A Reuben sandwich isn’t complete without brined pastrami or corned beef between slices of rye bread, melted Swiss cheese, sauerkraut, and Thousand Island dressing. This copycat Reuben was inspired by a small diner called Little George’s Restaurant and makes a delicious grilled sandwich.
Reuben Sandwich
A Reuben is a hot, cheesy grilled sandwich built on rye bread with corned beef or pastrami, sauerkraut, Swiss cheese, and a Russian-style dressing such as Thousand Island. I prefer Homemade Thousand Island dressing for its balance of tang and sweetness, but a Russian dressing works well too.
Although often associated with Jewish delis, the Reuben is considered an American grilled sandwich. Its combination of savory cured meat, tangy sauerkraut, and creamy dressing has made it a diner and fast-food favorite.
I first fell in love with this sandwich at Little George’s Diner. The cooks heated slices of black-cured pastrami on a large griddle, warmed sauerkraut, and finished the sandwich with Swiss and a reddish-orange dressing before grilling until the cheese melted and the bread was golden. Heating the meat and sauerkraut before assembling keeps the sandwich hot inside and helps the flavors meld.
Corned Beef or Pastrami?
Pastrami and corned beef are similar but prepared differently. Pastrami is typically brined and seasoned on the outside, while corned beef is cured. Both work in a Reuben; use whichever you prefer or have available. For this diner-style version, heating the meat and sauerkraut separately before assembly ensures a warm, satisfying sandwich.
How to make a Reuben Sandwich:
Follow these simple steps for a classic Reuben that serves four.
Reuben Sandwich Recipe
Ingredients
- 8 slices rye bread
- 1 lb pastrami (or corned beef)
- 7 oz Swiss cheese
- 1 cup sauerkraut
- 1 cup Thousand Island dressing
Instructions
How to Make a Reuben Sandwich:
- Butter each slice of bread and place the buttered side down while you prepare the filling.
- Heat a large skillet over medium-high heat. Warm the pastrami (or corned beef) until hot, then heat the sauerkraut separately. Wipe the skillet clean before assembling.
- On the non-buttered side of each slice, place about three slices of Swiss cheese. Top with warmed meat, sauerkraut, and a generous spoonful of Thousand Island dressing. Close the sandwich with the buttered slice on top.
- Cook the assembled sandwiches in the hot skillet, buttered side down first, until golden brown and the cheese begins to melt. Flip and cook the other side until crisp and the cheese is fully melted.
- Remove, cut the sandwiches in half, and serve immediately.
Notes
Rye bread: Use pumpernickel, marbled rye, Lithuanian bread, or traditional rye for different flavors and textures.
Corned beef vs pastrami: Both work; pastrami tends to be black-cured and more intensely seasoned.
Nutrition (per serving)
Calories: 698 kcal
Carbs: 45 g | Protein: 42 g | Fat: 39 g
Q&A
What ingredients go in a Reuben Sandwich?
- Meat: Corned beef or pastrami from your deli.
- Sauerkraut: Store-bought or homemade; drain and heat before using.
- Dressing: Thousand Island or Russian-style dressing adds creaminess.
- Cheese: Swiss cheese is traditional; baby Swiss is milder.
What is a Reuben Sandwich?
A Reuben is a popular grilled sandwich of rye bread, corned beef or pastrami, sauerkraut, Swiss cheese, and a Russian-style dressing. It’s a classic American deli favorite with roots linked to Jewish delis.
How to Make a Reuben Sandwich?
- Make or have your dressing ready.
- Butter the bread slices.
- Heat a skillet over medium-high heat.
- Warm the meat and sauerkraut separately.
- Assemble with cheese, hot meat, sauerkraut, and dressing.
- Grill both sides until cheese melts and bread is crisp.
- Serve hot; leftovers are good warm or cold.
Russian Dressing or Thousand Island?
Both dressings are suitable. They share similar base ingredients (mayonnaise and ketchup) and differ slightly in spices and texture. Homemade versions are easy and let you control the flavor and color.
What’s the difference between Corned Beef and Pastrami?
Pastrami is typically brined and heavily seasoned on the outside, giving it a darker crust, while corned beef is cured. Both are flavorful and work well in a Reuben.
Tips for making a Reuben Sandwich:
- Heat the meat and sauerkraut first so the sandwich stays hot inside.
- Spread dressing between the meat layers to reduce soggy bread.
- Butter the outside of the bread for a crisp, golden crust.
- Enjoy the sandwich hot, or save leftovers for a tasty cold bite.
More Sandwich Recipes:
- Copycat Chick-fil-A Chicken Sandwich
- Chipotle Chicken Panini Sandwich (Panera Bread Copycat)
- Asiago Cheese Bagel Sandwich Recipe
- Ultimate Burger Recipe
- Frontega Chicken Panini Sandwich (Panera Bread Copycat)