Reuben Sandwich

SandwichCorned BeefSauerkraut

Classic reuben sandwich with corned beef, dark rye bread, Swiss cheese, sauerkraut, with Russian dressing - grilled.

Photography Credit: Elise Bauer

The Sacramento Bee recently published a recipe for a Reuben Sandwich which sounded so good we just had to make it. That day. Corned beef, dark rye bread, Swiss cheese, sauerkraut, with Russian dressing – grilled. According to the Wikipedia our national love affair with Reuben sandwiches has been going on since the 1920s, though the origin is disputed.

Reuben Sandwich Recipe

  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Yield: Make 4 sandwiches


Sandwich ingredients:

  • 2 Tbsp butter, softened
  • 8 slices rye bread
  • 8 slices Swiss cheese
  • 3/4 lb corned beef brisket, thinly sliced
  • 1/2 lb sauerkraut
  • 1/4 cup Russian Dressing

Russian Dressing:

Combine the following ingredients. Makes one-half cup.

  • 1/3 cup mayonnaise
  • 1 1/2 Tbsp ketchup
  • 1 1/2 teaspoons prepared horseradish
  • 1/2 teaspoon Worcestershire sauce
  • Salt, to taste
  • Freshly ground black pepper, to taste


1 Butter one side of four slices of bread, and place the slices buttered-side down on a large piece of wax paper on a flat surface. Top each with a slice of Swiss cheese, and then divide half of the corned beef among them.

2 Using paper towels, squeeze out excess moisture from the sauerkraut. Divide the sauerkraut among the sandwiches, and top each with one tablespoon of Russian dressing. Add another layer of corned beef and a second slice of Swiss cheese to each sandwich. Top with the remaining bread slices; butter the side facing out.

3 Preheat a griddle or frying pan to medium heat. Cook the sandwiches on one side until the bread is golden brown. Use a spatula to carefully flip the sandwiches over and finish cooking on the second side. Cut the sandwiches in half before serving.

Serve with a side of coleslaw.

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Showing 4 of 16 Comments / Reviews

  • Court

    That Russian dressing is liteally Cane’s Sauce. I know, I used to work at Cane’s.

  • Chicago guy

    I will stack the meat and cheese on a plate and microwave for a minute or two. Toast the bread separately and combine all, adding hot giardiniera.

  • Greg Lacy

    I like to use pumpernickel bread for maximum flavor. Thousand Island with Bacon dressing adds a good zing to it also. Sauerkraut with caraway seeds is good too. Grilled on a cast iron skillet with butter. Also, use regular Swiss cheese that is cut from a loaf for best flavor. Not baby Swiss. Add plenty of spices when you boil the corn beef also. These are super yummy.

  • Jack

    I usually make mine open faced – that way I can make ’em as sloppy as I want. Start with toasted bread, top with previously heated corned beef (or pastrami), russian dressing, kraut, and cover it with swiss cheese. Then pop it under the broiler for a few. Using a knife and fork to eat it is the only drawback.
    Also, a chopped up half-sour pickle in the russian dressing is nice.

  • Paul

    I work at a small, family owned bakery here in MI. The dark rye the baker makes is fantastic, he grinds the caraway seeds up, which I prefer. (I don’t much like biting into the caraway seed whole, and getting that intensely strong flavor.) I’ll have to try this recipe, I’ve never had it with russian dressing before….Usually just thousand island, although the russian dressing looks like it might be close.

    We like ours with lots of corned beef, and even more kraut. I haven’t had a good reuben in awhile. After seeing this rendition, I can’t wait to try it!

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