Classic Reuben Sandwiches bring a delightful twist to a classic deli favorite, layering juicy corned beef with tangy sauerkraut and creamy Swiss cheese. This culinary masterpiece, nestled between two slices of buttery rye bread, transforms into a gooey, melty experience with every bite. As you bite into this sandwich, the contrasting textures and robust flavors meld in a joyous symphony that’s unforgettable.

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I first discovered the joy of making a Reuben Sandwich during a cozy gathering with friends. We had planned a make-your-own sandwich night, and that’s when I decided to pull out all the stops—homemade Russian dressing, tender slices of warm corned beef, and perfectly drained sauerkraut. Everyone couldn’t help but rave about the flavors, and that moment sealed the deal for me! Whether you crave it on a lazy Sunday or want to impress guests, this classic Reuben Sandwich recipe is sure to please.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Classic Reuben Sandwich
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Classic Reuben Sandwich

Why You’ll Love This Recipe

Simple & Quick: With just 10 minutes of prep time, this dish is easy enough for a weeknight meal.
Irresistible Flavor: The savory richness of corned beef combined with the tang of sauerkraut and the gooeyness of melted Swiss is a flavor explosion.
Eye-Catching Appeal: This sandwich doesn’t just taste great; it looks amazing with its layers of color and richness.
Flexible Serving: Perfect for lunch, dinner, or even as a hearty snack for game day.
Diet-Friendly Options: Swap rye with gluten-free bread or use turkey instead of beef for a lighter twist.

Ingredients You’ll Need

8 slices rye bread: This classic choice adds a deliciously hearty flavor. Marbled rye is also great for visual appeal.
1 to 1½ cups sauerkraut: Very well drained (rinsed if desired) to prevent sogginess; it brings a fantastic tanginess.
Butter: Softened for grilling the bread; it creates that golden, crispy exterior. Mayonnaise is a tasty alternative for an extra crispy finish.
12 ounces corned beef: Thinly sliced, about 3 ounces per sandwich—feel free to pile it on for extra deliciousness!
8 slices Swiss cheese: This cheese not only melts beautifully but also adds a nutty richness. Opt for a good-quality Swiss for the best flavor.
½ cup Russian dressing: Alternatively, you can use Thousand Island. This creamy dressing binds the flavors together and adds zest.
½ cup mayo: Adds creaminess to the dressing.
¼ cup chili sauce or ketchup: A touch of sweetness balances the sandwich surprisingly well.
1-2 tablespoons minced pickles/relish: Offers a nice crunch and extra tartness.
1 tablespoon prepared horseradish: Adds a subtle kick—adjust according to your heat preference.
1 teaspoon Worcestershire sauce + squeeze of lemon: Enhances the depth of flavor in the dressing.
Salt and pepper to taste: Essential for seasoning.

How to Make Classic Reuben Sandwich

Prepare the Dressing: Whisk together ½ cup Russian dressing, ½ cup mayo, ¼ cup chili sauce (or ketchup), 1-2 tablespoons minced pickles/relish, 1 tablespoon prepared horseradish, 1 teaspoon Worcestershire sauce, and a squeeze of lemon until smooth. Refrigerate until you’re ready to use it. This adds a refreshing zing to the sandwich!
Heat the Corned Beef: Place 12 ounces of thinly sliced corned beef in a skillet over low heat. Sauté just until warm, about 20-30 seconds. You want this warmth without overcooking it.
Warm the Sauerkraut: In a small pot, warm 1 to 1½ cups of drained sauerkraut over low heat. This step is essential to prevent a cold or soggy center when you bite into the sandwich.
Build the Sandwich: Start with 4 slices of rye bread. Spread a generous layer of the dressing on each slice. Next, place a slice of Swiss cheese, followed by the warmed corned beef, and then the warm sauerkraut. For those who love extra gooeyness, drizzle more dressing and top with another slice of Swiss cheese. Cover with the remaining slices of rye bread.
Butter the Outside: Spread softened butter or a dollop of mayo on the outer sides of the bread. This step will give your crust that perfect golden crunch.
Grill the Sandwich: Heat a skillet or large pan to medium heat. Place each sandwich in and cook for 3-5 minutes per side, or until golden brown and the cheese is melted. For notably cheesy goodness, cover the pan or tent it with aluminum foil to help the cheese melt completely. A tiny splash of water added nearby creates steam that further aids melting.
Slice & Serve: Rest the sandwiches for about a minute after cooking. Slice in half and serve hot! The aroma wafting from the melted cheese and corned beef is absolutely irresistible.

Storing & Reheating

For any leftovers, let the sandwiches cool completely. They can be stored at room temperature for a few hours. For refrigeration, wrap them in foil or place them in an airtight container for up to 3 days. If you want to freeze, individually wrap in plastic wrap and foil or use a freezer bag for up to 3 months. To reheat, pop them in a skillet over medium heat for about 5 minutes on each side, adding a little butter to maintain that crispy texture. Be aware that freezing might alter the bread’s texture, so consider making extra dressing to freshen up the flavors!

Chef’s Helpful Tips

Avoid sogginess by ensuring the sauerkraut is well-drained and warmed before assembling.
Use high-quality Swiss cheese for a better melt and flavor impact.
If you find the sandwiches burning before the cheese melts, lower the heat to ensure even cooking.
For optimal assembly, have all your ingredients ready before starting to build the sandwich.
Consider adding sliced tomatoes or avocado for a new flavor dimension.

Savoring a Classic Reuben Sandwich at home provides a chance to enjoy this deli favorite in your kitchen. The combination of warm, savory beef, tangy kraut, and creamy dressing will surely impress anyone lucky enough to share a bite. Don’t hesitate to play around with optional ingredients for your unique twist. Enjoy every gooey, meaty, and delicious moment!

Recipe FAQs

Can I use a different type of bread for my Classic Reuben Sandwich?

Absolutely! While rye is traditional, feel free to explore other options like pumpernickel or even sourdough if you prefer. Just remember to consider the flavor profile and texture to complement the filling.

What can I replace the corned beef with for a lighter option?

If you’re looking for a lighter twist, turkey pastrami or even grilled vegetables can be excellent alternatives. Both will add a unique spin while keeping that hearty filling.

How can I make this sandwich vegetarian?

For a vegetarian Reuben, consider using marinated tempeh or portobello mushrooms in place of the corned beef. The bold flavors in the dressing and sauerkraut will still shine through.

Can I prepare the dressing ahead of time?

You can absolutely make the dressing ahead of time! It will keep well in the fridge for about a week, so you can have it ready for snacking or meal prep.

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