This Reuben sandwich has been my obsession for the past two years. I've tried making it at least forty different ways, and most attempts ended up soggy or bland. The breakthrough came when I stopped trying to recreate my favorite deli's version and started understanding why each ingredient matters. Now Max helps me make these every other Saturday, though he still picks off every piece of sauerkraut before taking his first bite.
Why You'll Love This Homemade Reuben sandwich
These Reuben sandwich saved me during those nights when I couldn't figure out what to cook. I'd make one for myself and Max would wander into the kitchen asking what smelled so good. Now he requests them, minus the sauerkraut. He says it looks too weird, but he'll eat everything else. The homemade Russian dressing changed everything. I used to just buy the bottle from the store, but mixing it myself means I can make it less sweet and more tangy. Max discovered he likes helping measure the ingredients, especially the pickle relish. He always tries to sneak in extra, but I've learned to watch him.
Making these at home also means you can control how much corned beef goes in there. Delis are stingy with the meat, but when it's your own Reuben sandwich, you can pile it high. My uncle taught me that trick - he said never eat a skinny sandwich when you're paying for the ingredients. Plus, you save money. Four sandwiches from home costs less than one from most delis, and they taste better because you know exactly what went into them.
Jump to:
- Why You'll Love This Homemade Reuben sandwich
- Ingredients for Your Reuben Sandwich
- How To Make a Reuben Sandwich Step By Step
- Smart Swaps for Your Reuben Sandwich
- Reuben sandwich Variations
- Equipment for Reuben sandwich
- Storing Your Reuben sandwich Components
- What to Serve With
- Top Tip
- How My Sister's Dish Became a Family Favorite
- FAQ
- Time to Make Your Perfect Reuben!
- Related
- Pairing
- Reuben Sandwich
Ingredients for Your Reuben Sandwich
The Foundation:
- Marble rye bread
- Thinly sliced corned beef
- Swiss cheese slices
- Sauerkraut
- Butter for grilling
The Russian Dressing:
- Mayonnaise
- Ketchup
- Sweet pickle relish
- Minced yellow onion
- White vinegar
- Paprika
- Garlic powder
See recipe card for quantities.
How To Make a Reuben Sandwich Step By Step
Make the Russian Dressing:
- Mix mayonnaise with ketchup until it looks coral-colored
- Add pickle relish, minced onion, vinegar, paprika, and garlic powder
- Stir it up and taste it
- Add more vinegar if it needs more tang
- Keeps in the fridge for about two weeks
Put It Together:
- Spread Russian dressing on one side of each bread slice
- Layer Swiss cheese on the bottom slice
- Pile on the corned beef - don't be shy with it
- Add drained sauerkraut
- Top with another layer of Swiss cheese
- Crown with the other bread slice, dressing side down
Grill the Sandwich:
- Cut diagonally and serve right away
- Heat your skillet over medium heat and add butter
- Put sandwich in hot pan and press down gently
- Cook for 3-4 minutes until deep golden brown
- Flip carefully - second side cooks faster
- Let it sit for one minute after cooking
Smart Swaps for Your Reuben Sandwich
Turkey Version (Rachel Sandwich):
- Corned beef → Sliced turkey breast
- Add thin layer of cranberry sauce
- Keep everything else the same
- Still delicious but tastes different
Lighter Options:
- Swiss cheese → Reduced-fat Swiss
- Russian dressing → Make with light mayo
- Regular rye → Thin-sliced rye
- Less butter for grilling
Gluten-Free Version:
- Marble rye → Gluten-free rye bread
- Check that Russian dressing ingredients are gluten-free
- Same cooking method
- Bread might not get as crispy but still works
Dairy-Free Version:
- Swiss cheese → Dairy-free Swiss slices
- Butter → Plant-based butter
- Check mayo in Russian dressing
- Tastes surprisingly close to the original
Reuben sandwich Variations
Breakfast Reuben:
- Add fried egg on top of corned beef
- Throw in crispy hash browns inside the sandwich
- Make it open-face style if it gets too thick
- Max calls this his "Saturday morning sandwich"
Spicy Version:
- Mix horseradish into Russian dressing
- Add pickled jalapeños with the sauerkraut
- Use spicy brown mustard instead of regular
- Heat cuts through the richness nicely
The Loaded Reuben:
- Double the meat and cheese
- Add bacon strips because why not
- Use thick Texas toast to hold everything
- You'll need a knife and fork for this one
Open-Face Style:
- Pile everything on one slice of bread
- Stick it under the broiler until cheese bubbles
- Works when you want the flavors without all the bread
- Easier to eat when the filling keeps sliding out
Party Sliders:
- Make mini versions with Hawaiian rolls
- Same ratios but smaller portions
- These vanish at parties before I can make more
Equipment for Reuben sandwich
- Heavy-bottomed skillet or griddle
- Wide spatula for flipping
- Sharp serrated knife for cutting
- Small mixing bowl for Russian dressing
- Measuring spoons for the sauce
Storing Your Reuben sandwich Components
Russian Dressing Storage (2 weeks refrigerated):
- Store in sealed jar in the fridge
- Stir before using - stuff settles to the bottom
- Don't leave it out while you're making sandwiches
- Actually tastes better the next day
Leftover Sandwiches:
- Eat them right away while they're hot and crispy
- Wrap leftovers in foil and warm in 350°F oven for 10 minutes
- Never store put-together sandwiches overnight - bread turns into mush
- Keep everything separate if you're planning ahead
Make-Ahead Tips:
- Mix Russian dressing the day before - saves time
- Drain sauerkraut and keep it ready
- Portion out corned beef and cheese ahead of time
- Keep bread in freezer so it doesn't go stale
What Doesn't Work:
- Trying to meal prep these - they don't reheat right
- Freezing whole sandwiches makes them soggy
- Spreading dressing on bread too early makes it fall apart
What to Serve With
The beauty of serving a one-dish meal like your sister's casserole is that it doesn't need much help, but the right sides can turn a simple dinner into something special. A crisp green salad with vinaigrette cuts through the richness and adds freshness that balances the hearty grains and meat. Crusty bread or dinner rolls give people something to soak up any extra sauce, while steamed broccoli or green beans add color and nutrition without competing with the main dish. Keep it simple - this isn't the time for elaborate sides that fight for attention.
When we serve this casserole for family gatherings, we've learned that lighter accompaniments work best. A quick cucumber and tomato salad with herbs, some roasted asparagus, or even just a bowl of fresh fruit for dessert lets the casserole be the star while providing textural contrast. The dish is already packed with vegetables and protein, so think of sides as supporting players rather than co-stars. My sister always says the best compliment she gets is when people are too busy eating to notice what else is on the table - that's when you know you've gotten the balance right.
Top Tip
- Based on our Reuben sandwich recipe article, the most important tips for success come down to temperature control and moisture management. Keep the heat at medium when grilling - too high and the bread burns before the cheese melts, too low and you won't get that satisfying crunch that makes a reuben sandwich worth making. Always drain your sauerkraut well and squeeze it gently in paper towels because wet sauerkraut makes soggy bread, and nobody wants that mess. Using a heavy-bottomed skillet or cast iron pan distributes heat evenly so you don't get hot spots that burn half the bread while leaving the other half pale.
- The secret weapon is making your own Russian dressing instead of using store-bought versions that are either too sweet or too tangy. Mix mayo with ketchup until it looks coral-colored, then add pickle relish, minced onion, vinegar, paprika, and garlic powder - it keeps for two weeks and tastes way better than anything from a bottle. Let the Reuben sandwichrest for about one minute after grilling before cutting to prevent all the filling from sliding out when you slice it diagonally. These simple techniques turn a potentially messy sandwich disaster into perfect deli-style results every time.
How My Sister's Dish Became a Family Favorite
My sister never intended to create a family legacy when she first threw together leftover ingredients on a chaotic Wednesday night. What started as a desperate attempt to feed her three kids something other than cereal for dinner became the dish we all now request for every birthday, holiday, and celebration. Her casserole - a seemingly random combination of ground turkey, wild rice, and whatever vegetables were about to go bad - transformed from "Mom's weird experiment" to "the recipe" within a single year. The kids, initially suspicious of the unfamiliar mixture, began asking when she'd make it again just days after that first tentative meal.
The dish spread through our family like wildfire, each household adapting it to their own tastes and dietary needs. My mother added extra herbs, my brother substituted beef for turkey, and I learned to make a vegetarian version using lentils. What makes a family recipe truly special isn't perfection or complexity - it's the way it brings people together and creates shared memories. Now, five years later, my sister's improvised dinner has become our family's signature dish, the one we teach to new spouses and request when we need comfort. Sometimes the most meaningful recipes aren't passed down through generations but born from necessity and nurtured by love.
FAQ
What is a Reuben sandwich made of?
A classic reuben sandwich has corned beef, Swiss cheese, sauerkraut, and Russian dressing on rye bread. These five parts work together to get that mix of salty, tangy, creamy, and crunchy that made this sandwich famous at New York delis. You need all of them or it just tastes like a regular sandwich.
What is a Reuben sandwich made of?
Traditional reuben sandwich use corned beef, while pastrami makes it spicier and more peppery. Both work, but corned beef is what it started with. The milder taste of corned beef lets the sauerkraut and Russian dressing come through instead of fighting with strong meat flavors.
How to make a Reuben in the UK?
UK cooks can use salt beef from Jewish delis or supermarkets - it works like corned beef. Swap Emmental for Swiss cheese if needed, and make Russian dressing from mayo, ketchup, and pickle relish. Rye bread shows up at most bakeries now.
What is a German Reuben sandwich?
German versions sometimes use different sauerkraut or add German mustard instead of Russian dressing. Some include German-style meats or use dark German rye bread. Same basic idea but adapted to German flavors instead of American deli style.
Time to Make Your Perfect Reuben!
Now you have all the secrets to making a reuben sandwich that actually works - from proper Russian dressing ratios to getting the bread crispy without burning it. This New York deli classic proves that simple ingredients handled right create the most satisfying meals.
What makes this recipe special isn't just the technique - it's the memories you create while making it. Those Saturday afternoons when we're both hungry and can't decide what to eat, this sandwich solves everything. The smell of rye bread toasting brings Max running from whatever he's doing, and we always end up talking about our week while waiting for the cheese to melt.
Share your reuben success! We love seeing your sandwich creations!
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Reuben Sandwich
Ingredients
Equipment
Method
- Whisk mayo, ketchup, relish, and spices until smooth and tangy
- Spread Russian dressing evenly over each slice of rye bread
- Layer cheese, corned beef, sauerkraut, and close with bread
- Let sandwich rest briefly, slice diagonally, and enjoy warm
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