The Classic Reuben Sandwich is an all-time deli favorite that packs bold flavors into every bite. Featuring layers of savory corned beef, tangy sauerkraut, Swiss cheese, and creamy Thousand Island dressing, all tucked between crispy, buttery rye bread, this sandwich is a true comfort food masterpiece. Whether you’re craving a quick lunch or looking for an easy dinner, the Reuben satisfies with its perfect balance of flavors and textures.
I can still remember the first time I made this Reuben sandwich for my husband—he couldn’t stop raving about it! We had just returned from a little road trip where we stopped at a famous deli known for its Reubens, and I decided to recreate that magic at home. Little did I know, it would quickly become one of our go-to meals! Now, every time I make these sandwiches, we reminisce about that trip, and it’s become a special tradition. My kids are starting to love it too, especially with a side of chips and a pickle spear. It’s so simple to make, yet it feels like you’re indulging in something truly special!
Why This Classic Reuben Sandwich Recipe
- Perfectly Balanced Flavors: The savory corned beef, tangy sauerkraut, and creamy Thousand Island dressing create a mouthwatering combination.
- Crispy Yet Soft: Buttered rye bread gives a satisfying crisp while the cheese melts into gooey perfection.
- Easy to Make: This sandwich requires just a few minutes of prep and cooks up in a skillet in no time.
- Versatile: Great for lunch, dinner, or even a fun party dish—it’s a crowd-pleaser no matter the occasion.
- Restaurant Quality at Home: With deli-quality ingredients and a simple cooking process, this Reuben rivals any sandwich shop’s version!
Ingredients:
- 8 slices rye bread (about 340 g / 12 oz)
- 56 g (4 tablespoons) unsalted butter, softened (1/2 stick)
- 120 ml (1/2 cup) Thousand Island dressing
- 8 slices Swiss cheese (about 225 g / 8 oz)
- 450 g (1 lb) thinly sliced corned beef
- 240 ml (1 cup) sauerkraut, drained, squeezed dry, and warmed up
Directions:
- Begin by preparing the bread. Spread softened butter on one side of each slice of rye bread. On the opposite, non-buttered side, generously spread Thousand Island dressing.
- Lay half of the bread slices, dressing side up, and layer each with a slice of Swiss cheese, followed by the corned beef, warmed sauerkraut, and then another slice of Swiss cheese. Top each with the remaining bread slices, butter side out, and dressing side in.
- Heat a medium skillet over medium heat. Place one sandwich in the skillet and cook until the bread is golden brown and the cheese begins to melt, about 3 minutes per side. Adjust the heat as necessary to prevent the bread from burning while ensuring the cheese melts evenly.
- Once both sides are crispy and the sandwich is heated through, remove from the skillet and slice in half.
- Serve hot with a side of pickle spears and chips for the ultimate deli-style experience!
Notes:
- Sauerkraut Tip: Be sure to squeeze the sauerkraut dry to avoid making your sandwich soggy. You can even warm it up slightly before assembling the sandwich.
- Customize Your Dressing: If you prefer a zesty kick, you can add a little horseradish or hot sauce to your Thousand Island dressing.
- Corned Beef Substitute: If you’re not a fan of corned beef, pastrami is a delicious alternative that still brings the same deli vibe to the sandwich.
- Gluten-Free Option: Swap the rye bread with your favorite gluten-free bread to make this sandwich suitable for those with dietary restrictions.
- Storage: Leftover sandwiches can be stored in the refrigerator and reheated in the skillet for that crispy texture. Avoid microwaving as it can make the bread soggy.