Reuben Sandwich Recipe

Craving a sandwich that’s juicy, cheesy, and irresistibly satisfying? This Reuben Sandwich recipe delivers layers of tender pastrami, tangy sauerkraut, melted Swiss cheese, and creamy Russian dressing—all tucked between buttery grilled rye bread. It’s the ultimate comfort food classic that hits every flavor note: salty, tangy, smoky, and rich. Whether you’re making it for lunch, game day, or a casual dinner, this Reuben guarantees that every bite is pure deli-style perfection.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Classic Flavor, Made Easy – Enjoy the authentic New York–style deli taste without leaving your kitchen.
• Simple Ingredients – Everything you need is pantry-friendly or easy to find at your local store.
• Homemade Touches – Quick sauerkraut and zesty Russian dressing take this version to the next level.
• Comfort in Every Bite – Gooey cheese, crisp bread, and savory pastrami make it a true crowd-pleaser.
• Versatile & Satisfying – Perfect for lunch, brunch, or a cozy dinner with friends.

Ingredients Needed

For the Sandwich

• 1 kg (2 lb) homemade pastrami, thinly sliced (or use quality store-bought)
• 10 slices light rye bread, fresh or slightly toasted
• 10 slices Swiss cheese
• Butter, softened, for spreading

Quick Sauerkraut

• 1 tbsp grapeseed oil (or another neutral oil)
• ½ onion, thinly sliced
• 350 g (12 oz) white cabbage, finely shredded (about ¼ large head)
• 1¼ cups (300 ml) apple cider vinegar
• ⅓ cup (85 ml) water
• 1 tsp salt
• 2 tsp sugar
• 1 tsp caraway seeds (optional, adds a subtle earthy aroma)

Russian Dressing

• 1 tbsp finely minced onion
• 1 tbsp minced dill pickle or gherkin
• ¾ cup mayonnaise
• ¼ cup sour cream (or more mayo as a substitute)
• 2½ tbsp sriracha, spicy ketchup, or chili sauce (adjust for heat preference)
• 3 tsp prepared horseradish, or to taste
• 1 tsp Worcestershire sauce
• ¼ tsp sweet paprika

How to Make Reuben Sandwich Recipe

Make the Russian Dressing

1. Combine Ingredients: In a small bowl, mix together mayonnaise, sour cream, sriracha, horseradish, Worcestershire sauce, paprika, minced onion, and dill pickle.
2. Chill for Flavor: Cover and refrigerate for at least 20 minutes to let the flavors meld. (Tip: it keeps well for up to 2 weeks in the fridge!)

Prepare the Quick Sauerkraut

1. Dissolve & Heat: In a large pot, heat grapeseed oil over medium heat. Add the sliced onion and cook for about 2 minutes until softened and translucent—don’t let it brown.
2. Add the Cabbage Mix: Stir in the shredded cabbage, vinegar, water, salt, sugar, and caraway seeds. Toss well to combine.
3. Cook Low & Slow: Cover the pot and let it simmer on low heat for 15 minutes, stirring once halfway through. The cabbage should be tender but still have a slight crunch.
4. Cool & Store: Transfer the sauerkraut (and its liquid) into a clean container. Allow to cool until just warm. It can be refrigerated for up to 2 weeks.

Warm the Pastrami

1. Thinly Slice: If using homemade pastrami, slice it thinly while still cold—it cuts more easily.
2. Reheat Gently: Place slices in a bowl with a few tablespoons of pastrami cooking liquid (or a splash of water). Cover and warm in the microwave or oven until heated through. Avoid overcooking to keep it juicy.

Assemble the Reuben Sandwich

1. Preheat & Toast: Set your broiler or grill to medium-high and position the rack about 25 cm (10 inches) from the heat.
2. Layer It Up:
   • Butter each slice of rye bread lightly.
   • Spread 1 tbsp of Russian dressing on each side.
   • Add warm pastrami, letting excess juices drip off.
   • Pile sauerkraut generously on top of the pastrami.
   • Place a slice of Swiss cheese over the sauerkraut and another on the top slice of bread.
3. Melt & Serve: Grill until the cheese is melted and bubbly. Sandwich together and serve immediately while warm and gooey!

Serving and Storage Tips

• Serve With: Crispy pickles, potato chips, or a bowl of creamy tomato soup.
• Presentation Tip: Cut diagonally for that classic café-style look.
• Storage: Wrap leftover sandwiches in foil and refrigerate for up to 2 days.
• Reheat: Warm in a skillet or oven at 180°C (350°F) until heated through—avoid the microwave to keep the bread crisp.

Helpful Notes

• Make Ahead: Russian dressing and sauerkraut both improve in flavor after resting overnight.
• No Pastrami? Swap for corned beef or turkey for a lighter variation.
• Add Crunch: A few thin pickle slices add an extra zing between the layers.
• Perfect Cheese Melt: Cover the sandwich with foil for the last minute under the broiler to help melt the cheese evenly.

Conclusion

There’s a reason the Reuben Sandwich has earned its legendary status—it’s the perfect balance of tangy, salty, creamy, and crunchy. This homemade version is even better than the deli classic, thanks to the quick sauerkraut and homemade dressing that take it up a notch.

If you try this recipe, leave a comment and a star rating below!
We’d love to hear how yours turned out—did you stick with pastrami or try your own twist?
Don’t forget to share it on Pinterest or Facebook so more food lovers can enjoy this iconic sandwich!

Frequently Asked Questions (FAQ)

What are the ingredients in a Reuben sandwich?

A traditional Reuben includes rye bread, Swiss cheese, pastrami or corned beef, sauerkraut, and Russian dressing—grilled until the cheese melts perfectly.

What’s the secret to a great Reuben?

The key is balance: tangy sauerkraut, creamy dressing, and smoky meat layered between crisp, buttery bread. Using homemade or freshly sliced pastrami makes a huge difference.

Should a Reuben be pastrami or corned beef?

Traditionally, it’s made with corned beef, but many prefer pastrami for its deeper, smoky flavor. Either works beautifully!

What is the best sauce for a Reuben sandwich?

Russian dressing is the classic choice—it’s creamy, tangy, and slightly spicy. Thousand Island dressing can also work in a pinch, though it’s a bit sweeter.