Learn how to make the epic, insanely delicious, Reuben Sandwich at home that readers agree is “phenomenal” and the “best sandwich [they’ve] ever had!” This recipe is an EASY, mouthwatering mashup that can be made with deli corned beef or leftover homemade corned beef in less than 30 minutes. This recipe is elevated by my Russian dressing recipe that’s too good not to make and my expert grilling technique for perfectly buttery/not greasy bread OR bake them all at once!
HOW TO MAKE Reuben sandwich VIDEO
The BEST Reuben
There’s nothing like sinking your teeth into a Reuben Sandwich all year around and especially on upcoming St Patrick’s Day! Reubens are my husband’s all time favorite sandwich, which is appropriate because he is named Patrick, after his Irish ancestors. (Although Reubens aren’t technically Irish but the corned beef is! See detailed origin section.) So, with St. Patrick’s Day around the corner, I thought it was the perfect time to share our FAVORITE Reuben Sandwich recipe.
Why you’ll love these Reuben Sandwiches
What is a Reuben Sandwich?
A classic Reuben Sandwich is an American grilled sandwich made with sliced corned beef, sauerkraut, Swiss cheese, and creamy Russian dressing sandwiched between two slices of rye bread that are grilled until the bread is crispy and the cheese melts. It is a perfectly balanced explosion of salty, spicy, earthy, tangy, sweet flavors and crunchy, ooey gooey cheesy, creamy, juicy textures.
History of Reuben Sandwich:
The exact origin of the Reuben Sandwich is unclear, with several claiming the esteemed honor of its invention. Some claim it was created by an accountant, others claim it was invented by a chef, others say it was dreamt up by a grocer. Here are just a couple of the possible origins of the Reuben Sandwich:
The earliest claim to inventing the Reuben comes from Arnold Reuben, the owner of Reuben’s Restaurant and Delicatessen in New York City in 1914. His daughter claims that late one night Charlie Chaplin came into the restaurant and stated, “Reuben, make me a sandwich, make it a combination, I’m so hungry I could eat a brick.” He whipped up a version of our now favorite sandwich complete with Russian dressing and proceeded to call it, “Reuben’s Special.”
Others insist the Reuben Sandwich was invented in 1925 by a Jewish grocer, Reuben Kulakofsky. Kulakofsky belonged to a weekly poker group whose members enjoyed fixing their own sandwiches for the weekly gathering. When Kulakofsky brought his hearty sandwich concoction to the game, one of the players, Charles Schimmel, the owner of the Blackstone Hotel in Omaha, was so impressed that he put the Reuben Sandwich on the hotel menu.
Reuben Sandwich ingredients
The Reuben Sandwich is a seemingly simple combination rye bread, corned beef, Swiss cheese, sauerkraut and Russian dressing that sandwich together to create the world famous, explosively flavorful sandwich. Let’s take a closer look at the ingredients you’ll need (full recipe in the printable recipe card at the bottom of the post):
- Rye bread – Rye bread is the classic bread used for Reuben Sandwiches because it’s denser than traditional wheat bread to hold up to all the toppings, with a stronger sour, yet earthy taste which beautifully complements the pickled corned beef. In the United States, commercially made light and dark rye breads tend to be made with rye flour and wheat flour to lighten the bread and give it a softer crumb. Rye bread is also often made with additions like caraway seeds, molasses and cocoa powder, which add color and flavor. It can sometimes be difficult to find quality rye bread, but hopefully you’ll have luck at your grocery store bakery, or better yet, your local bread store. When looking for rye bread, you might come across several different types such as light rye, dark rye, light marbled rye and dark marbled rye. For this recipe, I recommend using medium or dark rye or dark marbled rye for the best balance of flavor and texture. Medium or dark rye has a higher ratio of rye flour to wheat flour so it will be sturdier and more flavorful. Light rye, on the other hand, is made with only white rye flour which is the equivalent of white flour/white bread. You may also seeded rye which means it contains caraway seeds – an extra flavor perk for these sandwiches.
- Corned beef – You’ve heard the term “corned beef” thrown around, especially around St. Patrick’s Day, but what exactly is it? Corned beef is flat-cut brisket cured in a salt brine with vibrant, pungent pickling spices and pink curing salt which gives it its signature pink color. It’s rich, salty, spicy, and tender with so many layers of flavor that added delightful dimension to the Reuben Sandwich.
- Sauerkraut – Sauerkraut (aka “sour cabbage”) was invented long ago as a means of preserving cabbage AKA it’s simply pickled finely sliced raw cabbage! Its sour crunch is an essential element of a traditional Reuben Sandwich. You are welcome to pick up sauerkraut at your grocery store, or you can make your own. Regardless, make sure you drain as much moisture as you can from the sauerkraut before piling it on your Reuben so it doesn’t make it soggy.
- Swiss Cheese – At first glance, Swiss cheese seems straight forward, but the term “Swiss cheese” in America is actually a broad term that includes hundreds of Swiss cheeses made in America, many of which are sorry imitations of Emmental Swiss cheese actually from Switzerland (Emmental Swiss originated in Emmentaler, Switzerland). Americanized Swiss cheese is made from pasteurized milk and is significantly less flavorful and buttery than real Swiss cheese. (See this article if you’d like to read more about the differences.)
- What type should I use? For the best Reuben Sandwich, use real Swiss cheese, specifically Swiss Gruyere cheese. Gruyere is a semi-hard, pale yellow Swiss cheese made of whole milk. It’s the consummate melting cheese that’s slightly sweet, slightly salty, creamy, nutty and boasts enough flavor to cut through the richness of the corned beef. If you have the option to purchase aged Gruyere, then go with that, as the flavors become more complex as the cheese matures. You can purchase Swiss Gruyere with the specialty cheeses at your grocery store by the block, but this can be harder to thinly slice, so I recommend just shredding it. Alternatively, ask the deli counter for thinly sliced Gruyere.
- Russian Dressing – Russian Dressing is probably my favorite dressing on the planet because it’s SO FLAVORFUL! Despite its name, Russian dressing originated in the United States around the late 1800s (according to EHow.com) and has been slathered on Reuben Sandwiches since its inception. It marries all of the ingredients together and takes less than 5 minutes to whip up – so pleased don’t skip! Russian Dressing is creamy, tangy, slightly spicy, explosively flavorful and seriously addicting! It reminds me of a spicy, more complex thousand island made of mayonnaise, ketchup, horseradish, hot sauce, Worcestershire sauce, onion, garlic, paprika and gourd mustard. Though you can purchase Russian dressing or even substitute it with Thousand Island plus hot sauce and horseradish instead, my homemade version is TOO GOOD to not make! It’s also make ahead friendly, pantry friendly and keeps for up to a week in the fridge!
Reuben Sandwich Recipe variations
A classic Reuben Sandwich recipe sticks to the same ingredients: Russian dressing, corned beef, Swiss cheese and sauerkraut. Feel free to use a different cheese, dressing, add caramelized onions, bacon, etc. but just don’t call it a Reuben 😉!
- Do I have to use rye bread? To be considered a classic Reuben, rye bread is a must. However, you can use any thick sturdy bread such as thick sliced sourdough, French bread, ciabatta or crusty artisan bread that will hold up the dressing and grilling.
- Alternate protein: Corned beef is so dripping with flavor that any other protein, except pastrami, pales in comparison. That being said, you can swap in ham, turkey, chicken, etc. and adjust your flavor expectations. Here are some popular alternates:
- Pastrami swap: Pastrami is corned beef that has been cured in the same pickling solution but it is rubbed with seasonings and smoked instead of left naked and boiled or roasted.
- Georgia Reuben: This sandwich is more subtle, mildly flavored twist on the classic Reuben. It sticks with Swiss cheese and rye bread but swaps the corned beef for roasted turkey, the Russian dressing for thousand island dressing, and the sauerkraut for coleslaw.
- Rachel Sandwich: This sandwich also sticks with Swiss cheese and rye bread but swaps the corned beef for pastrami or turkey and the sauerkraut for coleslaw.
- Russian dressing alternative: Use thousand island and mix in about 1 tablespoon hot sauce and horseradish.
- Sauerkraut alternative: If you don’t like sauerkraut, try coleslaw instead – just make sure it’s light on dressing so it doesn’t make the sandwich soggy.
- Arugula option: If you don’t like sauerkraut and/or don’t have coleslaw on hand, try another green such as baby arugula. It adds an earthy, peppery layer of freshness that lightens the entire sandwich.
- Swap the arugula: Not an arugula fan? Try spinach instead!
- Add pickled red onions: They are sweet, tangy, fantastic punches of flavor and so quick and easy to make.
- Swap cheese: Try white cheddar, Havarti, brie, provolone or Gouda.
- Add bacon: Crispy, smoky bacon is a welcome addition to any sandwich! You can fry the bacon up in the skillet or bake it in the oven at 400 degrees F for about 20 minutes (30 for thick cut).
- Add bacon jam: Bacon + onions + sugar, what’s not to love?
- Add caramelized onions: Golden caramelized onions are rich, sweet, deeply complex golden, glorious tender slices of heaven. See my Gourmet Grilled Cheese recipe for exactly how I make mine.
- Add pickled beets: Add tangy-sweet, pickled beets for an instant “wow” factor. My favorite beets by far are Aunt Nellie’s Pickled Beets which you should be able to find at your grocery store on or on Amazon – so much easier and less messy than making your own!
- Add a Parmesan crust: Sprinkle Parmesan over the butter and press it into the bread so it sticks. The Parmesan will give the sandwich an extra salty, nutty crispy exterior.
- Add avocado: Line the sandwich with sliced avocados or mashed avocados lightly seasoned with lime and salt.
- Add veggies: Add grilled zucchini, mushrooms, roasted red peppers, sun-dried tomatoes, etc.
How to Make a Reuben Sandwich
This Reuben Sandwich recipe is super easy to make. If you know how to make a grilled sandwich, you are half way there! Let’s take a closer look with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):
- Step 1: Make the Russian dressing. Combine all of the dressing ingredients in a bowl, whisk until completely combined. The dressing will be on the thicker side for a dressing because it’s going to be used as a spread.
- Step 2: Add butter and Russian dressing. Spread butter on one side of each eight slices of bread (these are the sides that will touch the skillet). Flip all the pieces over and spread the other side of each of slice bread with Russian dressing (the insides of the bread).
- Step 3: Assemble. To four bread slices (the other slices are the tops), layer over the Russian dressing in this order: corned beef, sauerkraut and two slices of Swiss cheese. Top with the other 4 slices of bread, buttered side up/out.
- Step 4: Grill the sandwiches. Toasting your Reubens is relatively simple, but you’ll want to pay attention so the bottom of the sandwiches don’t burn. Start by melting some butter and oil in a skillet then adding 1-2 sandwiches, whatever comfortably fits in your skillet. Add the sandwiches, cover, and grill over medium-low heat until the bread is golden and crunchy on the bottom and the cheese is starting to melt, about 3 minutes. Flip the sandwiches over and continue to cook until the cheese is melted and the bottom bread is toasted.
- Step 5: Repeat. Grill remaining sandwiches. Dig in!
Reuben Recipe tips
- Use sturdy bread. While rye bread is classic for Reubens, you may use another bread as long as it is thick and sturdy so it can hold up the dressing and cheese.
- Use medium or dark rye. It has the most flavor!
- Drain the sauerkraut. Drain as much liquid from the sauerkraut as you can or the sandwiches will be soggy. I suggest adding the sauerkraut to a fine mesh sieve very first thing, pressing out excess liquid with the back of a spatula and letting it drain while you make the dressing and gather the rest of the ingredients.
- Slice the cheese thinly. It should be thinly sliced so that it melts quickly. If you can’t get thin slices, it’s better to shred the cheese.
- Use room temperature cheese. Remove the Swiss cheese from the refrigerator, slice if needed and let it rest while you prep the rest of the ingredients. Even better, let it rest for 30-60 minutes ahead of time if you think of it. Room temperature Gruyere will melt much more quickly than chilled Gruyere for perfectly melty cheese and a toasted crunchy crust.
- What pan to use: A panini press is a great option for perfectly even, golden crispy Reubens. If you don’t have a panini press, you can technically use any pan to cook your sandwiches, but a cast-iron skillet distributes heat the most evenly for a better golden, crispy crust.
- Don’t skip the oil. A splash of vegetable oil when pan frying the Reuben Sandwich helps prevent the butter from burning. You can also use another neutral oil like a light olive oil but don’t use a flavored oil or that’s what your sandwich will taste like!
- Grill at a lower heat. Don’t be tempted to crank up the heat when cooking your Reubens or else the bread will toast and burn before the cheese melts. You want the cheese to have enough time to melt into gooey warm perfection. If the cheese melts and you still want a more golden exterior, then you can crank up the heat. If the bread is getting too browned before the cheese is fully melted, then reduce the heat even further.
- Cover the sandwiches when toasting. I have experimented with numerous techniques for cooking the best Reubens and grilled cheese sandwiches and this technique is the clear winner. Start by covering the Reuben Sandwich when you first add it to the skillet to create a warm environment which helps the cheese melt without burning the bread. Once the bread is golden-brown, remove the cover and grill the second side without it, so the toasted bread will stay crisp.
How to cook Reuben sandwiches at the same time
Instead of grilling the sandwiches, you can bake them in the oven all at once. Line all the buttered slices of bread on a baking sheet, buttered side down. Spread Russian dressing on all the top sides of the bread. On 4 slices of bread, top with corned beef, sauerkraut and one slice of cheese. On the other four slices of bread, top with 1 slice of cheese. Transfer to the oven and bake at 400 degrees F for 5-10 minutes until the cheese is melted. Place the cheesy tops on top of the cheesy bottoms while hot. Dig in!
Make-Ahead Reuben Sandwiches
Assemble ahead Reubens are a great option for a quick and easy lunch, dinner or handy for a party. Take care the sauerkraut is very well drained so the sandwiches don’t become soggy. I recommend toasting the bread by baking the bread slices at 400 degrees for about 5 minutes, then spreading the Russian dressing on the insides of the bread so the pre-assembled sandwiches don’t become soggy.
Assemble the sandwiches per recipe directions, wrap each layered sandwich separately in foil and store in the refrigerator for up to 24 hours. To serve, bake in a pre-heated oven at 350 degrees F, just until the cheese melts, 10 to 15 minutes.
What to serve with a Reuben Sandwich
There are many delicious side dish options that pair well with a Reuben Sandwich such as potato chips or French fries, potato salad, pasta salad and pickles. Here are some of our favorite tasty side recipes:
- Pasta Salad: Serve Reuben Sandwiches with pasta salad for a lighter lunch or dinner win! Italian tortellini salad, bacon and pea pasta salad, pesto pasta salad, orzo pasta salad or Greek tortellini salad would all be a tasty pairing.
- Soup: Soup and sandwiches are a classic combo for a reason! Serve these Reubens with tomato basil soup, potato leek soup, butternut squash soup, creamy potato soup, or cauliflower soup,
- Veggies: Add a side of roasted, steamed, or sautéed veggies to round out the meal. Some of my favorites include roasted bacon pesto potatoes, baked Parmesan asparagus, roasted broccoli, roasted root vegetables, or maple bacon Brussels sprouts and butternut squash.
- Salad: If you skip the veggies, get your greens in from a big green salad, Caesar salad, Wedge Salad, Strawberry Salad, Fall Salad, or Apple Salad. Loaded Potato Salad and Perfect Fruit Salad are also delicious additions.
How to store Reuben Sandwiches
These Reuben Sandwiches are best served fresh but can be stored for up to 3 days, becoming less fresh/soggier the longer they are stored. To store, wrap each sandwich in foil then reheat in skillet or oven.
How to reheat a leftover Reuben
-Stove: Melt some butter in a skillet over medium heat, cover, and cook for a couple minutes or until warmed to your liking, flipping the sandwich halfway through.
-Oven: Wrap the sandwiches in foil and bake at 350 degrees F for about 10 minutes.
-Microwave: Is not recommended because the bread will become soggy. You may opt for the microwave, however, if you’re in a time crunch, just adjust your expectations accordingly. To reheat in the microwave, transfer the sandwich to a microwave safe plate and microwave for 30 seconds, then at 15 second intervals until warmed through.
Can you freeze this Reuben Sandwich Recipe
No, I do not recommend Reubens because the bread will become soggy when thawed.
How to Make a Reuben Sandwich FAQs
Reuben Sandwiches are traditionally served hot to take advantage of the freshly butter toasted, crispy bread and melty Swiss cheese. Reubens can also be served at room temperature but they lose some of the ooey gooey cheese appeal, and warm toasted goodness. I do not recommend serving them cold because they taste like an entirely different sandwich. The flavors are not as pronounced, the bread is no longer crispy, and the melted cheese is no longer soft and melty.
A Reuben sandwich is always made with corned beef.
Both corned beef and pastrami are made from beef brisket that has been cured in the same pickling solution. The biggest difference is that pastrami is dry rubbed with additional seasonings and smoked whereas corned beef is left naked and boiled or steamed.
A classic Reuben Sandwich always includes Russian dressing, corned beef, sauerkraut and Swiss cheese served between rye or marbled rye bread. A corned beef sandwich, however, can refer to any sandwich made with corned beef, no matter the toppings or the bread selection.
The Georgia Reuben is a more subtle, mildly flavored twist on the classic Reuben. It is made with roasted turkey instead of corned beef, thousand island dressing instead of Russian dressing and coleslaw instead of sauerkraut. It sticks with Swiss cheese and rye bread which are also used in a Reuben Sandwich.
Both Reuben and Rachel sandwiches are butter-grilled sandwiches made with Swiss cheese on rye bread. However, a Reuben is made with corned beef and sauerkraut and a Rachel sandwich is made with pastrami or turkey and coleslaw.
Both dressings look quite similar with a creamy, pinkish hue thanks to a base of mayonnaise and either ketchup or chili sauce. Thousand Island, however, is sweet and tangy and more textural due to sweet pickle relish. Russian dressing is sweet, tangy and spicy thanks to peppery horseradish and spicy chili sauce. It does not contain pickles or relish.
The Reuben is neither German or Irish, it is an American invention! Like America itself, the Reuben Sandwich is a celebrated mash-up of different cultures coming together to create something extraordinary.
It honors corned beef from Ireland, sauerkraut from Germany, rye bread invented in Germany, popularized by New York Jewish, Russian dressing which is actually American, and Swiss cheese from Switzerland!
Although the traditional Reuben is made with rye bread, you can substitute with other sturdy breads such as sourdough, ciabatta or crusty artisan bread. You’ll need a bread that is not thin and flimsy and can stand up to the dressing and grilling without becoming soggy or falling apart.
It was during the 17th century that salted beef was coined “corned beef” by the British to describe the corn-kernel-size salt crystals used to cure the meat during the “corning” process which they purchased from the Irish.
Deli-style corned beef: Did you know your grocery deli sells sliced corned beef? That’s right, just ask for a pound of sliced corned beef and you’re halfway to making your Reuben Sandwich recipe already!
Corned beef from scratch: If you make your owned corned beef for St. Patrick’s Day, save the leftovers for Reubens! Or you can make corned beef just for these sandwiches – they are worth it. To make corned beef from scratch, you’ll brine beef brisket with kosher salt and pickling spices like peppercorns, mustard seed, allspice berries and coriander seeds,then roast the brisket until tender. By making your owned corned beef, you can enjoy meatier chunks instead of thin, shaved slices, or you can also slice it thinly if you wish. To use leftover corned beef, save it in the jus to moisten, then give it a quick zap in the microwave to slightly warm and tenderize before piling on the sandwiches.
Store-bought corned beef: By nature of its name, “corned beef” that you purchase at the grocery store is brisket that is already cured/corned in its own pickling spices, all you do is cook it according to package directions. This is a great shortcut for semi-homemade corned beef.
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Reuben Sandwiches
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Ingredients
Sandwiches
- 3 tablespoons butter, softened
- 1 pound corned beef – thin deli slices, or homemade
- 8 slices rye bread
- 8 slices Swiss cheese, preferably Swiss Gruyere
- 1 1/4 cups sauerkraut, well drained
- butter for grilling
- vegetable oil or light olive oil for grilling
Russian Dressing
- 3/4 cup mayonnaise
- 1/4 cup sour cream (may sub more mayo)
- 1/4 cup ketchup
- 1 tablespoon grated onion (I use my zester)
- 1 tablespoon prepared horseradish
- 1 tablespoon Frank's Original RedHot Sauce
- 1 teaspoon Worcestershire sauce
- 1/2 tsp EACH ground mustard, sweet paprika (may sub smoked or regular paprika)
- 1/4 tsp EACH garlic powder, salt, pepper
Instructions
- Dressing: Whisk all of the ingredients together in a medium bowl until smooth. Season with additional salt and pepper to taste (I like more of each); set aside.
- Homemade Corned Beef, if using: Can be sliced or shredded. Microwave just to warm through with jus (or gently heat on the stovetop) and cover with foil to keep warm. Drain excess liquid before using.
- Spread parchment paper out on a flat surface. Spread ½ tablespoon of butter on one side of each slice of bread. Flip all the pieces over and spread the other side of each slice of bread with Russian dressing.
- To four bread slices (the other slices are the tops), layer over the Russian dressing in this order: corned beef, drained sauerkraut and two slices of Swiss cheese. Top with the other 4 slices of bread, buttered side up/on the outside.
- Melt 1 tablespoon butter with 1 tablespoon oil in a nonstick or cast iron skillet over medium-low heat. Add 1-2 sandwiches (whatever comfortably fits), cover, and cook until the bread is golden on the bottom and the cheese is starting to melt, about 3-4 minutes.
- Flip the sandwich(es) over and continue to cook until the cheese is melted and the bottom bread is toasted, another 3-4 minutes. (Reduce the heat as needed if the bread is browning too quickly before the cheese is melted). Repeat with remaining sandwiches.
Video
Notes
Tips and Tricks
- Rye bread: I recommend using medium or dark rye or dark marbled rye for the best balance of flavor and texture. Medium or dark rye has a higher ratio of rye flour to wheat flour so it will be sturdier and more flavorful. You may also seeded rye which means it contains caraway seeds – an extra flavor perk for these sandwiches.
- Deli-style corned beef: Ask your deli counter for a pound of sliced corned beef. You can have them slice it as thinly or thick as you’d like-personal preference here.
- Corned beef from scratch: Use this corned beef recipe – be aware that it takes 5 days to cure so plan ahead accordingly. By making your owned corned beef, you can enjoy meatier, juicer chunks.
- Store-bought corned beef: By nature of its name, “corned beef” that you purchase at the grocery store is brisket that is already cured/corned in its own pickling spices, all you do is cook it according to package directions. This is a great shortcut for semi-homemade corned beef.
- Swiss cheese: You can purchase Swiss Gruyere with the specialty cheeses at your grocery store by the block, but this can be harder to thinly slice, so I recommend shredding it. Alternatively, ask the deli counter for thinly sliced Gruyere. You may also use other Emmental Swiss cheese, but please avoid American made Swiss.
- Use room temperature cheese. Remove the Swiss cheese from the refrigerator, slice or shred if needed and let it rest while you prep the rest of the ingredients. Even better, let it rest for 30-60 minutes ahead of time if you think of it. Room temperature cheese will melt much more quickly than chilled cheese for perfectly melty cheese and a toasted crunchy crust.
- Russian dressing: It marries all of the ingredients together and takes less than 5 minutes to whip up – so pleased don’t skip! Though you can purchase Russian dressing or even substitute it with Thousand Island plus hot sauce and horseradish, my homemade version is TOO GOOD to not make! It’s also make-ahead friendly, pantry friendly and keeps for up to a week in the fridge.
How to cook Reubens at the same time
Instead of grilling the sandwiches, you can bake them in the oven all at once.- Line all the buttered slices of bread on a baking sheet, buttered side up. Bake at 400 degrees F for 5 minutes then flip all the pieces over.
- Spread Russian dressing on all the top sides of the bread. On 4 slices of bread, top with corned beef, sauerkraut and one slice of cheese. On the other four slices of bread, top with 1 slice of cheese.
- Bake at 400 degrees F for 5-10 minutes until the cheese is melted. Place the cheesy tops on top of the cheesy bottoms while hot. Dig in!
Make-Ahead Reuben Sandwiches
Take care the sauerkraut is very well drained so the sandwiches don’t become soggy. Toast the bread by baking the bread slices at 400 degrees for about 5 minutes, then spread the Russian dressing on the insides of the bread so the pre-assembled sandwiches don’t become soggy. Assemble the sandwiches per recipe directions, wrap each layered sandwich separately in foil and store in the refrigerator for up to 24 hours. To serve, proceed to grill or bake at 350 degrees F, just until the cheese melts, 10 to 15 minutes.HOW TO STORE AND REHEAT LEFTOVERS
- To store: Reuben Sandwiches are best served fresh but can be stored for up to 3 days, becoming less fresh/soggier the longer they are stored. To store, wrap each sandwich in foil then reheat in skillet or oven:
- Stove: Melt some butter in a skillet over medium heat, cover, and cook for a couple minutes or until warmed to your liking, flipping the sandwich halfway through.
- Oven: Wrap the sandwiches in foil and bake at 350 degrees F for about 10 minutes.
- Microwave: Is not recommended because the bread will become soggy. You may opt for the microwave, however, if you’re in a time crunch, just adjust your expectations accordingly. To reheat in the microwave, transfer the sandwich to a microwave safe plate and microwave for 30 seconds, then at 15 second intervals until warmed through.
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Mannette Pugh says
I made this tonight for St. Patrick’s Day. I was a bit leery because I wasn’t sure about corned beef and horseradish as well. Well, what can I say. Jen hit it out of the park with this one. My husband said I better get to the store tomorrow and stock up on corned beef. It was so tasty we all kept licking our fingers. Another hit from Jen as always. Love, love, love.
Jen says
Thanks so much Mannette! I hearing your husband wants you to stock up on corned beef and that this recipe won’t just be for St. Patrick’s Day! Thank you so much for making my recipes and making my day!
Stephanie says
We REALLY love Ruben’s in this house so we made them for St Patty’s day, using a store corned beef that we soaked 24 hrs in cold water to remove salt, then smoked on the traeger with a ton of pepper & spices to make it pastrami. Your Russian dressing was so delicious, I’ve always just used thousand island but this was way better. Being a non-baker, I even got really brave and baked a loaf of rye bread with caraway seeds for the first time, using Bob’s Red Mill dark rye flour recipe. I liked using Gruyère as you suggested too, it’s such a wonderfully mild Swiss with a nutty taste, was better than standard Swiss.
Jen says
Everything about your Reuben Sandwiches sounds next level! Your pastrami sounds divine and I’m sure your homemade rye bread was fantastic! I love they joy you find in cooking and turning a recipe into the best it can be!
MR says
Hubby said this was the best sandwich he’s ever had, and he’s had a lot! Daughter who doesn’t eat much meat couldn’t get enough. It was that good!
Jen says
That is amazing, thank you so much for the glowing review! I’m thrilled this recipe was such a huge hit!
Heather says
I dislike when people leave reviews for recipes without actually trying the recipe first BUT – that being said – I know I will love this, plus I have a really quick story that makes the timing of this pretty awesome;
Just this week my husband and I had tried a new restaurant in town and he ordered the reuben there. It was disappointing to say the least – and that’s after trying it a few different restaurants, so we had a whole conversation about why it was SO hard to find a good reuben anywhere.
Then this shows up in my Inbox 🙂
Guess we’ll just have to start making them at home from now on! haha
Thank you so much for this recipe. I’m excited to try the dressing, especially like the other reviewer said – usually everywhere just uses thousand island dressing YUCK. I’m super excited for this.
Thanks again!!
Jen says
Wow! Thank you so much for the awesome comment, Heather! I am so happy this recipe found you when it did! I hope you and your husband have a wonderful week and enjoy the Reuben Sandwiches!!
John Lubeck says
I need to try this. When I was a teen (a very long time ago), I worked in a German deli. As part of our “benefits” we got free food during our shifts. My goto was and still is a Reuben. But a Reuben is on rye, period and preferably on full dark rye, not “marbled”. Very hard or impossible to find dark German rye bread. I see someone solved the problem by making their own, kudos to them.
Jen says
Hi John! Free food sounds like a great work benefit to me! Thanks for making my recipes, I hope you enjoy this one!
Sue Olsen says
My son used the word “phenomenal” for this sandwich! That is a HUGE complement to YOU, Jen. I loved it too…your Russian dressing recipe is the best…although I didn’t have ketchup so I opted for siracha….but it just made it spicer..THANK YOU too much..Your recipes are the very best!
Jen says
Thank you so much for the high praise, Sue! I am so happy to hear that “phenomenal” was the word of choice! I hope you have a wonderful week and find more recipes to enjoy!
JP says
I made these with marbled rye and my homemade pastrami, but otherwise the same – huge hit. But the special star here is your Russian dressing sub-recipe. It is Amazing!!!! Thank you for sharing!
Jen says
Wow homemade pastrami? Sounds like a star sandwich! I am so glad you loved the dressing!!
Deb Hanson says
This was the best Reuben I’ve ever had. Your recipes are so, so good! My only problem is that I live alone so I have to make adjustments.
Jen says
Thank you! I’m so glad that it was a winner!
Mary Beth Hamilton says
I love you and your recipes. That said, not only is a Reuben not Irish, as you said, but neither is Corned Beef. Jewish grocers sold corned beef to Irish immigrant laborers because the corned meat kept well for the day. If you were to go to Ireland on St. Patrick’s Day you might find a Corned Beef dinner on a menu someplace that is catering to American tourists. This in no way diminishes the delicious of your recipe!
Jen says
Thank you so much for letting me know, that is very interesting! I am glad you enjoyed the meal!