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This Reuben sandwich recipe shows you how to make a classic Reuben with corned beef, sauerkraut, Swiss cheese, and zesty Reuben sauce. Make this delectable, deli-quality sandwich right in your own kitchen!
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Why you'll love this recipe
- The grilled Reuben is a hugely popular, scrumptious deli sandwich and you'll learn exactly how to make it deli-style and right at home – all toasty and dreamy.
- You only need 5 simple components for this delectable sandwich: corned beef, sauerkraut, cheese, Reuben sauce, and bread.
- A Reuben sandwich is a great way to use corned beef leftovers especially after St. Patrick's Day. But, it's also an excellent reason to make homemade corned beef, even when it's not a holiday.
What's on a Reuben sandwich?
- corned beef - You can use deli-sliced meat for convenience, but it pays in quality and price to know how to cook corned beef for Reuben sandwiches, especially when you make more than a few.
- sauerkraut - The tangy flavor contrasts nicely with savory corned beef on a Reuben. Packaged kraut is super convenient for this recipe.
- Swiss cheese - This adds a deliciously sweet, nutty flavor and comforting texture, especially on a grilled Reuben.
- Reuben sauce - Whip up this easy Reuben dressing with ketchup, mayonnaise, sriracha, horseradish, Worcestershire, salt, and pepper. It's also called Russian dressing and no Reuben sandwich should be without it. Of course, thousand island dressing is also a popular choice.
- bread - Use any rye bread for a traditional Reuben such as Jewish rye, Russian rye, Sourdough rye, or marbled rye.
- butter - Since grilled Reuben is made on a griddle like grilled cheese, you need a small amount of fat, such as butter or oil, to brown the bread.
- (recommended) pickles - Garnish your delicious Reuben with homemade pickles or any store-bought dill pickles.
What kind of meat goes on a Reuben?
A classic Reuben sandwich is made with corned beef. However, an equally delicious, less traditional Reuben, aka Rachel, is made with beef pastrami, turkey pastrami, or lean roast turkey breast in place of the corned beef.
How to make a Reuben sandwich
These step-by-step photo instructions show you how to layer and cook a classic Reuben using a griddle or skillet. You'll find details in the printable recipe card below.
Recommended: Before layering the Reuben, gently warm the corned beef using any method to bring out its juicy, delectable flavor.
Step 1. In a small bowl, whisk together mayonnaise, horseradish, ketchup, sriracha, Worcestershire, salt, and pepper to make Reuben sauce. Set aside.
Step 2. Preheat the griddle or skillet over medium heat. To make the sandwich, spread butter on either side of each bread slice. Place butter-side down on the preheated griddle. Spread Reuben sauce on the sides facing up.
Step 3: Add sandwich ingredients in layers from the bottom up. Start with Swiss cheese, then pile up the corned beef, add a spoonful of Reuben sauce, a pile of sauerkraut, and more cheese if desired. Close the sandwich.
Step 4. Grill the Reuben until the cheese is melted and the bread is golden brown and toasted, flipping as needed. Serve warm and garnish with a pickle and extra dipping sauce.
Storage and reheat instructions
Allow the sandwich to cool down and refrigerate in an airtight container up to 2 days. Replace bread, if desired, and reheat the Reuben loosely covered in a preheated 350 degree Fahrenheit oven, toaster oven, or air fryer for 15 to 20 minutes, or until warmed through. A medium heat setting on a stove griddle or panini grill is also effective for reheating.
Recipe tips and variations
- As mentioned in the how-to section above, I recommend gently warming the meat before assembly because it softens the corned beef, which makes it even more juicy and delectable. It also helps melt the cheese.
- Use provolone or mozzarella as a substitute for Swiss cheese, if desired.
- Substitute the sauerkraut with fresh classic coleslaw piled up on the grilled Reuben or enjoy as a refreshing side dish.
- I recommend sourdough bread or sliced French for your non-rye people.
Perfect Reuben sandwich sides
- pickled beets
- potato chips
- french fries
- smashed potatoes
- potato salad
📖 Recipe
The BEST Reuben Sandwich Recipe (with Easy Reuben Sauce)
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Video
When scaling the recipe 2x or 3x, the gray ingredient note stays the same. Adjust quantities accordingly.
Ingredients
- ⅓ pound Cooked Corned Beef, divided
- ¼ cup Mayonnaise
- 2 teaspoons Ketchup
- 1 teaspoon Horseradish
- ½ teaspoon Sriracha
- ⅛ teaspoon Worcestershire Sauce
- pinch Salt and Pepper, to taste
- 1 tablespoon Butter, softened
- 4 slices Rye Bread
- 4 slices Swiss Cheese
- ½ cup Sauerkraut, drained
Instructions
- (Recommended) Before layering the Reuben, gently warm the CORNED BEEF using any method to bring out its juicy, delectable flavor.
- In a small bowl, make the Reuben sauce by whisking together MAYONNAISE, KETCHUP, HORSERADISH, SRIRACHA, WORCESTERSHIRE, SALT, and PEPPER. Set aside.
- Preheat the griddle or skillet over medium heat.
- To make the sandwich, spread BUTTER on either side of each RYE BREAD slice. Place butter-side down down on the preheated griddle. Spread Reuben sauce on the sides facing up.
- Add sandwich ingredients in layers from the bottom up. Start with SWISS CHEESE, then pile up the CORNED BEEF, add a spoonful of REUBEN SAUCE, followed by SAUERKRAUT, and more CHEESE if desired. Close the sandwich.
- Grill the Reuben until the cheese is melted and the bread is golden brown and toasted, flipping as needed.
- Serve warm. Garnish with a pickle and extra dipping sauce.
Equipment
- griddle or skillet
Sheila says
Sandwiches came out awesome. Followed receipe.
Traci says
Yay! So glad to hear you enjoyed them. Such a favorite! Thanks for trying my recipe!
debbie wheaton says
My husband said “that Reuben is money!”. Which means he loves it and thinks I could sell it…lol. I didn’t make my own Russian dressing this time but I definitely will the next time. I actually hadn’t seen Russian dressing in the grocery store in a long time so I just grabbed a bottle. But yours sounds delish! I used my corned beef from St. Patty’s day (I actually cooked a whole separate one just for Reuben’s bc they are my favorite sandwich…ever.
Traci says
Woohoo!! Husband-approved is the best! Just like you, I bought a separate round of corned beef just for Reuben's too LOL. Great minds! Thank you for bringing my recipe into your kitchen – and for coming back to leave this feedback. Enjoy!!
Alison Libby says
I make mine the same way, but thanks for the tip to warm the meat first. Makes perfect sense. I will try your sauce in the future. And I am a 2 cheese cook, top and bottom. I think it makes flipping easier.
Traci says
Yay! So glad you're enjoying my method. And yes to the Reuben sauce! It's my favorite. Thanks for sharing your experience!
Ana F. says
My hubby is a loves a good Reuben Sandwich and this one did not disappoint! He's asking for me to make it again already lol! The sauce came out so good. Thanks for the recipe!
Traci says
Awesome and you are so welcome! This is music to my ears 🙂 Yes, the Reuben sauce is a must! So glad you enjoyed and thanks for the comment. Cheers!
Maayke says
I've never had a Reuben sandwich before but it looks fantastic! I will definitely try this recipe!
Traci says
Yay! So glad you can enjoy this one 🙂 Thanks so much. Enjoy!
Jill says
Well now I'm hungry! I appreciate that your recipe has a homemade sauce. That totally puts it over the top. Thank you for the recipe!!
Shashi says
That sauce is money! This is one heck of a good looking Reuben!
Ned says
My boy and I made these and totally enjoyed em! Thank you for an awesome sandwich recipe that I can keep coming back to. Thank you!
Traci says
Awesome, Ned! Glad to hear it was enjoyed by both of you 🙂 Thanks for saying so! Cheers!
Stephanie says
I had my first reuben at 46 years old. My daughter had ordered food, and they brought her a reuben instead of what she ordered. So I ate it. And it was AMAZING! I haven't had one in a while, but I'm definitely making this shortly!
Traci says
Yay! I'm glad you can enjoy this one. Enjoy!
Dannii says
I never knew that was how the sauce was made. I can't wait to give this a try.
Traci says
Thanks! I'm glad you can enjoy this one. Enjoy!
Amanda says
What a perfect sandwich, with just the right amount of crunch and meat.
Traci says
Yes! I'm glad you can enjoy this one. Thanks so much!
Kushigalu says
LOve the combination of flavors in this sandwich recipe. Thanks for sharing.
Traci says
You're so welcome! The Reuben sandwich is definitely known for flavor which is why it's one of my favorites, for sure! Enjoy!
Sara Welch says
This was everything a gourmet sandwich should be, and then some! Easily, a new favorite recipe; hands down delicious!
Traci says
Yay! So glad you love it as much as I do 🙂 It's an easy fav here too! Thanks. Enjoy!
JB says
This grilled Reuben is as good as any you'd get in a deli. You don't really think you need a Reuben sandwich recipe ... until you go to make one LOL. I love your step by step instructions and your Russian dressing knocks it out of the park! Another winner KG!
The Kitchen Girl says
You're so right about needing a recipe, or at least the steps 🙂 I'm glad you love it as much as I do!
Alisa Infanti says
Such a classic. This recipe nailed it!
The Kitchen Girl says
Yay! Glad you enjoyed 🙂 Thanks!
Tayler Ross says
We made these reubens over the weekend and OMG were they fantastic! Thanks so much for sharing the recipe!
The Kitchen Girl says
Yayyy! So glad you enjoyed 🙂 They're one of my favorite sandwiches for sure! Thanks!
Sara Welch says
This was everything a gourmet sandwich should be, and then some! So hearty and delicious; easily, a new favorite recipe!
The Kitchen Girl says
Ohhh I'm so glad you enjoyed it and thanks for the feedback. Reuben sandwich is one of my top favorites for sure! 🙂
Jamie says
This reuben sandwich made a hearty and satisfying lunch! My family loved it!
The Kitchen Girl says
Awesome!! Thanks for letting me know and glad everyone enjoyed 🙂
Kris says
Absolute perfect textures and flavors! Thank you for another winner. 🙂
The Kitchen Girl says
Yayy! So glad you're enjoying it 🙂 Thanks!