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Reuben Sandwich with Homemade Russian Dressing

Juicy homemade Reuben Sandwich Recipe. Slices of rye bread piled with corned beef, cheese and loaded with sauerkraut and a homemade tangy Russian dressing. This Reuben is everything a grilled sandwich should be.

Homemade Reuben Sandwich stacked with a side of chips.

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Hey, hey! Valentina with Valentina’s Corner sharing the BEST Reuben Sandwich Recipe!

What is a Reuben Sandwich?

A classic Reuben is a sandwich consisting of corned beef, Swiss cheese, sauerkraut, Russian dressing between slices of rye bread that is grilled until the bread is crispy and the cheese melts.

Though the sandwich may be enjoyed hot or cold, we love serving it HOT. The meat is heated and cheese melts and the tangy dressing penetrates into the sauerkraut creating an irresistible grilled sandwich.

All of the needed ingredients for a Reuben arranged on a board.

What Ingredients go on a Reuben Sandwich?

  • MEAT- Corned beef that’s store-bought (deli dept), or use leftover homemade corned beef.
  • SAUERKRAUT- Homemade Sauerkraut or storebought will work great.
  • DRESSING- Tangy homemade Russian dressing.
  • CHEESE-  Swiss cheese is the classic cheese used.

How to Make a Reuben Sandwich?

  1. Prepare the Russian dressing – just stir it together.
  2. Butter one side of each slice of bread.
  3. Add the dressing, corned beef, sauerkraut and cheese to the bread and close to create a sandwich.
  4. Cook both sides of the bread slices as a grilled cheese until the cheese melts and bread slices are crispy.

Detailed step-by-step collage how to make a traditional Reuben Sandwich recipe.

How to Make Russian Dressing?

Though you can purchase Russian dressing or even substitute with Thousand Island dressing instead, the homemade dressing is SO GOOD and really easy to make.

  • In a bowl, whisk together the mayo, chili garlic sauce, lemon juice, creamy horseradish, garlic, Worcestershire sauce, onion, paprika, salt and pepper until creamy.

TIPS for Making a Reuben-

  • Bread- You want to make sure to use a good quality rye bread as it adds so much flavor to the sandwich.
  • Sauerkraut- Be sure to drain as much liquid from the sauerkraut as you can or the sandwich will be soggy. TIP- If you don’t like sauerkraut, you can use Coleslaw instead.
  • Garlic butter- If you really like garlic, sprinkle some garlic powder over the butter spread on the bread slices before cooking the sandwich.
  • Meat- Though corned beef is the classic meat used in a Reuben, you can substitute for pastrami.
  • Panini- You can use a panini press or a griddle to cook the sandwich instead of a skillet if you have one.
  • Dressing- The dressing does have some heat in it from the chili garlic sauce. If you don’t like spicy food, add the sauce to taste

Classic Reuben on a plate with pickles and chips.

This Reuben Sandwich is not only great for a hearty lunch, but it’s also just as good for a quick dinner served with Baked Potato Wedges!

More Sandwich Recipes:

Classic Reuben Sandwich Recipe

5 from 8 votes
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Reuben Sandwich Stacked and loaded with meat, coleslaw and Russian dressing

Once you try this homemade Classic Reuben Sandwich Recipe, you'll never order it at a restaurant again. Slices of rye bread with corned beef, sauerkraut, Russian dressing, and cheese - grilled until crispy!

Author: Valentina Ablaev
Skill Level: Easy
Cost to Make: $8-$10
Keyword: reuben sandwich
Cuisine: American
Course: Main Course
Calories: 746 kcal
Servings: 3 servings

Ingredients

Sandwich-

  • 1/2 lb corned beef
  • ½ tsp olive oil
  • 6 slices rye bread
  • 2 Tbsp unsalted butter room temp
  • 1/2 cup sauerkraut drained
  • 6 slices Swiss cheese

Russian Dressing-

Instructions

  1. In a bowl combine all the ingredients for the Russian Dressing, set aside.
  2. In a skillet, over medium heat, add oil. Once hot, add the meat and cook just until heated.

  3. Lightly butter one side of each slice of bread. Place the bread (butter side down) on a plate.
  4. Add the toppings to each sandwich: Spread the dressing, top with the meat, cheese and sour kraut. Close bread slices to create a sandwich.
  5. In a hot skillet, cook sandwiches over medium heat 4-6 minutes, flipping once. Cook until cheese melts and the bread is crispy.
Nutrition Facts
Classic Reuben Sandwich Recipe
Amount Per Serving (3 g)
Calories 746 Calories from Fat 459
% Daily Value*
Fat 51g78%
Saturated Fat 21g131%
Cholesterol 120mg40%
Potassium 414mg12%
Carbohydrates 38g13%
Fiber 5g21%
Sugar 6g7%
Protein 32g64%
Vitamin A 739IU15%
Vitamin C 25mg30%
Calcium 502mg50%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

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Valentina Ablaev

I am Valentina, the creator behind the food blog Valentina’s Corner where I share our family’s favorite recipes. When I am not in the kitchen, I enjoy spending quality time with my husband and 5 children. We invite you to join us on our blogging journey!

Read more posts by Valentina

Read comments/reviewsAdd comment/review

  • Barb Thompson
    September 2, 2020

    Where does the Reuben sandwich originate from? Being in the UK it is something I have not heard of. And the bread, it looks amazing, like nothing I have seen over here.

    Reply

    • Natashas Kitchen
      September 2, 2020

      Hi Barb, I recommend a Google search but it did originate here in the States.

      Reply

  • John
    August 29, 2020

    Hi,
    This sounds really good. I love all the ingredients. But I remember a long time ago as a kid having a Reuben in a diner and the only thing I recall not liking about it was that it had a slight sweetness to it. None of the ingredients here though seem sweet to me. Is my recollection of that diner Reuben off (I’m 55 now)? Or maybe that diner just didn’t know how to make a good Reuben? Would you say this recipe has a sweetness to it, maybe in the dressing perhaps? Thanks, John

    Reply

  • Sally G
    August 8, 2020

    Undoubtedly, the best Reuben I have ever eaten. The sauce is exceptional!

    Reply

    • Natashas Kitchen
      August 8, 2020

      Wow! Sounds like you found a new favorite Sally! Thank you for that amazing review!

      Reply

  • Paula
    August 2, 2020

    Really, truly amazing! I used pastrami instead of corned beef, but didn’t change anything else. It’s as good (or better) than any sandwich I’ve had from a deli.

    Reply

    • Natasha's Kitchen
      August 3, 2020

      Thanks for your great feedback, Paula. We appreciate your excellent review!

      Reply

  • Lesli
    June 27, 2020

    So you know, the rye you show is a marble rye, a blend of traditional and pumpernickel. Light and dark.

    Reply

    • Natashas Kitchen
      June 29, 2020

      Thank you for sharing that with us Lesli!

      Reply

  • Margi
    June 22, 2020

    Just getting ready to try it. All homemade ingredients. It smells wonderful.

    Reply

    • Natasha's Kitchen
      June 22, 2020

      Awesome! Enjoy and please share with us how it goes.

      Reply

  • Bud Reed
    May 30, 2020

    Pretty much the same recipe I use but I prefer Thousand Island for the sauce…the more the better! Dash or two of Frank’s adds the heat. Good point about draining the sauerkraut!

    Reply

    • Natashas Kitchen
      May 30, 2020

      That’s so great! I’m so glad you enjoyed that!

      Reply

  • Yolanda
    March 19, 2020

    So delicious! I used corned beef left over from St. Patrick’s Day. The sauce was spicy and delectable!

    Reply

    • Natashas Kitchen
      March 19, 2020

      I’m so glad you enjoyed that, Yolanda! Thank you for that great feedback.

      Reply

  • Jane Wilcox
    March 16, 2020

    Although I haven’t made this yet, giving a five star because it is almost exactly the way I make them. I butter both sides of the bread slice, because, well, I am that kind of girl! I use Wishbone Russian dressing (clear looking not creamy) and mix a little of in with my kraut. But your recipe for sauce intrigues me, I am going to save it for when I don’t have the bottle on hand. It has all the things I like in it.

    Reply

    • Natasha's Kitchen
      March 16, 2020

      Thank you for the great feedback, Jane. I would love to know how you liked the sauce once you give it a try. Please share with us how it goes!

      Reply

  • Claude
    March 15, 2020

    I made the Reuben sandwich, sauce and kraut and it was all delicious. Natasha since I found your site I have followed many of you recipes and the all are the best. Keep up the great job.

    Reply

    • Natasha's Kitchen
      March 15, 2020

      So great to hear that, Claude! Thank you so much for the amazing feedback and review.

      Reply

  • Janet
    March 14, 2020

    Could I use regular chili sauce for the dressing? Love Rueben sandwiches and can’t wait to fix this!

    Reply

    • Natasha's Kitchen
      March 15, 2020

      Hi Janet, I haven’t tried that yet but I imagine that should work too. Please share with us how it goes if you give it a try!

      Reply

  • Laura Reese
    March 12, 2020

    Wow, this sandwich was amazing. The sauce is my favorite part.

    Reply

    • Natashas Kitchen
      March 12, 2020

      I’m so glad you enjoyed that Laura! That’s so great!

      Reply

  • Germaine
    March 11, 2020

    Haven’t tried a Ruben yet, but I think it’s one sandwich to try, we have light rye bread here, will have to put the missing ingredients on the shopping list for Saturday 😋😋😋

    Reply

  • Tammie Jarvis
    March 10, 2020

    Do you make the chili garlic sauce, or is it store bought?

    Reply

  • Katie
    March 10, 2020

    My family would go crazy for this. Can’t wait to try this!

    Reply

    • Natasha
      March 10, 2020

      Hooray! I’m so glad to hear that. I hope it becomes a hit with your family.

      Reply

  • April
    March 10, 2020

    M’mm…..reuben sandwiches are so good. That homemade dressing beats all!

    Reply

    • Natasha
      March 10, 2020

      It really does! Thank you April and I hope this becomes your new favorite hot sandwich!

      Reply

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