Lunch

Reuben Sandwich

Name: Reuben Sandwich
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 1 servings
Ingredients: 2 slices dark rye bread; 1 tablespoon butter; 4 oz sliced corned beef (deli counter); ¼ cup sauerkraut, drained well; 2 slices Swiss cheese; 3 tablespoons Russian dressing (see below) or Thousand Island dressing; Russian dressing: 3 tablespoons mayo + 1 tablespoon ketchup + ½ teaspoon horseradish + ¼ teaspoon paprika

The deli classic: sliced corned beef piled high between dark rye bread with tangy sauerkraut, melted Swiss cheese, and zesty Russian dressing. Griddled until the cheese melts and the bread is golden and crisp, it's warm, savory, and deeply satisfying.

1099calper serving 33gprotein 40gcarbs 89gfat 5min prep 8min cook 1serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Reuben Sandwich — common questions

Can I assemble a Reuben ahead and cook it later?

Yes—you can assemble it fully 2 hours ahead and refrigerate it, which actually firms up the fillings. Cook it straight from the fridge on a medium-low griddle, adding 1 minute to the cooking time so the cheese has time to melt through.

What if I can't find good corned beef?

Buy it sliced fresh from the deli counter of a good grocery store or deli—pre-packaged corned beef is often dried out. If unavailable, pastrami is a proper substitute (and equally traditional in some regions).

Can I use a different cheese?

Swiss is traditional, but Provolone or American cheese work well too. Avoid cheddar or jack, which have flavors that compete with the sauerkraut and dressing.

Why is my Reuben soggy on the inside?

Your sauerkraut wasn't drained enough—the moisture steams into the bread. Drain it thoroughly and press it between paper towels before assembling. Also use dark rye, which is sturdier than light rye.

Can I make a Reuben in an oven or toaster oven instead of a griddle?

Yes—assemble it, place on a baking sheet, bake at 375°F for 6–8 minutes until the cheese melts and bread is warm, then broil for 1–2 minutes on each side to crisp and toast. This method is less crispy than griddle-cooking but works well.

What should I serve with a Reuben?

Dill pickle spears and potato chips are the classic pairing; some delis serve coleslaw, tomato soup, or a simple green salad on the side.