Reuben Sandwich (2024)

[heart_this] · Mar 19, 2012 · 42 Comments

The classic reuben sandwich made with luscious corned beef, tangy sauerkraut, creamy Russian dressing and plenty of swiss cheese that is grilled until the cheese has melted and the rye bread is crispy and golden brown.

My absolute favourite thing to do with corned beef leftovers has to be making reuben sandwiches . There is just something magical about the combination of tender corned beef, tangy sauerkraut, creamy Russian dressing and Swiss cheese wrapped in rye! I like to grill my reuben sandwiches to melt the cheese and give the rye a nice and crispy texture a warm buttery flavour. Reuben sandwiches are pretty easy to make though there is one tricky part and that is dealing with all of the liquid in the sandwich from the juicy corned beef, the sauerkraut and the Russian dressing. No one likes a soggy sandwich and luckily there are some easy ways to deal with the problem. First you want to really squeeze the excess liquid from the sauerkraut and if it still has a lot of moisture you can saute it in a pan to get rid of even more of it. Next, you can also lightly toast the bread so that it can better withstand the liquid. Following these tips you will never be subjected to soggy reuben sandwiches again!

If you happen to have some Russian dressing in your fridge feel free to use it but if you don’t have it and you don’t want yet another bottle in your fridge then it is easy enough to make with ingredients you probably already have on hand. I often enjoy making my own dressings because I can make just enough and not have any leftovers competing for the limited space in my fridge and Russian dressing is one that I always make at home.

It’s so easy to make your own Russian dressings!

Reuben Grilled Cheese Sandwich

Prep Time: 5 minutes Cook Time: 5 minutes Total Time: 10 minutes Servings: 1

The classic reuben sandwich made with luscious corned beef, tangy sauerkraut, creamy Russian dressing and plenty of swiss cheese that’s grilled until the cheese has melted and the rye bread is crispy and golden brown.

ingredients

1 tablespoon salted butter, room temperature
2 slices rye bread (gluten-free for gluten-free)
1/2 cup swiss cheese, shredded (or 2 slices), room temperature
2 ounces cooked corned beef, sliced or shredded, warm
2 tablespoons sauerkraut, squeezed and drained, coarsely chopped
1 tablespoon russian dressing (or thousand island dressing)

directions

Butter the outside of each slice of bread, sprinkle half of the cheese on the inside of one slice of bread, top with the corned beef, sauerkraut, dressing, the remaining cheese and finally the other slice of bread.
Grill in a pan, preheated over medium heat, until golden brown on both sides and the cheese has melted, about 2-4 minutes per side.

Nutrition Facts: Calories 538, Fat 34g (Saturated 19g, Trans 0), Cholesterol 149mg, Sodium 1289mg, Carbs 19g (Fiber 1g, Sugars 5g), Protein 39g

Nutrition by:

Russian Dressing

Prep Time: 5 minutes Total Time: 5 minutes Servings: 1cup

A creamy red tangy dressing with a bit of a bite.

ingredients

1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup ketchup
1 tablespoon Worcestershire sauce
2 tablespoons onion, grated
1 tablespoon horse radish
1/2 lemon, juice
1/4 teaspoon chili sauce
1/4 teaspoon paprika
salt and pepper to taste

directions

Mix everything.

Use in:
Reuben Dip
Reuben Quesadillas
The Rachel Sandwich (aka Roast Turkey Reuben Sandwich)
The Kimchi Rachel Sandwich (aka Roast Turkey Reuben Sandwich with Kimchi)

Tips on how to make the perfect grilled cheese sandwich every time.

Get ALL 17 Closet Cooking eCookbooks in a bundle for 70% off! Enjoy some of the tastiest recipes from Closet Cooking along with exclusive cookbook recipes!

Get the Cookbook Bundle Now!

Reader Interactions

Comments

cakewardrobe says
February 27, 2008 at 2:32 am

I think I’ve had an overdose of sandwiches in middle school , therefore traumatized (and gum too which I haven’t touched in nearly 10 years). But your reuben definitely doesn’t make me shudder like ham sandwiches do! YUM YUM!
Reply
Emiline says
February 27, 2008 at 3:51 am

Ahh, the beloved Reuben. Doesn’t it seem more popular than ever?
There is a Reuben panini on the cover of Bon Appetite this month.
This looks delicious! Now I have the craving, too.
Reply
Vicki says
February 27, 2008 at 4:40 am

That looks absolutely delicious! I’m craving a pseudo-reuben now, with thin apple slices under the cheese, and mustard instead of dressing…mmm…
Reply
Peter M says
February 27, 2008 at 4:58 am

Kevin, a Reuben is one of the best sangwiches arounnd!
I’ve only had it with zesty mustard, nevermind this russian dressing.
Reply
Princess TinyButt says
February 27, 2008 at 5:07 am

mmmmm….. brings back memories of cold, misty, foggy san francisco days when the fog was so thick that it hadn’t burned off by the time lunch came. my dad would bring my lunch to me about once or twice a week. and one day he brought a reuben (on toasted dark marlbled rye) and warm tomatoe soup in my new princess themed thermos. that began my love affair with corned beef, dark rye bread, and all things “princess”!!
See Also
Origins of the Reuben Sandwich | Colony Diner Sandwich Solution: Reuben or Rachel Sandwich The Texas Reuben — Hoegemeyer's Barbeque How to Make a Classic Reuben Sandwich That's Worthy of Your Deli
Reply
RecipeGirl says
February 27, 2008 at 5:12 am

There is nothing I love more than a really, really good Reuben sandwich!!
Reply
Flanboyant Eats says
February 27, 2008 at 6:49 am

this is my favorite sandwich in the whole world!!!
Reply
Pixie says
February 27, 2008 at 8:38 am

Reuben sandwich are a favourite and even better making your own dressing.
Reply
Anonymous says
February 27, 2008 at 1:34 pm

The reuben is my favorite sandwich. BTW, Kevin, your photos are getting better and better!
Reply
Bellini Valli says
February 27, 2008 at 2:29 pm

I’ll have to revisit the Rueben sandwich Kevin…I used to have them all the time at the diners 😀
Reply
giz says
February 27, 2008 at 2:57 pm

What I wouldn’t do for a bite of that sandwich – awesome – unfortunately way too much sodium for my dietary restrictions but doesn’t stop me from drooling.
Reply
JennDZ - The Leftover Queen says
February 27, 2008 at 4:00 pm

I love a nice reuben and this looks great!
Reply
Brilynn says
February 27, 2008 at 4:03 pm

The cover of this month’s bon appetit is a corned beef sandwich on rye with gooey fontina cheese melting out of it that has had me drooling for days now, your version looks awesome!
Reply
Cakespy says
February 27, 2008 at 4:26 pm

Oh, a classic! This reminds me of my NYC days, they can make a mean reuben and delis there.
Reply
Elle says
February 27, 2008 at 5:09 pm

A good reuben is a thing of beauty, with the flavors all coming together to make total sandwichy goodness. That’s what your’s looks like! I think I want one now. Wait, I know I do.
Reply
Mike of Mike's Table says
February 27, 2008 at 5:48 pm

And now, I too have a reuben craving :-/ Looks like a very tasty sandwich
Reply
DocChuck says
February 27, 2008 at 7:09 pm

The Reuben is our favorite sandwich, well, actually about the only sandwich we ever prepare . . . unless you count burgers as sandwiches.
Like you, we also prepare our own dressing, which I call “DocChuck’s Reuben Dressing”:
½ cup mayonnaise (REAL mayonnaise, please)
1/8 cup ketchup
¼ teaspoon fresh lemon juice
½ teaspoon Worcestershire
½ Tablespoon finely-chopped, fresh curly parsley
½ teaspoon grated yellow onion
½ Tablespoon prepared horseradish
dash of ground cayenne pepper (optional)
Mix ingredients – refrigerate at least one hour to let flavors blend.
——————————-
Great post honoring a great sandwich!
Reply
Deborah says
February 27, 2008 at 7:30 pm

I’m not usually a sauerkraut lover, but I do love a good reuben!
Reply
Jenny says
February 27, 2008 at 10:32 pm

Gorgeous Sandwich!
I am craving one right now!! Looks fantastic.
Reply
Kate / Kajal says
February 27, 2008 at 11:13 pm

gimme a bite of that sandwich will u!!
Reply
michelle @ Us vs. Food says
February 28, 2008 at 12:39 am

i’m not going to lie, i never understood the whole russian-dressing-on-a-sandwich thing, but that’s one damn good looking sammich.
my personal favorite these days is hot pastrami on rye, straight up – no mayo, no mustard, just me and the meat.
Reply
Allen says
February 28, 2008 at 2:51 am

I’m not a fan of corned beef EXCEPT when it comes to Reubens. I love these sandwiches and yours looks absolutely amazing. Good job!
Reply
Manggy says
February 28, 2008 at 6:57 am

Of course, after I saw your post, I ordered one at the deli! Mwahahaha! 😀
Reply
tigerfish says
February 28, 2008 at 9:17 am

I always like sandwich. The Russian dressing looks like sauerkraut.
Reply
Jaime says
February 29, 2008 at 4:13 am

i’m like you…i enjoy certain sandwiches but never get enough of them! this is a great looking sandwich 🙂
Reply
katiez says
March 2, 2008 at 11:00 am

I absolutely love a good Rueben… And they seem to be hard to find in the US now, bad ones, easy; good ones, not.
This one I can make myself – even better!
Reply
-r says
March 5, 2008 at 2:21 pm

Made these for dinner last night, and they were delicious! 🙂
Reply
Anonymous says
March 18, 2008 at 9:46 pm

Heidi’s Deli here in Denver serves up the Reuben without grilling it. Passable. But not great. Every year about this time (Reubens for Good Friday?) I get a major crave for the real thing. And the only way is to make it the way I like it. Which is the way most other folks like it. EXCEPT, I like mustard on it. Spicy brown or yellow, it doesn’t matter. And it has to be grilled CRISP, but not burned. Alright ! That’s tasty.
Reply
Anonymous says
March 19, 2008 at 11:30 pm

The Reuben is a great sandwich. It is truly a taste to be desired. However, you can OD on these things.
Reply
Gerd Wissemann says
August 20, 2008 at 9:33 pm

A very nice blog you have here!
http://forum.phu*ketchefs.com/index.php
Have a look at mine please.
Best Regards fro phu*ket/Thailand,
Gerd
Reply
Anonymous says
March 17, 2009 at 4:03 pm

it looks perfect just the way it is. I rarely have this sand but think I’d enjoy yours a lot.
Reply
Anonymous says
April 20, 2010 at 9:45 am

This looks MUCH better than most. One word of advice: Don't drain the sauerkraut TOO much — the Reuben is SUPPOSED to be a moist sandwich. That, in a nutshell, is the entire trick to making a proper Reuben; making it as juicy as possible without having it turn into mush. It's a delicate balancing act. It's also why there is not such thing as a "take-out" Reuben. If it survives the trip home, it wasn't made very well in the first place.
Reply
Kate says
March 18, 2011 at 11:44 pm

This is my all-time favorite sandwich!
Reply
Alisa Fleming says
March 19, 2011 at 3:33 pm

Rye bread has always scared me away from the Reuben, but that pictures is making me want to give it a chance.
Reply
Mcburn's Kitchen says
March 20, 2011 at 3:10 pm

So creative in making sandwiches,I really amaze with your innovation in making food more enticing to our palate… visit my traditional dishes from Malaysia.
Reply
Renee Julia says
March 29, 2011 at 7:52 pm

Talk about fine looking Reubens, man, oh man… I can't get enough of corned beef.
Reply
Rooster says
September 18, 2011 at 12:52 pm

I'm running out to the store now…
Reply
Laura C says
March 20, 2012 at 9:08 pm

I happened upon a 50% off sale on corned beef last Saturday and decided to make you Rueben. Oh heaven! I am sooo glad that I went the extra mile and made the dressing myself instead of buying it. Awesome recipe!
Reply
titanların öfkesi says
March 22, 2012 at 8:44 pm

Thank you
Reply
kita says
March 27, 2012 at 2:49 am

We are making a second batch of corned beef this week. I am looking forward to the sandwiches, as BF ate the entire one last time without as much as blinking. These sound mouth watering.
Reply
Anonymous says
March 9, 2014 at 4:07 pm

Hi Foodies,
I did make the Reuben Sandwich and it was very gooood.So this is the next thing . I want to make a Turkey Reuben Sandwich but I want to change a few things in the sauce.2014 KL love your recipe please keep making them. Friday
Reply
Heather says
March 9, 2022 at 9:50 pm

Excellent as always! The only change I made was substituting pickle relish for the 2 tbsp of grated onion.
Reply

FAQs

What was on the original Reuben sandwich? ›

He decided to try something new for his friends and put together the first reuben sandwich using swiss cheese, corned beef, sauerkraut, and his special deli sauce on rye. It was such a big hit with his poker group, he decided to include it on the menu of a nearby hotel and it grew in popularity ever since.

Learn More Now ›

Is a Reuben better with corned beef or pastrami? ›

A Reuben sandwich is typically made with corned beef. It would taste great with pastrami too, it just wouldn't be a classic Reuben! Bottom line: You can't go wrong with either of these flavor-packed deli meats.

View Details ›

Is sauerkraut supposed to be cold or hot on a Reuben? ›

That makes a Reuben—toasted rye bread stuffed with corned beef, a heap of warm sauerkraut, gooey layers of melted swiss cheese, and a generous dose of Russian dressing—pure sacrilege...or, should I say, sacrilege that's purely delicious.

Keep Reading ›

Do you eat reubens hot or cold? ›

A Reuben can be served cold, but it's far better when it is served hot like the recipe calls for. The melted cheese blends all the ingredients together for a messy and delightful sandwich.

What is a Reuben without sauerkraut called? ›

The Rachel sandwich is one of several variations on the famous sandwich. Instead of the classic corned beef and sauerkraut, the Rachel is usually made with turkey or pastrami and coleslaw. Both sandwiches are made with Swiss cheese and rye bread.

Is Arby's Reuben real corned beef? ›

About the Sandwich

Marbled rye bread filled with freshly sliced corned beef, melty Swiss Cheese, tangy sauerkraut and creamy Thousand Island dressing. This is a Reuben sandwich inspired by the New York standard.

See Details ›

What is a Texas Reuben? ›

“a deli classic reinvented for. south Texas tastes…”

This Texas Reuben features our own lean smoked brisket thrown over some buttered and griddled rye bread. Our sauerkraut is cooked in-house and not like what you usually imagine when it comes to this German staple.

View Details ›

What's the difference between a Reuben and a Rachel? ›

Perhaps owing to its absence of an exact origin story, the Rachel is certainly more of a pliable sandwich than the classic Reuben as far as ingredients are concerned. The first major difference is that the Rachel swaps brisket-based corned beef for pastrami, which comes from a comparatively leaner cut of the cow.

What animal does pastrami come from? ›

While beef is the common meat source for corned beef and pastrami, they have different types of cuts. Usually, brisket is used for corned beef. It is the lower area of a cow's chest. Meanwhile, brisket for pastrami comes from the beef plate, shoulder, or cow's naval area.

Why is my Reuben soggy? ›

Why is my Reuben soggy? Any sandwich can get soggy if bread comes in contact with excess liquid or wet ingredients. In the case of a Reuben sandwich, the sauerkraut can make the bread soggy. To overcome this, drain the sauerkraut and then use paper towels or the back of a spoon to remove as much liquid as you can.

Discover More Details ›

How do you make a Reuben sandwich not soggy? ›

Why is my Reuben sandwich soggy? The culprit is most likely the sauerkraut. Be sure to drain off as much liquid as possible from the sauerkraut before piling it onto your Reuben sandwich to prevent any sogginess. It's also best to serve Reubens soon after griddling to keep the toasted bread nice and crisp.

See Details ›

What is a good substitute for Swiss cheese in a Reuben sandwich? ›

Swiss cheese: Swiss cheese is generally used for a Reuben Sandwich because of its mild flavor. You may also try mozzarella or provolone cheese, two more mild-tasting kinds of cheese.

Tell Me More ›

Is a Reuben Thousand Island or Russian? ›

Sauce - A traditional Reuben sandwich uses creamy Russian dressing for the sauce, but Thousand Island dressing is another popular option that tastes really similar, albeit slightly sweeter with a bit less kick than Russian dressing.

Show Me More ›

Are rubens healthy? ›

About the Reuben

Unfortunately, this traditional sandwich is NOT one that I consider "heart healthy" as it provides approximately 800 calories, 50 grams fat, 20 grams of the artery-clogging saturated fat, 40 grams carbohydrates, 36 grams protein, and a whopping 3200 mg.

Know More ›

What is a good side dish with Reubens? ›

The best side dishes to serve with Reuben sandwiches are potato salad, blooming onion, fried pickles, deviled eggs, tater tots, baked potatoes, coleslaw, pickles, French fries, sweet potato fries, German-style potato pancakes, onion rings, and green salad.

Is corned beef the same as pastrami? ›

The main difference between corned beef and pastrami is the way they're cut and processed. Plus, after cutting and curing, corned beef is boiled, whereas pastrami is smoked and steamed. Whether you have a taste for Corned Beef or Pastrami, you will find an expansive list of items on the Brent's Deli menu.

Read The Full Story ›

What is on a Katz Reuben sandwich? ›

Your choice of pastrami, corned beef or turkey breast with melted Swiss cheese, sauerkraut, and homemade Russian dressing, all on grilled rye bread...

Get More Info ›

Reuben Sandwich (2024)

Reuben Grilled Cheese Sandwich

ingredients

directions

Russian Dressing

ingredients

directions

Reader Interactions

Comments

Leave a Reply

FAQs

What was on the original Reuben sandwich? ›

How do you make a Reuben sandwich not soggy? ›

References