Classic Reuben Sandwich with Corned Beef and Sauerkraut
Classic Reuben sandwich with corned beef, sauerkraut, Swiss cheese & Russian dressing on rye, grilled to golden perfection. A deli favorite at home.
Nutrition Information (per serving)
Ingredients
- 4 slices rye bread
- 4 tsp butter, softened
- 4 slices Swiss cheese
- 1/2 lb (225g) sliced corned beef
- 1/2 cup sauerkraut, drained
- 1/4 cup Russian dressing (or Thousand Island)
Instructions
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Butter one side of each slice of rye bread.
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On the unbuttered side of two slices, layer 1 slice of Swiss cheese, half of the corned beef, sauerkraut, Russian dressing, and another slice of Swiss cheese.
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Top each with the remaining bread slices, buttered side facing out.
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Heat a skillet or griddle over medium heat. Grill sandwiches for 3–4 minutes per side, pressing gently, until bread is golden brown and cheese is melted.
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Slice in half and serve warm with pickles or chips on the side.
Notes
- Use pastrami instead of corned beef for a flavorful variation
- Sauerkraut should be well-drained to avoid soggy bread
- Homemade Russian dressing can be made with mayo, ketchup, horseradish, and paprika
- Great with deli pickles or coleslaw for a classic deli meal
Frequently Asked Questions
How long does this classic reuben sandwich with corned beef and sauerkraut take to make?
This classic reuben sandwich with corned beef and sauerkraut takes 10 min to prepare and 10 min to cook, for a total time of 20 min.
How many servings does this recipe make?
This recipe makes 2 servings.
What skill level is required for this recipe?
This recipe is rated as Beginner level.
Can I make substitutions in this recipe?
Yes! Feel free to substitute ingredients based on your dietary preferences or what you have available. Common substitutions work well in most cases.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently before serving.