Classic Reuben sandwich with corned beef, melty Swiss cheese, and tangy sauerkraut on toasted rye: crispy, easy, and delicious.
If you love a classic sandwich packed with bold flavor, this classic Reuben sandwich recipe is the perfect way to use leftover corned beef. With melty Swiss cheese, tangy sauerkraut, and creamy Thousand Island dressing, this corned beef reuben delivers that iconic deli taste right at home.
Whether you’re celebrating St. Patrick’s Day, recreating a New York City Jewish deli favorite, or just craving one of the best Reuben sandwiches, this recipe is a great way to bring comfort food to your kitchen.
The Story Behind the First Reuben
There’s a bit of debate about who made the first Reuben, but many believe it dates back to a poker game hosted by Reuben Kulakofsky. Supposedly, the sandwich gained popularity thanks to Charles Schimmel, the hotel’s owner, who helped put it on the menu.
Others credit New York City delis, like Reuben’s Delicatessen, for making this classic Reuben sandwich recipe famous.
No matter its origin, one thing is certain—people love Reuben sandwiches.
Why This is the Best Reuben Sandwich
- Uses good-quality rye bread like dark rye bread, light rye, or marble rye
- Perfectly toasted buttery rye bread with crispy buttered sides
- Loaded with melty Swiss cheese that melts beautifully
- Balanced with tangy sauerkraut and rich dressing
- Ready in just 5–7 minutes in a large skillet
Serve it with potato chips, potato salad, or crunchy dill pickles for the ultimate deli-style meal.
Tips to Avoid Soggy Reubens
- Always drain sauerkraut thoroughly—too much liquid leads to soggy Reubens
- For extra crispiness, toast the bread first, then add fillings
- Use good-quality rye bread for structure and flavor
- Don’t overload the sandwich—balance is key
Variations & Cooking Methods
- Panini Maker: Press for a crisp, evenly toasted sandwich
- Slow Cooker Corned Beef: A great way to prepare tender meat ahead of time
- Swap in homemade Reuben sauce for a flavor boost
- Try different breads like marble rye or light rye
What to Serve with a Reuben Sandwich
Pair your Reuben sandwiches with:
- Potato chips
- Potato salad
- Crunchy dill pickles
These sides complete the classic sandwich experience you’d expect from a Jewish deli.
How to Make Homemade Reuben Sauce
- ½ cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp sweet pickle relish
- 1 tsp Worcestershire sauce
- ½ tsp garlic powder
- Optional: 1 tsp lemon juice (for extra tang)
A homemade Reuben sauce is the perfect way to take your classic Reuben sandwich recipe to the next level. Similar to Thousand Island dressing but with a richer, tangier flavor, it pairs beautifully with corned beef reuben sandwiches. Simply mix mayonnaise, ketchup, sweet pickle relish, a splash of Worcestershire sauce, and a pinch of garlic powder in a small bowl until smooth. You can adjust the flavor based on your personal preference, adding a little lemon juice for extra tang if desired. Spread it evenly on each side of each slice of bread for that authentic deli taste, but be careful not to overdo it—too much can lead to soggy Reubens.
Reuben Sandwich Step by Step
Ingredients
- 2 slices of rye bread
- 1 tbsp butter
- 3–4 oz corned beef
- ¼ cup tangy sauerkraut (drained well)
- 2 tbsp Thousand Island dressing (or homemade Reuben sauce)
- 1–2 slices of Swiss cheese
Preparation
Butter one side of each slice of bread.
Place the buttered sides together while you build your sandwich.
Add the corned beef, followed by the drained tangy sauerkraut, then spread the Thousand Island dressing.
Top with slices of Swiss cheese.
Add the second slice of bread and make sure the outside of the bread is buttered.
Heat a large skillet over medium heat. Place the sandwich in the pan with the buttered sides facing outward.
Cook for 2–3 minutes per side (about 5–7 minutes total) until the bread is golden brown and the cheese melts completely.
Slice and serve hot with your favorite sides.
Reuben Sandwich Leftovers
Storage: If you have leftover components from your corned beef reuben, store everything separately to maintain the best texture. Keep the corned beef, tangy sauerkraut, and dressing in airtight containers in the refrigerator, and store your slices of rye bread at room temperature or chilled, depending on freshness. Avoid assembling the sandwich ahead of time, as excess moisture from the sauerkraut and dressing can lead to soggy Reubens.
Reheating: For the perfect way to reheat, assemble the sandwich fresh and warm it in a large skillet over medium heat until the bread turns golden brown and the cheese melts. A panini maker is also a good choice for evenly crisp bread slices. If using the oven, wrap the sandwich loosely in foil and heat at 350°F until warmed through, then uncover briefly to crisp the outside of the bread.
Recipe
Originally Published On: March 30, 2026
Reuben Sandwich
Ingredients
- 2 slices rye bread
- 1 tbsp butter
- 3 oz corned beef
- ¼ cup sauerkraut (drained well)
- 2 tbsp Thousand Island dressing (or homemade Reuben sauce)
- 1-2 slices Swiss cheese
Recommended Equipment
Instructions
- Butter one side of each slice of bread then place the buttered sides together while you build your sandwich
- Add the corned beef to the unbuttered side of one piece of bread, followed by the drained tangy sauerkraut, then spread the Thousand Island dressing
- Top with slices of Swiss cheese
- Add the second slice of bread and make sure the outside of the bread is buttered
- Heat a large skillet over medium heat
- Place the sandwich in the pan with the buttered sides facing outward
- Cook for 2–3 minutes per side (about 5–7 minutes total) until the bread is golden brown and the cheese melts completely
- Slice and serve hot with your favorite sides
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.
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These Reuben sandwich photos just made me hungry! Looks easy to make and perfect for satisfying cravings.
I LOVE a good Reuben! I made this last night with some home fries, and it was amazing.
Wow, I haven’t had a Reuben sandwich in years and this one looks so delicious. My husband loves a good Reuben, so I’m going to try this recipe over the weekend and make some homemade chips to go with it.
This recipe captures everything that makes a classic Reuben so irresistible. The perfect balance of savory corned beef, tangy sauerkraut, melty Swiss cheese, and that creamy dressing all tucked into crisp rye bread. I love how approachable you make it, showing that this iconic deli sandwich can be recreated at home without losing any of its bold, comforting flavor. It’s the kind of timeless recipe that turns a simple meal into something deeply satisfying and a little bit nostalgic with every bite.
I would love to try this although would need to follow your advice to avoid soggy Rubens. I love the combo, I haven’t tried corned beef before. Bet the flavours complement each other well.
OMG!!! I love me a good Reuben sandwich. There is a deli close to me that I get this sandwich so often, but making it myself would sure save me some money!
I love this recipe. I want to try this and make this at my home, I can’t wait.
Your Reuben Sandwich looks amazingly delicious. I know it is very popular in NYC because of the legendary stories around its creation. It’s a classic!
I made it for my kids and I today for lunch and it was a hit! This was so good and I can’t wait to make it again!
Butter on rye bread makes everything better. Using leftovers this way feels like a total victory. Draining that sauerkraut is the only way to keep things from getting messy when the cheese starts to melt.
This looks absolutely delicious. Your post honestly made me want to make a sandwich right now, too. Thank you for the reminder to drain the sauerkraut well. I hate soggy sandwiches.
I like the little story behind the Reuben sandwich. I also like the way you have depicted their preparation with images one leading to another. Thanks for adding another dish to my upcoming Houseparty !