Reuben Sandwich
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With layers of corned beef, Swiss cheese, sauerkraut, and Russian dressing, this iconic Reuben sandwich is crispy, melty, and oh-so-delicious—it’s a classic for a reason!
You’ll come across the beloved Reuben sandwich in many diners and sandwich shops, but when I think of a true Reuben, my heart and mind go straight to a traditional Jewish deli—where the scent of matzo ball soup mingles with fresh-baked rye, deli men shout out orders behind a glass counter brimming with cured meats, and waiters navigate with trays of sandwiches stacked so high, you wonder how you’ll ever tackle that first bite.
While some attribute the Reuben sandwich recipe to New York City’s Reuben’s Deli, others assert it was birthed by Reuben Kulakofsky in Omaha, Nebraska, circa 1925. Up for a twist? In my book, even more delicious than the Reuben is its sibling, the Rachel (pictured above), which swaps pastrami for corned beef and coleslaw for sauerkraut. (Why Rachel? Some say it’s a playful spin on the Reuben name—another traditionally Jewish name to keep the theme going.)
“”This is a classic Reuben sandwich! I made these last night…phenomenal…so much so that 2 of my sons played rock, paper, scissors to see who got the last portion!””
What You’ll Need To Make The Reuben Sandwich (or the Rachel)
- Good-Quality Rye Bread: The key to a good Reuben (or Rachel) is to start with a bakery-style unsliced rye (or marble rye) bread. You’ll need to slice it about one inch thick so it stands up to the substantial fillings; the bread slices in packaged rye bread are simply too thin and will fall apart/get mushy when grilled.
- Butter: Spread on the outside of the bread to create a crisp, golden crust when grilled.
- Corned Beef (Or Pastrami): The savory, seasoned meat that gives the Reuben its signature heartiness and flavor. Originally created as a way to preserve meat before refrigeration, corned beef is salt-cured beef brisket. It does not involve corn. Rather, the term “corning” comes from the large-grained rock salt, also called “corns” of salt, used to make the brine. Pastrami is also cured in brine, but after brining it gets coated in a spice mixture, which gives it its blackened appearance.
- Sauerkraut (Or Coleslaw): Adds tangy crunch and cuts through the richness of the meat and cheese. Sauerkraut typically comes in a bag with a lot of liquid, so make sure to thoroughly drain it before including it in the sandwich or your sandwiches will be soggy. If you’re using coleslaw, store-bought is perfectly fine.
- Swiss Cheese: The cheese helps to tie everything together. Swiss is sweet, mild, and nutty, and it melts easily. Be sure to use a good quality brand, such as Boar’s Head Gold Medal. It should be thinly sliced so that it melts quickly.
- Dressing: Russian dressing is a tangy, slightly spicy mix of mayonnaise, ketchup, sour cream, horseradish, and dill relish. It’s easy to make and so much better than store-bought. Thousand Island dressing can also be used—it’s similar but a bit sweeter and less spicy.
- Jump to the printable recipe for precise measurements
How To Make a Reuben Sandwich: Step-by-Step Instructions
Step 1: Butter the bread. Spread one side of each slice of bread with butter. To keep the sandwich neat, line the slices up as pairs before buttering—this ensures the pieces match up evenly when you assemble the sandwich, with the buttered sides facing out.
Step 2: Add the dressing. Flip the slices over and spread about 1½ tablespoons of Russian dressing on the other side. Spreading the dressing all the way to the edges adds flavor to every bite and helps “glue” the sandwiches together.
Step 3: Assemble the sandwiches. Layer 4 slices of the bread with 2 slices of cheese, 1/4 pound corned beef (or pastrami), 3 tablespoons sauerkraut (or coleslaw), and 2 more slices of cheese. Dividing the cheese between the top and bottom helps it melt evenly, keeps the filling in place, and guarantees maximum meltiness. Top with the remaining bread, buttered side facing out.
Step 4: Cook the sandwiches. Place 2 sandwiches in a cast iron or nonstick skillet over medium heat. Cover and cook for 3 to 4 minutes, until the bottom is golden and the cheese starts to melt. (Covering the pan traps heat and helps the cheese melt faster while the bread browns evenly.) Carefully flip and cook another 3 to 4 minutes, until the bread is golden and the cheese is fully melted. Lower the heat if the bread browns too quickly.
Step 5: Slice and serve. Transfer to a cutting board and cover loosely with foil to keep warm. Repeat with the remaining sandwiches. Let cool slightly, and using a serrated knife, slice in half, and serve.
Video Tutorial
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The Reuben Sandwich (and the Rachel)
A good Reuben hits all the right notes—salty, tangy, melty, and crisp—and this version delivers on every front.
Ingredients
- 1 loaf unseeded and unsliced good-quality rye bread, sliced 1-inch-thick (you'll need 8 slices)
- 4 tablespoons butter, softened
- 1 pound corned beef (or pastrami), sliced medium thick
- 1 cup sauerkraut, well drained (or coleslaw)
- 16 thin slices Swiss cheese, best quality such as Boar’s Head Gold Label
- About ¾ cup Russian dressing
Instructions
- Heat a large nonstick or cast iron pan over medium heat.
- Spread one side of each slice of bread with butter, then flip over and spread 1½ tablespoons of Russian dressing evenly over the other side of each slice. Layer 4 slices of the bread with 2 slices of cheese, ¼ pound corned beef (or pastrami), 3 tablespoons sauerkraut (or coleslaw), and 2 more slices of cheese. Top with the other 4 slices of bread, buttered sides up.
- Place 2 of the sandwiches in the skillet and cook, covered, until the first side is golden brown and the cheese is starting to melt, 3 to 4 minutes.
- Carefully flip the sandwiches and cook until the cheese is fully melted and the bread is golden brown, 3 to 4 minutes more. (Reduce the heat a bit if you notice the bread is getting too browned before the cheese is fully melted.) Place the sandwiches on a cutting board and cover with foil to keep warm. Repeat with the remaining two sandwiches. Let cool slightly, then slice the sandwiches in half and serve.
Pair with
Nutrition Information
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- Per serving (4 servings)
- Calories: 822
- Fat: 67 g
- Saturated fat: 31 g
- Carbohydrates: 21 g
- Sugar: 10 g
- Fiber: 2 g
- Protein: 35 g
- Sodium: 2,065 mg
- Cholesterol: 179 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I made two Rachel sandwiches today exactly as written (w/coleslaw) and they were wonderful. I even found the swirly bread in our small town store! Thanks so much for everything, Jenn.
Can use leftover corned beef brisket for this sandwich?
Sure!
I made these for St. Patrick’s Day and they were crazy good! Your Russian dressing was so much better than store bought. Thank you!
Why the name Rachel? We learned a song in school, “Reuben and Rachel”, which I can sing to this day.
Hi Diane, I didn’t know for sure where the name Rachel came from, so I just looked it up and it’s speculated that it may have come from the 1870’s song Reuben and Rachel — I’m assuming the same one you know. Funny! 😊
I made mine with pastrami and coleslaw on marbled rye. Insta-hit! This one’s a keeper for sure.
I’m curious, Jenn, or anyone, for that matter, why you like the corned beef versus the pastrami. I always wonder which to order. I’m not sure I’d taste the difference in a Reuben. I
know that pastrami has spices added to it and corned beef does not.
Hi Elizabeth, I like both! When it comes to this sandwich, corned beef is traditional but my personal preference is the “Rachel” version with pastrami and coleslaw. Pastrami has a lot more flavor because of the spices, and I just love coleslaw on a sandwich.
I made these last night for St. Patrick’s Day. They were a real crowd pleaser! I agree, the homemade Russian dressing was so much better than store bought.
A Ruben is corned beef OR pastrami, sauerkraut, thousand Islands or French and swiss(I recommend Thousand Island as do most restaurants)
The Rachel however is made with Turkey!
I make a Ruben sandwich or casserole a wk(yes I have a problem)! I also live in NY, you all for a Ruben, then specify corned beef, pastrami,or both, or a Rachel & your getting Turkey! Also more sauerkraut! You can squeeze, then use paper towels to remove the rest of the liquid, you’ll never have a soggy sandwich!
Okay now I need to insta cart corned beef, Lorraine Swiss & sauerkraut 🤣