Reuben Sandwich

A classic Reuben sandwich with corned beef, Swiss cheese, sauerkraut, and Russian dressing on toasted rye. Bold, melty, and irresistibly delicious!

If you like this, you might also like rotisserie chicken sandwiches, this hearty chopped Italian sandwich, or perhaps a pressed Italian picnic sandwich.

Why You’ll Love It           

Wonderful flavors: Salty corned beef, tangy sauerkraut, sweet homemade Russian dressing, and hearty rye bread contrast beautifully, offering so much incredible flavor in every bite.
Simple to prepare: This corned beef Swiss cheese sandwich is easy to make.
A classic sandwich recipe: The Reuben sandwich has stood the test of time and is just as popular today as ever. If you’ve never had one, you’re in for a real treat!

Classic Reuben Sandwich Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Rye bread: I like to use marble rye bread which swirls together both light rye and dark rye dough for an appealing look. You can use either light rye bread or dark rye bread, as you prefer.
Mayonnaise: The main ingredient in the Russian dressing.
Ketchup: Adds a sweet flavor to the dressing.
Sweet onion: Use Vidalia onion or similar.
Horseradish: Adds a distinctive, spicy flavor that’s always good with beef.
Worcestershire sauce: Another distinctive-flavored ingredient.
Corned beef: A thinly sliced seasoned, pickled or cured beef usually made from beef brisket.
Swiss cheese: A medium-hard cheese with large holes.
Butter: Goes on the outside of the Reuben sandwich before toasting so the bread gets crispy.
Sauerkraut: Pickled white cabbage with a tangy, slightly sour taste.

How to Make Reuben Sandwiches

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Prepare the Russian dressing: Whisk grated sweet onion, mayonnaise, ketchup, Worcestershire sauce, ground paprika, and horseradish together, adding salt and black pepper to taste. Let it sit for half an hour.
Warm up the fillings: Heat the corned beef and sauerkraut in a skillet.
Assemble the sandwich: Add dressing, Swiss cheese, corned beef, and sauerkraut between the bread slices, and spread Russian dressing on each slice too. Butter the outsides of the sandwiches.
Toast the sandwich: Toast them in a covered hot skillet over a medium heat until golden brown and crispy, flipping the sandwiches half way through.
Garnish and serve: Serve warm with dill pickles and extra Russian dressing for dipping, if liked.

Substitutions and Variations

Gluten-free option: If you want a gluten-free version, substitute gluten-free bread for the rye bread.
Rye bread: Ciabatta, pumpernickel bread or sourdough would work instead.
Smoked paprika: You can use regular paprika if you don’t have the smoked kind.
Swiss cheese: Substitute provolone or mozzarella slices, if preferred.
Corned beef: You can use corned beef or pastrami for this sandwich. Pastrami is smoked and seasoned, so has a richer flavor than corned beef.
Dill pickles: Use pickled pearl onions for a garnish instead.
Russian dressing: If you’re short on time, you can use store-bought Russian dressing or, if preferred, thousand island dressing which is very similar to Russian dressing but doesn’t have the horseradish.
Sauerkraut: If you aren’t a fan of sauerkraut, use sweet pickle relish or coleslaw instead.
Make sliders: To make this recipe into a fun appetizer for a party, toast some slider rolls and add the same ingredients to them. Stick a toothpick through each roll to prevent the mini Reubens falling apart.

Serving Suggestions

Appetizers: Start your meal with a charred zucchini salad or tomato burrata salad.
Side dishes: Pair your Reuben sandwich with a smashed potato salad or Hawaiian macaroni salad. 
Desserts: Finish with hummingbird cupcakes.

How to Store a Traditional Reuben Sandwich

Store: A Reuben sandwich is best served fresh, but if you don’t finish store them in the refrigerator and eat within a day. Wrap it tightly in aluminum foil or plastic wrap first to keep the moisture out.
Freeze: You can freeze a Reuben sandwich for up to 1 month in a Ziploc freezer bag. Remove the sauerkraut first.
Reheat: Unwrap the sandwich and bake in the oven from frozen or thawed at 400°F until heated through.