This easy reuben sandwich recipe layers tender corned beef, tangy sauerkraut, melty Swiss cheese, and rich Thousand Island dressing between buttery, toasted marbled rye for the ultimate homemade reuben sandwich.
If you're looking for the ultimate deli-style classic to make right in your own kitchen, this easy reuben sandwich recipe is exactly what you need. It’s warm, buttery, loaded with savory corned beef, tangy sauerkraut, melty Swiss cheese, and topped off with creamy homemade Thousand Island dressing—all grilled to golden-brown perfection on marbled rye bread!
My 16-year-old son actually makes these for us, and it has been such a great way to get him involved in the kitchen!
Why You'll Love This Reuben Sandwich
This classic reuben sandwich is a staple in our house for a reason:
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Quick & easy -- simple enough for teens to make!
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Deli-quality at home -- crisp on the outside, warm and melty on the inside
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Homemade sauce -- the custom Thousand Island takes it over the top
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Packed with flavor -- the perfect balance of savory meat, tangy sauerkraut, and rich cheese
If you've been searching for the best restaurant-style reuben sandwich recipe, this family favorite checks every single box!
Ingredients
Here is everything you need to build these incredible sandwiches:
For the Homemade Thousand Island Dressing:
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½ cup mayonnaise
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2 tablespoons ketchup
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1 tablespoon sweet pickle relish
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1 teaspoon white vinegar
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1 teaspoon sugar
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1 tablespoon minced onion
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Salt and black pepper, to taste
For the Sandwiches:
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8 slices marbled rye bread
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12 oz. thinly sliced corned beef
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1 can (8 oz.) sauerkraut, rinsed and well drained
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½ cup Thousand Island dressing (homemade or store-bought)
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4 to 8 slices Swiss cheese (depending on size of bread slices)
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Spreadable butter
Helpful Ingredient Tip
I typically pick up thin-sliced corned beef directly from the grocery store deli counter for the best flavor and texture. For the sauerkraut, make sure to drain it thoroughly! Press it into a fine-mesh sieve with a fork or spoon to push out all the liquid—this is the secret to keeping your reuben sandwich crisp instead of soggy.
How to Make Reuben Sandwiches
For the Homemade Thousand Island Dressing: In a medium bowl, whisk together the mayonnaise, ketchup, sweet pickle relish, white vinegar, sugar, minced onion, salt, and pepper until combined. Cover and chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
For the Sandwiches:
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Prep the surface: Preheat an electric griddle or a large skillet over medium heat. Drain and rinse the sauerkraut thoroughly in a fine-mesh strainer.
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Layer the ingredients: Place four slices of marbled rye bread on a clean work surface. Arrange the sliced corned beef evenly across each slice of bread. Top each with a quarter of the sauerkraut, 2 tablespoons of Thousand Island dressing, and 1 to 2 slices of Swiss cheese. Close the sandwiches with the remaining bread slices.
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Butter and toast: Butter the top side of each sandwich. Place them buttered-side down onto the hot griddle. Carefully butter the unbuttered top slice while the bottom side toasts.
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Grill to perfection: Toast and flip the sandwiches until the bread is golden-brown and crispy on both sides, and the Swiss cheese is fully melted. (Work in batches of two if your skillet isn't large enough for all four!) Slice and serve warm.
Easy Variations and Add-Ins
This versatile reuben sandwich recipe is easy to customize based on what you have on hand:
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Sautéed Sauerkraut: For extra flavor and to guarantee a crisp sandwich, quickly sauté the sauerkraut in a little butter before assembling.
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Rachel Sandwich: Swap the corned beef for sliced deli turkey or thin-sliced pastrami.
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Russian Dressing: Substitute Russian dressing for Thousand Island if you prefer a zesty, spicier sauce.
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Double Cheese: Place a slice of cheese on both the top and bottom pieces of bread to build an extra-melty barrier around the filling.
Storage Tips
While a fresh reuben sandwich is best enjoyed right off the griddle, leftover cooked sandwiches can be wrapped in foil and kept in the fridge for up to 2 days. Reheat in a skillet or air fryer over low heat to crisp the bread back up—avoid the microwave so the rye bread doesn't turn soft! Extra dressing will keep in an airtight jar in the fridge for up to a week.
Frequently Asked Questions (FAQ)
Q: How do I keep my reuben sandwich from getting soggy?
A: Pressing the sauerkraut dry in a fine-mesh strainer with the back of a spoon is essential! You can also sauté it briefly in a pan first to cook off extra moisture.
Q: Can I use store-bought Thousand Island dressing?
A: Absolutely! Store-bought works great for a fast shortcut, though making the quick homemade dressing takes just a few minutes and adds amazing fresh flavor.
Q: What bread works best for a reuben sandwich?
A: Marbled rye or dark rye bread provides the classic earthy flavor and holds up best under the warm fillings.
More Easy Sandwich Recipes
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Photos by Lindsay Evers Photography
Recipe Card
Reuben Sandwich Recipe
Ingredients
For the homemade thousand island dressing (can use store-bought instead):
- ½ cup mayo
- 2 tablespoons ketchup
- 1 tablespoon sweet pickle relish
- 1 teaspoon white vinegar
- 1 teaspoon sugar
- 1 tablespoon minced onion
- S&P to taste
For the sandwiches:
- 8 slices marbled rye bread
- 12 oz. thinly sliced corned beef (we buy from the grocery store deli)
- 8 oz. can sauerkraut , rinsed and well drained
- ½ cup Thousand Island dressing homemade above or store-bought
- 4 to 8 slices Swiss cheese depending on size of bread slices
- Spreadable butter
Instructions
For the homemade Thousand Island dressing:
- Combine all ingredients in a medium bowl. Cover and chill in the refrigerator for at least 30 minutes for best flavor. Use as directed in the recipe and store leftovers in the fridge.
For the sandwiches:
- Preheat electric griddle or a large skillet over medium heat. Drain sauerkraut in a fine mesh strainer.
- Meanwhile, place four slices of bread on a clean prepping surface. Arrange corned beef evenly on each slice of bread. Layer each with a quarter of the sauerkraut, 2 tablespoons of the dressing, and a slice or two of the cheese. Top with the remaining bread slices.
- Butter the top bread slice and place sandwiches buttered side down on the hot griddle. Carefully butter the opposite bread slice while the other side is toasting. Toast and flip sandwiches until the bread is crispy and golden on both sides, and cheese is melted. (Toast two at a time, or all at once, depending on the size of your griddle/skillet.)
Notes
- We like to quickly butter/saute’ the sauerkraut first, for added depth of flavor and to keep from being soggy. But, not necessary.
- To drain sauerkraut, place in fine mesh sieve and push with a fork or spoon.
- Nutrition information is an estimate only and will vary.
Rachelle says
So yummy! This is a great version of the classic Rueben sandwich!
Susan Knapp says
One of my favorite sandwiches. I did not know about the sauerkraut and how to keep the sandwich from getting soggy. Great tip.