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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 20 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
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

  • Virginia Troutman
    June 2, 2021

    I have never had much luck with recipes from the internet and my husband in a Pa Dutch man looking for meat and potatoes for evening meal. I made these Reuben sandwiches and they were delicious. Best Reuben I have had Husband agreed. GREAT Recipe.

    Reply

    • Natasha's Kitchen
      June 2, 2021

      Love your comment, Virginia. Thank you for sharing your great review with us, I’m happy that you and your husband enjoyed this recipe!

      Reply

  • Sharon
    May 22, 2021

    16 ads inside the recipe! I almost gave up looking for the ingredients. I know this is where you make you money but this was the worst I have ever seen.

    Reply

    • Natashas Kitchen
      May 22, 2021

      Hi Sharon, Thank you for sharing your concerns and feedback. The only way we can continue providing free recipes is by having ads on our site, so we are not able to remove those at this time. We find that most people would rather see the ads than pay to see the recipes. But we will definitely take note of your feedback and use it to improve our website. Please click the “jump to recipe” button at the top of the recipe post to find the ingredients quickly.

      I appreciate your feedback, and I hope you love every recipe you try.

      Reply

      • Cat
        June 16, 2021

        Thanks for the recipe!!! I’m clicking on all your ads hopefully this gets you more money 🙂

        Reply

        • Natasha's Kitchen
          June 16, 2021

          Thank you, Cat. I appreciate your support!

          Reply

  • Cheryl
    May 21, 2021

    I love Reubens. It’s the only time I will willingly easy sauerkraut. I was wonderinf, though,with recipes like this, is there any substitute for garlic and onion? Since I got colitis a while back, they are on the NO list. (I can, however, use homemade garlic-infused olive oil. And I can have the green part of scallions instead of onion, but it just isn’t the same.

    Reply

    • Natasha's Kitchen
      May 23, 2021

      Hi Cheryl, I think you can remove those from this recipe and it would still be good. I haven’t tried any other substitute but let us know how it goes in case you do an experiment!

      Reply

  • Eddie
    April 24, 2021

    Simply amazing!

    Reply

  • Vladimir
    April 18, 2021

    awesome recipe especially for the sauce. thank you.

    Reply

  • Tony
    March 24, 2021

    This is by far the BEST Russian dressing for Ruben’s that I’ve ever tasted, The only change I made was using hot smoked paprika. Excellent, thanks.

    Reply

    • Natasha's Kitchen
      March 24, 2021

      Love it! Thanks Tony, I’m glad you loved it!

      Reply

  • Jason
    March 23, 2021

    I halved the Chile paste and subbed rest with ketchup. Also added some cider vinegar and honey.

    Reply

    • Natasha's Kitchen
      March 23, 2021

      Sounds good, how did it go?

      Reply

  • Ale Perez
    March 20, 2021

    I needed a recipe for sauce and all I can say is WOW!
    So yummy! This will be my go to sauce when I make reubens

    Reply

    • Natashas Kitchen
      March 20, 2021

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Nanci
    March 19, 2021

    We enjoyed your recipe for this Reuben last night using the leftover corned beef from St. Paddy’s day. Your dressing made it delicious!!! Did you really use 1.5 T. Of the chili sauce? I used 1.5 tsp and it was plenty spicy with the heat of the horseradish

    Reply

    • Natashas Kitchen
      March 19, 2021

      Hi Nanci, we love it really spicy but you are welcome to use less.

      Reply

  • Lois Stevens
    March 18, 2021

    The Russian dressing is so delicious! I bought Boar’s Head sauerkraut at the deli along with their corned beef and baby swiss. The package of sauerkraut had a recipe for a Reuben sandwich and instructed to mix the drained sauerkraut with the Russian dressing. I liked the idea so I did that and it was good. Question: how to cook the sandwiches long enough for the cheese to melt. I used cast iron skillet and medium heat. I continuously have the problem of the bread burning before the cheese melts when I grill sandwiches with butter. The butter gets too dark too fast. It blackens in about two minutes even though cheese isn’t melted. I guess I have to use low heat instead of medium. Maybe this is a stupid question! Thank you!

    Reply

    • Natashas Kitchen
      March 18, 2021

      Hi Lois, stovetops vary in heat. You may have a more powerful setting for medium, and I would turn it down a bit.

      Reply

      • Lois Stevens
        March 20, 2021

        I will try low heat. it seems like it might not get hot enough to melt the cheese over low heat but then medium burns the buttered bread before the cheese melts. I hope I get get this dialed in because I like grilled sandwiches and usually burn them like I said!

        Reply

        • Natashas Kitchen
          March 20, 2021

          I hope it works out for you Lois!

          Reply

        • Norma
          May 25, 2021

          I find that if you cover The pan it seems to Heat through better and melt the cheese

          Reply

    • RobertB
      May 2, 2021

      I’ve been making Reubens this week. 🙂 Start the sandwich in the microwave for a few seconds before you put it on the griddle, so it starts out already warm; almost hot. It will be hot all the way through when it’s finished grilling.

      Reply

      • Natashas Kitchen
        May 3, 2021

        Thanks for sharing that tip with us Robert!

        Reply

  • Becky
    March 17, 2021

    “Best Sandwich you’ve ever made!” claims my hubs- and it was soooooo good! I bought the corned beef from Costco and put it in the slow cooker all day. I followed the recipe for the sandwiches (Thousand Island dressing!!!!) and the rest was history- thrilled we get to make them again for the next day or two! I’ve bookmarked this recipe for next year- can’t wait!

    Reply

    • Natashas Kitchen
      March 17, 2021

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Mahnaz
    March 17, 2021

    I love it 😋😋😋😋thank u for awesome recipe 🙏🙏🙏😋😋🥰🥰🥰🌷🌹🌷🌹

    Reply

    • Natashas Kitchen
      March 17, 2021

      You’re welcome! I’m so happy you enjoyed it!

      Reply

  • LL
    March 7, 2021

    Yum… Just Yum!

    My MIL loves Reubens. She said It’s was the best she’s ever had!

    Reply

    • Natasha's Kitchen
      March 7, 2021

      I’m glad to hear that! Thank you for sharing that with us.

      Reply

  • Debbie A
    February 3, 2021

    Awesome recipe! That sauce was amazing ! I made double so we could have it on other things ! I had made homemade marble rye so just had to have ruebens .Thank you for sharing !

    Reply

    • Natashas Kitchen
      February 3, 2021

      You’re welcome, Debbie! I’m happy you enjoyed it! That sauce is one of our favorites.

      Reply

  • Amy C.
    February 1, 2021

    I had some leftover homemade corned goose breasts, so I sliced them up and made us some Reubens last night. I mixed up this dressing and it is phenomenal!! My husband used it on his salad for lunch today as well. Fantastic. Thank you!

    Reply

    • Natasha's Kitchen
      February 1, 2021

      Sounds lovely! Thank you for sharing that with us, Amy. I hope you and your husband will love all the recipes that you will try!

      Reply

  • Ruth
    January 29, 2021

    I love Rueben sandwiches,can’t wait tp make them!

    Reply

    • Natashas Kitchen
      January 29, 2021

      I hope you try this one soon!

      Reply

  • Carol
    December 20, 2020

    This sauce makes the sandwich. The best Reuben I’ve ever tasted. I used Sambal Oelek ground fresh chili paste, which is really a sauce. A little spicy but perfect for this recipe. I also used the kraut that I ferment myself for eight weeks. I don’t like vinegar based kraut that is too sour. Being 85 yrs old, I am still learning. Wish I would have found this recipe 60 yrs ago. Thank you for this fabulous website.

    Reply

    • Natasha's Kitchen
      December 20, 2020

      Love it! Thanks for sharing that with us, Carol. We appreciate it!

      Reply

  • Connie
    December 16, 2020

    I’m going to make these this week. First time making Ruebens (it is one of my favorite kinds of sandwiches)

    If I buy store bought sauerkraut, do I have to heat the sauerkraut before putting on the sandwich bread? Or will grilling the sandwich be enough to heat it through? Thanks!

    Reply

    • Natashas Kitchen
      December 16, 2020

      Hi Connie, if you prefer it to be really warm you can.

      Reply

  • Marlene Huerta
    October 17, 2020

    Rubens are my favorite sandwich. My husband doesn’t like corned beef or sauerkraut so I have to make these when he is eating something else. More for me though. Can’t wait to try your dressing.

    Reply

    • Natasha's Kitchen
      October 18, 2020

      I hope this becomes a favorite for you, Marlene!

      Reply

    • Alicia Hetrick
      January 18, 2021

      This is the best dressing, and best reuben sandwich i have ever had. Thanks for this recipe.

      Reply

  • 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

    • Natasha
      August 31, 2020

      Hi John, perhaps it was a specific dressing.

      Reply

    • Kimberlee Tanner
      December 9, 2020

      Hello, I don’t usually comment, but I will here. Yes, the sweetness comes from the American version of Russian dressing – Thousand Island dressing which has sweet chopped pickles, or a bit of the sweet pickle juice. American Diners will often just use a bottle of Thousand Island as the dressing for this sandwich. Hope that helps 😋

      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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