I made the Best Reuben Sandwich and honestly it’s the gooiest, most flavorful sandwich you’ll want photographed and eaten immediately.

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I’m obsessed with the messy, salty melt of a Best Reuben Sandwich. I crave the way Swiss cheese strings like it’s begging to be pulled apart.

I love rye bread that gets slightly charred and refuses to be ordinary. This Reuben Sandwich Recipe makes me skip breakfast and eat lunch early.

But it’s not just nostalgia or bold flavors. It’s fat, tang, and that chewy, slightly sour pull I live for that ruins me for other sandwiches.

And I don’t bother pretending I’m fussy. I want goo and bite and a sandwich that means business.

Bring it on, always. seriously.

Ingredients

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Corned beef: salty, tender protein that makes it feel like a real sandwich meal.
Swiss cheese: melty, nutty goo that binds everything together and keeps it cozy.
Rye bread: earthy, slightly tangy crust that adds chew and character to every bite.
Basically, sauerkraut: tangy crunch that cuts the richness and keeps it interesting.
Russian dressing: creamy, tangy spread that gives a zippy, slightly sweet kick.
Butter: golden crisp on the outside, makes each bite warm and satisfying.
Plus, caraway seeds: little pops of anisey flavor, oddly perfect with the meat.
Freshly ground pepper: sharp finish that wakes up the whole sandwich.

Ingredient Quantities

8 oz thinly sliced corned beef (about 4 to 6 slices, packed)

4 slices Swiss cheese (about 4 oz)

8 slices rye bread (marble or seeded also works)

1 cup sauerkraut, well drained

1/3 cup Russian dressing or Thousand Island

2 tablespoons unsalted butter, softened

1 teaspoon caraway seeds (optional but recommended)

Freshly ground black pepper, to taste

How to Make this

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1. Drain the sauerkraut very well, then squeeze out excess moisture with your hands or a clean towel so the sandwich doesnt get soggy.

2. Lay out 4 slices of rye. Spread about 1 tablespoon Russian dressing on each one. This helps keep the bread from getting wet and adds flavor.

3. Put a slice of Swiss on each dressed slice, then divide the corned beef evenly over two of them (about 4 to 6 slices total), piling it up but not overflowing.

4. Sprinkle the drained sauerkraut over the corned beef, pressing it down a bit so it stays put. If you like that extra flavor, scatter the teaspoon of caraway seeds over the sauerkraut. Add a grind of black pepper.

5. Top with the remaining Swiss slices and close each sandwich with the other bread slice, dressing-side down.

6. Spread softened butter evenly on the outside of each sandwich, both top and bottom. Make sure the butter reaches the edges for even browning.

7. Heat a nonstick skillet or cast iron pan over medium heat until hot but not smoking. Put the sandwiches in, cook about 3 to 4 minutes per side until deep golden and the cheese is gooey. Press gently with a spatula or use a weight wrapped in foil to help them crisp and heat through.

8. If the bread is browning faster than the cheese melts, lower the heat to medium-low and cover the pan for a minute to trap heat and finish melting.

9. Remove from the pan, let sit 1 minute, then slice each sandwich in half. Serve hot with extra dressing and pickles if you want. Enjoy the gooey, tangy goodness.

Equipment Needed

1. Cutting board
2. Sharp knife for slicing and halving sandwiches
3. Clean kitchen towel or several paper towels for squeezing sauerkraut dry
4. Tablespoon and teaspoon for dressing and caraway seeds
5. Butter knife or small spatula for spreading softened butter and dressing
6. Nonstick skillet or cast iron pan for grilling the sandwiches
7. Metal or sturdy silicone spatula for pressing and flipping
8. Plate or cutting board to rest and serve the finished sandwiches

FAQ

Q: Can I use pastrami instead of corned beef? A: Yes, pastrami works great and gives a smokier note. Use same amount and assemble the same way.

Q: How do I keep the sandwich from getting soggy? A: Drain the sauerkraut well and squeeze out excess moisture with a towel. Also put the dressing on the inside bread and keep butter only on the outer surfaces.

Q: Can I make these ahead and reheat? A: You can assemble and refrigerate for a few hours. Reheat in a skillet or toaster oven until cheese melts. Avoid microwaving or the bread will be mushy.

Q: Any vegetarian version? A: Try grilled tempeh or smoked tofu in place of corned beef, and use vegetarian Russian dressing or a mix of ketchup and mayo with a little pickle relish.

Q: Is rye bread necessary? A: Not necessary, but rye gives the classic flavor. Marble rye or seeded rye are also tasty if you prefer milder bread.

Q: Should I use salted or unsalted butter? A: Unsalted is better so you can control the salt level. Corned beef is already salty, so taste before adding extra salt.

How To Make A Classic Reuben Sandwich Recipe Substitutions and Variations

How To Make A Classic Reuben Sandwich

Ingredients

8 oz thinly sliced corned beef (about 4 to 6 slices, packed)
4 slices Swiss cheese (about 4 oz)
8 slices rye bread (marble or seeded also works)
1 cup sauerkraut, well drained
1/3 cup Russian dressing or Thousand Island
2 tablespoons unsalted butter, softened
1 teaspoon caraway seeds (optional but recommended)
Freshly ground black pepper, to taste

Method
1. Preheat a large skillet over medium heat.
2. Squeeze the sauerkraut in a clean towel or paper towels to remove extra moisture. This keeps the sandwich from getting soggy. Mix the drained sauerkraut with the caraway seeds and a little black pepper. Taste and adjust.
3. Butter one side of each slice of bread. The buttered side will be the outside that hits the skillet.
4. On the unbuttered side of 4 bread slices spread about a tablespoon of Russian dressing each. Layer corned beef evenly, then a slice of Swiss cheese, then a couple tablespoons of the sauerkraut mixture. Top with the remaining bread slices, buttered side out.
5. Place sandwiches in the hot skillet. Cook until the bread is golden brown and the cheese starts to melt, about 3 to 4 minutes per side. Press gently with a spatula to help the cheese melt. If the bread browns too fast before the cheese melts, lower the heat and cover the pan for a minute.
6. Remove, let rest 1 minute, then slice in half and serve warm with extra dressing or pickles if you like.

Quick tips
– Draining the sauerkraut well is the single best trick to keep your Reuben from getting soggy.
– If your cheese isn’t melting fast enough, put a lid on the skillet for 30 to 60 seconds, it’ll trap heat and melt the cheese without burning the bread.
– Use day old bread if you have it, it grills better and wont fall apart as easy.
– Taste the sauerkraut before using, some are saltier than others so adjust the meat or dressing accordingly.

Substitutions

Corned beef: pastrami or thinly sliced roast beef works if you cant find corned beef.
Swiss cheese: provolone or Gruyere are great stand ins for a similar melt and flavor.
Rye bread: sourdough or a sturdy country white loaf if you dont like rye or cant find it.
Russian dressing: mix mayo with ketchup and a splash of pickle juice or use plain Thousand Island.

Pro Tips

1. Squeeze that sauerkraut till it’s almost dry, then spread it on a paper towel for a few minutes before assembling. Wet kraut is the #1 way to end up with a soggy sandwich, no joke.

2. Put a slice of cheese directly against each piece of bread before piling meat or kraut. The cheese acts like a little moisture shield and helps the bread brown without getting gummy.

3. Cook low and slow if the bread is browning too fast. Turn the heat down, cover the pan for a minute, and press gently with a spatula or a foil-wrapped can. You want melted cheese and crispy bread, not burnt toast with cold filling.

4. Salted butter and edge coverage matters. Make sure the butter reaches the crusts, and don’t be shy with it. For extra flavor try a mix of butter and a little mayo, or sprinkle a few caraway seeds into the butter before spreading.

How To Make A Classic Reuben Sandwich Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I made the Best Reuben Sandwich and honestly it’s the gooiest, most flavorful sandwich you’ll want photographed and eaten immediately.

Servings

servings

Calories

527

kcal

Equipment: 1. Cutting board
2. Sharp knife for slicing and halving sandwiches
3. Clean kitchen towel or several paper towels for squeezing sauerkraut dry
4. Tablespoon and teaspoon for dressing and caraway seeds
5. Butter knife or small spatula for spreading softened butter and dressing
6. Nonstick skillet or cast iron pan for grilling the sandwiches
7. Metal or sturdy silicone spatula for pressing and flipping
8. Plate or cutting board to rest and serve the finished sandwiches

Ingredients

8 oz thinly sliced corned beef (about 4 to 6 slices, packed)
4 slices Swiss cheese (about 4 oz)
8 slices rye bread (marble or seeded also works)
1 cup sauerkraut, well drained
1/3 cup Russian dressing or Thousand Island
2 tablespoons unsalted butter, softened
1 teaspoon caraway seeds (optional but recommended)
Freshly ground black pepper, to taste

Directions

Drain the sauerkraut very well, then squeeze out excess moisture with your hands or a clean towel so the sandwich doesnt get soggy.
Lay out 4 slices of rye. Spread about 1 tablespoon Russian dressing on each one. This helps keep the bread from getting wet and adds flavor.
Put a slice of Swiss on each dressed slice, then divide the corned beef evenly over two of them (about 4 to 6 slices total), piling it up but not overflowing.
Sprinkle the drained sauerkraut over the corned beef, pressing it down a bit so it stays put. If you like that extra flavor, scatter the teaspoon of caraway seeds over the sauerkraut. Add a grind of black pepper.
Top with the remaining Swiss slices and close each sandwich with the other bread slice, dressing-side down.
Spread softened butter evenly on the outside of each sandwich, both top and bottom. Make sure the butter reaches the edges for even browning.
Heat a nonstick skillet or cast iron pan over medium heat until hot but not smoking. Put the sandwiches in, cook about 3 to 4 minutes per side until deep golden and the cheese is gooey. Press gently with a spatula or use a weight wrapped in foil to help them crisp and heat through.
If the bread is browning faster than the cheese melts, lower the heat to medium-low and cover the pan for a minute to trap heat and finish melting.
Remove from the pan, let sit 1 minute, then slice each sandwich in half. Serve hot with extra dressing and pickles if you want. Enjoy the gooey, tangy goodness.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.