated
Updated
Enjoyed all year round, but especially on Saint Patrick’s Day, the classic Reuben Sandwich is undeniably unique, hearty, ooey, gooey, amazingly delicious, and incredibly easy to make!
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There’s just nothing quite like a classic Reuben sandwich! With gooey, buttery cheese, corned beef, tangy sauerkraut, sweet dressing, earthy bread, and a crispy exterior, it is undeniably one of the best sandwiches ever!
With Saint Patrick’s Day coming up soon, slow cooker corned beef and cabbage is a must, saving any leftovers for these Reuben sandwiches and corned beef hash (a breakfast must!) More Reuben-inspired recipes to make include Reuben Pinwheels, Reuben Pretzel Sliders, and Hot Reuben Dip.
What’s on a Reuben Sandwich?
- Rye Bread. Jewish Rye, Russian Rye, Marbled Rye, or a Pumpernickel Rye are all a little different and all wonderful speckled with rye and caraway seeds. Scope out your local bakery for some.
- Corned Beef. Leftover homemade corned beef or store bought corned beef both work. If you do buy it at the store, I highly recommend having the deli counter slice it fresh for you, instead of buying it pre-packaged.
- Swiss Cheese. Any kind of swiss cheese works, but my favorite is Gruyere, which is commonly used in French onion soup and cheese fondue because of its smooth, buttery texture and rockstar status when it comes to melting.
- Sauerkraut. Even if you don’t like Sauerkraut, it is a must on a Reuben and I swear you will love it. The tanginess pairs so well with buttery cheese and the corned beef. Canned or jarred is totally fine.
- Dressing. You can do Russian or Thousand Island. I always use my homemade Thousand Island dressing.
- Butter. Gotta have softened butter for the bread, of course. When it hits the fry pan, you’ll hear the sizzle and know you’re well on your way to a crispy, golden, awesome exterior!
Helpful Tips
- Be sure to drain and completely squeeze all the liquid from the sauerkraut or your sandwich could end up soggy. Ack.
- Warm up the sauerkraut a little before putting it on the sandwich, otherwise you will have a cold pocket in the middle of a hot sandwich.
- Place your cheese slices on the bottom when assembling the sandwiches. This ensures that it melts properly. You can even put a slice on the bottom and top so it acts as a barrier to both pieces of bread.
- Don’t overstuff your sandwiches! Keep the filling under control, so every bite is balanced, warm, and juicy.
- A cast iron skillet is the best for grilled cheese, cooked over medium/low-medium heat – hot enough that the cheese melts, but doesn’t burn the bread.
Reuben Sandwich
Ingredients
- 8 slices rye bread
- 4 tablespoons unsalted butter, softened
- 1/2 cup Thousand Island dressing
- 8 slices Swiss cheese
- 1 pound thinly sliced corned beef
- 1 cup sauerkraut, drained, squeezed dry, and slightly warmed up
Instructions
- Butter one side of each slice of bread. On the non-butter side spread Thousand Island dressing on each slice. Top half of the slices with cheese, corned beef, and sauerkraut. Top each sandwich with remaining bread slices, dressing side down.
- Heat a medium skillet over medium heat. Place a sandwich in skillet and cook until golden and cheese is melted, about 3 minutes per side. (Adjust your heat, if necessary, making sure the bread doesn’t burn.)
- Slice sandwiches in half and enjoy!
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make a Reuben Sandwich Step By Step
Gather your ingredients. You’ll need 8 slices of rye bread, 4 tablespoons of softened unsalted butter, 1/2 cup Thousand Island dressing, 8 slices Swiss cheese, 1 pound thinly sliced corned beef, and 1 cup fully drained warmed sauerkraut.
Butter one side of each slice of bread. On the non-butter side spread Thousand Island dressing on each slice. Top half of the slices with cheese, corned beef, and sauerkraut. Top each sandwich with remaining bread slices, dressing side down.
Heat a medium skillet over medium heat. Place a sandwich in skillet and cook until golden and cheese is melted, about 3 minutes per side. (Adjust your heat, if necessary, making sure the bread doesn’t burn.) Slice sandwiches in half and enjoy!
Serving Suggestions
When serving a Reuben sandwich for lunch or dinner, it pairs great with a side of potato chips, dill pickle spears, coleslaw, or a small bowl of corn chowder.
More Irish Recipes:
- Irish Beef Stew
- Shepherd’s Pie
- Fried Cabbage
- Colcannon (Irish Mashed Potatoes)
- Bangers and Mash
- Irish Coffee
- Irish Soda Bread
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
I made this yummy sandwich for St Patrick’s Day dinner and it did not disappoint! I used corned beef and also made a turkey reuben for myself – DELISH! As a side I made sweet potato fries. I will be making this recipe again.
One of my favorite sandwiches and this recipe is yummy
I wanted to see if you have tried a Reuben with spicy mustard, thin sliced New York style pickles, cheese corned beef and sauerkraut mixed with sour cream? I used to buy these 45 years ago at a deli in town. YUM!!!!!
Delicious
Have you ever done these open faced? I having a crowd over and I think I will try a bunch on a sheet pan in the oven so they are all done at the same time
Great, easy dinner. Pair it with chips and you have a meal
The sandwich was so delicious, and very easy to prepare. My dogs were at my feet begging for it. I didn’t give in.
Ii used wheat grain bread because I forgot to pick up rye. We used bottle Thousand Island dressing. Best Rueben I’ve ever eaten !
Loved it. Hubby raved about it. So easy, so tasty.
Easy and sooooo delicious!
Yes. Yes. Yes. And more please!
We put a little bit more corned beef on ours, but otherwise this is spot on. Best sandwich ever!
Excellent & delicious!!
Followed the recipe & it was exactly what I wanted
You nailed it!!!
Oh my! Must try it. Last time I had one was a few months ago in Bristol, UK! X
Sounds exactly like my recipe. However, I don’t toast my bread as dark. I like the Bavarian style of sauerkraut. It’s milder and sweeter. And, it is usually flavored with caraway seeds.