North American Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Reuben Sandwich
A griddled deli classic stacking warm corned beef, melted Swiss, sauerkraut, and Russian dressing between crisp buttered rye.
Contains common allergens
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Good to know
- Crispy
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: crispy recipes30-minute meals
Instructions
5 steps- 1
Warm the sliced corned beef in a covered skillet over medium-low heat with a splash of water for 3 to 4 minutes until heated through and pliable, then set aside.
- 2
Heat the drained sauerkraut in a small saucepan over medium heat until warmed and any excess liquid evaporates, about 3 minutes, so it does not make the sandwich soggy.
- 3
Butter one side of each bread slice, then build each sandwich butter-side-out: a slice of Swiss, a quarter of the corned beef, a quarter of the sauerkraut, a tablespoon of dressing, a second slice of Swiss, and the top bread slice.
- 4
Griddle each sandwich in a skillet over medium heat for 3 to 4 minutes per side, pressing gently with a spatula, until the bread is deep golden and the cheese is fully melted.
- 5
Transfer to a cutting board, let rest for 1 minute so the cheese sets slightly, then slice diagonally and serve hot with a dill pickle.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
77/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving760
Calories
47 g
Protein
42 g
Carbs
43 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
The Reuben's exact origin is disputed between two American claims: a 1920s Omaha poker game where grocer Reuben Kulakofsky assembled it for late-night players, and a New York deli owner named Arnold Reuben who may have created an earlier version around 1914. What is not disputed is its rise through Jewish-American delicatessen culture, where corned beef and rye were pantry staples long before the sandwich had a name. It became a national staple after a Nebraska restaurant cook submitted it to a sandwich contest in 1956 and won.
Listahan note
This version focuses on moisture management: warming the corned beef separately and drying the sauerkraut before building prevents the bread from going soggy during the griddle cook.
Technique cues
- Squeezing the sauerkraut truly dry is the most skipped step and the biggest source of soggy sandwiches; use a clean kitchen towel or several paper towels and press firmly.
- Cooking over medium rather than high heat gives the cheese time to melt fully before the bread burns; the goal is a slow, even golden crust.
- A weighted press (a heavy pan lid or foil-wrapped brick) flattens the sandwich so every bite has even layers instead of ingredients sliding out.
Kitchen flow
- Parallel prep
- Warm the corned beef and dry the sauerkraut while the butter softens; by the time you have built the sandwiches the pan will be ready.
- Make-ahead
- Assemble the sandwiches dry (no dressing) up to 2 hours ahead, wrapped tightly; add dressing and butter right before griddling.
- Leftover move
- Chop leftover corned beef and sauerkraut into a potato hash with a fried egg for breakfast the next morning.
- Cleanup rhythm
- One skillet for the beef and one for griddling; deglaze both with water while still warm and they wipe clean.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
thinly sliced corned beef
Main protein
Purpose: Corned beef provides the briny, peppery backbone that defines the sandwich; thin slices pile and fold rather than sitting in a stiff stack.
Handling: Warm in a covered skillet with a splash of water so it relaxes and heats evenly without drying out.
Adaptation: Pastrami is the most natural substitute and gives a smokier, more peppery result with the same texture.
sauerkraut
Acid and texture contrast
Purpose: The fermented tang cuts through the richness of the corned beef and cheese, giving the sandwich its characteristic balance.
Handling: Drain in a colander, then squeeze thoroughly dry in a clean towel so it does not steam the bread from the inside.
Adaptation: Quick-pickled shredded cabbage can stand in for a crunchier result, though it lacks the fermented depth.
Swiss cheese
Binding melt
Purpose: Swiss melts smoothly without becoming greasy and its mild nuttiness does not compete with the corned beef or dressing.
Handling: Layer one slice under and one over the filling so the cheese acts as a glue on both sides when melted.
Adaptation: Gruyere melts similarly and adds more complexity; provolone works for a milder, creamier result.
rye bread
Structural base
Purpose: Dense seeded rye holds up to the wet fillings better than softer breads and its caraway notes complement the caraway often used in corned beef brines.
Handling: Butter the outside of each slice all the way to the edges so the crust browns evenly without dry patches.
Adaptation: Marble rye splits the difference between rye and white for eaters who find rye too assertive.
Russian or Thousand Island dressing
Creamy acid layer
Purpose: The sweet-tangy dressing bridges the salt of the corned beef and the sour of the sauerkraut without overwhelming either.
Handling: Spread on the inner faces of the bread after layering the cheese so it stays away from the buttered exterior.
Adaptation: Homemade Thousand Island (mayo plus ketchup plus sweet pickle relish) is faster than a store trip if you are out.
Technique notes
- The sandwich is done when you can see the cheese starting to ooze at the edges; pulling it off earlier means cold cheese, later means burnt bread.
- Build the sandwich so the cheese touches the bread on both sides, not just the filling; when it melts it holds everything together on the cut.
- Let it rest 60 seconds before cutting so the cheese sets slightly and the fillings do not slide when you press the knife through.
Ingredient swaps
- Gluten-free direction
- Use certified gluten-free rye-style bread (several brands available) and verify the dressing label, as some contain wheat thickeners.
- Dairy-free option
- Substitute a dairy-free Swiss-style sliced cheese; the melt will be slightly different but the structure holds.
- Lower-sodium direction
- Rinse the sauerkraut before squeezing dry and use a light hand with dressing, as corned beef already carries significant salt.
Serve alongside
- Dill pickle spears
- Classic deli-style potato salad
- Kettle-cooked potato chips
- Simple coleslaw with apple cider vinegar dressing
- Cold lager or pilsner
- Unsweetened iced tea with lemon
- Dry ginger ale
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate assembled but ungriddled sandwiches wrapped in parchment for up to 1 day; griddled sandwiches do not store well.
- Reheat a griddled sandwich in a dry skillet over medium-low, covered, for 3 to 4 minutes per side until the cheese re-melts.
- Store leftover filling components (beef, sauerkraut) separately in the fridge for up to 3 days for the best texture on reassembly.
Equipment
- Large flat skillet or griddle for even browning
- Heavy lid or cast iron pan to press the sandwich flat
- Tongs or wide spatula for flipping without losing fillings
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