Classic Reuben Sandwich Recipe

Ready in under 10 minutes, this classic reuben sandwich recipe is a must make. Featuring tender corned beef piled high on slices of rye bread, topped with layers of tangy sauerkraut and Swiss cheese, and finished off with a bit of a kick from creamy Russian dressing- it tastes just like it came from your favorite New York deli without ever leaving the comfort of your own kitchen.

We’re no strangers to cold cut sandwiches around here, in fact they’re a lunch time staple.

Week day’s are busy whether it’s in the morning or in the evening so I like to keep things simple. Think ham or turkey and cheese kinda simple.

But when the weekend rolls around and things slow down, that’s when I have time to indulge some of my family’s favorite cravings.

While we don’t go out all the time, we all love a good classic deli made sandwich- especially a reuben.

Luckily a copycat of our favorite deli meal is super easy to whip up right at home in less than ten minutes.

Skip a trip to the store and whip up a batch of classic reuben sandwiches for your family this weekend. The whole family will be equal parts impressed and full!

Ingredients Needed

Surprisingly this hearty all- American sandwich has a relatively short ingredient list.

To make it you’ll need:

• Bread – Sliced rye bread
• Butter – Unsalted or salted, whichever you prefer
• Corned Beef – Thinly sliced or shaved
• Sauerkraut – Any brand, but make sure it’s well drained so it doesn’t make the sandwich soggy.
• Cheese – You’ll want to use sliced Swiss for this recipe, either the regular or baby varieties will both work.
• Sauce – Make sure it’s an orange-ish color, not red. You can also sub thousand island dressing.

How To Make

This classic deli sandwich doesn’t need making so much as it does assembling and toasting.

Start by buttering one side each of your four slices of rye bread.

Next add two of the slices of bread, buttered side down, to a large skillet set over medium heat. Set the other two slices of bread aside.

Spread a generous amount of Russian dressing over the exposed side of both slices of bread in the skillet.

Now you’re going to assemble the sandwich, but you want to work somewhat quickly since it only takes about 2-3 minutes for each side of the sandwich to cook and crisp.

Divide the corned beef evenly between the two sandwiches, followed by the sauerkraut.

Top the sauerkraut with some more of the Russian dressing. Drizzle it, don’t drench it, and then add two pieces of Swiss to each sandwich.

Spread the inside (non buttered side) of both remaining slices of bread with a thin layer of dressing, Then add them to the sandwiches to close, dressing side down.

Using two spatulas to hold the sandwich closed and all fillings in place, carefully flip them over in the skillet.

Cover the skillet with a lid, then continue cooking for another 2-3 minutes- just until the bread is golden brown & crispy and the cheese has melted.

Be sure to watch them carefully as grilled sandwiches can go from perfectly golden brown to burnt very quickly.

Transfer the sandwiches to plates, and serve warm with your favorite sides.

Serving Suggestions

New York deli’s tend to pair a classic reuben sandwich with potato chips and a kosher dill pickle spear on the side.

Other delicious options include:

• Sweet Potato Chips
• Potato Salad
• Macaroni Salad
• French Fries
• Pea Salad With Bacon
• Tomato Cucumber Feta Salad

Storing

Unfortunately assembled reuben sandwiches do not store since they’ll quickly turn soggy due to their wet ingredients.

Any extra ingredients should be stored separately in the refrigerator until ready to enjoy in another sandwich.

For storage length refer to the use by dates on each ingredients packaging, especially the meat and cheese.

Does A Reuben Have Corned Beef Or Pastrami?

A traditional reuben sandwich is always made with tender slices of corned beef.

You can absolutely use pastrami instead with equally delicious results, it just wouldn’t be considered the ‘classic’ version.

Interestingly when the sandwich is made using pastrami instead of corned beef, it’s called a ‘Rachel’.

What Kind Of Bread Is Used In A Classic Reuben Sandwich Recipe?

A traditional reuben is made using thick slices of rye bread. However marble rye, also known as pumpernickel rye, makes a delicious substitute.

Are Russian Dressing And Thousand Island The Same?

While very similar, there is one ingredient that makes the difference between the two classic dressings.

Russian dressing has horseradish in it giving it a nice bit of zip, whereas thousand island has all the same ingredients minus the kick making it sweeter.

Should A Reuben Be Served Hot Or Cold?

While a reuben sandwich can be served cold, they’re most often served hot.

Whichever way you choose to enjoy it will ultimately fall to your personal preference.

Tips & Tricks

• Having trouble finding rye bread at your grocery store? Try looking at a local bakery instead!
• While this recipe as written calls for crisping the sandwiches in a skillet, you can also use a griddle.
• The sandwich should only need 2-3 minutes per side, so watch it carefully so it doesn’t burn. This is also why I recommend covering it after flipping since it will help the cheese melt faster.
• This makes a very thick, slightly messy sandwich. They can be served whole, but cutting them in half will make enjoying them easier (and less messy).

Other Classic Deli Sandwich Recipes

Looking for other deli classics to enjoy?

This classic reuben sandwich recipe is a must have on your weekend menu.

It’s quick and easy to whip up in under 10 minutes, but tastes like it came straight from your favorite New York corner deli. All without ever leaving the comfort of your own kitchen!

Try these:

• Chopped Deli Sub Sandwiches
• Sheet Pan Philly Chicken Cheesesteaks 
• Cheesy Chicken Parmesan Sandwiches
• Chopped Cheese Sandwich

If you’ve tried this CLASSIC REUBEN SANDWICH RECIPE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!