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    Home » Recipes » Lunch » Classic Reuben Sandwich

    Classic Reuben Sandwich

    by Allison · Published: Sep 10, 2024 · This post may contain affiliate links ·

    Jump to Recipe

    If you're craving pure comfort for lunch, this famous Reuben sandwich does not disappoint. Filled with corned beef and sauerkraut and topped off with oozy, tangy dressing and Swiss cheese, this classic deli lunch ticks all the right boxes.

    Two halves of a Reuben sandwich stacked on a white serving plate with a dill pickle on the side.

    I spent many a weekend in my childhood enjoying a good old-fashioned Reuben, and to this day I can't get its perfect flavor profile out of my head. Some ingredient combos just work, and this sandwich is a perfect example. The sauerkraut, cheese and corned beef trio is the perfect match along with buttery toasted rye and Thousand Island dressing.

    Did you know?

    Sauerkraut, or fermented cabbage, is arguably one of the most beloved fermented foods on the planet. It is made by using only salt to create a watery brine around the cabbage and then letting the natural microbes on the cabbage proliferate and change the nutritional profile and flavor of the cabbage into the something truly enchanting through a process called lacto-fermentation.

    If you love the idea of a sauerkraut sandwich but want something a little less heavy, try this sauerkraut tuna sandwich instead; it's unexpectedly delicious! Or checked out these other sauerkraut recipes for even more ideas using sauerkraut. (I can't get enough of these sweet potato latkes with beet kraut.)

    Jump to:
    • ❤️ Why you'll love this recipe
    • 🌿 Ingredients
    • 📝 Instructions
    • 📋 Substitutions
    • 🔪 Equipment
    • 🍱 Storage
    • 🎉 Top tip
    • 💭 FAQ
    • 🍳 Recipe

    ❤️ Why you'll love this recipe

    • Take just 15 minutes to make
    • Perfect warm sandwich on a cool day
    • Great way to use up extra sauerkraut in the fridge
    • Fun way to eat more fermented foods
    • Pure comfort food 😉

    🌿 Ingredients

    There aren't many ingredients necessary for a traditional Reuben sandwich, and all should be readily available at any large grocery store. Find sliced corned beef at the deli counter, or substitute deli-sliced or pre-packaged pastrami instead. I love using raw sauerkraut in the produce section for the natural live probiotics, but since this is a warmed recipe you can certainly opt for non-perishable sauerkraut instead. (The heating process will largely eliminate the live cultures anyway.) You can also make your own sauerkraut!

    Ingredients for a Reuben sandwich arranged on a white cutting board atop a white marble countertop.

    See recipe card below for exact quantities.

    📝 Instructions

    Two slices of buttered rye bread on a white and black silicone cutting board.

    Step 1: Butter one side of each slice of bread.

    Thousand Island dressing spread on two halves of rye bread on a white and black silicone cutting board.

    Step 2: Turn the slices over and spread each with the dressing.

    Sliced Swiss cheese on two halves of rye bread spread with Thousand Island dressing.

    Step 3: Place a slice of Swiss cheese on each half (or two, if you like things extra cheesy!)

    Two halves of a Reuben sandwich topped with Thousand Island dressing, Swiss cheese, corned beef and sauerkraut.

    Step 4: Layer the corned beef on one half. Then, drain the sauerkraut well if you haven't already and place it onto the corned beef. (Don't skip the draining!)

    Reuben sandwich assembled on a white and black silicone cutting board just prior to grilling.

    Step 5: Close the two halves of the sandwich, warm a large skillet over medium heat and place the sandwich in the skillet once it's warm.

    Pan-grilled Reuben sandwich in a covered stainless steel skillet.

    Step 6: Pan-grill each half of the sandwich for a few minutes until browned on each side, covering the pan as you grill each side to warm the sandwich.

    Pan-grilled Reuben sandwich in a stainless steel skillet.

    Step 7: Remove the sandwich from the skillet and slice into two halves.

    Closeup photo of two halves of a Reuben sandwich stacked on a white serving plate.

    Step 8: Serve your Reuben with a dill pickle, if desired, and enjoy immediately.

    📋 Substitutions

    Feel free to make any of the following substitutions if necessary.

    • Rye bread - use any kind of rye, marble rye or pumpernickel, or substitute another type of deli-sliced bread such as sourdough; use GF bread to make gluten free
    • Unsalted butter - I like unsalted butter since the corned beef and sauerkraut already have plenty of salty flavor, but feel free to use regular butter if you don't have unsalted
    • Thousand Island dressing - substitute Russian dressing instead (equally as delicious!)
    • Swiss cheese - feel free to use Muenster, provolone or mozzarella if you don't have any Swiss
    • Corned beef - substitute sliced pastrami
    • Sauerkraut - use coleslaw instead to turn this into a classic Rachel sandwich

    🔪 Equipment

    I used the following equipment to make this recipe:

    • fine mesh strainer
    • cutting board
    • chef's knife
    • large skillet with lid
    • metal spatula

    🍱 Storage

    Reuben sandwiches are best when consumed immediately, but you can save them in the fridge for up to 24 hours and rewarm on the stove or in the microwave.

    🎉 Top tip

    My number one tip to make a great Reuben sandwich is to make sure you don't forget to drain the sauerkraut before you place it on the sandwich. (Otherwise, it may get a little mushy from the extra liquid.) Oh, and don't forget the dill pickle on the side. 😉

    Enjoy!

    💭 FAQ

    What's the best kind of bread to use for a Reuben sandwich?

    A classic Reuben sandwich calls for rye bread or marble rye, but another type of large sliced bread such as sourdough would also work well.

    What if I can't find corned beef for my Reuben?

    Check with your local deli counter for corned beef, or use sliced pastrami instead which is similar in flavor and texture.

    Why is my Reuben soggy?

    Make sure to drain your sauerkraut well before you add it to your sandwich to avoid sogginess. Also, make sure not to cook your Reuben too long in the covered pan so that the trapped moisture doesn't drip down into the pan.

    What if I don't have sauerkraut? Can I substitute with something else?

    Yes! You can use coleslaw instead of sauerkraut and turn this recipe into a "Rachel" sandwich which is sweeter and crunchier thanks to the coleslaw. Both sandwiches are classic deli favorites, and delicious.

    🍳 Recipe

    Two halves of a Reuben sandwich stacked on a white serving plate.

    Classic Reuben Sandwich

    Allison
    No ratings yet
    This Reuben sandwich recipe features corned beef, Swiss cheese, Thousand Island dressing and sauerkraut topped on perfectly toasted rye.
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Total Time 15 minutes mins
    Servings: 1
    Course: Lunch
    Cuisine: American
    Calories: 752
    Ingredients Equipment Method Nutrition Notes

    Ingredients
      

    • 2 slices rye bread any kind, or GF bread for gluten-free
    • 1 tablespoon unsalted butter at room temperature or softened
    • 2 tablespoons Thousand Island dressing or Russian dressing
    • 2 slices Swiss cheese
    • ¼ pound sliced corned beef or pastrami
    • ¼ cup sauerkraut drained

    Equipment

    • fine mesh strainer
    • cutting board
    • chef's knife
    • large skillet with lid
    • metal spatula

    Method
     

    1. Prep: Assemble all of the ingredients and drain the sauerkraut well using a fine mesh strainer if you haven't already. (Don't skip this step.)
    2. Assemble: Butter one side of each slice of bread, then turn the slices over and spread each with the dressing. Place a slice of Swiss cheese on each and layer the corned beef on one half. Then, place the sauerkraut onto the corned beef.
    3. Pan-grill: Close the two halves of the sandwich, warm a large skillet over medium heat and place the sandwich in the skillet once it's warm. Pan-grill each half of the sandwich for a few minutes until browned on each side, covering the pan as you grill each side to warm the sandwich.
    4. Enjoy: Remove the sandwich from the skillet and slice into two halves. Serve your Reuben with a dill pickle, if desired, and enjoy immediately.

    Nutrition

    Calories: 752kcalCarbohydrates: 38gProtein: 32gFat: 52gSaturated Fat: 21gPolyunsaturated Fat: 8gMonounsaturated Fat: 17gCholesterol: 131mgSodium: 2373mgPotassium: 565mgFiber: 5gSugar: 8gVitamin A: 710IUVitamin C: 36mgCalcium: 377mgIron: 5mg

    Notes

    Storage: Reuben sandwiches are best when consumed immediately, but you can save them in the fridge for up to 24 hours and rewarm on the stove or in the microwave.

    Did you make this recipe?

    I'd love to know how it turned out! Please rate and leave a comment below, or share a picture on Instagram @onehappydish with the tag #onehappydish.

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