Corned Beef Sandwich with Sauerkraut & Swiss Cheese
Crispy, buttery rye bread. Warm, melty Swiss cheese. Piles of savory corned beef and tangy sauerkraut, all finished with a swipe of creamy dressing—this is the classic Reuben sandwich done right. It’s everything you want in a deli favorite, but even better made at home.
When I tell you that this was my favorite childhood sandwich, I’m not joking. My parents used to take my brother and I to the same Jewish deli in Tampa every week and my order was always one of two items: corned beef hash and eggs or a Reuben. 💁🏻♀️
Use High-Quality Bread & Corned Beef
Use Jewish rye, marble rye (I used this recipe during testing and made my own bread and holy yum) or pumpernickel, but I do not recommend sliced white bread.
Just as important as the bread is the quality of the corned beef itself. Deli-sliced is easy and works great, but if you’re up for it, homemade corned beef takes it to another place—truly next level flavor. (You can also swap in pastrami or sliced turkey, if preferred!)
Russian Dressing or Thousand Island: The Choice Is Yours
Both come together in minutes—just whisk and refrigerate until ready (the flavor gets even better as it sits!).
Russian dressing is smooth, tangy, and a little spicy thanks to horseradish and chili sauce. Thousand Island is sweeter and a bit chunkier, often with minced pickles or olives. Both are great here, but I lean toward classic Russian dressing.
Assembling A Restaurant-Quality Reuben
My best tip is to warm the corned beef before assembling the sandwich.
Cut the sandwiches in half, secure with skewers (add a pickle if you’d like—just pierce it right through!), then serve hot with potato chips. Store-bought works great (I love Cape Cod), but homemade potato chip are always a fun upgrade.
My other favorite sides are classic homemade coleslaw or a tangy, mustardy potato salad. Yum.
Given its melty, gooey, cheesy nature, this is one of those sandwiches that’s best enjoyed fresh. If you do end up with leftovers, just be sure to wrap tightly in foil and eat within 2 days. Expect a little sogginess after reheating.
The Difference Between A Reuben And A Rachel Sandwich
The main difference comes down to the filling: a Reuben is made with corned beef and sauerkraut, while a Rachel swaps in turkey and coleslaw. Both are served on rye bread with Swiss cheese and either Russian or Thousand Island dressing.
Mastering a classic Reuben at home is easier than you think—and every bit as delicious as your favorite deli. If you make this sandwich at home, leave a review and rating letting me know what you think!
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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 it warm—either gently reheat in the oven or in a pan with a splash of broth or water. Skip the microwave; it can overcook quickly.
- Dressing: Thousand Island works in place of Russian.
- Homemade vs store-bought: Leftover homemade is great, but good-quality deli corned beef works just as well.
- Sauerkraut: Not a fan? Swap in coleslaw (that’s a Rachel).
Nutrition
Photography by Megan McKeehan.
Australians (or maybe just non jewish ones like me?) haven’t been as exposed to reuben sandwiches like people in the US, which I think is a real shame. The dressing is really, really good. Had this for dinner last night, and its definitely going in our regular rotation. Thanks for sharing. 🙂
Oh I’m so glad you enjoyed this! Honestly, it’s one of my all-time favorite deli sandwiches. Love the combo of hot corned beef and that cool, creamy dressing. Thanks, Sandy!