This classic Reuben sandwich recipe is made with rye bread, and stuffed with tender corned beef, tangy sauerkraut, melty Swiss cheese, and creamy Thousand Island dressing. It’s such an easy thing to make for St. Patrick’s Day, or any lunch. The distinct flavor of these sandwiches is unbeatable!
What’s on a Reuben Sandwich?
This is the best reuben sandwich recipe, and you only need a few ingredients to make it. There’s so much flavor packed into these easy sandwiches!
- Rye Bread: Marbled rye lends a distinct flavor and look to this popular sandwich. The best substitute would be pumpernickel, sprouted bread, or whole grain wheat.
- Corned Beef: Corned beef is salt-cured brisket, and it’s one of the highlights of a reuben. You can get slices of it at your local deli or grocery store.
- Sauerkraut: This fermented cabbage adds a distinctly tangy and salty flavor.
- Swiss Cheese: Swiss compliments the flavor of corned beef perfectly.
- Thousand Island Dressing: This creamy dressing is deliciously tangy, sweet, and sour.
- Butter: Use butter to grill up the sandwiches in a skillet.
Reuben sandwiches are one of my favorite St. Patrick’s Day foods. And you can use leftover corned beef to makes these too.
Can I use Russian dressing on this Reuben?
Absolutely! When it comes to making a classic reuben, you can use either Thousand Island dressing (as we did here) or Russian dressing.
Buy a bottle at the store, or make your own Russian dressing by whisking together the following ingredients:
- 1 cup mayonnaise
- ¼ cup ketchup
- 1 tablespoon finely chopped onion
- 2-4 teaspoons jarred horseradish
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon ground paprika
- ¼ teaspoon ground black pepper
The Reueben 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.
When you are making a Reuben, it’s always made with corned beef.
Believe it or not, this amazing sandwich was made right in America. Rumor has it that it was made in Nebraska or New York City!
It won’t taste quite the same, but yes, feel free to use roast beef if that’s what you have on hand.
How to Store and Make Ahead
As with most sandwiches, you’ll want to store ingredients separately and make the reubens as you serve them for 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.
What to Serve with Reuben Sandwiches
Serve your Reuben with potato chips and pickle slices for a simple deli-style lunch. Or serve them with any of your favorite potato side dishes. I recommend colcannon potatoes, these Air Fryer baked potatoes, or German potato salad. Refrigerator pickles or pickled beets would both add a bit more tanginess to compliment the sauerkraut.
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Reuben Sandwich Recipe
Ingredients
- 8 slices marble rye bread
- Butter
- 1 pound sliced corned beef
- 1 1/2 cups sauerkraut drained
- 4 slices Swiss cheese
- 1/2 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.1/2 cup thousand island dressing
- Top 4 of the slices with an even amount of corned beef and sauerkraut and 1 slice of Swiss cheese.1 pound sliced corned beef, 1 1/2 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
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!!