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Reuben Sandwich recipe

Classic Reuben Sandwich

Layered with juicy pastrami, tangy sauerkraut, melted Swiss cheese, and creamy Russian dressing between buttery rye bread, this Reuben Sandwich brings the ultimate deli-style comfort home. Each bite delivers the perfect harmony of salty, smoky, and tangy flavors — grilled to golden, gooey perfection.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 5 sandwiches
Course: Dinner, LUNCH, Snack
Cuisine: American, Deli
Calories: 620
Ingredients Method Notes

Ingredients
  

For the Sandwich
  • 1 kg pastrami thinly sliced, homemade or 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
  • 0.5 onion thinly sliced
  • 350 g white cabbage finely shredded (about ¼ large head)
  • 300 ml apple cider vinegar
  • 85 ml water
  • 1 tsp salt
  • 2 tsp sugar
  • 1 tsp caraway seeds optional, for earthy aroma
Russian Dressing
  • 1 tbsp onion finely minced
  • 1 tbsp dill pickle minced
  • 0.75 cup mayonnaise
  • 0.25 cup sour cream or extra mayonnaise
  • 2.5 tbsp sriracha or chili sauce adjust for desired heat
  • 3 tsp prepared horseradish
  • 1 tsp Worcestershire sauce
  • 0.25 tsp sweet paprika

Method
 

  1. 1. Make the Russian Dressing: In a small bowl, whisk together mayonnaise, sour cream, sriracha, horseradish, Worcestershire sauce, paprika, minced onion, and dill pickle. Cover and refrigerate for at least 20 minutes to let flavors blend.
  2. 2. Prepare the Quick Sauerkraut: Heat grapeseed oil in a large pot over medium heat. Add onion and cook for 2 minutes until translucent. Stir in cabbage, vinegar, water, salt, sugar, and caraway seeds. Cover and simmer on low for 15 minutes, stirring once. Transfer to a container to cool slightly.
  3. 3. Warm the Pastrami: Thinly slice pastrami if needed. Reheat gently with a few tablespoons of broth or water, covered, until warm but not dry.
  4. 4. Assemble the Reuben Sandwich: Lightly butter rye bread slices. Spread Russian dressing on each side. Layer warm pastrami, sauerkraut, and Swiss cheese. Top with another slice of bread.
  5. 5. Grill & Serve: Grill sandwiches on a skillet or under a broiler until the cheese melts and bread turns golden and crisp. Slice diagonally and serve hot with pickles or chips.

Notes

Tips & Variations:
• Make the sauerkraut and dressing a day ahead for enhanced flavor.
• Swap pastrami with corned beef or turkey for variation.
• For extra crunch, add pickle slices inside the sandwich.
• To melt cheese evenly, cover with foil during the last minute of grilling.
• Serve with creamy tomato soup or potato chips for a complete meal.