Corned Beef Sandwich with Sauerkraut & Swiss Cheese
The Reuben sandwich is the quintessential deli favorite: a warm, crispy, and oozy combination of flavors and textures that never fails to satisfy. With layers of savory corned beef, tangy sauerkraut, creamy Swiss cheese, and rich Russian dressing sandwiched between buttery, golden rye bread, this timeless classic offers the perfect bite every time.
What makes this recipe special:
- First and foremost, I’m using homemade corned beef. Yes, it requires planning in advance, and no you won’t do it all the time, but oh my god — it is so worth it.
- Low and slow cooking: I’ll show you how to get perfectly toasted bread, warm filling, and deliciously melted cheese. No soggy sandwiches here!
- Homemade Russian dressing. Sure, you could just slather on some mayo, but this is 100x better when you make the 5-minute Reuben sandwich dressing. Please just trust me.
This is seriously the food of my childhood! One bite and I’m right back in my family’s favorite Jewish deli in Tampa.
For another deli-style classic, try my melt-in-your-mouth patty melt sandwich or this California club sandwich next! Or check out all of my easy, delicious sandwich recipes for more inspiration!
Jump to Recipe
The Essentials
- Jewish Rye bread: You can use marble rye or even pumpernickel, but please consider rye bread over white bread for this sandwich.
- Consider making corned beef yourself!
- Sauerkraut: Be sure to drain it so the sandwich doesn’t get soggy.
- I like to add two overlapping slices of Swiss cheese on top of each assembled sandwich.
- Unsalted butter for toasting the bread.
- Russian dressing: Made with mayonnaise, sour cream, ketchup, dill pickle relish (or sweet pickle relish), minced white onion, jarred horseradish, fresh lemon juice, Worcestershire sauce, yellow mustard, and kosher salt.
Jump to Recipe
Ingredient Substitutions
- Corned beef: I understand that making corned beef from scratch is a serious investment on your time, but your patience will be well rewarded. If you’re short on time, you can of course use your favorite store-bought (or deli-bought!) sliced corned beef. Other options include pastrami or turkey.
- Russian dressing can be swapped with Thousand Island or a mixture of mayonnaise, ketchup, and sweet relish.
- Not a fan of Swiss? Gruyère is a good alternative.
Homemade Russian Dressing
This really is as simple as combining everything in a large bowl, and then whisking. Refrigerate until needed because yes, the flavors get better the longer it sits!
Quick comparison: Russian dressing is smooth and spicy, flavored with horseradish and a dash of chili sauce. Thousand Island is sweeter and chunkier, dotted with minced pickles or olives.
Easy Assembly
Full ingredient list and instructions can be found in the recipe card below.
Here’s how to make your own restaurant-quality Reuben sandwich at home:
Cut the sandwiches in half, secure with skewers (and pickles–just pierce right through them into the sandwich!), then serve hot with potato chips. If I’m reaching for store-bought, I love Cape Cod potato chips, but sometimes it’s fun to make potato chips at home.
My other favorite sides are easy homemade coleslaw or potato salad. Yum.
The Difference Between A Reuben And A Rachel Sandwich
The main difference between a Reuben and a Rachel sandwich lies in the filling: a Reuben features corned beef and sauerkraut, while a Rachel typically uses turkey and coleslaw. Both are served on rye bread with Swiss cheese and Russian or Thousand Island dressing.
From A Childhood Spent Eating Reubens…
These are my best tips:
- Warm the corned beef first so the whole sandwich warms through and the flavors marry—it tastes best hot.
- Drain the sauerkraut to keep the bread from getting soggy.
- Low and slow is key. Cooking over medium-low heat gently melts the Swiss while preventing burnt bread.
Make-Ahead and Store
Reubens taste best right off the griddle, but you can prep the components ahead of time.
- Prep ahead: Whisk the Russian dressing up to 3 days early; slice corned beef and refrigerate in an airtight container for 3–4 days.
- Leftovers: Assemble only what you’ll eat right away. Keep corned beef, sauerkraut, dressing, and Swiss separate. If a sandwich is already built, wrap it tightly in foil and chill for up to 2 days—expect a little sogginess after reheating.
- Reheat: Microwave sliced corned beef under a damp paper towel or warm gently in a skillet with a splash of broth, just until hot.
Don’t freeze assembled sandwiches. Instead, vacuum-seal sliced corned beef and freeze for up to 2 months; thaw overnight in the fridge before using.
Mastering the Reuben sandwich is a rewarding way to bring deli-style comfort food right to your kitchen. With a little prep and the right ingredients, you’ll have a satisfying, crowd-pleasing meal in no time. Enjoy!
If you make this classic Reuben Sandwich recipe, please let us know by leaving a review and rating below!
And make sure to sign up for our newsletter and follow along on Instagram, TikTok, YouTube, Pinterest, and Facebook for more Well Seasoned recipes! Don’t forget to tag us on social channels when you make a recipe at #wellseasonedstudio and upload your photos below! We love seeing what you’re up to in the kitchen!
Tell Us What You Think!
If you make this recipe, don’t forget to leave a review and rating—we value your feedback and it helps us keep creating (and sharing!) free recipes. Your support means the world!
Rate this Recipe
Ari’s Classic Deli-Style Reuben Sandwich
Equipment
Ingredients
For the Russian Dressing
- ½ cup (115g) mayonnaise
- ¼ cup (80g) sour cream (or simply use all mayonnaise)
- 2 Tbsp (34g) ketchup
- 2 Tbsp (30g) dill pickle relish or sweet pickle relish
- 2 Tbsp minced white onion, from ¼ small white onion
- 1 Tbsp (15g) jarred horseradish
- 1 Tbsp (15g) fresh lemon juice
- 1 tsp Worcestershire sauce
- 1 tsp yellow mustard
For the Sandwich
- 1 lb (500g) corned beef, sliced, about ¼-½-inch thick (based on personal preference) and warm
- 4 Tbsp (58g) unsalted butter, softened, divided
- ½ lb (225g) sauerkraut, drained (you can heat it in a skillet first if you want it warm)
- 8 slices Jewish rye bread, light, dark, or marbled
- 8 slices Swiss cheese, thinly sliced
For Serving
- 8 small dill pickles
- 4 bamboo skewers or toothpicks
- Your favorite potato chips
Instructions
- Make Russian dressing. In a medium bowl, combine ½ cup mayonnaise, ¼ cup sour cream, 2 Tbsp ketchup, 2 Tbsp relish, 2 Tbsp minced white onion, 1 Tbsp jarred horseradish, 1 Tbsp fresh lemon juice, 1 tsp Worcestershire sauce, 1 tsp yellow mustard, and ¼ tsp kosher salt. Stir well, then refrigerate until needed.
- Warm the corned beef slices. Preheat an oven to 350°F (175°C). Place sliced corned beef on a large oversized sheet of aluminum foil, then fold into a packet. Before sealing, add 2-3 Tbsp of water, then close tightly. Place on a sheet pan then warm in the oven for 8-10 minutes. Carefully open, as steam may escape!
- Prepare the bread. Spread ½ a tablespoon of softened butter on each slice of bread, then flip them over and spread a generous 1-2 spoonfuls of Russian dressing on the other side.
- Assemble sandwiches. Working with 4 slices, top with ¼ lb of warmed corned beef, a ¼ of the sauerkraut, and 2 overlapping slices of Swiss cheese. Place the remaining 4 slices of bread (Russian dressing sides down) on top. Press down slightly.
- Cook the sandwiches. Heat a large skillet over medium-low heat. Once hot, add 2 sandwiches. Cover with a lid then cook undisturbed for 3-5 minutes. Carefully flip each sandwich over, then cook covered for an additional 3-5 minutes. Make sure the heat is not too high or you’ll burn the bread! Before cooking the second batch of sandwiches, I recommend wiping out the skillet with a paper towel.
- To serve: For that classic deli style presentation, cut each sandwich in half (diagonal or lengthwise is a personal preference!), then stack on top of each other and spear with 2 small dill pickles on a bamboo skewer. Serve with your favorite potato chips and enjoy hot!
Notes
- Warm vs cold corned beef: I prefer the corned beef served warm. To do this, either reheat in a warm oven (as detailed above) or place the slices in a shallow pan with a little broth or water and simmer on low heat until warmed through. I don’t recommend microwaving as it can lead to quickly overcooking.
- Dressing: You can use Thousand Island dressing in place of Russian dressing.
- Homemade vs store-bought: I love to use leftover corned beef for this sandwich, but if you haven’t made one recently, you can of course use corned beef from your favorite Jewish deli.
- Sauerkraut: Don’t like sauerkraut? Substitute with coleslaw. This variation of the sandwich is called “The Rachel”.
Nutrition
Photography by Megan McKeehan.
Let us know your thoughts!