This homemade Reuben Sandwich recipe is the absolute best! Corned beef piled high with melted Swiss cheese, sauerkraut and tangy Russian dressing on buttery toasted rye bread. This Corned Beef Reuben is exceptionally delicious and easy to make!
If you love corned beef, take a look at my Instant Pot Corned Beef and Cabbage! It’s tender, juicy and full of flavor!
Reuben Sandwich Recipe
This classic Reuben Sandwich is my husband’s favorite sandwich and for good reason. This toasty grilled sandwich is cheesy, crispy, tasty and insanely delicious!
What’s in a Reuben Sandwich?
A classic Reuben sandwich is an American grilled sandwich made with thinly sliced corned beef, Swiss cheese, sauerkraut and creamy Russian dressing. It can be served cold or hot.
The history of the Reuben is a bit unclear. There are many theories regarding who invented this satisfying corned beef sandwich. Some credit an accountant in New York, others a chef in a hotel in Omaha, Nebraska, and some said it was a grocer from the same city. From all the theories, my favorite one is the story told by Patricia B. Taylor, daughter of Arnold Reuben. According to her, her dad first served this tasty sandwich at his deli in New York to none other than Charles Chaplin! I don’t know about you, but I’m sticking to that version of the story!
Is a Reuben Sandwich German or Irish?
The Reuben is neither German or Irish. It is definitely an American creation although the exact location is unclear. Some believe it was created in New York while others credit a chef in a hotel in Omaha, Nebraska.
Is a Reuben Made With Pastrami or Corned Beef?
A Reuben sandwich is always made with corned beef.
Reuben Sandwich Ingredients
What’s in a Reuben? All sorts of delicious!
- Corned Beef: Thinly sliced. You can also make a pastrami Reuben using thinly sliced pastrami.
- Bread: Rye bread is the typical bread used to make a Reuben sandwich, You can choose light, dark, seeded or seedless rye. A combination of swirled rye and pumpernickel bread is sometimes used as well.
- Swiss Cheese: You can use baby Swiss cheese which has a milder taste or regular Swiss cheese. I like to use slices of cheese but shredded cheese also works well.
- Sauerkraut: Sauerkraut or fermented cabbage is readily available in most supermarkets. You can buy it in jars or fresh in brine at the deli counter. This tutorial shows how to make sauerkraut at home.
- Butter: Butter is the secret to perfectly toasty grilled sandwiches. I prefer salted butter in this case, but unsalted works also.
- Reuben Sandwich Sauce: Wondering what’s the deal with the Reuben dressing? Russian dressing is the classic Reuben sandwich sauce; however, Thousand Island dressing has been used for thousands of years (OK maybe not thousands!). I included a quick and easy Russian dressing recipe below in the recipe card. You can use store-bought Russian or Thousand Island dressing as well.
What Is Reuben Sauce Made Of?
- Mayonnaise: I use regular Mayonnaise .
- Sour Cream: I use regular sour cream.
- Ketchup
- Dill Pickle Relish
- Lemon Juice: Fresh lemon juice is a must!
- Horseradish: Grated horseradish from a jar.
- Salt and Pepper: Season to taste.
How To Make A Reuben Sandwich
This Reuben sandwich is super easy to make. If you know how to make a grilled sandwich, you are half way there!
To make the perfect melted sandwich, cooking it low and slow is key. Don’t crank up the heat so it toasts fast. You want the cheese to have enough time to melt into gooey warm perfection (these are technical culinary terms btw!). I also cover the skillet to create a warm environment which helps the melting process.
- Make the Russian Dressing: MIx the dressing ingredients until well combined. Season to taste with salt and pepper. Set aside.
- Warm up the Corned Beef: In a skillet over medium-low heat, add the corned beef and 2 teaspoons of water or broth. Heat, stirring as needed, until warm. Remove from the heat.
- Butter the Bread: Butter one side of each slice of bread (these are the sides that will touch the skillet). Lay 2 slices of bread, butter side down on a cutting board.
- Assemble: Spread some of the Russian dressing on each slice of bread (the non-buttered side). Top with corned beef, Swiss cheese and sauerkraut. Close bread slices to create a sandwich, butter side out.
- Cook: Heat a large skillet over medium-low heat. Place the bread on the skillet and cook covered for about 3 minutes or until golden brown. Flip and cook the other side uncovered until crispy and golden brown.
What’s the Difference Between Russian Dressing and Thousand Island Dressing?
Both dressings are very similar and look quite the same as they both have a pink hue. Thousand Island however is a bit sweeter than Russian dressing as the latter has a slight hint of peppery spice from horseradish.
What’s the Difference Between Corned Beef and Pastrami?
The biggest difference between corned beef and pastrami is that pastrami is smoked while corned beef is boiled.
Pastrami is brined and cured with a dry rub while corned beef is simply brined. The seasoning spices are in the corned beef brine and no other seasonings are added. The boiling process in addition to the brine makes corned beef juicier.
What Is The Difference Between A Reuben And A Rachel Sandwich?
The Rachel also known as the Georgia Reuben, is made with sliced turkey instead of corned beef and coleslaw instead of sauerkraut . Both grilled sandwiches are made with rye bread and Swiss cheese and are smothered with Thousand island or Russian dressing.
What goes with a Reuben Sandwich?
Reubens can be served with potato chips, a simple salad or coleslaw, potato salad, pickles, veggies like blanched green beans or a creamy soup like this Roasted Cauliflower Soup.
Best Reuben Recipe Tips
- Drain as much liquid as possible from the sauerkraut to prevent the sandwich from getting soggy.
- Good quality rye bread is key to the best Reuben sandwich ever!
- You can use a panini press or a griddle instead of a skillet, if you prefer.
- Cook the Reuben sandwich over medium-low heat for best results.
- You can serve this easy Reuben sandwich with some chips, French fries or with potato salad.
Take A Look At These Other Corned Beef Recipes:
Take A Look At These Other St. Patrick’s Day Recipes:
- Homemade Soft Pretzels
- Beer Cheese Dip
- Irish Soda Bread
- Guiness Lamb Stew
- Bailey’s Shamrock Shake
- St. Patrick’s Day Shamrock Bread
Reuben Sandwich
Ingredients
Russian Dressing
- 2 1/2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 1/2 tablespoons ketchup
- 1 tablespoon dill pickle relish
- 2 teaspoons fresh juice from 1 lemon
- 1 teaspoon grated horseradish from a jar
- Kosher salt and freshly ground black pepper
Sandwich
- 1/2 pound corned beef or pastrami thinly sliced
- 4 slices rye bread
- 3 tablespoons butter at room temperature
- 8 slices Swiss cheese
- 1/2 cup sauerkraut drained
Instructions
- In a bowl, combine the mayonnaise, sour cream, ketchup, pickle relish, lemon juice and horseradish until well combined. Season to taste with salt and pepper. Set aside.
- In a skillet over medium-low heat, add the corned beef and 2 teaspoons of water or broth. Heat the corned beef stirring as needed until warm. Remove from the heat.
- Butter one side of each slice of bread. Lay 2 slices of bread, butter side down on a cutting board.
- Spread some of the Russian dressing on each slice of bread. Top with corned beef, Swiss cheese and sauerkraut. Close bread slices to create a sandwich, butter side out.
- Heat a large skillet over medium-low heat. Place the bread on the skillet and cook covered for about 3 minutes or until golden brown. Flip and cook the other side, uncovered until crispy and golden brown.
Recipe Notes
- Drain as much liquid as possible from the sauerkraut to prevent the sandwich from getting soggy.
- Good quality rye bread is key to the best Reuben sandwich ever!
- You can use a panini press or a griddle instead of a skillet, if you prefer.
- Cook the Reuben sandwich over medium-low heat for best results.
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