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    In the Kitch » Recipes » Tutorials

    Updated: Jun 16, 2024 · Published: Aug 27, 2020 by Joss Dyckson · This post may contain affiliate links ·

    How to Make a Reuben Sandwich

    Jump to Recipe
    Open reuben sandwich with sauce and text overlay that says 'reuben sandwiches with corned beef'.
    Reuben sandwiches assembled with text overlay that says 'how to make a Reuben sandwich at home'.

    This is one of the best hot sandwiches that you need to try if you haven’t yet! I will show you exactly how to make a Reuben sandwich at home, from scratch.

    Reuben sandwiches stacked with a toothpick.

    Layers of corned beef, melted Swiss cheese and crunchy, tangy sauerkraut between grilled slices of multigrain bread with a homemade Russian dressing make up the classic Reuben sandwich. It really is as delicious as it sounds.

    The process of making a restaurant-style version of Reuben sandwiches is similar to that of grilled cheese sandwiches; nice and easy! Butter, assemble and fry both sides to crispy, golden perfection, allowing the cheese to melt all over the beef and possibly ooze out the sides. You’re allowed to get a little messy with it.

    Check out more hearty and delicious beef recipes.

    Jump to:
    • Reuben Sandwich Ingredients
    • Variations
    • Instructions
    • Serving Suggestions
    • Reuben Sandwich Recipe FAQs
    • ❤️More Sandwich Recipes You Will Love
    • 📋Recipe

    Reuben Sandwich Ingredients

    The key ingredients in the sauce for the Reubens are the horseradish and Worcestershire. If you’ve had these ingredients on their own, you know how much flavor they bring to the table. They combine beautifully with the mayo/ketchup base and go perfectly with the corned beef.

    Reuben sandwich and Russian sauce ingredients prepped and labeled.
    Swiss cheese and corned beef slices on board, labeled.

    For the Russian Dressing:

    • ½ cup mayonnaise
    • 3 tablespoons ketchup
    • 2 tablespoons horseradish
    • 2 teaspoons Worcestershire sauce
    • 1 tablespoon granulated sugar
    • spices: salt, pepper, paprika

    For the Sandwich:

    • 8 slices multigrain bread
    • 4 tablespoons butter, softened
    • 8 slices Swiss cheese
    • 16 slices corned beef
    • 1 cup sauerkraut

    Variations

    There are a few slight variations for this recipe, including:

    • The Montreal version where Montreal-style smoked meat is used in place of the corned beef. You can also use pastrami which is similar.
    • In some cases, Russian dressing is swapped out for Thousand Island.
    • While Swiss is the classic choice for Reubens, you can easily swap it with Munster, provolone, or mozzarella as they all offer a mild flavor.

    Instructions

    A bowl of Russian dressing with a whisk.

    Step 1: Make the Sauce. In a medium bowl, whisk the mayo, ketchup, horseradish, Worcestershire sauce, sugar, and paprika together. Season with salt and pepper, to taste.

    A knife buttering a piece of multigrain bread.

    Step 2: Butter the Bread. Butter one side of each slice of bread.

    Sauerkraut, corned beef and Swiss cheese on bread.

    Step 3: Add the Sandwich Fillings. Top half of the bread slices (not the buttered side) with 2 pieces of cheese, 4 slices corned beef, ¼ cup sauerkraut and desired amount of Russian dressing.

    Reuben sandwich in frying pan.

    Step 4: Top with 2nd Slice of Bread. Top each sandwich with remaining slices, butter side up. (The butter should be on the outside part of the sandwiches.)

    ❤️You might also love my blackened chicken sandwich.

    Reuben sandwich in frying pan.

    Step 5: Fry the Reuben Sandwiches. Heat a skillet over medium heat. Place a sandwich in the skillet and cook until golden on each side and the cheese is melted, about 3 minutes per side. Repeat until all sandwiches are made.

    Knife slicing through a reuben sandwich.

    Step 6: Cut the Sandwiches in Half. Cut the sandwiches in half diagonally.

    Reuben sandwiches stacked with a toothpick on parchment.

    Step 7: Serve the Reuben Sandwiches. Serve the Reuben sandwiches with extra sauce!

    Serving Suggestions

    If you want a side dish to serve with your sandwiches, you can try coleslaw, potato salad, roasted garlic tomato soup, fries or chips for some crunch.

    Reuben sandwiches stacked with a toothpick on parchment.

    Reuben Sandwich Recipe FAQs

    Why is it called a Reuben?

    The Reuben is supposedly named after the American inventor of the sandwich and created in the early 1900’s, although the origins are unclear.

    How do you store leftovers?

    If you happen to have leftover sandwiches, make sure you cover them well and place them in the fridge for up to 3 days.

    How do you reheat Reuben sandwiches?

    They can be reheated in the pan or oven to retain crispiness or you can eat them cold.

    How do you keep a Reuben from getting soggy?

    Make sure to drain off any extra liquid from the sauerkraut before putting it on your Reuben sandwich to avoid sogginess. Serve your Reubens soon after pan-frying so that the bread is at its crispiest.

    Are Reubens better hot or cold?

    While a Reuben sandwich can be enjoyed cold, its flavors and textures truly shine when served hot, as per this recipe. Melted cheese, when it's cooled, just isn't as appetizing as when it is hot and melty.

    Reuben sandwiches stacked with a toothpick on parchment.

    ❤️More Sandwich Recipes You Will Love

    • Grilled PBJ sandwiches cut in half in serving dish.
      Grilled PBJ Sandwiches
    • Kimchi grilled cheese sandwiches stacked on serving tray with skewer.
      Kimchi Grilled Cheese Sandwiches
    • Triple meat sub sandwich on parchment lined cutting board.
      Triple Meat Sub Sandwich
    • Tripleta sandwiches and chips.
      Puerto Rican Tripleta Sandwich

    If you tried this 📋 recipe tutorial for How to Make a Reuben Sandwich or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

    📋Recipe

    Reuben sandwiches stacked on each other with a toothpick.

    How to Make a Reuben Sandwich

    Joss Dyckson
    I will show you exactly how to make a Reuben sandwich at home, from scratch. This Reuben sandwich consists of layers of corned beef, melted Swiss cheese and crunchy, tangy sauerkraut between grilled slices of multigrain bread with a homemade Russian dressing.
    5 from 1 vote
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    Prep Time 5 minutes mins
    Cook Time 6 minutes mins
    Total Time 11 minutes mins
    Course Main Course
    Cuisine American
    Servings 4 sandwiches
    Calories 612 kcal

    Ingredients
     
     

    For the Russian Dressing

    • ½ cup mayonnaise
    • 3 tablespoons ketchup
    • 2 tablespoons horseradish
    • 2 teaspoons Worcestershire sauce
    • 1 tablespoon granulated sugar
    • ¼ teaspoon paprika
    • salt - to taste
    • freshly ground black pepper - to taste

    For the Sandwich

    • 8 slices multigrain bread
    • 4 tablespoons butter - softened
    • 8 slices Swiss cheese
    • 16 slices corned beef
    • 1 cup sauerkraut

    Instructions
     

    For the Russian Dressing

    • In a medium bowl, whisk the mayo, ketchup, horseradish, Worcestershire sauce, sugar, and paprika together. Season with salt and pepper, to taste.
      A bowl of Russian dressing with a whisk.

    For the Sandwich

    • Butter one side of each slice of bread. Top half of the bread slices (not the buttered side) with 2 pieces of cheese, 4 slices corned beef, ¼ cup sauerkraut and desired amount of Russian dressing. Top each sandwich with remaining slices, butter side up. (The butter should be on the outside part of the sandwiches.)
      Sauerkraut, corned beef and Swiss cheese on bread.
    • Heat a skillet over medium heat. Place a sandwich in the skillet and cook until golden on each side and the cheese is melted, about 3 minutes per side. Repeat until all sandwiches are made.
      Reuben sandwich in frying pan.
    • Cut the sandwiches in half diagonally. Serve with extra sauce.
      Reuben sandwiches stacked with a toothpick on parchment.

    Equipment

    • Frying pan

    Notes

    • If you happen to have leftover sandwiches, make sure you cover them well and place them in the fridge for up to 3 days.
    • They can be reheated in the pan or oven to retain crispiness or you can eat them cold.
    • Make sure to drain off any extra liquid from the sauerkraut before putting it on your Reuben sandwich to avoid sogginess.
    • Serve your Reubens soon after pan-frying so that the bread is at its crispiest.

    Nutrition

    Calories: 612kcalCarbohydrates: 35gProtein: 18gFat: 45gSaturated Fat: 18gCholesterol: 77mgSodium: 1012mgPotassium: 310mgFiber: 5gSugar: 12gVitamin A: 878IUVitamin C: 9mgCalcium: 350mgIron: 2mg

    Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.

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