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.
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.
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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.
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
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.
Step 2: Butter the Bread. Butter one side of each slice of 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.
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.
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.
Step 6: Cut the Sandwiches in Half. Cut the sandwiches in half diagonally.
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 Sandwich Recipe FAQs
The Reuben is supposedly named after the American inventor of the sandwich and created in the early 1900’s, although the origins are unclear.
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.
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.
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📋Recipe
How to Make a Reuben Sandwich
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.
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.)
- 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.
- Cut the sandwiches in half diagonally. Serve with extra sauce.
Equipment
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
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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