Savory, melty, and packed with layers of flavor, the Corned Beef Reuben Sandwich is a deli classic that delivers serious comfort. Made with tender corned beef, tangy sauerkraut, creamy Thousand Island dressing, and gooey Swiss cheese, all grilled between slices of buttery rye bread, this sandwich is hearty, indulgent, and ready in minutes.
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Why You’ll Love This Recipe
Classic Deli Flavor – Just like the ones served in New York-style delis.
Quick & Satisfying – Ready in under 15 minutes, perfect for lunch or dinner.
Melty & Crisp – Toasted bread and melty cheese make each bite irresistible.
Customizable – Easily adapted with your choice of bread or dressing.
Crowd-Pleaser – A sandwich that satisfies any craving.
Ingredients You’ll Need
For Each Sandwich:
2 slices rye bread (marble rye or seeded rye both work well)
3 oz sliced corned beef (warm or cold, deli-style or homemade)
2 slices Swiss cheese
¼ cup sauerkraut, drained and patted dry
1–2 tbsp Thousand Island dressing (or Russian dressing)
1 tbsp butter (for grilling)
Optional Add-Ons:
Sliced pickles (inside or on the side)
A sprinkle of caraway seeds (for extra rye flavor)
Red cabbage slaw for extra crunch
Tools You’ll Need
Skillet or griddle
Spatula
Knife and cutting board
Paper towels (for draining sauerkraut)
Step-by-Step Instructions
Step 1: Prep the Ingredients
Lay out all your ingredients.
Pat the sauerkraut dry with paper towels to avoid soggy bread.
Butter one side of each slice of bread.
Step 2: Build the Sandwich
On the unbuttered side of one slice, layer in this order:
– 1 slice of Swiss cheese
– Warm sliced corned beef
– Sauerkraut
– Thousand Island dressing
– 1 more slice of Swiss cheese
Top with the second slice of bread, buttered side facing out.
Step 3: Grill the Sandwich
Heat a skillet over medium heat.
Place the sandwich in the pan and cook for 3–4 minutes on each side, pressing slightly with a spatula, until the bread is golden and the cheese is melted.
Lower heat if the bread browns too quickly before the cheese melts.
Step 4: Slice & Serve
Remove from the skillet and let rest for 1 minute.
Slice in half and serve with your favorite chips, a pickle spear, or a side salad.
Tips for Success
Use Good Bread – Rye is traditional, but sourdough or multigrain works in a pinch.
Drain Sauerkraut – Press out moisture to keep your sandwich from getting soggy.
Pre-Warm the Meat – If using cold corned beef, heat briefly before assembling for even melting.
Go Low and Slow – Medium heat ensures crispy bread without burning.
Double Up the Cheese – For extra gooey goodness, use cheese on both sides of the filling.
Serving Suggestions
With Kettle Chips – For a classic deli-style combo.
With Pickles – Add crunch and acidity to balance the richness.
As a Platter – Serve alongside potato salad, coleslaw, or cucumber salad.
With Tomato Soup – A hearty, comforting pairing for colder days.
How to Store & Reheat
Storing:
Refrigerate: Store leftover sandwiches wrapped tightly in foil or a container for up to 2 days.
Freeze: Not recommended after assembling due to texture changes in sauerkraut and dressing.
Reheating:
Skillet: Reheat in a pan over low heat until warmed through and crisp.
Oven: Bake at 350°F for 10–12 minutes.
Air Fryer: Heat at 350°F for 4–5 minutes for a crispy finish.
Frequently Asked Questions
1. Can I make this sandwich ahead of time?
Assemble just before grilling for the best texture. You can prep ingredients in advance.
2. What’s the difference between a Reuben and a Rachel sandwich?
A Rachel typically uses turkey or chicken and coleslaw instead of corned beef and sauerkraut.
3. Can I use pastrami instead of corned beef?
Yes, pastrami is a delicious alternative with a smoky twist.
4. What can I use instead of Thousand Island dressing?
Russian dressing, Dijon mustard, or a mix of mayo and ketchup with relish work great.
5. Is this sandwich spicy?
Not at all—but you can spice it up with hot mustard or a few chili flakes.
Final Thoughts
This Corned Beef Reuben Sandwich is everything a grilled sandwich should be—crisp, melty, and loaded with rich, savory flavor. Whether you’re making lunch for one or feeding a crowd, it’s a foolproof classic that never disappoints. Warm, comforting, and satisfying, it’s a staple you’ll want to make again and again.
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Cuisine: American Deli
Nutritional Information (Per Sandwich):
Calories: 520 | Protein: 28g | Carbohydrates: 34g | Fat: 30g | Fiber: 3g | Sodium: 980mg
Corned Beef Reuben Sandwich
Savory, melty, and packed with layers of flavor, the Corned Beef Reuben Sandwich is a deli classic that delivers serious comfort. Made with tender corned beef, tangy sauerkraut, creamy Thousand Island dressing, and gooey Swiss cheese, all grilled between slices of buttery rye bread, this sandwich is hearty, indulgent, and ready in minutes.
Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Cuisine: American Deli
Ingredients
For Each Sandwich:
2 slices rye bread (marble rye or seeded rye both work well)
3 oz sliced corned beef (warm or cold, deli-style or homemade)
2 slices Swiss cheese
¼ cup sauerkraut, drained and patted dry
1–2 tbsp Thousand Island dressing (or Russian dressing)
1 tbsp butter (for grilling)
Optional Add-Ons:
Sliced pickles (inside or on the side)
A sprinkle of caraway seeds (for extra rye flavor)
Red cabbage slaw for extra crunch
Instructions
Savory, melty, and packed with layers of flavor, the Corned Beef Reuben Sandwich is a deli classic that delivers serious comfort. Made with tender corned beef, tangy sauerkraut, creamy Thousand Island dressing, and gooey Swiss cheese, all grilled between slices of buttery rye bread, this sandwich is hearty, indulgent, and ready in minutes.
Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.
Why You’ll Love This Recipe
Classic Deli Flavor – Just like the ones served in New York-style delis.
Quick & Satisfying – Ready in under 15 minutes, perfect for lunch or dinner.
Melty & Crisp – Toasted bread and melty cheese make each bite irresistible.
Customizable – Easily adapted with your choice of bread or dressing.
Crowd-Pleaser – A sandwich that satisfies any craving.
Ingredients You’ll Need
For Each Sandwich:
2 slices rye bread (marble rye or seeded rye both work well)
3 oz sliced corned beef (warm or cold, deli-style or homemade)
2 slices Swiss cheese
¼ cup sauerkraut, drained and patted dry
1–2 tbsp Thousand Island dressing (or Russian dressing)
1 tbsp butter (for grilling)
Optional Add-Ons:
Sliced pickles (inside or on the side)
A sprinkle of caraway seeds (for extra rye flavor)
Red cabbage slaw for extra crunch
Tools You’ll Need
Skillet or griddle
Spatula
Knife and cutting board
Paper towels (for draining sauerkraut)
Step-by-Step Instructions
Step 1: Prep the Ingredients
Lay out all your ingredients.
Pat the sauerkraut dry with paper towels to avoid soggy bread.
Butter one side of each slice of bread.
Step 2: Build the Sandwich
On the unbuttered side of one slice, layer in this order:
– 1 slice of Swiss cheese
– Warm sliced corned beef
– Sauerkraut
– Thousand Island dressing
– 1 more slice of Swiss cheese
Top with the second slice of bread, buttered side facing out.
Step 3: Grill the Sandwich
Heat a skillet over medium heat.
Place the sandwich in the pan and cook for 3–4 minutes on each side, pressing slightly with a spatula, until the bread is golden and the cheese is melted.
Lower heat if the bread browns too quickly before the cheese melts.
Step 4: Slice & Serve
Remove from the skillet and let rest for 1 minute.
Slice in half and serve with your favorite chips, a pickle spear, or a side salad.
Notes
Use Good Bread – Rye is traditional, but sourdough or multigrain works in a pinch.
Drain Sauerkraut – Press out moisture to keep your sandwich from getting soggy.
Pre-Warm the Meat – If using cold corned beef, heat briefly before assembling for even melting.
Go Low and Slow – Medium heat ensures crispy bread without burning.
Double Up the Cheese – For extra gooey goodness, use cheese on both sides of the filling.
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