Classic Reuben Sandwich Recipe (Deli-Style)

Have you ever tried to make a homemade Reuben, but it never comes out as good as your favorite deli? Here’s how I get it right at home with a few simple tips. The classic combo is easy. The difference is in the prep: warm the corned beef, warm the sauerkraut, and squeeze that kraut dry so your rye stays crisp instead of turning soggy. I tested this a few times, and the biggest game-changer was warming the fillings first and really drying the sauerkraut.

This is the one I make when I want that real-deal deli vibe at home. Buttery toasted rye. Melty Swiss. Tangy sauerkraut for bite. And a quick homemade Russian dressing that pulls it all together. I usually make these in my cast iron skillet for the best crust. Patty loves this sandwich.

Keep it traditional, or nudge it into Chili Pepper Madness territory with a little extra horseradish or a few shakes of hot sauce. Either way, you’re about 10 minutes away from a Reuben that tastes like it came straight off a flat-top griddle.

What Is a Reuben Sandwich?

A Reuben sandwich is a classic deli sandwich made with rye bread, corned beef, Swiss cheese, sauerkraut, and Russian dressing (or sometimes Thousand Island), then griddled until the bread is crispy and the cheese melts.

It’s the combination that makes it special - salty, warm corned beef, tangy sauerkraut, creamy dressing, and buttery rye all pressed together into one hot, melty bite.

Reuben vs. Rachel: If you see a “Rachel,” it’s the close cousin that usually swaps corned beef for turkey and sauerkraut for coleslaw.

Ingredients You'll Need

The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.

A classic Reuben keeps it simple. Here’s what you need to make this deli-style stack at home:

• Rye Bread. Traditional Reubens are made with rye (marbled rye is very common, too). You want sturdy slices that can handle grilling without getting flimsy. Pro Tip: Have your local bakery slice it fresh for you.
• Corned Beef. Thin-sliced deli corned beef is ideal. Warm it briefly before building so the sandwich heats through fast without over-toasting the bread. Pastrami is another popular choice.
• Swiss Cheese. The classic choice. It melts just right and is the perfect pairing with salty corned beef and tangy sauerkraut.
• Sauerkraut. The key is very well drained (and squeezed dry) kraut. You can rinse it first if you want it less sharp, but always drain it well.
• Russian Dressing (or Thousand Island). Russian gives the more “classic deli” vibe, but Thousand Island is a very common swap and totally works. For the BEST Reuben, I recommend my homemade Russian dressing recipe, though my homemade thousand island dressing recipe rocks, too.
• Butter (or Mayo) for Grilling. Butter gives you that classic flavor. Mayo browns nicely and can get you an extra-crispy exterior.

Russian Dressing vs Thousand Island

Both work on a Reuben. The choice comes down to flavor. Russian dressing is more tangy and bold (often with horseradish). It's the more classic deli-style choice. This is my pick for that true Reuben bite.

Thousand Island is sweeter and milder, very common in home-style Reubens. This is Patty's choice, as she prefers it a touch softer in flavor.

How to Make a Reuben Sandwich

This is the classic, deli-style method with warm fillings, dry kraut, and medium heat so you get crispy rye and fully melted Swiss without burning the bread.

1. Make the dressing. Whisk together the Russian dressing ingredients until smooth. Refrigerate until you’re ready to build the sandwiches.
2. Warm the corned beef. Add the sliced corned beef to a skillet over medium heat and warm it just until it’s no longer cold, about 20-30 seconds. Don’t cook it, just warm it.
3. Warm (and dry) the sauerkraut. Warm the sauerkraut in a small pot over low heat until heated through. Then drain again and squeeze it very dry. This is the difference between crisp rye and soggy rye.
4. Assemble the sandwiches. Lay out 4 slices of rye and spread on Russian dressing. Add Swiss, then warm corned beef, then warm/drained sauerkraut. Drizzle a little more dressing if you like. Add another slice of Swiss for extra cheesy, then top with the remaining bread.
5. Butter (or mayo) the outside. Spread softened butter (or mayo) on the outside of each sandwich. This is what gives you that golden, crispy crust.
6. Grill on medium heat. Heat a large skillet or griddle to medium. Cook the sandwiches 3-5 minutes per side, pressing gently, until the bread is golden and the cheese melts. Pro Tip: Cover the pan (or tent with foil) for the last minute to help the cheese melt. You can also add a tiny splash of water to the pan near the sandwiches and cover. Quick steam = faster melt.
7. Rest, slice, and serve. Let the sandwiches rest 1 minute, then slice and serve hot.

How to Keep a Reuben From Getting Soggy

A soggy Reuben is almost always a sauerkraut + heat problem. Fix those two things and your rye stays crisp.

• Squeeze the sauerkraut very dry. Drain it well, then press it hard (a strainer works, or wrap it in a clean towel and squeeze). Wet kraut = soggy bread, fast.
• Warm the kraut first, then drain again. Cold sauerkraut takes longer to heat through and steams the bread from the inside. Warming it first helps everything finish at the same time.
• Let the Swiss do its job. Put cheese against the bread (especially the bottom slice). It melts into a little “barrier” that helps protect the rye from moisture.
• Serve right away. Like grilled cheese, Reubens are best hot off the pan. The longer they sit, the more steam softens the crust.

Variations

You'll see some common variations on the classic Reuben.

• Pastrami Reuben. Swap the corned beef for pastrami. Same rye, Swiss, sauerkraut, and dressing, with more of a smoky, peppery bite.
• Thousand Island Reuben. Prefer a sweeter, milder dressing? Use Thousand Island instead of Russian. It’s one of the most common “home-style” versions and totally legit.
• Extra-Cheesy Reuben. Add an extra slice of Swiss (or do Swiss on both sides of the filling). It melts into everything and helps keep the rye from getting soggy.
• Reuben vs. Rachel (the close cousin). If you’ve seen a Rachel, it usually swaps corned beef for turkey and sauerkraut for coleslaw. Different sandwich, same grilled-and-melty vibe.
• Mike Note: Want to nudge it into Chili Pepper Madness territory without losing the Reuben soul? Add extra horseradish to the dressing or a few shakes of hot sauce. It works especially well with pastrami. Spice it up!

Serving Suggestions

I love my Reuben with simple classic deli sides, like:

• Dill pickle spears (or quick pickles)
• Potato chips - crunch factor!
• French fries (or oven fries) - try my baked Cajun fries.
• Coleslaw - cool, creamy crunch. Try my creamy coleslaw recipe or my vinegar coleslaw recipe (no mayo).
• Potato salad - you can't beat this classic Cajun potato salad. Boom!
• A simple soup - my roasted tomato soup is a great soup-sandwich combo.

Party/meal-prep tip: If you’re serving a group, set out a pickle tray and chips, then keep the Reubens hot on a sheet pan in a low oven while you griddle them up in batches.

Storage & Reheating

Reubens are best hot off the skillet. Once they sit, steam softens the rye and the sauerkraut keeps releasing moisture. That said, you can store leftovers. Just do it smart.

How to Store

• Best option: Store the components separately (corned beef, sauerkraut, dressing, cheese, bread). This keeps the bread from turning soggy.
• If you already assembled sandwiches, wrap them and refrigerate 3-4 days, but expect the bread to soften a bit.

How to Reheat a Reuben

• Skillet (best option): Reheat over medium-low heat, covered, until warmed through and crisp again, about 3-4 minutes per side.
• Toaster oven: Heat at 350°F until hot and re-crisped, about 8-12 minutes.
• Air fryer: Heat at 350°F for 3-5 minutes, flip, then 2-4 minutes more until crisp and heated through.

Skip the microwave if you can, as it tends to make the bread chewy and the sandwich steamy.

Can You Freeze a Reuben?

I don’t recommend freezing assembled Reubens. They just get soggy. If you want to freeze anything, freeze corned beef on its own, then build a fresh sandwich later.

Reuben Sandwich FAQs

What is a Reuben sandwich made of?

A classic Reuben sandwich is made with rye bread, corned beef, Swiss cheese, sauerkraut, and Russian dressing (with Thousand Island as a common swap). It’s grilled until the bread is crispy and the cheese melts.

What dressing goes on a Reuben, Russian or Thousand Island?

Both are popular. Russian dressing is the more classic deli-style choice with a little more bite. Thousand Island is sweeter and milder, and it’s a very common home-style option. Use whichever you love, your Reuben will still be a Reuben.

How do you keep a Reuben from getting soggy?

Three big things:

1. Squeeze the sauerkraut very dry (this is the #1 fix).
2. Warm the meat and kraut first so you don’t overcook the bread trying to heat the center.
3. Cook on medium heat and let the Swiss melt fully without scorching the rye.

Can I use pastrami instead of corned beef?

Absolutely. A pastrami Reuben is one of the most popular variations. You keep everything else the same (rye, Swiss, sauerkraut, and dressing) but the pastrami brings a smokier, peppery flavor.

What bread is best for a Reuben?

Rye bread is the classic choice, and marbled rye is very common. If you can’t find rye, a hearty seeded bread works, but rye gives you that true Reuben flavor.

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