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A Reuben Sandwich, when done right, is pure magic—crispy, buttery bread, melty Swiss, tangy sauerkraut, and rich, savory pastrami or corned beef. The secret? It all starts with the meat. Whether you have a great local source or try my must-make homemade pastrami, this recipe gives you the perfect balance of flavors. Go all out or take a few shortcuts—either way, it’s going to be delicious!
I’ll be honest—I never really loved Reubens until I mastered making my own pastrami. I could never find a local spot that had truly amazing pastrami, and the deli versions just didn’t do it for me. Maybe you have a great local source (lucky you!), but if you’ve struggled to find that perfect, flavorful, melt-in-your-mouth pastrami, let me tell you—making it yourself is a total game-changer. It takes a little time, but the steps are simple, and the end result? 100% worth it.
The great thing about a Reuben is that you can go all in with homemade ingredients (I highly recommend my pastrami recipe and a quick homemade Russian dressing!) or use store-bought shortcuts for convenience. Either way, you’ll end up with a sandwich that’s delicious, tangy, cheesy, and crisp in all the best ways. And once you’ve had a homemade Reuben? There’s just no going back!
Nikki’s Recipe Rundown
- Taste: Savory, tangy, cheesy, and buttery—every bite has the perfect balance of flavors!
- Texture: Crispy, crunchy bread with melty cheese and tender meat.
- Ease: Super simple to make, and no fancy ingredients required.
- Pros: Can be made with store-bought ingredients or totally from scratch if you’re feeling it.
- Considerations: Be sure to drain and squeeze the sauerkraut well so your sandwich doesn’t get soggy.
- Repeat Worthy: 100%. Once you make it at home, you’ll never settle for a restaurant version again!
Ingredient
- Rye Bread: Classic for a Reuben! Use marble rye for a pretty swirl.
- Corned Beef or Pastrami: Homemade or deli-sliced both work great.
- Swiss Cheese: Melts beautifully and adds that signature nutty flavor.
- Sauerkraut: Drain and squeeze it well to avoid a soggy sandwich.
- Dressing: Russian or Thousand Island both work—use what you love!
Variations and Substitutions
Remember, the key is making a sandwich that you love. Swap out ingredients you don’t care for or just change it up for something new!
- Turkey Reuben (Rachel Sandwich): Swap corned beef for turkey and use coleslaw instead of sauerkraut.
- Spicy Kick: Add a little sriracha to the dressing or use spicy mustard.
- Different Bread: Try pumpernickel or sourdough for a twist.
- Not a fan of Swiss?: If Swiss isn’t your favorite, swap it for provolone, white cheddar, gouda, or even mozzarella for a milder, meltier option. Pepperjack for a spicy kick.
- Extra Crunch: Lightly toast the sauerkraut in a dry skillet before adding it—it removes extra moisture and adds even more flavor.
How To Make The Best Reuben Sandwich
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Make the Dressing if Using Homemade
Mix all the Russian salad dressing ingredients in a small bowl, then refrigerate for 20-30 minutes to let the flavors meld. You can make this up to two weeks ahead for an easy shortcut!
Step 2 | Prepare the Meat
If using homemade corned beef or pastrami, slice it thin while it’s cold for easier cutting. Warm it up in a skillet with a little cooking liquid, broth, or water so it’s nice and juicy.
Step 3 | Assemble the Sandwich
Butter one side of each slice of bread. Lay four slices, butter-side down, on a cutting board.
Spread a little dressing on each slice of bread.
Layer on Swiss cheese.
Then the sauerkraut, and warmed corned beef.
Spread dressing on the remaining slices of bread and place them on top, butter-side up.
Step 3 | Grill or Press
Heat a skillet over medium-low heat. Add the sandwiches and cook until the bread is golden and crisp, about 3-4 minutes per side.
Flip carefully and repeat on the other side. If needed, press down lightly with a spatula to ensure even crisping. You can also use a panini press if you have one.
Step 4 | Serve & Enjoy
Slice in half, serve warm, and don’t forget extra dressing on the side for dipping. Enjoy every cheesy, tangy, toasty bite!
Recipe Tips
- Make the homemade dressing ahead—letting it sit for at least 20 minutes to a few hours (or even overnight) deepens the flavors.
- Drain the sauerkraut well—excess liquid can make the sandwich soggy. Give it a good squeeze before adding it.
- Use room-temperature ingredients so the butter spreads evenly. Go ahead and set out the cheese while warming up the meat—the cheese melts smoothly, and everything heats through properly.
- Reheat the pastrami or corned beef in some of its cooking liquid or a little broth to keep it warm and juicy.
- Cook on medium-low heat—this lets the bread get golden and crispy without burning before the cheese melts.
- Press the sandwich gently with a spatula while cooking for that perfect crisp texture. You can also use a panini maker or sandwich press if you have one.
- Don’t skimp on the dressing! It adds that signature creamy, tangy bite that brings everything together.
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Recipe FAQs
Corned beef is the classic choice for a traditional Reuben, but pastrami is just corned beef that’s been coated in spices and smoked—so it adds even more flavor! If you love a peppery, smoky bite, go for pastrami. (And I have an Easy Pastrami Recipe that you don’t have to use a smoker with) If you prefer something milder and more traditional, stick with corned beef. Either way, you can’t go wrong!
Make sure to drain and squeeze the sauerkraut well, and don’t overdo the dressing inside the sandwich—serve extra on the side for dipping instead! Cooking on medium-low heat also helps crisp up the bread without overloading it with moisture.
Reheat in a skillet over medium-low heat until warmed through and crispy again. Avoid the microwave—it can make the bread soggy.
Storage
Make-Ahead Tips: While Reubens are best fresh, you can prep ingredients ahead of time! Make the dressing up to two weeks in advance, slice and warm the meat, and drain the sauerkraut so everything is ready to assemble when hunger strikes.
Storage: If you have leftovers, store the sandwich wrapped in foil or an airtight container in the fridge for up to one day. Keep in mind, it won’t be as crispy when reheated, but it’ll still taste great!
Reheating: Skip the microwave—it’ll make the bread soggy. Instead, warm the sandwich in a skillet over medium-low heat until crispy and heated through.
What to Serve with a Classic Reuben Sandwich
You can’t go wrong with the classics—a crisp dill pickle and a side of potato chips or fries are the perfect companions to a rich, cheesy Reuben. If you’re looking for something a little heartier, a warm bowl of tomato soup goes great with the crispy sandwich.
Coleslaw or potato salad adds a cool, creamy contrast, while a simple cucumber salad or pickled vegetables bring a fresh, tangy bite to cut through the richness.
Whatever you choose, the right side makes your homemade Reuben feel like a true Katz’s deli-style experience right at home!
Don’t forget to try this with our homemade pastrami, slow cooker corned beef recipe, and the most delicious and easy Russian dressing!
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The Best Reuben Sandwich Recipe
Ingredients
- 4 tablespoons butter
- 8 slices rye bread, use swirl for photos
- 1 to 1 ½ pounds corned beef or pastrami, try our homemade pastrami
- 8 slices swiss cheese
- 1 cup sauerkraut, drained and squeezed dry
- ½ cup russian dressing, or thousand island dressing
Instructions
- Prepare Corned Beef or Pastrami: Thinly slice cold corned beef or pastrami. I recommend using my homemade pastrami. If using homemade it’s much easier to slice when it is cold so that it doesn’t crumble.
- Warm the meat through: You can reheat it if you'd like in a skillet, over medium heat with some of the drippings/cooking liquid. If using deli slices, use a little water or beef broth.
Assemble Reuben
- Butter each slice of bread. Place 4 slices, butter side down on a cutting board (line with parchment paper for easy clean up)
- Spread the slices with 1 tablespoon dressing and top with 2 slices of cheese, ¼ of the sauerkraut and ¼ of the corned beef.
- Spread more dressing on the second piece of bread and place it on top of the sandwich, butter side out.
- Place in a skillet over medium low heat and cook until just golden and crisp. Flip and cook the other side.
- Cut in half and serve with additional dressing to dip, if you’d like.
Want to Save this Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
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Notes
Storage
Make-Ahead Tips: While Reubens are best fresh, you can prep ingredients ahead of time! Make the dressing up to two weeks in advance, slice and warm the meat, and drain the sauerkraut so everything is ready to assemble. Storage: If you have leftovers, store the sandwich wrapped in foil or an airtight container in the fridge for up to one day. Keep in mind, it won’t be as crispy when reheated, but it’ll still taste great! Reheating: Skip the microwave—it’ll make the bread soggy. Instead, warm the sandwich in a skillet over medium-low heat until crispy and heated through.Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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