Reuben sandwich

Name: Reuben Sandwich
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 2 slices rye bread (seeded or unseeded); 3–4 oz sliced corned beef or pastrami; 2 slices Swiss cheese; ¼ cup sauerkraut, well-drained; 2 tbsp Russian or Thousand Island dressing; 1 tbsp butter, softened

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Savory, melty, and irresistibly tangy, the Reuben Sandwich is a timeless deli classic. It layers corned beef, Swiss cheese, tangy sauerkraut, and a generous smear of Russian or Thousand Island dressing between slices of hearty rye bread—then grills it to golden, crispy perfection. Rich, bold, and deeply satisfying, it’s the ultimate comfort food with a punch of flavor in every bite.

Contents

Origin Reuben Sandwich What I Love About This Recipe Reuben Sandwich Ingredients Directions Notes

Origin Reuben Sandwich

The Reuben sandwich’s exact origin is debated some say Omaha, Nebraska; others say New York City. What’s certain is it gained popularity in Jewish delis across the U.S. in the early 20th century and has been a menu staple ever since.

What I Love About This Recipe

The contrast of crispy grilled bread, gooey cheese, and the briny bite of sauerkraut makes every bite bold and delicious. It’s indulgent, but so worth it.

Reuben Sandwich

Recipe by RecipesVillaCourse: Sandwich, MainCuisine: American (Deli-style)Difficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

500

kcal

The Reuben Sandwich is a classic American deli favorite, featuring layers of corned beef, Swiss cheese, sauerkraut, and creamy Russian or Thousand Island dressing, all grilled between slices of buttery rye bread. Crispy on the outside and melty on the inside, it’s a savory, tangy, and utterly satisfying sandwich perfect for lunch or a hearty dinner.

Ingredients

2 slices rye bread (seeded or unseeded)
3–4 oz sliced corned beef or pastrami
2 slices Swiss cheese
¼ cup sauerkraut, well-drained
2 tbsp Russian or Thousand Island dressing
1 tbsp butter, softened

Directions

Lay out the bread slices. Spread dressing on one side of each slice.
Layer Swiss cheese, corned beef, and sauerkraut on one slice. Top with the other slice, dressing side down.
Butter the outside of each slice of bread.
Heat a skillet over medium heat.
Place the sandwich in the skillet and cook 3–4 minutes per side, pressing gently, until the bread is golden and the cheese has melted.
Slice in half and serve hot.