The Classic Reuben Sandwich is a mouthwatering, savory, and slightly tangy deli staple that’s stood the test of time. Piled high with tender corned beef, melty Swiss cheese, tangy sauerkraut, and creamy Russian (or Thousand Island) dressing, all between two slices of buttery, crispy rye bread — it’s a sandwich lover’s dream. Whether you make it for lunch, dinner, or to satisfy a comfort food craving, this iconic sandwich delivers big flavor in every bite.
1. Why You’ll Love the Classic Reuben Sandwich
Few sandwiches can rival the flavor combo of a Reuben. Here’s why it hits all the right notes:
🥪 Savory and Satisfying
The corned beef is juicy and flavorful, perfectly complemented by the cheese and dressing.
🧀 Melty Cheese Goodness
Swiss cheese gets beautifully gooey, binding everything together into sandwich bliss.
🥬 Tangy Crunch
Sauerkraut adds a zippy crunch that cuts through the richness and makes every bite pop.
🧈 Crispy, Buttery Bread
Grilled rye bread provides the ideal crisp texture on the outside while staying soft inside.
2. Ingredients for a Classic Reuben Sandwich
You only need a handful of quality ingredients to make this deli-style sandwich at home:
🥪 For One Sandwich:
- 2 slices rye bread (marble or seeded rye works great)
- 2 tablespoons butter, softened
- 4 oz sliced corned beef (warm or cold)
- 2 slices Swiss cheese
- ¼ cup sauerkraut, drained and patted dry
- 2 tablespoons Russian dressing (or Thousand Island)
💡 Optional: Use pastrami instead of corned beef for a variation called a “Rachel.”
3. How to Make a Classic Reuben Sandwich
Simple steps, huge flavor. Here’s how to build and grill the perfect Reuben:
🔥 Step-by-Step Instructions:
1. Prep the Ingredients
- Drain the sauerkraut well and pat dry to avoid a soggy sandwich.
- Warm the corned beef slightly if desired (you can microwave it or warm it in a skillet).
2. Assemble the Sandwich
- Spread butter on one side of each slice of rye bread.
- On the unbuttered side of one slice, layer:
- One slice of Swiss cheese
- Corned beef
- Sauerkraut
- Russian dressing
- Top with another slice of Swiss cheese
- Place the second slice of bread on top, buttered side out.
3. Grill the Sandwich
- Heat a skillet or griddle over medium heat.
- Place the sandwich in the skillet and cook for 3–4 minutes per side, pressing down gently, until the bread is golden brown and the cheese is melted.
4. Serve Hot
- Remove from the pan, let sit for 1 minute, slice in half, and serve with pickles, chips, or a side salad.
4. Why This Sandwich Works So Well
The Classic Reuben is famous for a reason. Here’s why it’s so beloved:
🧂 Bold Flavor Combo
The richness of the beef and cheese balances beautifully with the acidity of the sauerkraut and the creamy zing of the dressing.
🥪 Perfect Texture
Crispy bread, tender meat, melty cheese, and juicy kraut — every bite is a flavor and texture explosion.
🍴 Comfort Food Meets Deli Classic
It’s indulgent and comforting while still offering that classic deli tang and crunch.
5. Serving Suggestions for a Classic Reuben Sandwich
This sandwich is filling on its own, but a few sides or toppings can complete the meal.
🍟 Great Side Pairings:
- Crispy dill pickles
- Potato chips or fries
- Coleslaw
- German potato salad
- Pickled vegetables
🍺 Drink Pairings:
- Cold beer, especially a lager or brown ale
- Iced tea or lemonade
- Root beer for a nostalgic diner-style experience
🍽️ Creative Extras:
- Serve with a cup of tomato soup for a cozy meal
- Add a smear of spicy mustard for a bit of a kick
6. Storage and Reheating Tips
The Reuben is best fresh, but you can store and reheat it if needed.
🧊 Storing Leftovers:
- Store leftover sandwich halves in the fridge in an airtight container for up to 2 days.
- Store the ingredients separately (especially the sauerkraut) for the best texture when reheating.
🔁 Reheating:
- Reheat in a skillet over medium heat to re-crisp the bread and melt the cheese.
- Avoid microwaving — it makes the bread soggy.
✅ FAQs – Classic Reuben Sandwich
1. Can I use pastrami instead of corned beef?
Yes! That’s actually called a Rachel Sandwich. It’s a great variation and pairs well with the same toppings.
2. What’s the best bread for a Reuben?
Rye bread is traditional, especially marble rye or seeded rye, but sourdough is a decent substitute if you’re in a pinch.
3. What’s the difference between Russian and Thousand Island dressing?
Russian dressing is spicier and more savory, while Thousand Island is sweeter and includes chopped pickles or relish.
4. Can I make it vegetarian?
Yes! Use plant-based deli slices or grilled mushrooms as a meat substitute and non-dairy cheese to make it vegetarian.
5. Is a Reuben sandwich gluten-free?
It can be! Use gluten-free rye-style bread, and make sure your dressing and corned beef are certified gluten-free.
6. Can I make it in a panini press?
Absolutely! A panini press works perfectly for a crispy, melty finish with less flipping and pressure.
7. What cheese alternatives can I use?
Gruyère or provolone are good swaps if you’re out of Swiss cheese, but Swiss is traditional for its melty texture and mild flavor.
8. Can I bake a Reuben sandwich instead of grilling?
Yes! Wrap the sandwich in foil and bake at 375°F (190°C) for about 10 minutes, then unwrap and broil for 2 minutes for a crispy top.
9. What kind of sauerkraut should I use?
Use drained, plain sauerkraut — ideally from the refrigerated section for the best flavor. Avoid overly sweetened kraut.
10. Can I meal prep Reubens?
Yes, but assemble just before grilling to keep the bread from getting soggy. Store the components separately in the fridge.
The Classic Reuben Sandwich is bold, cheesy, tangy, and deliciously crisp. It’s a deli favorite that’s easy to recreate at home and just as good (if not better!) than anything you’ll find in a restaurant. Ready to try a twist on the Reuben or make a full deli-style meal? Let me know! 🥪🧀🥬