Reuben Sandwich
A legendary deli sandwich that piles high warm, thinly sliced corned beef, melty Swiss cheese, tangy sauerkraut, and creamy Russian dressing between slices of rye bread griddled to golden, crunchy perfection. The contrast of savory meat, gooey cheese, sharp kraut, and crisp buttery bread makes this a timeless American comfort classic.
For 4 servings
- mix · ~2 min
Make the Russian dressing.
In a small mixing bowl, stir together the mayonnaise, ketchup, prepared horseradish, Worcestershire sauce, paprika, salt, and black pepper until smooth and well combined. Set aside.
- prep · ~1 min
Prep the sauerkraut.
Squeeze the sauerkraut firmly over the sink or press between paper towels to remove as much liquid as possible. Excess moisture makes the sandwich soggy.
TIPReally wring it out — dry kraut is the secret to a crisp, non-soggy Reuben. - prep · ~1 min
Butter the bread.
Lay out the 8 slices of rye bread and spread softened butter on one side of each slice — this buttered side will face out against the hot skillet.
- assemble · ~2 min
Build the sandwiches.
1.Flip 4 slices of bread so the unbuttered side faces up. Spread about 1 tablespoon of Russian dressing on each.2.Top each with 2 slices of Swiss cheese, then a quarter of the corned beef, and finally a quarter of the drained sauerkraut.3.Spread another tablespoon of dressing on the unbuttered side of the remaining 4 bread slices and place them on top, buttered side up, to close each sandwich. - fry · ~8 min
Griddle the sandwiches.
1.Preheat a large cast-iron skillet or griddle over medium heat. Do not add extra butter or oil.2.Place the sandwiches in the dry skillet and cook until the bottom is deep golden brown and the cheese starts melting, about 3 to 4 minutes.3.Carefully flip with a wide spatula and press down gently. Cook the second side another 3 to 4 minutes until equally golden and crisp.TIPKeep the heat medium — too hot and the bread burns before the cheese melts; too cool and the sandwich turns greasy. - serve · ~1 min
Slice and serve.
Transfer the hot sandwiches to a cutting board. Slice each in half diagonally and serve immediately with a dill pickle spear on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeeze the sauerkraut thoroughly between paper towels to remove excess moisture and prevent a soggy sandwich.
- 2Use a wide spatula and press gently when flipping to keep the tall stack intact and the filling from spilling out.
- 3Cook over medium heat so the bread toasts golden before the cheese fully melts; high heat will burn the crust.
- 4For extra depth, warm the corned beef slices briefly in the microwave or a dry skillet before assembling.
- 5Let the assembled sandwiches rest for 1 minute after griddling so the cheese sets slightly for cleaner slicing.
- 6Spread butter all the way to the edges of the bread for an evenly crisp, non-raw crust.
Adapt it for your goals.
Low-fat
Swap Swiss cheese for reduced-fat Swiss, use light mayonnaise in the dressing, and reduce butter to 2 tablespoons brushed lightly on the bread. This cuts fat while keeping the classic tangy-savory profile.
pastrami rubenPastrami ruben
Replace corned beef with hot pastrami for a smokier, peppery twist that pairs beautifully with the same Swiss and sauerkraut.
vegetarianVegetarian
Substitute the corned beef with thinly sliced grilled portobello mushrooms or seared tempeh seasoned with soy and smoked paprika. The umami and texture mimic the meaty feel without the meat.
gluten freeGluten-free
Use gluten-free rye-style bread or a sturdy gluten-free sourdough; check that the Worcestershire sauce is gluten-free. The method stays identical.
Why this is on our healthy list.
Rich in Protein
Corned beef provides high-quality protein that supports muscle repair and satiety.
Probiotic Potential from Sauerkraut
If unpasteurized, sauerkraut contains live lactobacillus cultures that promote gut health.
Source of Calcium
Swiss cheese contributes a meaningful amount of calcium, essential for bone health.
Fermented Food Benefits
The natural fermentation of sauerkraut may aid digestion and nutrient absorption.
Frequently asked questions
Yes, but note that Russian dressing traditionally has horseradish for extra kick. If using Thousand Island, add a teaspoon of prepared horseradish to the store-bought version to better match the tangy-spicy profile.
