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. How does that sound?

It really is as delicious as it sounds. 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 from scratch in this week’s cooking tutorial.

Reuben sandwiches stacked with a toothpick.

The process of making 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.

Table of Contents

Step 1: Prepare 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 ingredients prepped on wooden surface.

Swiss cheese and corned beef on cutting board.

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

Step 2: Combine Sauce Ingredients

Bowl of Russian dressing ingredients and a whisk.

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.

Step 3: Butter the Bread Slices

A knife buttering a piece of multigrain bread.

Butter one side of each slice of bread.

Step 4: 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.

Corned beef and Swiss cheese on multigrain bread.

Sauerkraut, corned beef and Swiss cheese on bread.

Step 5: 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.)

Step 6: 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 7: Cut the Sandwiches in Half

Knife slicing through a reuben sandwich.

Cut the sandwiches in half diagonally.

Step 8: Serve the Reuben Sandwiches

Reuben sandwiches stacked with a toothpick on parchment.

Serve with extra sauce!

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.

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. In some cases, Russian dressing is swapped out for Thousand Island.

Serving Suggestions

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

Storage & Reheating

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.

Did you try this restaurant-style version of the Reuben sandwich at home? If you loved it, please share the recipe and leave me a comment below!

How to Make a Reuben Sandwich