Create the ultimate classic Reuben sandwich at home in about 18 minutes with this simple, fail-safe method. Layers of thinly sliced corned beef, well-drained sauerkraut, creamy Thousand Island (or Russian) dressing and melting Swiss cheese are stacked on rye and toasted until golden. It’s an ideal way to use leftover corned beef and one of the most satisfying hot sandwiches you can make.
At our house, homemade corned beef is a go-to: a roast for dinner becomes multiple great meals the next day. One night we enjoy corned beef with potatoes, carrots and cabbage; the next day we’ll make corned beef hash or Reuben sandwiches. Of those leftovers, the Reuben is my top pick — hot, savory, tangy and cheesy all at once.
This guide explains what matters most for a perfect Reuben and walks you through each step, from draining the sauerkraut to toasting the sandwich so the cheese melts and the bread crisps evenly. Follow the tips below for a sandwich that’s never soggy and always full-flavored.
Secrets to make the BEST Reuben Sandwich
- Drain the sauerkraut thoroughly. Removing excess liquid prevents a soggy sandwich. Use a fine mesh strainer or blot it with paper towels.
- Heat the corned beef first. Warm the meat briefly before assembling to ensure the sandwich is hot throughout and the cheese melts evenly.
- Use a generous amount of dressing. Thousand Island or Russian-style dressing is a defining flavor—don’t skimp.
Key ingredients and substitution ideas
Below are the main components that make a classic Reuben. These options keep the sandwich true to tradition while allowing simple swaps if needed:
- Rye bread – Jewish rye or dark rye is traditional and gives the best flavor contrast. Marble rye or even sourdough will work if you prefer a milder or tangier bread, but rye keeps the classic profile.
- Thousand Island or Russian dressing – Both are based on a mayonnaise and ketchup blend. Russian dressing typically includes horseradish and Worcestershire sauce, while Thousand Island often contains chopped hard-boiled egg; either provides the creamy, tangy lift a Reuben needs.
- Corned beef – Leftover homemade corned beef or thinly sliced deli corned beef both work. For easy stacking and a more even melt, slice the meat as thinly as possible with a very sharp knife or electric slicer.
- Sauerkraut – Well-drained and patted dry so it adds tang without making the bread soggy.
- Swiss cheese – Melts wonderfully and balances the salt and tang of the meat and kraut.
Instructions
Step-by-step photos are included below. The detailed ingredient list and recipe measures are provided in the recipe section that follows.
- Press and drain the sauerkraut. Place sauerkraut in a fine mesh strainer and press with paper towels to remove excess liquid. If you don’t have a strainer, lay the sauerkraut on several paper towels, top with more towels and press until relatively dry. Set aside.
- Warm the corned beef. Heat a large skillet or griddle over medium-high heat. Add the sliced corned beef and warm for 30 to 60 seconds per side until heated through. Remove and set aside.
- Prepare the bread. Spread softened butter on one side of each slice of bread. Flip the slices and spread Thousand Island or Russian dressing on the other side.
- Assemble with cheese and fillings. On the dressing side of each slice, place a slice of Swiss cheese. On half of the slices add the warmed corned beef and a generous portion of drained sauerkraut, then top with the remaining slices of bread, cheese side down.
- Grill the sandwiches. Wipe the skillet if needed, then heat over medium. Place sandwiches in the skillet and grill for 3–4 minutes per side, pressing gently with a spatula, until the bread is golden and the cheese is melted.
- Serve hot. Remove, let rest 1 minute, then slice and serve immediately so the cheese stays gooey and the bread stays crisp.
What to serve with it
This Reuben is classic with a pile of potato chips or a simple pickle. To elevate the meal, serve air fryer fries, salt-and-vinegar potato wedges, or a creamy potato salad. A crisp green salad or a bowl of tomato soup also pairs nicely and cuts through the richness.
Reuben Sandwich
A classic Reuben made with thinly sliced corned beef, drained sauerkraut, Thousand Island dressing and Swiss cheese on rye, toasted until the cheese melts and the bread is golden.
Servings: 4 sandwiches
Prep Time: 10 minutes • Cook Time: 8 minutes • Total Time: 18 minutes
Author: Whitney Bond
Ingredients
- 1 cup sauerkraut, drained and patted dry
- 1 pound corned beef, thinly sliced
- 8 slices rye bread
- 2 tablespoons butter, softened
- 1/2 cup Thousand Island dressing or Russian dressing
- 8 slices Swiss cheese
Instructions
- Drain and press the sauerkraut until most liquid is removed; set aside.
- Heat a skillet or griddle over medium-high heat and warm the corned beef 30–60 seconds per side; remove and set aside.
- Butter one side of each bread slice. Spread dressing on the opposite sides.
- Place Swiss cheese on the dressing side of each slice. On four slices, top the cheese with warm corned beef and drained sauerkraut, then close the sandwiches with the remaining slices.
- Clean the pan if needed, heat over medium, and grill the sandwiches 3–4 minutes per side until the bread is golden and cheese is melted.
- Slice and serve immediately.
Notes
- Thinly slice corned beef when cold for the cleanest, thinnest cuts — use a very sharp knife.
- Portion guide: about 1/4 pound corned beef per sandwich is typical; for a very tall deli-style sandwich, use up to 1/2 pound per sandwich.
- To make a cold sandwich, skip warming the meat and grilling; omit the butter if not toasting.
- To make this gluten-free, use gluten-free rye-style bread. Other ingredients in this list are naturally gluten-free.
- If you prefer pastrami instead of corned beef, you’ll get a related sandwich often called a “Rachel,” which is typically served with coleslaw instead of sauerkraut.
Nutrition Facts
Calories: 699 kcal • Carbohydrates: 38 g • Protein: 32 g • Fat: 46 g • Saturated Fat: 17 g • Sodium: 2409 mg
Additional nutrients include potassium, fiber, sugars and vitamins depending on specific ingredient brands and portions.
More easy beef recipes
Keep these other beef recipes handy for quick weekday dinners and tasty leftovers:
Corned Beef Hash
Smash Burgers
Mushroom Swiss Burger
Salisbury Steak
If you enjoy making corned beef at home, try cooking a roast from scratch and saving leftovers for these sandwiches and other recipes — it’s a delicious way to stretch one meal into several.