You can make a classic Reuben sandwich at home with rye bread, corned beef, Swiss cheese, sauerkraut, and a creamy dressing (Russian or Thousand Island), all grilled until toasty and melty.

Quick Scoop

A Reuben is a hot grilled deli sandwich: buttery rye bread on the outside, with layers of corned beef, Swiss cheese, tangy sauerkraut, and a pink, slightly sweet-tangy dressing inside. It’s fast to assemble and cooks in just a few minutes per side in a skillet or on a griddle.

Ingredients You’ll Need

  • Rye bread (light or dark, 2 slices per sandwich).
  • Corned beef, cooked and sliced (about 3–4 oz per sandwich).
  • Swiss cheese slices (1–2 slices per sandwich).
  • Sauerkraut, drained well (about 1/4 cup per sandwich).
  • Russian or Thousand Island dressing (1–2 Tbsp per sandwich).
  • Softened butter for the bread or the pan.

Optional twists:

  • Use Thousand Island instead of Russian dressing for a slightly sweeter flavor.
  • Add extra sauerkraut for more tang, or extra cheese for a richer, gooier sandwich.

Step‑by‑Step: How to Make a Reuben Sandwich

  1. Prep the sauerkraut
    • Drain and gently squeeze the sauerkraut so it’s not wet; this helps prevent a soggy sandwich.
  1. Butter the bread
    • Spread softened butter on one side of each slice of rye bread; this side will face out toward the pan.
  1. Dress the inside
    • Flip the slices so unbuttered sides face up.
    • Spread Russian or Thousand Island dressing on the unbuttered side of each slice (about 1–2 Tbsp total per sandwich).
  1. Layer the fillings
    • On one slice: add a layer of Swiss cheese, then corned beef, then sauerkraut.
 * Top with another slice of Swiss if you like it extra cheesy.

 * Close with the second bread slice, dressing side in, buttered side out.
  1. Grill the sandwich
    • Heat a skillet or griddle over medium to medium‑low heat.
 * Place the sandwich in the pan and cook until the bread is golden and crisp and the cheese is melted, about 2–4 minutes per side (press gently with a spatula to help it heat through).
  1. Serve
    • Let it rest for a minute, then slice in half and serve hot, ideally with pickles and chips or fries.

Pro Tips and Variations

  • Prevent sogginess: Always drain sauerkraut well and don’t overload the dressing.
  • Warmer filling: Briefly warm the corned beef in the pan before assembling for a more evenly hot sandwich.
  • Different dressing: Thousand Island is a very common swap if you don’t have Russian dressing.
  • Griddle vs skillet: A flat griddle lets you cook several Reubens at once; a skillet is perfect for 1–2 sandwiches.

Mini “Forum-Style” Take

Some home cooks swear by extra sauerkraut for a sharper, deli‑style bite, while others double up the cheese and keep the kraut lighter for a richer, meltier Reuben.

There’s also an ongoing friendly debate over Russian vs Thousand Island dressing—both are widely used, and many recipes simply pick whichever the cook prefers or has on hand.

Is It Still a Trending Topic?

Around St. Patrick’s Day and during corned beef season, “how to make a Reuben sandwich” reliably pops up on food blogs and recipe sites as a timely way to use leftover corned beef. Many recent online guides focus on avoiding soggy bread, getting the cheese perfectly melted, and choosing between different dressings, reflecting what home cooks ask in comment sections and forums.

TL;DR: Butter rye bread, spread dressing on the inside, stack Swiss, corned beef, and well‑drained sauerkraut, then grill in a skillet until the bread is crisp and the cheese is melted.

Information gathered from public forums or data available on the internet and portrayed here.