Reuben Sandwiches Recipe: With Step By Step Photos

Reuben Sandwiches offer a classic combination of flavors with tender corned beef, tangy sauerkraut, melted Swiss cheese, and a creamy homemade dressing all layered between toasted rye bread. This recipe transforms leftover corned beef into a hearty, satisfying meal perfect for lunch or dinner.

Ingredients

For the Dressing:

• 3/4 cup of mayo
• 3 Tbsp of sweet relish
• 1/4 cup of ketchup
• 1 Tbsp of grated onion
• 1 tsp of granulated garlic
• 2 tsp of sugar
• 1 Tbsp of white vinegar

For the Sandwiches:

• Rye bread
• Corned beef
• Swiss cheese
• Sauerkraut, squeeze out all the excess liquid
• Softened butter

Prep and Cook Details

1. Prep Time: 15 minutes
2. Cook Time: 10 minutes
3. Servings: 4 sandwiches​

Essential Equipment Guide

1. Grater (for onion)
2. Mixing bowl
3. Spoon or spatula (for stirring dressing)
4. Skillet or griddle
5. Spatula (for flipping sandwiches)
6. Butter knife (for spreading butter)​

Step 1: Prepare the Homemade Dressing

Start by gathering all the ingredients for the dressing in one place to ensure a smooth process. Take a medium-sized mixing bowl and add 3/4 cup of mayo as the base, which provides the creamy texture essential for this special sauce. Next, measure out 3 tablespoons of sweet relish and stir it in thoroughly; the relish adds a subtle crunch and burst of sweetness that balances the richness of the mayo.

Follow this with 1/4 cup of ketchup, which introduces a tangy tomato note without overpowering the other flavors. Grate 1 tablespoon of onion directly into the bowl, using the fine side of your grater for a moist, flavorful addition that infuses the dressing evenly. Add 1 teaspoon of granulated garlic for a savory depth, 2 teaspoons of sugar to enhance the sweetness gently, and finally 1 tablespoon of white vinegar to provide a bright acidity that ties everything together. Use a spoon or whisk to mix these components vigorously for at least 2 minutes until the mixture becomes smooth and fully emulsified.

Taste the dressing at this point and adjust if needed, though the provided ratios create a perfect harmony. Cover the bowl with plastic wrap and refrigerate it for 10 to 15 minutes while you prep the sandwich components; this chilling time allows the flavors to meld and intensify, resulting in a thicker, more cohesive spread. This dressing is the heart of the sandwich, elevating it far beyond store-bought versions by offering customizable freshness and control over every element.​

Step 2: Prep the Sauerkraut

Sauerkraut brings a crucial fermented tanginess that cuts through the richness of the meats and cheese, but excess moisture can make the sandwich soggy, so draining is key. Place a generous amount of sauerkraut, about 1 to 2 cups for four sandwiches, into a clean kitchen towel or several layers of paper towels. Gather the edges of the towel and squeeze firmly over the sink, twisting to wring out as much liquid as possible; aim to remove nearly all the brine while preserving the cabbage’s texture and flavor.

You should end up with sauerkraut that feels dry to the touch yet still holds its shape. If it is packed tightly, break it apart gently with your fingers after squeezing. Spread the drained sauerkraut onto a plate and set it aside at room temperature; this step prevents steaming in the sandwich and ensures each bite delivers crisp contrast. For best results, pat it dry one more time just before assembly if any moisture reappears. This preparation might seem meticulous, but it guarantees the perfect balance of textures in the final Reuben.​

Step 3: Slice and Warm the Corned Beef

Leftover corned beef shines in this recipe, offering tenderness and spice without extra cooking effort. If your corned beef is cold from the fridge, portion it into thin slices, about 8 to 12 ounces total for four sandwiches, aiming for roughly 3 to 4 ounces per sandwich to keep it substantial yet not overwhelming. For optimal flavor and warmth, place the slices in a single layer on a microwave-safe plate and heat them gently for 20 to 30 seconds on medium power, or until just warmed through; avoid overcooking to retain juiciness.

Alternatively, if you prefer stovetop warming, use a dry skillet over low heat for 1 to 2 minutes, flipping once. Arrange the warmed slices on a clean plate and cover loosely with foil to keep them cozy while you proceed. Thin slicing ensures even distribution and melt-in-your-mouth quality, while gentle warming revives the brisket’s smoky essence without drying it out. This step maximizes the use of leftovers, turning them into something crave-worthy.​

Step 4: Slice the Swiss Cheese and Prep the Bread

Swiss cheese provides the melty, nutty layer that defines a true Reuben. Select 8 to 12 slices of Swiss cheese, depending on thickness preference, cutting thicker slabs in half if needed for even layering. Set the cheese aside at room temperature for 5 minutes to soften slightly, promoting better melting. Choose fresh rye bread, which imparts its signature caraway seed flavor; plan for 8 slices total, two per sandwich, ensuring they are sturdy enough to hold the fillings.

Trim the crusts lightly if the slices are overly thick, but keep them intact for structure. Lay out the bread slices on a clean cutting board or counter space. Softening a stick of butter at room temperature makes spreading effortless; aim for 4 to 6 tablespoons total, enough to coat the exterior generously for golden toasting. These preparations streamline assembly, allowing focus on building perfect stacks.​

Step 5: Assemble the Sandwiches

Assembly is where the magic happens, creating layers that meld during cooking. Lay four rye bread slices on your work surface as the bases. Spread 2 to 3 tablespoons of the chilled dressing generously on each base slice, extending to the edges for full coverage. Layer 3 to 4 ounces of warmed corned beef evenly over the dressing, folding slices slightly if needed to fit without piling too high. Add 2 slices of Swiss cheese atop the beef, allowing it to drape naturally. Pile 1/4 to 1/2 cup of drained sauerkraut on the cheese, pressing down lightly for compactness.

Crown each stack with a top slice of rye bread. Now, spread softened butter evenly over the top of each top slice, using about 1 tablespoon per sandwich; flip carefully and butter the bottom slices as well. Press down gently on each assembled sandwich to adhere the layers. At this stage, the sandwiches should feel balanced and ready for the skillet, with visible layers promising gooey perfection inside.​

Step 6: Cook the Sandwiches to Perfection

Heat a large skillet or griddle over medium heat for 1 to 2 minutes; no oil is needed thanks to the butter. Place two assembled sandwiches in the skillet, buttered side down, and cook for 3 to 4 minutes until the bottom turns deep golden brown and crisp. Press down lightly with a spatula to promote even contact and melting. Butter the top sides now if not already done, then carefully flip each sandwich.

Cook the second side for another 3 to 4 minutes, pressing occasionally, until equally golden and the cheese melts fully inside. If cooking more than two at once, use a second skillet or work in batches, keeping finished ones warm under foil in a low oven at 200 degrees Fahrenheit. Listen for a gentle sizzle, indicating ideal heat; too high risks burning the bread before the interior warms. Remove to a cutting board once done, resting for 1 minute to set.​

Step 7: Slice, Serve, and Enjoy

Diagonal slicing reveals the glorious cross-section of fillings. Use a sharp serrated knife to cut each sandwich in half, wiping the blade between cuts for clean presentation. Serve immediately on plates with napkins handy, as the warm, melty centers demand quick enjoyment. Pair with simple sides if desired, but the sandwich stands alone beautifully. This final step celebrates the effort, delivering comfort in every bite.​

Nutritional Information

Pairings

• Crisp dill pickles for tang.
• Kettle-cooked potato chips.
• Creamy coleslaw.
• Ice-cold beer or root beer.​

Variations

• Use pastrami instead of corned beef.
• Swap Swiss for provolone cheese.
• Add coleslaw in place of sauerkraut.
• Grill with marble rye bread.
• Make sliders on mini rye rolls.​

Tips

• Always drain sauerkraut thoroughly to avoid soggy bread.
• Let dressing chill for deeper flavor melding.
• Use medium heat for even toasting without burning.
• Warm corned beef gently to retain moisture.
• Butter bread generously for ultimate crispiness.
• Press sandwiches while cooking for better cheese melt.
• Rest sandwiches 1 minute post-cook for easier slicing.
• Scale dressing up for extra dipping sauce.
• Choose seeded rye for authentic taste.
• Prep all components ahead for quick assembly.