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.
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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.
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❤️ 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!
See recipe card below for exact quantities.
📝 Instructions
Step 1: Butter one side of each slice of bread.
Step 2: Turn the slices over and spread each with the dressing.
Step 3: Place a slice of Swiss cheese on each half (or two, if you like things extra cheesy!)
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!)
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.
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.
Step 7: Remove the sandwich from the skillet and slice into two halves.
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
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.
Check with your local deli counter for corned beef, or use sliced pastrami instead which is similar in flavor and texture.
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.
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
Classic Reuben Sandwich
Equipment
- large skillet with lid
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
Instructions
- 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.)
- 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.
- 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.
- Enjoy: Remove the sandwich from the skillet and slice into two halves. Serve your Reuben with a dill pickle, if desired, and enjoy immediately.
