I love a good sandwich, especially when it’s quick, easy, and cheap to make. This homemade Reuben sandwich recipe uses baked corned beef from my corned beef and cabbage recipe, along with sauerkraut, thousand island dressing, and Swiss cheese. It’s a classic recipe that’s simple to make and tastes even better than you can imagine. According to my husband, this is “the best Reuben he’s ever had,” and I’m taking that to the bank!😄
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Easy Recipe for Reuben Sandwiches
If you’ve ever had a classic Reuben at a deli, you know exactly how good this sandwich can be. Some people swap in pastrami, but I stick to the original recipe and use corned beef. The origin of this sandwich is a bit of a debate, with some saying it was created in Omaha, Nebraska, and others claiming it started in a New York City deli. Either way, making it at home is easier than you think! You can have a deli-style Reuben sandwich in minutes with just a handful of ingredients and a hot skillet. And if you’ve got leftover corned beef from my corned beef and cabbage recipe, you’re already halfway there!
Reuben Sandwich Recipe
Servings 4 sandwichesIngredients
- 4 Tbsp butter (room temperature) ($0.50)
- 8 slices rye bread ($2.85)
- ½ cup Thousand Island dressing* ($0.57)
- 1 cup sauerkraut (drained well) ($0.85)
- 2 ½ cups cooked corned beef (about 12 oz.)** ($5.05)
- 8 Swiss cheese slices*** ($2.29)
Instructions
- Gather all of your ingredients. Starting with two slices of bread, spread the softened butter on one side of each slice of bread.
- Flip the butter side over and begin layering the sandwich. I like to start with spreading 1-2 Tbsp of thousand island dressing on one slice of bread (depending on how much dressing you prefer). Then add ¼ cup of sauerkraut on the other slice of bread.
- Now add 3 oz. of cooked corned beef on top of the sauerkraut. I kept mine in thick slices but you can chop your beef up if you want. Then add 2 slices of swiss cheese on top of the corned beef.
- Place the second slice of bread on top of the cheese to form a sandwich. Repeat the steps for the remaining 3 sandwiches.
- Heat a large skillet over medium heat and add 1-2 sandwiches to the skillet (depending on how many will fit). Toast the sandwiches for 2-3 minutes on each side until the bread is golden brown. Serve hot and enjoy!
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Equipment
- Skillet
Notes
Nutrition
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Gather all of your ingredients.
Butter the bread: Spread softened butter on one side of each slice of rye bread. I made 4 classic Reuben sandwiches, so I used 4 Tbsp butter and 8 slices of rye bread total.
Layer the sandwiches: Now flip the bread over so the buttered sides are facing down. Spread 1-2 Tbsp of thousand island dressing on one slice of bread and then add ¼ cup of drained sauerkraut to the other slice. Feel free to add more or less dressing if you like!
Place 3 oz. of cooked corned beef on top of the sauerkraut. If you want, you can chop your beef up, but I prefer thick slices in my sandwich.
Now, top the corned beef with 2 slices of Swiss cheese.
Add the second slice of bread (dressing side down) on top of the Swiss cheese. Complete the sandwich making process until you’ve made all four sandwiches.
Toast the sandwiches: Heat a large skillet over medium heat. Depending on how many will fit in your skillet, add 1-2 sandwiches and toast for 2-3 minutes on each side until golden brown.
Serve: Repeat with the remaining sandwiches, and serve hot!
Tips for the best reuben sandwiches
- Drain the sauerkraut. No one wants a soggy Reuben, and that’s a fact. I recommend draining the sauerkraut and squeezing out any excess liquid to avoid a mess.
- Choose the right bread. This sandwich is typically made with rye bread, and many fans would argue that it’s not a true Reuben without it. However, if you’re not a fan of rye, feel free to substitute with your favorite bread. Just make sure it’s sturdy enough to hold all the fillings.
- Use room temperature butter (and butter the OUTSIDE of the bread). Soft butter just spreads so much easier! I spread a little bit of butter on one side of each slice of bread before flipping it over and adding the fillings. This will help create a crispy and golden crust when you toast the sandwich.
- Make it your own. If you’re a huge sauerkraut fan, then add more. Want more beef? Load it up! You can also use another dressing (Russian dressing is often swapped for Thousand Island dressing) or use pastrami instead of corned beef.
Serving Suggestions
I keep things quick and easy whenever I serve my corned beef Reuben sandwiches. A side of potato chips and a pickle spear is more than enough to make me happy 😉 But my family loves our air fryer French fries, so I usually end up making a batch of those as well. This sandwich is also the perfect option for a ‘soup and sandwich’ meal. I think a bowl of creamy potato corn chowder would pair nicely with the tangy, salty flavors of the sandwich.
