Reuben Sandwich Recipe

5 from 9 votes
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Turn your leftover corned beef into the ultimate Reuben—crispy, melty, tangy, and smothered in homemade Russian dressing. Leftovers have never tasted so good!

A Reuben sandwich

I’m a big fan of crockpot corned beef, but honestly? I love the leftovers even more. Because that means it’s time for a corned beef hash, or Reuben sandwiches.

This classic deli favorite is layered with corned beef, tangy sauerkraut, Swiss cheese, and my homemade Russian dressing, all piled between slices of buttery, toasted rye. It’s crispy on the outside, melty and creamy on the inside, and packed with bold flavor in every bite.

Why You’ll Love This Reuben Sandwich

  • The best way to use up leftover corned beef. This sandwich takes those leftovers and turns them into something you’ll actually look forward to.
  • That homemade Russian dressing. Creamy, tangy, and just a little spicy. It’s the secret sauce that makes this sandwich sing.
  • Buttery, crispy rye bread. Toasted until golden and crunchy on the outside, but still soft in the middle.
  • All the classic Reuben flavors. Melty Swiss, briny sauerkraut, and corned beef in every bite. What’s not to love?

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5 from 9 votes

Reuben Sandwich Recipe

This Reuben Sandwich recipe uses leftover corned beef, tangy sauerkraut, melted Swiss cheese, and my signature creamy Russian Dressing to make the most delicious sandwich you've ever had.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings

Ingredients 

For the Homemade Russian Dressing

  • 3 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • tablespoons ketchup
  • 1 tablespoon pickle juice
  • 1 tablespoon fresh lemon juice
  • ½ tablespoon hot sauce, optional, but I recommend it
  • 1 teaspoon grated horseradish from a jar
  • salt and freshly ground black pepper, to taste

For the Reuben Sandwich

  • 4 slices rye bread
  • 2 tablespoons butter
  • cup Russian Dressing, you can also use Thousand Island Dressing
  • ½ pound thinly sliced corned beef
  • ½ cup sauerkraut, well drained
  • 8 thin slices Swiss cheese
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Instructions 

  • Prep the broiler. Preheat oven broiler to HIGH.
  • Add butter. Spread butter on one side of each slice of bread.
  • Toast the bread. Place the bread, buttered side up, on a baking sheet and toast under the broiler until golden brown. Remove it from the oven; flip over the bread slices and spread the remaining butter over each slice. Set under the broiler again and toast until golden brown. Watch it closely because it browns quickly.
  • Add the dressing. Remove the bread from the oven and spread Russian dressing on each slice.
  • Build the sandwiches. Add sauerkraut on two slices of bread. Add sliced corned beef on the other two slices of bread. Add Swiss cheese on top of each slice.
  • Melt the cheese. Set them under the broiler for a couple of minutes or until the cheese is melted.
  • Finish and serve. Remove from the oven, close the Reuben sandwiches together, cut them in half, and serve.

Equipment

Nutrition

Serving: 0.5sandwich | Calories: 631kcal | Carbohydrates: 25g | Protein: 27g | Fat: 47g | Saturated Fat: 19g | Cholesterol: 110mg | Sodium: 1564mg | Potassium: 335mg | Fiber: 3g | Sugar: 7g | Vitamin A: 750IU | Vitamin C: 21mg | Calcium: 486mg | Iron: 2mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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Ingredient Notes

When a sandwich starts with rye bread and corned beef, you know it’s going to be good! Here’s everything you need to build the ultimate Reuben sandwich recipe, packed with bold flavors and melty, cheesy goodness.

For The Sandwich

  • Rye Bread – The classic choice for a Reuben, with its slightly tangy and earthy flavor. You can substitute with sourdough or pumpernickel.
  • Butter – For toasting the bread. Olive oil or mayonnaise can be used for a similar crisp effect.
  • Homemade Russian Dressing – The key to a flavorful Reuben! You can also use Thousand Island dressing.
  • Thinly Sliced Corned Beef – Pastrami can be used for a smokier flavor.
  • Sauerkraut – Adds a tangy, slightly crunchy contrast. Coleslaw is a good alternative, but sauerkraut is classic.
  • Swiss Cheese – Melts well, but you can swap it for provolone or Gruyère.

For The Dressing

  • Mayonnaise – Try to stick with mayo for the creamy base of the Russian dressing. You can substitute with Greek yogurt or sour cream for a lighter option, but it won’t be the same.
  • Sour Cream – Adds a slight tang, but if you don’t have sour cream, plain yogurt works well.
  • Ketchup – You can swap it for tomato paste mixed with a bit of vinegar and sugar.
  • Pickle Juice – Brings in a tangy, briny kick, but apple cider vinegar or white vinegar can be used as a substitute.
  • Fresh Lemon Juice – Adds bright acidity to round out the flavors.
  • Hot Sauce – This is optional but recommended – it gives the dressing a subtle heat and a bit of a kick.
  • Grated Horseradish – Adds a signature spicy bite. If you don’t have it, Dijon mustard can add a similar punch.
  • Salt & Black Pepper – Enhances the flavors; adjust to taste.
Homemade Russian Dressing in a jar

How To Make The Dressing

First, make the Russian dressing. Once you have all your ingredients together, just follow these steps:

  • Combine. In a small jar or bowl, combine all the ingredients for the Russian Dressing. Whisk them until they are well combined.
  • Refrigerate. Use it right away, or cover and refrigerate the dressing for up to 2 weeks. Use it on sandwiches, and salads, too.

How to Make a Reuben Sandwich Step-by-Step

Once your dressing is done, it’s time to make the sandwich. Here’s how to do it:

  • Prep. Preheat your oven broiler to HIGH. Spread butter on one side of each slice of bread.
  • Toast. Place your bread, buttered side up, on a baking sheet and toast under the broiler until golden brown. Remove from the oven; flip over the bread slices and spread the remaining butter over each slice. Set under the broiler and toast until golden brown.
  • Make the sandwiches. Remove your bread from the oven and spread the prepared Russian dressing on each slice. Add sauerkraut on two slices of bread. Add sliced corned beef to the other two slices of bread. Add Swiss cheese on top of each slice.
  • Melt the cheese. Set your baking sheet back under the broiler for a couple of minutes, or until the cheese is melted.
  • Serve. Remove the baking sheet from the oven and close the Reuben sandwiches together. Cut them in half and serve immediately.
Four slices of bread topped with cheese and sauerkraut.

Serving Suggestions

If you’re a Reuben traditionalist, you’re going to find the following to be complete blasphemy. But, if you’re open to the idea of making some culinarily exciting modifications to the classic Reuben sandwich recipe… this is for you!

I’ve found that pickles go so well with Reubens, sometimes, I’ll add pickle slices in the middle of my sandwich right before I close them. Another idea is using your favorite coleslaw on the sandwich in place of the Russian dressing and sauerkraut. We all know bacon makes everything better – so throw two slices of my air fryer bacon on your sandwich for some extra flavor.

I also love to have crispy kettle cooked chips or these homemade air fryer potato chips on the side. Of course, I love a good French fries recipe, too, or even potato wedges. You can’t go wrong with potato salad, either.

A Reuben sandwich

5 from 9 votes

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26 Comments

  1. Kris Marie says:

    I made your crockpot corned beef yesterday and I’m making your Reubens tomorrow night, could I just toast the bread in the toaster to get the rye bread ready? Thank you.

    1. Katerina says:

      Hi!
      Yep, you can toast the rye in the toaster. I recommend broiling it with butter, as in the recipe, because it gives that golden, crispy finish. If you prefer the toaster, you can always butter the bread after toasting it. Hope you love the sandwiches! โ˜บ๏ธ

      1. Kris Marie says:

        Thanks so much. I’ll broil the bread, and I’m making your Russian dressing now! I’ll let you know, never had corned beef before trying your crockpot recipe, can’t wait to try the Reubens!

        1. Katerina says:

          Thank YOU! I hope the Reuben turns out amazing โ€“ enjoy! Let me know how it goes! ๐Ÿ˜Š

  2. Joan Hornick says:

    Hi, I have a question: Why specify 8 slices of Swiss cheese when there are only 4 slices of bread specified in the recipe? I’d love to make this recipe but I feel I am missing something. Thank you! Joan

    1. Katerina says:

      I used 2 slices per sandwich.