How to Make a Reuben Sandwich

5 from 2 votes

Make the deli favorite at home with this classic Reuben sandwich recipe!

Course Dinner, Lunch

Cuisine American

Keyword classic reuben sandwich, how to make a reuben sandwich, reuben sandwich, reuben sandwich recipe

Prep Time 10

Cook Time 8

Total Time 18

Servings sandwiches

Calories 550kcal

Author Blair Lonergan

8 slices rye bread or pumpernickel bread (sourdough bread or marbled rye also work well)
¼ cup salted butter (or more less, to taste), at room temperature
¾ lb. thinly-sliced cooked corned beef
1 cup sauerkraut, drained (or use coleslaw)
4 slices Swiss cheese

In a small bowl, whisk together mayonnaise, relish, Worcestershire sauce, ketchup and vinegar. Season with salt and pepper, to taste. Cover and refrigerate until ready to use.

Spread butter on one side of each slice of bread. Place 4 slices, buttered-side down, on a cutting board. Spread 1 tablespoon of Russian dressing on each of the 4 slices. Top each slice with ¼ of the corned beef, ¼ cup of sauerkraut, and 1 slice of Swiss cheese. Top each sandwich with one of the remaining slices of bread, buttered-side up.
Heat a griddle or large cast iron skillet over medium heat. Add the sandwiches to the griddle and cook until golden brown on one side, about 4 minutes. Use a spatula to flip the sandwiches over and continue cooking until the second side is golden brown and the cheese is melted, about 4 more minutes.

For even quicker prep, stir together the Russian dressing up to 4 days in advance. Keep it covered in the refrigerator until ready to use.
Cook the sandwiches slowly so that the inside of the sandwiches can heat through and the cheese can melt without the bread burning. If the bread is browning too quickly before the cheese melts, reduce the heat to low and cover the sandwiches.
Use a sturdy bread that can stand up to a hearty grilled sandwich. Rye, pumpernickel, and sourdough are great options. I don't recommend a simple white sandwich bread in this case.
Cook the sandwiches in a cast iron skillet or on a larger cast iron griddle. These heavy skillets conduct heat really well and yield the crispiest bread.