Classic Reuben Sandwich Recipe (Deli-Style)

4.75 from 4 ratings

Reuben sandwich recipe with corned beef on rye, Swiss cheese, sauerkraut, and Russian dressing, crispy, melty, and easy. Ready in 20 minutes.

Prep Time10

Cook Time10

Course: Main Course

Cuisine: American

Keyword: corned beef Reuben, Reuben Sandwich, Reuben Sandwich Recipe

Servings:

Calories: 802kcal

8 slices rye bread marbled rye is also common
1 to 1½ cups sauerkraut very well drained (rinsed if desired)
Butter softened (or mayo) for grilling the bread
12 ounces corned beef thinly sliced (about 3 oz per sandwich - or more as desired for extra meaty!)
8 slices Swiss cheese
½ cup Russian dressing or Thousand Island

For the dressing, whisk the ingredients together until smooth. Refrigerate until ready to use.
Heat corned beef in a skillet just until warm, 20-30 seconds.
Warm the sauerkraut in a small pot on the stovetop over low heat (important so the sandwich isn’t cold/wet in the center).
Build the Sandwich. On 4 slices of rye bread, spread the dressing, then add Swiss cheese, warmed corned beef, warmed/drained sauerkraut. Drizzle a bit more dressing, top with another slice of Swiss if you like it extra melty. Top with remaining bread.
Butter the outside of the bread (or spread mayo for extra crispy).
Heat a skillet or large pan to medium heat. Cook each sandwich 3-5 minutes per side, until golden and the cheese melts. Pro Tip: Cover the pan (or tent) to help melt the cheese - a tiny splash of water added nearby creates steam for extra melting power.
Rest 1 minute, slice, and serve hot.

Quality Deli Meat. Use the best quality corned beef available for the best Reuben sandwich.
Drain the sauerkraut and squeeze it very dry. Wet kraut = soggy bread fast.
Warm the Meat and Kraut. A classic Reuben is best when the corned beef and kraut are already warm before it hits the griddle. It really does make a difference.
Medium heat is the sweet spot (crisp bread and melted cheese without burning).

Other Cooking Methods

Toaster Oven. Assemble (butter/mayo outside). Toast open-faced at 375°F for 3-6 min until the cheese melts, then close and toast 1-3 min more to crisp.
Air Fryer. Preheat to 370°F. Cook 3-5 min, flip carefully, then 2-4 min more until crisp and melty. Secure the top bread with a toothpick if it lifts.