Reuben Sandwich

No need to dine out to have a classic Reuben sandwich when you can perfect it at home. Pile corned beef, tangy sauerkraut, from-scratch Russian dressing, and melty Swiss cheese on dark rye, and you’re on your way to sandwich bliss.

By
Elise Bauer
Elise Bauer
Elise Bauer
Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
Learn about Simply Recipes' Editorial Process
Updated November 11, 2024
Elise Bauer
Reuben Sandwich
Soleil Roth

The Sacramento Bee published a recipe for a Reuben Sandwich which sounded so good we just had to make it.

That day.

What Is a Reuben Sandwich?

"What is a Reuben sandwich?" you might ask. Corned beef, dark rye bread, Swiss cheese, sauerkraut, with Russian dressing - grilled.

According to Wikipedia, our national love affair with Reuben sandwiches has been going on since the 1920s, though the origin is disputed.

Reuben Sandwich
Soleil Roth

Fill That Plate! What to Serve with Reuben Sandwiches

From the Editors Of Simply Recipes

Reuben Sandwich

Prep Time 15 mins
Cook Time 6 mins
Total Time 21 mins
Servings 4 servings
Yield 4 sandwiches
Cook Mode (Keep screen awake)

Ingredients

Russian Dressing:

  • 1/3 cup mayonnaise

  • 1 1/2 tablespoons ketchup

  • 1-1/2 teaspoons prepared horseradish

  • 1/2 teaspoon Worcestershire sauce

  • Freshly ground black pepper, to taste

Sandwich ingredients:

  • 2 tablespoons butter, softened

  • 8 slices rye bread

  • 8 slices Swiss cheese

  • 3/4 pound corned beef brisket, thinly sliced

  • 1/2 pound sauerkraut

  • 1/4 cup Russian dressing

Method

  1. Make Russian dressing:

    In a small jar, add the mayonnaise, ketchup, horseradish, Worcestershire sauce and freshly ground black pepper. Shake to combine. Set aside.

    Note: This makes one-half cup of dressing. So, reserve half. Cap the jar and refrigerate for a later use.

  2. Butter bread and assemble sandwiches.

    Butter one side of four slices of bread, and place buttered-side down on a large piece of wax paper on a flat surface. Top each with a slice of Swiss cheese, and then divide half of the corned beef among them.

    Reuben Sandwich
    Soleil Roth
    Reuben Sandwich
    Soleil Roth
  3. Add sauerkraut and finish assembling sandwiches.

    Using paper towels, squeeze out excess moisture from the sauerkraut. Divide the sauerkraut among the sandwiches, and top each with one tablespoon of Russian dressing. Add another layer of corned beef and a second slice of Swiss cheese to each sandwich. Top with the remaining bread slices. Butter the the top of the sandwich

    Reuben Sandwich
    Soleil Roth
  4. Pan-grill the sandwiches, melting the cheese.

    Preheat a griddle or frying pan to medium heat. Cook the sandwiches on one side until the bread is golden brown and the cheese is melted. Use a spatula to carefully flip the sandwiches over and finish cooking on the second side, about 3 minutes on each side.

    Cut the sandwiches in half before serving. Serve immediately with coleslaw. or whatever side dish you wish.

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    Reuben Sandwich
    Soleil Roth