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! 😊
Simple and quick, perfect for lunch! Will make it again for sure.
Mine turned out burnt. How do you get it to not burn? 😩
Maybe you left it too long? Just watch it closely next time!
Try lowering the heat! Medium-low can work better to avoid burning. 😊
I don’t usually measure—just eyeballed it. Still came out pretty decent. The grilling time maybe needs watching; mine browned closer to 2-3 min per side.
Says “fresh rye bread” like I can just grab fresh bread all day lol. Also corned beef can be salty enough—mine tasted overly salty. Could use a tweak.
Tried this for lunch and it was legit. The rye + Swiss combo is perfect, and the 3–4 minutes per side got the bread to that crispy golden without burning.
Totally agree—rye + Swiss is the move. I’ve been messing up the time though; 3–4 minutes per side sounds just right for that golden crunch without scorching.
Wasn’t as good as I expected. The sauce was a bit too sweet for my taste.
I didn’t have Russian dressing so I used Thousand Island like suggested—still tasty. I’d maybe drain the sauerkraut even more next time, mine was a little wet.
Nice! Thousand Island works great in a pinch. Totally agree on draining the sauerkraut—less moisture = less soggy bread. Next time try pressing it a bit or blotting it with a paper towel.
Not sure about “Russian dressing” inside like that. Reubens in my family always used Thousand Island but mixed thinner—this felt too creamy and sweet. Still okay though.
I get what you mean—Russian dressing can be a bit richer/sweeter than what a lot of Reubens use. I usually do Thousand Island (or a thinner mix) too, and it makes the flavor feel more classic. That said, Russian dressing won’t ruin it—just changes the vibe a little.
So easy to make! I added some jalapenos for a kick! Yummy!
I’m a sauerkraut skeptic but I drained it like the recipe said and it worked. Next time I might add a little extra cheese.
Solid recipe, but 6 oz corned beef felt a bit skimpy on my sandwiches. Next time I’ll use closer to 8 oz so it’s more filling. Still turned out great.
Quick and delicious! Simple ingredients and easy to follow.
Corned beef measurements feel kinda random (6 oz). I eyeballed it and it was fine, but I wish it had said how many slices or thickness to aim for.
Yeah I get what you mean—6 oz is a little vague. I usually estimate it as ~6–8 thin slices, but thickness varies a lot by brand. “Sliced thin” should’ve been quantified.
Not gonna lie, I’m skeptical about Russian dressing + sauerkraut together, but… wow. It’s really nostalgic. Added extra corned beef though, because why not.
Just a couple ingredients and boom! You got yourself a meal! Quick and easy. 👍
This was the best Reuben I’ve ever made! So much flavor! I’ll never order one again! 😍
Honestly, I don’t get the hype. It was just okay for me. The bread was soggy.
I used deli corned beef and cut it a little thicker. It was okay but not as “Reuben-y” as I expected. Flavor was a bit muted for me.
Absolutely delicious! My family loved it and I can’t wait to make it again.
Rye bread tastes weird but this was still okay. I guess.
Honestly, I think rye bread is awesome! You just gotta give it a real chance. Might’ve added some spices or something for flavor.
Rye bread is an acquired taste, but it can be delicious! Glad you thought it was okay.😊
This is a classic! My grandma used to make these all the time. Memories!
Perfect! Just like the ones from my favorite deli. I’ll be making this often.
This is NOT a real Reuben! Where’s the pickles? And why rye bread? Weird.
I didn’t have sauerkraut so I used pickles instead. Still good, I guess.
Easy peasy to make, but I prefer a pastrami sandwich. Just saying.
Y’all, I forgot the butter and used mayo instead. It was still good, funny how that works, eh?
Wow, that’s creative! I’ll have to try mayo next time. Thanks for the tip!
This is comfort food. My grandpa would’ve approved lol. The Swiss is essential, and I love the buttery crunch.
Tried this and it totally nailed the Reuben vibe. The skillet time (3–4 min/side) was spot on—cheese melted perfectly and the rye got that nice crunch.
Could be better. I think Russian dressing is kinda too sweet for me. Next time I’ll try a different condiment or add mustard. Also my bread got a little burned at 3-4 mins.
I add jalapenos to mine, makes it even better!
Jalapenos? Really? That’s a bit weird for a classic like Reuben. But hey, whatever floats your boat!🫑
Not sure about the “fresh” rye bread part—couldn’t find fresh where I live, so I used regular rye and it was still tasty. Still, the recipe needs clearer specs.
Yeah I get you—“fresh rye” isn’t super clear. I’ve made Reubens with regular rye too and it works great as long as it’s not super thin/bread-y. Maybe the recipe should say something like “rye bread (fresh or deli-style), preferably sliced thick.”
I followed it exactly and my cheese didn’t melt until way longer than 3–4 minutes. Skillet heat might matter a lot—mine was on low because I’m scared of burning bread.
This is pretty close to a Reuben, but 6 ounces corned beef for two slices feels a bit light. I added extra meat and it made it much more satisfying.
Totally get that—6 oz sounds a little skimpy for a real Reuben vibe. I usually bump up the corned beef too. What kind of cut do you use?
Pretty tasty, but I think the skillet should be higher heat? 3–4 minutes took longer for me and the bread got a bit too dark before the center warmed.
So good. 10/10.
Not gonna lie, I’m skeptical about using dressing instead of marinating or adding mustard. It tasted okay, but it wasn’t as “authentic” as what I get at delis.
Bleh. Corned beef??? Nah, never again.
I followed it exactly and my bread got golden fast, but the cheese didn’t fully melt by the time it was done. Maybe my skillet was too hot? Otherwise tasted right.
Yeah, that sounds like the skillet ran a bit too hot. If the bread browns fast but the cheese stays stubborn, try lowering to medium-low and give it a couple extra minutes per side. You can also add a tiny splash of water to the pan or cover briefly to help melt.
I think you just needed more time. My first try was the same—golden bread, meh cheese. Next time I cooked like 5-6 minutes per side and it melted perfect. Also maybe your Swiss was thicker slices?
Five stars—also, Russian dressing is not that hard to find if you look. I added a little extra sauerkraut and it was perfect. My husband asked for another one right away.
Made this for lunch and it was *so* good—crispy rye, melty Swiss, and the sauerkraut gave it that perfect tang. I didn’t have Russian dressing so I used Thousand Island and it still worked.