This delicious, savory Reuben sandwich is piled with corned beef, sauerkraut, and Swiss cheese then quickly heated through on a skillet until it’s melty and toasted to a golden brown.
Why this recipe works
The sweet and sour flavors of corned beef meet tart sauerkraut sandwiched between butter toasted rye bread and a smear of thousand island dressing in this Reuben sandwich.
Though you’ve likely linked Reuben’s to Ireland, this sandwich is most notably enjoyed by American’s on St. Patrick’s Day and has made its way to countless restaurants menus over the years. The corned beef, however, has roots with Irish-American immigrants in New York, as well as Jewish deli’s, and has since developed into a toasty sandwich complemented with sauerkraut and tangy dressing.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
BEEF – Grab 1/2 lb of deli corned beef or simply use leftover corned beef.
BREAD – Light or dark rye bread is preferable with Reuben sandwiches as the flavors mingle together well, but you can also use a thick-cut bread of your choice.
DRESSING – You’ve probably seen that some people use Russian dressing on their Reuben’s. We’ve opted for a quick and easy thousand island dressing, straight from the grocery store. Thousand island dressing will be a tad bit sweeter than Russian, so feel free to use your favorite homemade Russian dressing if desired.
How to Make a Reuben Sandwich
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Butter one side of each slice of bread and place them butter side down on waxed paper.
- Spread 1/2 tablespoon of dressing on the flip side of each slice of bread.
- In a skillet, add the 1 tsp of olive oil, corned beef, and 2 slices of cheese for just long enough to warm it. Remove from pan and set aside.
- Place one slice of bread, butter side down in the pan. Add the sauerkraut then pile on the beef and cheese.
- Top with remaining slice of bread so that buttered side is facing up.
- Grill sandwich in hot skillet over medium-high heat, flipping when bread is golden brown. Cheese will be melted and both sides of sandwich will be browned.
Frequently Asked Questions & Expert Tips
Yes, absolutely. Assemble the sandwiches the morning of and throw them into the skillet when you are ready to enjoy. You can individually wrap them in plastic wrap or store them in a large airtight container in a single layer. Some people prefer to keep the dressing off until they’ve been heated through so the bread does not get soggy.
Yes, you can certainly use a panini press for a Reuben. Press the sandwich for around 5 minutes or until the cheese is melty and the bread is golden brown with grill marks.
Serving Suggestions
Reubens are a great way to use up leftover corned beef from St. Patrick’s Day. However, Reuben sandwiches are delicious any time of year! Serve with a side of sliced pickles, chips, or french fries.
More St. Patrick’s Day Recipes
- Irish Stew
- Irish Coffee
- Irish Soda Bread
- Corned Beef Hash
- Colcannon Mashed Potatoes
- Instant Pot Corned Beef
- Corned Beef Sandwich
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
Reuben Sandwich
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 tsp olive oil
- 3 Tbsp butter or margarine
- 6 slices rye bread
- 3 Tbsp thousand island dressing
- ½ lb corned beef
- 6 slices Swiss cheese
- ¾ cup sauerkraut drained
Things You’ll Need
Before You Begin
- This recipe will make 3 sandwiches. Each sandwich gets 2 slices of Swiss cheese. Follow the directions above to make 1 sandwich, then repeat for the following two sandwiches.
- Deli meat corned beef or leftover corned beef both work well.
- Reubens are normally made with rye bread, but you can substitute with any thick-cut bread you prefer.
Instructions
- Butter one side of each slice of bread and place them butter side down on waxed paper.
- Spread 1/2 tablespoon of dressing on the other side of each slice of bread.
- In a skillet, add 1 tsp of olive oil, corned beef, and 2 slices of cheese to warm it. Remove from pan and set aside.
- Place one slice of bread, butter side down in pan. Add the sauerkraut then pile on the beef and cheese.
- Top with the remaining slice of bread so that buttered side is facing up.
- Grill sandwich in hot skillet over medium-high heat, flipping when bread is golden brown. Cheese will be melted and both sides of sandwich will be browned.
Nutrition
Chef Antoine Davis
Latest posts by Chef Antoine Davis (see all)
- Pan Seared Chilean Sea Bass - November 19, 2024
- Poultry Seasoning - November 12, 2024
- Instant Pot Jambalaya - November 7, 2024
Sandy Prokulevich says
What is the dipping sauce in the photo? I always thought Pumpernickel was the bread for Rueben Sandwiches.
Amanda Formaro says
Marble Rye is most commonly used on a classic Reuben sandwich. Some people do use Pumpernickel, but Marble Rye is the traditional way. The dipping sauce is Thousand Island Dressing.