Enjoyed all year round, but especially on Saint Patrick’s Day, the classic Reuben Sandwich is undeniably unique, hearty, ooey, gooey, and amazingly delicious!
More Reuben-inspired recipes to make include these Reuben Pinwheels and Hot Reuben Dip.
Reuben Sandwich Recipe
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!)
What is a Reuben Sandwich?
There are many stories about the origin of the Reuben (none of which can be confirmed), but one thing is for sure – it’s absolutely one of a kind and crazy good!
This American grilled cheese sandwich consists of rye bread, corned beef, Swiss cheese, sauerkraut, and Russian or Thousand Island dressing. It’s commonly associated with (and served at) most kosher-style delicatessens, although because it has meat and cheese together, it’s not at all kosher. It’s also the top ordered sandwich at most of our nation’s hotels and restaurant chains.
What’s on a Reuben Sandwich?
Reuben Sandwich ingredients include just 6 ingredients, so buy the best quality of everything. This is no time to skimp!
(Scroll below to the printable recipe card for details and measurements.)
- 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. As with mayonnaise, my kids love to slather Thousand Island on everything, so that’s what I always use. You can buy it at the store or easily make your own by combining 1/2 cup mayonnaise, 2 tablespoons each of ketchup and sweet pickle relish, 1/4 teaspoon onion powder, and a dash of Worcestershire sauce.
- 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!
How to Make a Reuben Sandwich
Making a Reuben is both quick and easy.
(Scroll below to the printable recipe card for details and measurements.)
- Prepare the bread. Spread butter on one side of each slice of bread. On the non-butter side spread Thousand Island dressing on each slice.
- Build the sandwich. Top half of the bread slices with cheese, corned beef, and sauerkraut. Top each sandwich with remaining bread slices, dressing side down.
- Cook. 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.)
Tips for Success
- 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.
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!
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 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, serve with a pickle spear and some chips!
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.