Tender, juicy corned beef between two slices of light rye deli bread, spread with either Thousand Island dressing or Russian dressing, topped off with sauerkraut or a NYC deli-style coleslaw and melted Swiss cheese. There's a lot to love about a Reuben sandwich!
Classic Deli Reuben Sandwich recipe
This is how I like to make my Reubens. As I'm not one to do things by half measures, I also make my own Jewish deli-style light rye bread so that the Reuben is the best it can be - I am a long way away from NYC after all!
The classic Reuben sandwich can be served hot or cold - in delis, it’s typically served warm, with corned beef and sauerkraut heated and cheese melted. You can also toast the outside in a skillet or sandwich/panini press.
Similarly, it makes a great cold sandwich - for years, I've taken it as my food contribution to the annual opening day of the sailing season and it's always popular with the crew.
Reuben Sandwiches ingredients
Check out the recipe card further down the post for comprehensive ingredients and quantities.
- Corned beef - cooked corned beef is the foundation of a Reuben sandwich. It's meant to be meaty - so don't feel you must hold back. Alternatively you can use pastrami or turkey (which is known as a Rachel).
- Swiss cheese - Emmental, Gruyère or a Swiss-style like Jarlsberg are the best picks.
- Sauerkraut or Deli-style coleslaw. If you're buying sauerkraut, get it from the fridge section as that means it's got live cultures; the shelf-stable sauerkraut has been pasteurised, which kills the beneficial live cultures.
- Deli-style light rye bread - light rye with caraway is traditional for this sandwich but might be hard to find. You can try my recipe, or alternatively use a light rye without caraway or a sourdough.
- Thousand Island or Russian dressing - see below - you can make these yourself or buy from many supermarkets. If you can't find either and you don't want to make it, mayonnaise is a suitable fallback.
- Butter if you want to toast the Reuben in a skillet or press.
For the Thousand Island dressing:
- Mayonnaise - as this is the core of the dressing, make sure you use a quality mayonnaise. Feel free to make it from scratch if that's your thing - it will be better.
- Tomato sauce/ketchup - use your tomato sauce/ketchup of choice.
- Sweet pickle relish - you can use your favourite relish or pickle, or alternatively, chopped dill pickles with a pinch of sugar.
- Lemon juice or white vinegar for acidity.
- Finely diced onion.
- A dash of hot sauce if you want it spicy.
- Salt and pepper, to taste.
For the Russian dressing:
- Mayonnaise - as this is the core of the dressing, make sure you use a quality mayonnaise. Feel free to make it from scratch if that's your thing - it will be better.
- Tomato sauce/ketchup - use your tomato sauce/ketchup of choice, or if you want it extra spicy, use chilli sauce.
- Horseradish - either prepared or horseradish cream; if you're using fresh horseradish, add it to taste.
- Worcestershire sauce.
- Finely diced onion.
- A dash of hot sauce such as Tabasco or Frank's for some extra heat - if you want it.
- Salt and pepper, to taste.
How to make Reuben Sandwiches at Home
Check out the recipe card further down the post for comprehensive instructions.
- Make either the Russian dressing or Thousand Island dressing.
- Get two slices of bread for your sandwich and spread your chosen dressing on both the top and bottom slices of bread.
- Add cheese to the bottom slice (and top if you're feeling generous).
- Add the corned beef to the bottom slice.
- Add the sauerkraut.
- Place other slice of bread on top of the sauerkraut.
- Optionally toast until warmed through.
Tips for the Perfect Reuben Sandwich
- Use the best quality deli-style light rye bread you can get. It should be fresh, firm and have caraway seeds for authentic flavour.
- Drain the sauerkraut well - squeeze out excess liquid so your sandwich isn't soggy.
- If you're not toasting the sandwich and you want to warm the corned beef, the best way to warm the corned beef is to gently steam it. Alternatively you can warm it in a microwave in short bursts or in a pan with a splash of water.
- If you're toasting the outside, do it over a low heat. If you rush it the outside of the bread will burn before it's warmed through.
- You can use a grill weight while toasting to help keep the sandwich together.
- Don't skimp on the corned beef - this is meant to be a meaty sandwich.
- Slice the corned beef thin for the best result - around 2-3mm (1/16"). Use a mandoline or a deli slicer if you have one.
What to serve with Reuben Sandwiches
Reuben sandwiches are typically served with any of the following to make the sandwich more substantial:
- Potato chips/crisps, particularly "deli style" thick cut.
- French fries or other hot chips.
- Dill pickle spear.
- Deli-style coleslaw or potato salad.
- Tomato soup.
Should a Reuben Sandwich Be Served Hot or Cold?
A Reuben is typically served with the contents warmed through - the corned beef should be tender and juicy, sauerkraut warmed and the cheese melted. You can also toast the outside of the sandwich if you'd like, in a skillet or sandwich/panini press.
Likewise, the sandwich also works well when made ahead of time - just leave the corned beef cold. Strain excess water from the sauerkraut to prevent the sandwich from getting soggy.
There's no need to warm the corned beef separately if you're toasting the sandwich - use a low heat and give it a good 5-10 minutes to warm through on the stove. Flip it occasionally until the inside is warm and the cheese has melted.
How to warm the corned beef and sauerkraut
Remember, you should only warm the corned beef and sauerkraut if you're not toasting the sandwich. If you're toasting the sandwich, the sauerkraut and corned beef will warm while the sandwich is toasting.
My preferences for warming the beef:
- If you have the liquid you used to cook the corned beef, lightly poach/reheat the corned beef in that liquid.
- Steam the beef gently over simmering (not boiling) water in a steaming insert.
- Reheat in the oven at 160C (320F) - cover in foil.
- Gently in the microwave - reduce the power level and microwave in 15-30 second bursts until warmed through, turning as you do so that it warms evenly.
And for warming the sauerkraut:
- Gently in the microwave - reduce the power level and microwave in 15-30 second bursts until warmed through, stirring as you do so that it warms evenly.
- In a skillet or frying pan over a low heat until warmed through.
Best Dressing for a Reuben: Thousand Island or Russian?
Russian dressing is the more traditional choice for a Reuben, but Thousand Island dressing is also commonly used. Russian is spicier as it features horseradish, whereas Thousand Island is sweeter.
Both dressings start with mayonnaise and a ketchup/tomato base, but Thousand Island diverges to the sweet & savoury taste, and Russian to the spicy & savoury.
Slicing the corned beef
For the best result, use a deli slicer if you have one, or a mandoline. You can use a knife, but take your time and slice the corned beef thin.
The corned beef is much easier to slice when it has cooled. If you're trying to slice it warm, you'll probably need to use a knife, as a mandoline or slicer will make the meat fall apart while warm.
The key is slicing the meat thin - about 2–3mm thick (1/16") - so it layers well and warms through properly in the sandwich.
Best meat for a Reuben: Pastrami or Corned beef?
Corned beef is the classic, but pastrami brings a bolder flavour with its spicy & peppery crust. It's up to you to go with what you prefer. Here's a hint: if you want to use pastrami, make sure you cook it yourself - cold cut pastrami really isn't the same.
Add your own touch
There are a few well known variations for Reuben sandwiches:
- Rachel - made with turkey instead of corned beef, sometimes using coleslaw in place of the sauerkraut.
- Pastrami - made with pastrami rather than corned beef.
- Swap the sauerkraut for deli-style coleslaw.
- Double the cheese.
Reuben Sandwich
| Prep | Cook | Total |
|---|---|---|
| 10 mins | 5 mins | 15 mins |
- 140g (5 oz) [corned beef](sam_E607O), thinly sliced or pastrami, see note 1
- 2-4 slices of Swiss-style cheese Emmental, Gruyère, Jarlsberg, etc
- 50g (1.75 oz) sauerkraut or NYC deli coleslaw, see note 2 for more information
- 50g (1.75 oz) [NYC deli-style coleslaw](sam_Jd7G0) if not using sauerkraut
- 2 slices of deli-style [light rye bread](sam_MJZ45)
- Either Thousand Island or Russian dressing - see below use mayonnaise or something else if you must, but it's not traditional
- 2 tsp butter, divided, at room temperature if toasting the bread
- 1 1/2 tbsp mayonnaise
- 2 tsp tomato sauce/ketchup
- 2 tsp sweet pickle relish or finely chopped dill pickles with a little sugar
- 1/4 to 1/2 tsp lemon juice or white vinegar - add to taste
- 1/2 tsp finely diced onion
- Pinch of salt and pepper to taste
- Dash of hot sauce optional
- 1 1/2 tbsp mayonnaise
- 2 tsp tomato sauce/ketchup or chilli sauce
- 1/4 to 1/2 tsp prepared horseradish or 3/4 tsp horseradish cream
- 1/4 tsp Worcestershire sauce
- 1/8 tsp smoked or sweet paprika
- 1 tsp finely diced onion
- Pinch of salt and pepper to taste
- Dash of hot sauce optional - Tabasco, Franks, etc.
- Dill pickle spears
- Deli-style chips/crisps
- Make dressing - make either the Thousand Island or Russian dressing by adding all ingredients to a bowl and mixing to combine.
- Warm corned beef (optional) - skip if you're toasting the sandwich or serving it cold. Steam gently in a pot with a steaming insert until heated, or microwave in short bursts, or in a skillet.
- Warm sauerkraut (optional) - skip if you're toasting the sandwich or serving it cold. Gently warm the sauerkraut in a microwave until warmed through.
- Assemble sandwich - place approx. 1 tbsp of the dressing on the base of the sandwich. Add half of the cheese, and then top with the corned beef, then the sauerkraut, and then the remaining cheese. Add a further 1 tbsp of dressing to the top slice of bread and place down on top of the cheese.
- Toast (optional) - heat a skillet over medium. Butter the top slice and place the sandwich butter-side down. Butter the upwards facing side, and use a grill weight if available to press the sandwich down. Toast, turning as needed, until golden and cheese is melted. Reduce heat if browning too quickly.
- Serve the sandwich cut in half, with a dill pickle spear and some deli crisps/chips.
- Corned beef - I have a great recipe for corned beef which makes a great base for this sandwich. You can use pastrami if you'd prefer, or make it a Rachel by using turkey in place of the corned beef. For a deli-style Reuben, the beef should be sliced about 2-3mm thick (1/16"). The beef is easier to slice when it is cold - use a deli slicer, mandoline or take your time for consistent slices with a knife.
- Sauerkraut - sauerkraut is traditional. You can make your own - I have a recipe for carrot and cabbage sauerkraut which is excellent, but this will take time to ferment. If you buy it from a store, buy one that's refrigerated which means it is alive and full of goodness. Alternatively, you can serve with a NYC deli-style coleslaw.
- Serving temperature - the contents of a Reuben should be warm and the cheese should be melted. The sandwich is still excellent if you choose to have them cold; whether you toast the outside of the sandwich is up to you.
- Sauce quantity - the default serving is a bit more sauce than you need for one average sized sandwich.
- Serving size - this is a meant to be a hearty, substantial sandwich. Increase or decrease the quantities as needed to make your ideal sandwich.
