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I made this classic Reuben sandwich recipe with rye bread, and stuffed it with tender corned beef, tangy sauerkraut, melty Swiss cheese, and creamy Thousand Island dressing. It’s such an easy recipe for me to prepare for St. Patrick’s Day or any lunch, really. I find the distinct flavor of these sandwiches is unbeatable!
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“Hubby said, “I don’t know how you can make this any better!” I made homemade pumpernickel bread and used leftover corn beef brisket. Very delicious! Will make again!” – Leslie
Easy Reuben Sandwich Recipe
I have to admit, I think this is the best Reuben sandwich recipe. You only need a few ingredients to make this sandwich, but there’s so much flavor packed into it. Reuben sandwiches are one of my favorite St. Patrick’s Day foods.
The Reuben is a grilled sandwich consisting of corned beef, sauerkraut, and Thousand Island dressing with Swiss cheese. It’s a North American sandwich that has been around for decades.
Though I’ve prepared my sandwich with the classic Thousand Island dressing, you can also use Russian dressing. And, if you’ve got leftover corned beef hanging around, this is the perfect way to put it to good use!
Reuben Sandwich Recipe
Ingredients
- 8 slices marble rye bread
- butter
- 1 lb. sliced corned beef
- 1½ cups sauerkraut drained
- 4 slices Swiss cheese
- ½ cup Thousand Island dressing
Instructions
- Butter each slice of bread.8 slices marble rye bread, butter
- Flip the slices over, and spread a thin layer of dressing on each slice.½ cup Thousand Island dressing
- Top 4 of the slices with an equal amount of corned beef and sauerkraut, and 1 slice of Swiss cheese.1 lb. sliced corned beef, 1½ cups sauerkraut, 4 slices Swiss cheese
- Place the 4 remaining slices of bread, buttered side up, on the top of the cheese.
- Heat a large skillet over medium heat.
- Once heated, cook the sandwiches on the skillet for a few minutes on each side. Cover the skillet for a minute or two to ensure the cheese is melted and gooey.
Becky’s Tips
- Use Russian dressing instead: Combine 1 cup mayonnaise, ¼ cup ketchup, 1 tbsp finely chopped onion, 2-4 tsp jarred horseradish, 1 tsp hot sauce, 1 tsp Worcestershire sauce, ¼ tsp ground paprika, and ¼ tsp ground black pepper.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make a Reuben Sandwich Step by Step
Gather your ingredients.
Get the bread ready: Butter 8 slices of rye bread.
Add the dressing: Flip the bread over, and spread a thin layer of Thousand Island dressing on each slice.
Add the cheese: Top half of the bread slices with an equal amount of corned beef, sauerkraut, and 1 slice of Swiss cheese.
Cover with the other slice of bread: Place the 4 remaining slices of bread, with the buttered side up, on top of the cheese.
Grill the sandwiches: Heat a large skillet over medium heat. Once heated, cook the sandwiches for a few minutes on each side and then cover the skillet for a minute or two so the cheese gets melted and gooey.
Serve: Serve the sandwiches hot and enjoy!
How to Store
As with most sandwiches, you’ll want to store ingredients separately and make the Reubens as you serve them for the best quality. If you’re making any of the ingredients yourself (like the corned beef, sauerkraut, or dressing), make them ahead of time so they’re ready to use at lunch time!
You can put a whole sandwich in the fridge if you like, either in an airtight container or wrapped in plastic wrap/foil. But storing bread/sandwiches in the fridge means it might get a little soggy. They can be eaten warm or cold.
Serving Suggestions
When I make this dish, I love pairing it with something hearty and comforting like colcannon potatoes—creamy mashed potatoes mixed with tender cabbage and a touch of butter—or crispy-on-the-outside, fluffy-on-the-inside Air Fryer baked potatoes. If I’m in the mood for something with a bit more tang, German potato salad is another great choice. For a pop of brightness on the plate, I’ll often serve it with refrigerator pickles or tangy pickled beets—both add that crisp, acidic bite that complements the sauerkraut beautifully.
Hubby said, “I don’t know how you can make this any better!” I made homemade pumpernickel bread and used leftover corn beef brisket. Very delicious! Will make again!
Looks absolutely delicious, Leslie! Thanks so much for sharing!
I always add horseradish, gives it that little extra! Yes we always have them for St. Patrick’s Day! Yours look delish!
Enjoy!!