Classic Reuben Sandwich with Swiss and Sauerkraut

Why You’ll Love This Recipe

• Classic New York deli flavor at home: melty Swiss, tangy sauerkraut, and savory corned beef.
• Golden, crisp rye crust with a soft, gooey center thanks to gentle heat and a quick press.
• Reliable results with exact times, temps, and layering for perfect melt and crunch.
• Flexible: make the Russian dressing from scratch or use your favorite jarred version.

Grocery List

• Produce: Lemon (for dressing, optional), fresh dill or chives for garnish (optional)
• Dairy: Swiss cheese, unsalted butter
• Pantry: Rye bread, sauerkraut (jarred/canned), corned beef (deli-sliced), mayonnaise, ketchup, prepared horseradish, Worcestershire sauce, paprika, kosher salt, black pepper, dill pickles

Full Ingredients

For the Sandwiches (2 servings)

• 4 slices seeded or marble rye, 1/2 inch thick
• 12 oz thinly sliced corned beef
• 1 cup sauerkraut, very well drained and squeezed dry
• 4 slices Swiss cheese (about 4 oz total)
• 1/4 cup Russian dressing (see below, or store-bought)
• 2 tbsp unsalted butter, softened, for the bread
• 1 tsp unsalted butter for the pan
• 2 tbsp water (for steaming the corned beef)
• Optional: dill pickles and extra dressing for serving

Homemade Russian Dressing (optional, makes 1/4 cup)

• 3 tbsp mayonnaise
• 1 tbsp ketchup
• 1 tsp prepared horseradish
• 1 tsp fresh lemon juice
• 1/4 tsp Worcestershire sauce
• 1/4 tsp sweet paprika
• Pinch kosher salt and black pepper

Step-by-Step Instructions

Step 1: Mix the Russian dressing

In a small bowl, whisk mayonnaise, ketchup, prepared horseradish, lemon juice, Worcestershire, paprika, a pinch of salt, and a pinch of pepper until smooth. Taste and adjust seasoning. Set aside.

Step 2: Dry out the sauerkraut

Place the sauerkraut in a clean kitchen towel and squeeze firmly to remove as much liquid as possible. Preheat a skillet or griddle over medium-low heat (about 325°F/163°C). Add the sauerkraut to the dry skillet and cook for 1–2 minutes, stirring, just to steam off excess moisture. Transfer to a bowl.

Step 3: Warm the corned beef

Add 2 tbsp water to the same skillet. Pile in the sliced corned beef, cover, and warm for 1–2 minutes until hot and steamy. Transfer to a plate and wipe the skillet dry. Keeping the meat warm helps the cheese melt quickly without burning the bread.

Step 4: Butter and build

Spread the softened butter evenly over one side of each bread slice (2 tbsp total). Flip the slices and spread 1 tbsp Russian dressing on the unbuttered side of two slices. On each dressed slice, layer in order: 1 slice Swiss, 6 oz warm corned beef, 1/2 cup sauerkraut, and 1 more slice of Swiss. Top with the remaining bread, butter-side facing out.

Step 5: Griddle low and slow

Return the skillet to medium-low heat and melt 1 tsp butter. Add the sandwiches and cook 3–4 minutes per side, rotating occasionally for even browning. Press gently with a spatula or weigh with a small skillet. For faster melt, cover the pan during the last minute of each side. The bread should be deep golden and crisp, and the cheese fully melted.

Step 6: Rest, slice, and serve

Transfer to a board and rest for 1 minute to let the cheese settle. Slice each sandwich on the diagonal. Serve immediately with extra Russian dressing and dill pickles.

Pro Tips

• Dry the sauerkraut thoroughly to keep the bread shatter-crisp, not soggy.
• Medium-low heat is your friend; it melts the cheese while slowly crisping the rye.
• Covering the pan for the last minute traps gentle steam for a perfect melt.
• Shredded Swiss or a Swiss/Gruyère mix melts even faster and evenly.
• For a crowd, keep finished sandwiches warm on a rack in a 250°F (120°C) oven.

Variations

• Rachel Sandwich: Swap corned beef for turkey and sauerkraut for coleslaw; use Thousand Island if you prefer.
• Vegetarian: Replace corned beef with roasted sliced mushrooms or marinated tempeh; add a dash of smoked paprika.
• Spicy Reuben: Stir a little hot sauce into the dressing and use pepper jack with a spicy kraut.

Storage & Make-Ahead

The dressing can be made up to 1 week ahead and refrigerated. Sauerkraut can be drained and patted dry 1 day ahead. Assemble and cook Reubens just before serving for best texture. Leftovers keep 1 day refrigerated; re-crisp in a skillet over medium-low heat 3–4 minutes per side or in a 350°F (175°C) oven for 8–10 minutes. Avoid microwaving, which softens the bread.

Nutrition (per serving)

Approximate per sandwich: 980 calories; 47 g protein; 40 g carbohydrates; 58 g fat; 26 g saturated fat; 2350 mg sodium; 4 g fiber; 6 g sugars. Values will vary with bread thickness, cheese brand, and exact deli meat.