What ingredients go into a classic Reuben sandwich?

A classic Reuben sandwich includes thinly sliced corned beef, Swiss cheese, sauerkraut, and Russian or Thousand Island dressing. These ingredients are layered between slices of rye bread, which is then grilled until the bread is crisp and the cheese melts. Each element contributes to the sandwich’s distinctive tangy and savory flavor.

How can I make a Reuben sandwich at home step-by-step?

To make a Reuben at home, start by buttering one side of each rye bread slice. Spread Russian or Thousand Island dressing on the unbuttered sides. Layer Swiss cheese, warm corned beef, and sauerkraut on one slice. Top with the second slice, buttered side out. Grill the sandwich in a skillet over medium heat until both sides are golden brown and the cheese melts, usually about 4 minutes per side. Serve immediately with pickles or chips.

Can I substitute pastrami or other meats in a Reuben sandwich?

Yes, pastrami is a common substitute for corned beef in Reuben sandwiches and offers a slightly spicier taste. Other variations include using Montreal smoked meat, walleye fish, or grouper for a regional twist. These substitutions still pair well with sauerkraut, Swiss cheese, and dressing, maintaining the sandwich’s signature combination.

Why isn’t a traditional Reuben sandwich considered kosher?

Traditional Reuben sandwiches combine meat (corned beef) and dairy (Swiss cheese), which is not allowed under kosher dietary laws that forbid mixing meat and dairy. To make a kosher version, non-dairy cheese or vegetarian alternatives can replace the Swiss cheese, allowing those following kosher rules to enjoy a similar flavor profile.

What’s the best way to warm corned beef for a juicy Reuben sandwich?

To keep corned beef tender and juicy, warm it gently by sealing it with a small amount of water in foil or a covered container, then placing it in a low oven (around 250°F) for 10-15 minutes. This steaming method prevents drying out and ensures the meat stays moist when added to the sandwich.

Reuben Bread Recipe With Corned Beef And Rye Sandwich

Ingredients

– 8 slices rye bread

– 8 slices deli-sliced corned beef (or alternatives such as pastrami, turkey, or vegetarian substitutes)

– 1 cup sauerkraut, drained (optional sautéed with 2 tablespoons butter to reduce moisture)

– 4 slices Swiss cheese

– ½ cup Thousand Island or Russian dressing

– 2 tablespoons butter, softened (for grilling)

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Instructions

Gather ingredients: Prepare all necessary items including 8 slices of rye bread, 8 slices of corned beef (or your preferred alternative), 1 cup of sauerkraut (sautéed if desired), 4 slices Swiss cheese, ½ cup Thousand Island or Russian dressing, and softened butter for grilling.

Prepare dressing: If opting for homemade Russian dressing, combine ½ cup mayonnaise, 2 tablespoons sour cream, 1 tablespoon ketchup, 1 tablespoon dill pickle relish, 1 teaspoon fresh lemon juice, 1 teaspoon grated horseradish, with salt and pepper to taste.

Butter and dress bread: Spread one side of each rye bread slice evenly with dressing. Butter the opposite side of every slice to ensure a crisp, golden exterior when grilling.

Assemble sandwich: On four bread slices (dressing side up), layer one slice Swiss cheese, two slices of corned beef, ¼ cup of sautéed or drained sauerkraut, and another slice of Swiss cheese. Top with remaining slices of bread, dressing side down.

Grill sandwich: Heat a large skillet or griddle over medium heat. Place sandwiches butter-side down onto the skillet. Grill approximately 5 minutes per side, pressing gently with a heavy pan or sandwich press for an even toast and melted cheese.

Serve: Remove from heat, let rest for a moment, then cut sandwiches diagonally for presentation. Serve hot to enjoy the melty, tangy flavors fully.

Last Step:

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Notes

🥯 Substitute Thousand Island with Russian dressing for traditional flavor.
🍞 Use fresh rye bread for the best texture and authenticity.
🧀 To keep the bread crisp, place a slice of cheese between the bread and sauerkraut or meat to create a moisture barrier.

Author: Brandi Oshea
Prep Time: 10 minutes
Cook Time: 10 to 15 minutes
Category: Sandwich
Method: Grilling
Cuisine: American
Diet: Non-Vegetarian

Nutrition

Serving Size: 1 sandwich
Calories: 657 to 860
Sugar: 4g to 10g
Sodium: 1930mg to 2144mg
Fat: 40g to 65g
Saturated Fat: 18g to 29g
Unsaturated Fat: Not specified
Trans Fat: Not specified
Carbohydrates: 27g to 44g
Fiber: 4g to 5g
Protein: 32g to 42g
Cholesterol: 115mg to 220mg