The Reuben sandwich is a true icon of American deli culture, a hearty, flavor-packed creation that’s as satisfying as it is comforting. With layers of savory corned beef, tangy sauerkraut, melted Swiss cheese, and creamy Russian or Thousand Island dressing, all grilled between slices of rye bread, the Reuben is the ultimate combination of textures and tastes. Every bite delivers something special – salty, tangy, melty, and crisp, making it a timeless favorite for lunch or a cozy, indulgent dinner.
What makes the Reuben so beloved is the way each component plays its part. The corned beef brings deep, meaty flavor and tenderness, while the sauerkraut cuts through the richness with its bright, fermented tang. The Swiss cheese melts into a creamy layer that ties everything together, and the dressing adds a touch of sweetness and spice for balance. When pressed on a hot griddle, the rye bread becomes golden and crisp, adding that essential crunch that makes every bite deeply satisfying.
The sandwich’s origins are often debated, some say it was created in a New York deli, others trace it back to a Nebraska hotel, but there’s no doubt that it’s earned its place as a classic. Over the years, variations have appeared, from turkey-based “Rachel” sandwiches to vegetarian versions made with grilled mushrooms or tempeh. But no matter the twist, the soul of the Reuben remains the same: a perfectly balanced, deeply flavorful sandwich that’s more than the sum of its parts.
The Reuben also shines in its versatility. It’s a satisfying standalone meal, especially when paired with a crunchy pickle or a side of creamy coleslaw. It’s equally at home as part of a casual lunch spread, a diner menu favorite, or even a comforting weekend brunch option. Whether you’re biting into one at a bustling deli counter or making it at home on a chilly afternoon, the Reuben sandwich is comfort food at its best – rich, bold, and undeniably classic.
Ingredients
- 2 slices rye bread fresh
- 1/4 cup sauerkraut drained
- 6 ounces corned beef sliced thin
- 2 slices Swiss cheese
- 2 tablespoons Russian dressing or Thousand Island dressing
- 1 tablespoon butter softened
Instructions
- Preheat a skillet over medium heat.
- Butter one side of each slice of rye bread.
- Place one slice, buttered side down, into the skillet.
- Spread Russian dressing over the slice in the skillet.
- Add Swiss cheese, corned beef, and sauerkraut on top of the dressing.
- Spread Russian dressing on the unbuttered side of the second slice of bread, then place it on top of the sandwich, buttered side up.
- Grill the sandwich until the bread is golden brown and the cheese melts, about 3-4 minutes per side.
- Remove from skillet, slice and serve hot.
Nutrition
I made this for lunch, and my kids wouldn’t eat it! Guess it’s an adult sandwich…
Why do people even like this? It’s just bread with meat and some weird stuff. Not my thing.
I totally get where you’re coming from! Everyone has different tastes. But you might be missing out on some awesome flavors. Give it another shot maybe?
It’s just delicious! The cheesy, meaty combo is to die for! If you don’t like it, that’s cool, but you’re missing out big time.
Haven’t had a Reuben like this in ages! Yummy! Grade A deliciousness!
This sandwich is the best! So cheesy and the corned beef is perfect. More please!
I totally agree! This sandwich is like a warm hug in your mouth. Can’t wait to make this again!
It sounds good, but isn’t corned beef kinda salty? I prefer chicken or turkey in my sandwiches. 🤔
It was alright, but I thought the sauerkraut was too sour. Not a fan of that flavor.
I actually love the sour flavor of sauerkraut! It’s what makes a Reuben sandwich special. Maybe you could try a different kind of kraut or just less of it next time?
Y’all know this is just a sandwich, right? lol
Lol, sure, but it’s a damn good sandwich! 😅
It’s more than just a sandwich! It’s a classic! 😋
Sounds good but I messed up and forgot to butter the top slice. Still ate it anyway… was kinda dry. Will retry properly.
Ugh, too much dressing! Nasty! Never making this again.
This sandwich is a game changer! Perfect balance of flavors.
I totally agree! This combo is amazing! So good!
This sandwich is the best! Sooo tasty, my favorite!
I agree! That sandwich is amazing! Can’t believe how good it tastes with all those flavors. Definitely my go-to comfort food.
Why sauerkraut??? Can’t we just use lettuce? 🙄
I tried making it, but the bread burned and the cheese didn’t melt. What did I do wrong? :/
Sounds like your heat might’ve been too high! Try medium-low next time. Bread burns fast!
Maybe you forgot to cover it? Cheese needs time to melt, but bread shouldn’t brown too fast. Just a thought!
Mine came out kinda greasy. I think it was the butter amounts or I used too much Russian dressing. Tastes good though!
Mine always gets greasy if the skillet’s too hot. Try medium-low and don’t add extra butter—maybe even wipe the pan after each one. Otherwise it’s still a great Reuben!
Hmm that makes sense—Russian/Thousand Island is pretty oily. Next time I’d use a lighter hand on the dressing and make sure the sauerkraut is really well-drained. Glad it still tastes good!
This is delicious! I used slightly older rye bread and it still worked. Buttered sides really matter—mine got golden and not greasy.
Yum! Made it for lunch today, everyone loved it! 10/10 recommend.
I didn’t have Russian dressing so I used Thousand Island like the recipe suggests. Still really good, but I’d drain the sauerkraut even more next time because mine was a little soggy.
Delicious! Plus, my kids actually ate it, which is rare!
That’s awesome to hear! Kids are picky, but this sandwich is such a winner. I love making it with my family too!
The sauerkraut amount is right on point. Too much and it gets sour; too little and you don’t taste it. This balance was nice.
Corned beef is already salty, so go easy on the dressing—learned that the hard way. Also, flipping was a challenge; sandwich felt too slippery.
Maybe try less stuff, ya know? Like don’t overload the sauerkraut/corned beef so it doesn’t slide. I also press it a bit with a spatula before flipping—otherwise it’s like greased pizza. Flipping is hard though.
Totally agree—corned beef + Russian dressing can get salty FAST. I usually do a light swipe of dressing and it comes out way better. Also, getting it to flip is the real boss fight 😂
I don’t get why people like sauerkraut, it’s kinda gross if you ask me.
Sauerkraut has a unique tang that’s a classic for a reason! You might just be missing that flavor profile. Give it another shot! 😊