How to Make a Reuben Sandwich that Outdoes the Deli

There’s nothing quite like a Reuben. It’s got all the ingredients we love in a hearty sandwich: toasted bread, gooey melted cheese and thinly sliced meat piled sky high. While we love a good grilled cheese or club sub, the Reuben’s bold flavors pack a welcome punch, especially in cold winter weather. Consider: Sharp rye bread, tangy sauerkraut, balanced by a drizzle of creamy Russian dressing.

Though it’s typically dished out at the deli, this winning sandwich can be made at home in a snap. The Taste of Home Test Kitchen shows you how.

Ingredients

• 8 slices light or dark rye bread
• 12 ounces thinly sliced corned beef
• 1 can (8 ounces) sauerkraut, rinsed and well drained
• 1/2 cup Russian or Thousand Island dressing
• 4 slices Swiss cheese
• Butter
• Small skillet

Step 1: Assemble your ingredients

Lay out four slices of the bread. This’ll serve as the base of your sandwich. Divvy up your corned beef between each slice. Then, layer with a quarter of the sauerkraut and 2 tablespoons of dressing. Round out your Reubens with a single slice of cheese. Lastly, top them off with the remaining slices of bread.

Fun fact: If the sandwich is made with pastrami, a close cousin to corned beef, it’s called a Rachel sandwich.

Step 2: Toast ’em up

Give the bread a healthy spread of butter and transfer to a small skillet over medium heat. Wait until the bottoms have browned slightly before flipping them over to toast the other side. It can be slightly harder to see if dark rye bread has toasted, so keep a watchful eye. Once flipped, the cheese should melt slightly.

Step 3: Enjoy

Serve your toasted sammies up with chips and a pickle. To best enjoy a Reuben’s warm and melt-y flavor, you’ll want to be sure to nosh on them right after they’re cooked.

Looking to switch things up? Check out these unique variations on the classic sandwich:

• Lobster Reuben: Substitute chunks of lobster meat for corned beef.
• Montreal Reuben: If you can get your paws on it, try subbing in Montreal smoked meat for a Canadian take on things.

Try more tasty Rueben recipes.

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Reuben PizzaFridays are pizza nights at our house. We do a lot of experimenting, so we don't have the same, old thing every week. With only five ingredients, this Reuben pizza is a snap to whip up, and it tastes just like a Reuben sandwich. —Nicole German, Hutchinson, Minnesota

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Also, try these easy leftover corned beef recipes so you don’t have to let the tender meat go to waste.  

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Reuben RoundsFans of the classic Reuben sandwich will go crazy for baked pastry spirals of corned beef, Swiss and sauerkraut. They're so easy to make, and bottled Thousand Island dressing makes the perfect dipping sauce. —Cheryl Snavely, Hagerstown, Maryland

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Reuben Dip Recipe photo by Taste of Home

Reuben DipThis slow-cooked spread tastes just like the popular Reuben sandwich. Even when I double the recipe, I end up with an empty dish. —Mary Jane Kimmes, Hastings, Minnesota

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Chicken Reuben Roll-UpsMy Nebraska-native husband loves Reuben sandwiches and anything with chicken, so I combined his two favorites in a fun roll-up. —Ashli Kottwitz, Hermitage, Tennessee

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Reuben Waffle Potato AppetizersI love Reubens, so I turned the classic sandwich into a fun appetizer with corned beef and sauerkraut on waffle fries. —Gloria Bradley, Naperville, Illinois

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Reuben CalzonesI love a Reuben sandwich, so I tried the fillings in a pizza pocket instead of on rye bread. This hand-held dinner is a big winner at our house. —Nickie Frye, Evansville, Indiana

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Reuben-Style PizzaThis homemade pie has all the goodness classic Reuben sandwich in a form that will feed a crowd. It has a cheesy sauce, and smells so wonderful coming out of the oven. —Tracy Miller, Wakeman, Ohio

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Reuben Bread PuddingOur Aunt Renee always brought this casserole to family picnics in Chicago. It became so popular that she started bringing two or three. I have also made it using dark rye bread or marbled rye, and ham instead of corned beef—all the variations are delicious! —Johnna Johnson, Scottsdale, Arizona

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Reuben Eggs BenedictWhen it comes to food, two of my all-time favorites are Reuben sandwiches and eggs Benedict. So naturally I combined them into this incredible breakfast dish. I serve mine with bacon on the side, but hash browns and fresh fruit go great, too! —Jessica Rehs, Akron, Ohio

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Mini Reuben CasserolesThese cute and creamy little casseroles have the classic flavors of a Reuben sandwich. —Taste of Home Test Kitchen

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Slow-Cooked Reuben BratsSauerkraut gives these beer-simmered brats a big flavor boost, but it’s the special chili sauce and melted cheese that put them over the top. Top your favorite burger with some of the chili sauce; you won't be sorry. —Alana Simmons, Johnstown, Pennsylvania

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Toasted ReubensNew Yorkers say my Reubens taste like those served in the famous delis there. For a little less kick, you can leave out the horseradish. —Patricia Kile, Elizabethtown, Pennsylvania

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Reuben SpreadYou'll need only five ingredients to stir up this hearty dip that tastes like a Reuben sandwich. It's requested at all the gatherings we attend. —Pam Rohr, Troy, Ohio

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Reuben Brunch BakeI created this when I wanted something different for a graduation brunch for two of our sons. When I realized I had most of the ingredients on hand for the Reuben dip I usually make, I decided to use them in a brunch casserole instead! Everyone asked for the recipe. —Janelle Reed, Merriam, Kansas

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Makeover Reuben MeltThis twist on a classic Reuben keeps the corned beef and uses a sauce made with Swiss (and plenty of thousand-island flavor). Fresh slaw on top replaces the sauerkraut. —Jenni Sharp, Milwaukee, Wisconsin

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Baked Reuben DipI love a Reuben sandwich, and this recipe combines all of those flavors into a warm and gooey party dip. —Sylvia Metzler, Chillicothe, Ohio

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Reuben DipThis rich, cheesy dip comes together so quickly, you can make it just before guests arrive. I often serve it with rye bread wedges. —Mary Jo Hagey, Gladwin, Michigan

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Reuben Noodle CasseroleThis Reuben casserole is an absolute favorite of ours. I recently served it at a Christmas gathering; people loved it and requested the recipe! —Joy Hagen, Webster, South Dakota

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Reuben RollsThis recipe came about one night when I was trying to think of a new and different snack to serve the next day. The empty platter at the party signaled that these rolls were a hit! —Darlene Abney, Muenster, Texas

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Reuben StrataSure, you could turn last night’s corned beef into a Reuben sandwich, but strata is more fun—and just as simple. —Patterson Watkins, Philadelphia, Pennsylvania

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Reuben SoupWhen we're lucky (or have been good—I'm not certain which), this soup is served in the staff cafeteria at my high school, where I am a media specialist. The cooks have been making it for years, and it remains a favorite. —Mary Lindell, Sanford, Michigan

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