Why You’ll Love This Recipe
The corned beef Reuben sandwich is a true classic that has stood the test of time for good reason. It brings together bold, savory flavors and satisfying textures in every bite. Warm, tender corned beef is layered with tangy sauerkraut, melted Swiss cheese, and creamy dressing, all grilled between slices of buttery rye bread until perfectly crisp. It is hearty, indulgent, and deeply comforting.
What I appreciate most about making a Reuben at home is the control over balance. You can keep the sauerkraut from overpowering the sandwich, melt the cheese just right, and toast the bread to golden perfection without it becoming greasy. I have tested this sandwich with different ratios and found that simplicity works best. When done properly, the Reuben feels like a complete meal on its own and delivers deli-quality results straight from your kitchen.
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Corned Beef Reuben Sandwich: A Timeless Deli Classic Made at Home
- Total Time: 20 minutes
- Yield: 4 sandwiches
- Diet: Low Lactose
Description
The Corned Beef Reuben Sandwich is a classic deli favorite featuring warm corned beef, melted Swiss cheese, tangy sauerkraut, and creamy Russian dressing grilled between slices of rye bread.
Ingredients
- 8 slices rye bread
- 1 lb corned beef, thinly sliced
- 8 slices Swiss cheese
- 1 cup sauerkraut, drained
- 1/2 cup Russian dressing
- 3 tablespoons butter, softened
Instructions
- Preheat a skillet or griddle over medium heat.
- Butter one side of each slice of rye bread.
- Place four slices of bread butter-side down on the skillet.
- Spread Russian dressing on the unbuttered side.
- Layer Swiss cheese, corned beef, and sauerkraut evenly.
- Top with remaining Swiss cheese and bread slices, butter-side up.
- Grill until golden brown, then flip and cook until cheese is melted.
- Remove from skillet, slice, and serve hot.
Notes
- Drain sauerkraut well to prevent soggy sandwiches.
- Thousand Island dressing can be used instead of Russian dressing.
- Serve with pickles or chips for a classic deli meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Corned beef is the star of this sandwich. Thinly sliced corned beef provides a salty, savory depth and becomes wonderfully tender when warmed gently.
Rye bread is traditional and essential. Its slightly sour flavor complements the richness of the meat and cheese while holding up well to grilling.
Swiss cheese melts smoothly and adds a mild nuttiness that balances the bold flavors of the sandwich.
Sauerkraut brings acidity and brightness. Draining it well is important to prevent the sandwich from becoming soggy.
Butter is used for grilling the bread. It creates a crisp, golden exterior and enhances flavor.
Thousand Island dressing adds creaminess and a subtle sweetness. It ties together the salty meat and tangy sauerkraut.
Optional black pepper can be added for a mild bite, though the sandwich is flavorful enough without it.
Directions
Begin by laying out the slices of rye bread on a clean surface. Spread a thin, even layer of Thousand Island dressing on one side of each slice.
On half of the bread slices, layer Swiss cheese followed by a generous portion of corned beef. Add a small mound of well-drained sauerkraut on top, spreading it evenly. Finish with another slice of Swiss cheese, then top with the remaining bread slices, dressing side down.
Lightly butter the outside of each sandwich. Heat a skillet or griddle over medium heat and place the sandwiches in the pan. Cook for 3 to 4 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese has fully melted.
Remove from the pan, allow to rest briefly, then slice in half and serve hot.
Equipment needed
Must-Have Tools to Get Rolling
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe makes 2 sandwiches. Preparation time is approximately 10 minutes, with a cooking time of about 8 minutes, making it ideal for a quick lunch or casual dinner.
Storage/reheating
Reuben sandwiches are best enjoyed fresh. If necessary, leftovers can be wrapped tightly and refrigerated for up to one day. Reheat gently in a skillet over low heat to restore crispness. Microwaving is not recommended, as it softens the bread.
Variations and Customizations
For a pastrami variation, substitute corned beef with pastrami for a smokier flavor. Russian dressing can replace Thousand Island for a sharper, less sweet profile.
Those who prefer a lighter sandwich can reduce the amount of meat and cheese or use light dressing. Marble rye can be used instead of plain rye for visual appeal.
For extra crunch, lightly toast the sauerkraut in the pan before assembling the sandwich. This deepens its flavor and reduces moisture.
Nutrition and Dietary Info
| Nutrient | Per Serving |
|---|---|
| Calories | 620 kcal |
| Protein | 34 g |
| Carbohydrates | 38 g |
| Fat | 38 g |
| Saturated Fat | 16 g |
| Fiber | 4 g |
| Sugar | 6 g |
| Sodium | 1,420 mg |
Expert Tips & Customizations
Drain the Sauerkraut
Removing excess moisture prevents soggy bread.
Layering Matters
Cheese on both sides helps hold the sandwich together.
Moderate Heat
Cook slowly to ensure the cheese melts before the bread overbrowns.
Press Gently
Light pressure improves contact without flattening the sandwich.
FAQs
Can I use canned corned beef?
Freshly sliced deli corned beef is recommended for best texture.
What bread works best for a Reuben?
Rye bread is traditional, but marble rye is also excellent.
Can I make this sandwich ahead of time?
It is best assembled and cooked just before serving.
Is this sandwich very salty?
Corned beef and sauerkraut are salty, so avoid adding extra salt.
Can I bake Reuben sandwiches?
Yes, but stovetop grilling provides better texture.
What sides go well with a Reuben?
French fries, potato chips, or a simple pickle pair perfectly.
Conclusion
The corned beef Reuben sandwich is a beloved classic that delivers bold flavor and satisfying comfort in every bite. With crisp rye bread, melted cheese, and perfectly balanced fillings, this homemade version proves that a great deli sandwich can be easily recreated in your own kitchen.
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