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Easy Reuben Sandwich

Featured in Sandwiches packed with flavor.

This easy Reuben Sandwich brings together rye bread, tender corned beef, tangy sauerkraut, and creamy dressing in under 10 minutes. Perfectly toasted and full of flavor, it’s great for lunch or dinner. Be sure to drain the kraut well and enjoy a golden, crispy treat that’s simple to make and always satisfies!
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Maria from tastyhush
Updated on Mon, 14 Apr 2025 18:04:15 GMT
Toasted sandwich halves showing layers of cheese and meat. Pin it
Toasted sandwich halves showing layers of cheese and meat. | tastyhush.com

Nothing beats sinking your teeth into a well-made Reuben sandwich. When crispy rye bread hugs melty Swiss cheese, zingy sauerkraut, and juicy corned beef slathered with thousand island dressing, you'll understand why this NYC sandwich classic has fans everywhere.

Whenever I cook these for family get-togethers, they're gone in seconds. The buttery smell of toasting rye always draws a crowd to my kitchen.

Key Ingredients and Smart Picking Tips

  • Seeded Rye Bread: Go for hearty, fresh loaves with seeds—they'll handle the fillings better
  • Corned Beef: Ask for medium slices at the deli counter rather than pre-packaged
  • Sauerkraut: The stuff in the refrigerated section tastes zingier and has better crunch
  • Swiss Cheese: Grate it yourself for smoother melting
  • Thousand Island Dressing: Store-bought works great, but homemade adds a special touch
  • Butter: Pick unsalted to keep the sandwich from getting too salty

Step-by-Step Cooking Guide

Step 1: Building Your Sandwich
- Don't use cold ingredients straight from the fridge
- Stack them like this: bread first, then cheese, dressing, beef, and sauerkraut
- Push down slightly without flattening everything
- Spread butter evenly on the bread exteriors
Step 2: Grilling Like a Pro
- Warm pan to medium heat only
- Set sandwich down butter-side first
- Use a spatula to press down lightly
- Wait until it turns golden (roughly 3 minutes)
- Flip with care to keep everything inside

My grandma always piled extra sauerkraut on her Reubens. She'd talk about its gut health perks and tell us how her mom fermented cabbage in big wooden barrels at home.

Watch Your Heat Settings

Getting your Reuben just right depends on heat control. Cook it too hot and your bread will burn before your cheese gets gooey. Too cool and everything turns mushy. I've learned that sticking with medium heat lets your cheese melt perfectly while your bread turns nice and crispy.

Prep Ahead Possibilities

These sandwiches taste best right off the stove, but you can get things ready beforehand. Keep all your stuff separate in the fridge, but don't forget to let your corned beef warm up a bit before making your sandwich. This tiny step really makes your Reuben taste better.

Mix It Up Your Way

The traditional Reuben tastes amazing as is, but feel free to switch things around. Swap in pastrami for a smokier sandwich, or add different mustards alongside your thousand island. Some folks tell me they love using turkey for a lighter option, though sandwich purists might say that's not really a Reuben anymore.

Frequently Asked Questions

→ What bread works best for this sandwich?
Rye, whether dark or light, is the ideal choice for its sturdiness and bold taste.
→ Can pastrami replace corned beef?
For sure! Pastrami adds a delicious twist to the classic Reuben.
→ How do I keep it from getting soggy?
Drain your sauerkraut really well and toast the bread right.
→ What’s the top cheese pick here?
Swiss cheese melts beautifully and has just the right mild flavor for a Reuben.
→ Is this sandwich good to make ahead?
Fresh is best! But storing the ingredients separately works if you’re prepping early.

Simple Reuben Sandwich

Here’s how to make an easy Reuben layered with sauerkraut, corned beef, and tangy dressing.

Prep Time
5 Minutes
Cook Time
6 Minutes
Total Time
11 Minutes
By: Maria

Category: Sandwiches

Difficulty: Easy

Cuisine: American

Yield: 2 Servings

Dietary: ~

Ingredients

→ Main Ingredients

01 4 tablespoons of softened, unsalted butter
02 ½ pound thin-cut corned beef or pastrami
03 1 cup sauerkraut, drained
04 4 tablespoons thousand island dressing
05 1 cup shredded Swiss cheese
06 4 slices of dark rye bread

Instructions

Step 01

Grab 2 slices of bread and put them flat on your workspace. Spread a good layer of thousand island dressing on one side of each slice. Pile on the sliced beef or pastrami. Add some sauerkraut on top of the meat, followed by a sprinkle of shredded Swiss cheese. Cap it with another slice of bread, spreading butter on the outside-facing side.

Step 02

Warm a big skillet over medium heat. Place your sandwiches in the pan with the buttered side down. Let them cook for around 3 minutes or until the bread is browned and crunchy. Butter the outer side of the slice on top, flip, and continue cooking for another 2 or 3 minutes to crisp up the bread and melt the cheese inside.

Step 03

Eat the sandwiches right away when they’re warm, crunchy, and the cheese is all stretchy.

Notes

  1. Store leftovers in the fridge and be sure to use everything before it spoils.
  2. Look for a sturdy rye bread to keep it all together without falling apart.
  3. Try squeezing out any extra liquid from the sauerkraut so the bread doesn't get soggy.
  4. Cooking over medium heat will give the cheese enough time to melt and keep the bread from burning.

Tools You'll Need

  • Large skillet
  • Spatula
  • A cutting board

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes dairy (cheese)
  • Has gluten (bread)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 931
  • Total Fat: 68 g
  • Total Carbohydrate: 42 g
  • Protein: 38 g