This classic hot Reuben sandwich recipe is made with corned beefiness, swiss cheese, sauerkraut, and m island or Russian dressing. It'south layered on buttered rye bread and cooked in a bandage fe skillet like a grilled cheese sandwich. You can make this hearty sandwich in but 15 minutes with deli corned beefiness or leftover corned beef brisket from St. Patrick's mean solar day!

Four stacked corned beef reuben halves with melty cheese and toasted rye bread on a black plate.

There'southward nada similar hot, toasted classic corned beef Reuben sandwich. I honey biting into buttery, crispy rye breadstuff, and tasting an explosion of tender, salty corned beef, melty Swiss cheese, creamy dressing, and tangy sauerkraut. It's a perfect combination of flavors and textures. Serve information technology with a fresh, cold homemade refrigerator dill pickle, and fuggedaboutit! Can you get a better dejeuner than that?

You don't accept to get to a cafeteria for an unforgettable Reuben sandwich, though — you can make one just as proficient at home toasted in a bandage iron skillet!

  • QUICK AND Like shooting fish in a barrel: This recipe takes only v minutes to assemble and 10 minutes to toast!
  • CRISPY, NEVER SOGGY: Squeezing excess liquid out of the sauerkraut keeps the toasted rye staff of life delicious and crispy!
  • CONVENIENT: Have leftover corned beef brisket? Use that! Don't? Deli sliced works too! And store bought Thousand Isle dressing makes an easy and delicious Reuben sandwich sauce!

Ingredients for a Traditional Corned Beefiness Reuben

Ingredients for a classic corned beef Reuben sandwich with thousand island dressing on rye bread.
  • Corned beef: Either sliced deli meat or thinly sliced leftover corned beef brisket will work!
  • Swiss cheese
  • Dressing: Reuben sauce is either Russian dressing (spicier) or G Isle dressing (sweeter). I like to serve extra on the side for dipping. You can make a homemade dressing or use storebought. I like Ken's Thousand Island dressing considering it does not contain corn syrup.
  • Sauerkraut: Be certain to squeeze out excess liquid to avoid a soggy sandwich
  • Rye bread: I prefer mine seedless. You tin besides utilize marbled rye-pumpernickel bread for a more decorative wait!
  • Butter: Helps make the sandwich browned and crispy similar a grilled cheese sandwich!

Reuben sandwich variations

In that location are many variations of a classic reuben sandwich recipe depending on the protein yous desire to start with! I think the moral of this story is ANY meat tastes great on a sandwich with cheese, creamy dressing, and crunchy cabbage (fermented or not). Here's how to brand a few:

  • Rachel sandwich: The deviation between a Rachel and a Reuben is that a Rachel uses pastrami and coleslaw instead of corned beef and sauerkraut.
  • California Reuben: A California Reuben uses smoked turkey and coleslaw instead of corned beef and sauerkraut.
  • Fish Reuben: You tin as well make a Reuben using grilled mahi mahi or grouper with sauerkraut or coleslaw.
Two stacked Reuben sandwiches on rye bread, one with deli corned beef and one with leftover corned beef brisket.

How to make a reuben

  1. Start by buttering ane side of your rye staff of life.
  2. Flip the breadstuff and spread on a layer of your preferred Reuben sauce: M Island or Russian dressing.
  3. Layer Swiss cheese, corned beef, sauerkraut, and more Swiss cheese, and shut the sandwich.
  4. Toast in a cast fe or nonstick pan over medium-depression oestrus until cheese is melty and sandwich is heated through.
  5. Savour immediately with extra dressing for dipping!

If yous similar a hot reuben sandwich with common cold sauerkraut like me, skip adding the sauerkraut until after the sandwich is toasted! So split up the sandwich and add the cold sauerkraut just earlier serving!

Step by step photos for how to make a traditional corned beef Reuben sandwich.

Expert Tips & Tricks

  • Cooking the sandwich over medium-low may take a flake longer, but it's the best manner to heat the sandwich all the style through without burning the staff of life.
  • When layering your meat (either leftover corned beefiness brisket or deli-sliced corned beef) take care that you end upward with an even layer. It's very like shooting fish in a barrel to end up with a giant mound in the centre of your sandwich and skinny edges. Y'all can cut or break brisket slices in half to avoid too much overlap in the eye of the sandwich.
  • Squeeze out as much liquid every bit possible from the sauerkraut to avoid a soggy sandwich.
  • If using corned beef brisket, cut slices every bit thinly every bit possible against the grain for the most tender eating experience.
  • I prefer common cold sauerkraut to contrast with the residual of the hot sandwich. To do that, brand as directed but leaving out the sauerkraut. And so when it'south all melty and toasted, just split the sandwich, add sauerkraut, and put it dorsum together. That'south besides a good opportunity to add extra dressing if you desire.
Overhead shot of a hand picking up half a toasted Reuben sandwich off a black plate.

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Traditional Corned Beefiness Reuben on Rye

Print Recipe

Course: luncheon, Main Grade

Cuisine: American

Servings: 1 sandwich

Calories: 1109 kcal

Prep Time: 5 mins

Cook Time: x mins

Total Time: 15 mins

  • 2 slices rye bread
  • two tablespoons butter softened
  • 1/iv cup thousand island dressing or Russian dressing, plus extra for dipping, if desired
  • 4 slices Swiss cheese
  • 1/4 to 1/3 lb corned beefiness deli sparse sliced from or thinly sliced leftover corned beefiness brisket
  • one/ii cup sauerkraut excess liquid squeezed out

  • Preheat a bandage iron skillet or nonstick pan over medium oestrus while you lot get together the sandwich.

  • Butter i side of each slice of bread, so flip over.

  • Spread the contrary sides of the breadstuff with 1-ii tablespoons Thousand Island dressing. Add ii slices of Swiss cheese on top of each piece of staff of life. When the cheese melts, it will deed equally the "glue" that holds the sandwich together, so you need it on both sides.

  • On i slice, layer the corned beef followed by the sauerkraut. Take care that the corned beef (deli sliced or leftover brisket) is even from edge to edge, not mounded in the eye.

  • Place the other slice on summit of the sauerkraut, cheese side down, to complete the sandwich.

  • Add to preheated pan and lower heat to medium low. Cook on each side for nigh 5 minutes, or until bread is toasty brown, cheese is melty, and within is heated through.

  • Serve immediately with extra dressing for dipping, if desired.

If you similar cold sauerkraut confronting a hot sandwich like I exercise, assemble the sandwich without the sauerkraut. Melt equally instructed, then split up the sandwich halves and add together the sauerkraut in the centre afterwards cooking.

Sodium: 3142 mg | Calcium: 699 mg | Vitamin C: 41 mg | Vitamin A: 1413 IU | Carbohydrate: xiii g | Cobweb: half dozen g | Potassium: 686 mg | Cholesterol: 201 mg | Calories: 1109 kcal | Trans Fat: i g | Saturated Fat: 36 g | Fat: 85 g | Protein: 42 g | Carbohydrates: 44 g | Iron: 6 mg