The Reuben Sandwich Recipe is a deli classic! Corned beef, sauerkraut, swish cheese and Russian dressing sandwiched between marbled rye and toasted.
A Reuben Sandwich is one of the absolute best ways to use up leftover corned beef. This classic sandwich is on the menu in just about every deli in the U.S. and for good reason. It is delicious. There is just something about the seasoned beef, sauerkraut, Swiss cheese and Russian dressing all piled together on marbled rye that makes this sandwich irresistible.
They are easy, cheesy and kinda messy but man, are they fantastic.
CORNED BEEF: I like to make this with leftover corned beef but you can also buy corned beef or pastrami from the deli.
SAUERKRAT: I like to use a slotted spoon or fork to remove it from the jar. This lets some of the liquid drain and prevents your sandwich from getting too soggy.
RUSSIAN DRESSING: Think of it as a thousand island dressing with a little bit of a kick. You’ll make your own with the recipe below with a handful of ingredients you’ve probably got on hand already.
SWISS CHEESE: The traditional cheese used when making Reuben Sandwiches.
MARBLED RYE: The traditional bread used when making Reubens.
BUTTER: To butter the outside of the bread for grilling.
This is made just like any grilled sandwich, if you can make a grilled cheese, you can make a Reuben!
STEP #1: Make the Russian dressing by whisking all ingredients together.
STEP #2: To assemble one sandwich, butter one side of each slice of bread. On other side, spread Russian dressing. Place several slices of corned beef on the dressed side, top with sauerkraut and Swiss cheese. Place other slice on top with buttered side out. Repeat with remaining ingredients.
STEP #3: Place sandwiches on griddle or in a skillet. Toast bread on each side until bread is golden brown and cheese has melted.
If you love this Reuben Sandwich Recipe and want more sandwich recipes? Try these!