Rye bread, corned beef, Swiss cheese, sauerkraut, and homemade Thousand Island dressing make this Reuben Sandwich unforgettable.
You ever bite into something that just feels like home? Like, the kind of food that instantly transports you back to a simpler time? That’s the Reuben Sandwich for me.
I first fell in love with Reubens during a road trip with my best friend about five years ago. We’d been driving all day, basically living off gas station snacks and terrible coffee, when we stumbled into this tiny diner off the highway. It was one of those places that feels like it hasn’t changed since the ‘70s—faded leather booths, walls covered in weird knick-knacks, and a waitress who called everyone “hon.” And the Reuben Sandwich I had there? Life-changing. Like, I’m pretty sure it’s the reason I made it through that road trip without completely losing my mind.
After that, I was hooked. Reubens became my comfort food, my “I’ve had a rough day” meal, my “celebrate the good stuff” meal… honestly, it’s my everything meal. I’ve tried recreating that diner experience a million times, tweaking my recipe here and there until it just felt right. And I think I’ve finally nailed it.
But hey, I’m not saying this is the perfect Reuben Sandwich recipe. (Is perfection even a thing when it comes to comfort food?) But I will say, it’s pretty dang good.
Why You’ll Love This Reuben Sandwich Recipe?
Alright, let’s break down why this Reuben Sandwich hits differently:
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The Dressing: Homemade Thousand Island dressing is like a little love letter to your taste buds. It’s creamy, tangy, and just a little sweet—none of that overly processed jarred stuff.
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Crispy Rye Bread: Toasted to golden perfection, with just the right amount of butter to make it all crispy on the outside but still tender inside. It’s basically heaven.
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The Balance: It’s all about balance, right? Salty corned beef, tangy sauerkraut, melty cheese, and that rich dressing. Somehow, it all just works.
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Customizable: Want to throw in some spicy mustard? Go for it. Prefer turkey over corned beef? Sure thing. Recipes are made to be messed with.
I’ll admit, I’m picky when it comes to Reubens. But this one… this one just hits all the right notes.
Ingredient Notes:
Alright, let’s chat about the essentials:
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Corned Beef: Deli-style corned beef is totally fine, but if you have homemade or leftovers, even better. Pile it high—you deserve it.
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Rye Bread: Rye or marble rye is traditional, but hey, if you only have sourdough or whole wheat, it’s not the end of the world.
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Swiss Cheese: Go with the good stuff if you can. It should be melty, creamy, and just a little bit nutty.
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Sauerkraut: Drain it well. No one likes a soggy sandwich, right?
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Thousand Island Dressing: Homemade is best, but if you’re in a rush, store-bought will do. Just make sure it’s got some tang to it.
Pro Tip: Adding a splash of pickle juice to the dressing is pure genius. Trust me.
How To Make Reuben Sandwich?
Ready to create the most glorious Reuben Sandwich of your life? Let’s do it.
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Make the Dressing:
Combine ½ cup of mayonnaise, 2 tablespoons of grated onion, 2 tablespoons of ketchup, 2 tablespoons of sweet pickle relish, a pinch of paprika, and a pinch of salt in a small bowl. Stir until it’s all smooth and creamy. It should be tangy and sweet, with a little bit of kick.Want To Save This Recipe?
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Assemble the Sandwiches:
Lay out 8 slices of rye bread. Spread each slice with dressing—don’t be stingy. Top with a slice of Swiss cheese. On half the slices, add corned beef. On the other half, pile on the sauerkraut. Pair them up to make sandwiches. -
Cook the Sandwiches:
Butter the outside of each sandwich generously. Heat a skillet over medium-low heat. Place the sandwiches butter-side down in the skillet and cover loosely with foil. Cook until golden brown, then flip and repeat. The cheese should be all melty and glorious. -
Serve and Enjoy:
Slice your sandwiches in half, serve them hot, and dig in. It’s messy, cheesy, and just a little bit ridiculous. But isn’t that what makes food great?
Storage Options:
Honestly, these Reubens are best fresh and hot, but if you somehow end up with leftovers, wrap them tightly in foil and stick them in the fridge. They’ll keep for a day or two.
When reheating, don’t even think about the microwave. Heat them back up in a skillet to get that bread crispy again.
Variations and Substitutions:
Want to switch things up? Here’s how:
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Turkey Reuben (Rachel): Swap the corned beef for turkey and the sauerkraut for coleslaw. It’s like a totally different sandwich but just as delicious.
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Different Cheese: While Swiss is classic, try provolone or cheddar for a twist.
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Add Mustard: If you’re a mustard fanatic, throw some on there. It adds a little heat and tang.
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Sourdough Bread: Not traditional, but it adds a great flavor.
What to Serve with Reuben Sandwich?
So what goes well with a Reuben Sandwich? Here are my go-to’s:
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Chips: Something crunchy and salty to go with all that creamy, cheesy goodness.
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Pickles: Dill pickles are classic, but I’ve been known to sneak in bread and butter pickles, too.
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Potato Salad: Especially if it’s a tangy mustard-based one.
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Tomato Soup: Unexpected? Sure. But it works.
Frequently Asked Questions:
Can I make this ahead of time?
Definitely. Just assemble and grill when you’re ready. But fresh is always best.
What’s the difference between a Reuben and a Rachel?
A Rachel swaps corned beef for turkey and sauerkraut for coleslaw. It’s a solid choice, but I’m still team Reuben.
Can you freeze a Reuben Sandwich?
It’s not ideal. The bread gets all soggy, and the cheese just doesn’t melt right when you reheat.
Alright, there you have it! My love letter to the classic Reuben Sandwich. Have your own special twist? Drop it in the comments. I’m always looking for new ways to make this old favorite even better.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Reuben Sandwich
Ingredients
THOUSAND ISLAND DRESSING:
- ½ c mayonnaise
- 2 tbsp grated onion
- 2 tbsp ketchup
- 2 tbsp sweet pickle relish
- 1 pinch paprika
- 1 pinch salt
SANDWICHES:
- 12 oz corned beef
- 8 slices rye or rye and pumpernickel mixed
- 8 slices Swiss cheese
- 1 c sauerkraut well drained
- 4 tbsp butter
Instructions
- To make the dressing combine ½ cup of mayonnaise, 2 tablespoons of onion, 2 tablespoons of ketchup, 2 tablespoons of pickle relish, a pinch of paprika and a pinch of salt, in a small bowl.
- For the sandwiches lay out 8 slices of rye bread. Place a slice of cheese on each slice. Spread 1 tablespoon of the dressing on each slice. On four slices add beef. On the other four slices add sauerkraut. Pair one slice with corned beef and one with sauerkraut to create a sandwich.
- To cook the sandwiches, butter the side of each sandwich. Heat a skillet, over medium-low heat and place the sandwiches butter side down in it. Butter the other side well. Loosely cover them with foil. Cook until they turn brown on one side. Then flip them over. Cover again to cook until the other side becomes brown and the cheese has melted.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
