Sandwiches
Classic Reuben Sandwich
A savory deli classic packed with corned beef, tangy sauerkraut, and melted Swiss cheese on toasted rye bread.
Watch it madeRockin Robin Cooks · 7:50
Ingredients
- Rye bread4 slices
- Corned beef, thinly sliced200g
- Swiss cheese4 slices
- Sauerkraut, drained1/2 cup
- Russian dressing3 tbsp
- Butter2 tbsp
Method
- Spread Russian dressing on one side of each slice of rye bread.
- Layer corned beef, Swiss cheese, and well-drained sauerkraut on two of the bread slices.
- Top with the remaining bread slices, dressing side down. Butter the outer sides of the sandwich.
- Grill in a skillet over medium heat until the bread is crispy and the cheese has melted.
Common questions
Can I substitute thousand island dressing for Russian dressing in a Reuben sandwich?
Yes. Thousand island works well and is the most common substitute if you don’t have Russian dressing. It’s slightly sweeter and less tangy, but still gives the sandwich the creamy, sharp flavor it needs.
How long does it take to cook a Reuben in a skillet?
Usually 6 to 10 minutes total over medium heat. Cook 3 to 5 minutes per side, pressing lightly with a spatula, until the bread is deeply golden and the Swiss cheese is fully melted.
What are the most common mistakes when making a Reuben sandwich?
The biggest mistakes are using wet sauerkraut, cooking on heat that’s too high, and overfilling the sandwich. Excess moisture makes the bread soggy, and high heat browns the bread before the cheese melts.
Can I store leftover Reuben sandwiches?
Assembled and cooked Reubens are best eaten right away, but leftovers can be wrapped and refrigerated for up to 1 day. Reheat in a skillet or toaster oven to restore crispness; avoid the microwave if possible.
What should I serve with a Reuben sandwich?
Classic sides include potato chips, dill pickles, coleslaw, or a simple dill pickle spear. A cup of tomato soup or a light salad also balances the sandwich’s rich, salty, and tangy flavors.