Classic Reuben Sandwich
Why this recipe works
- Crisp, buttery bread: Pan-frying the sandwich in butter gives the rye a deep golden crust while the centre warms through.
- Tangy balance: Sauerkraut, Russian dressing and dill pickles cut through the richness of the corned beef and melted Swiss cheese.
- Fast deli-style result: Using ready-cooked corned beef keeps the sandwich quick, with most of the work in assembly and careful toasting.
Get the most out of this recipe
Common mistakes
- Not draining the sauerkraut: Press the sauerkraut well before assembling; excess liquid softens the rye and makes the sandwich harder to crisp.
- Cooking over too much heat: Keep the pan at medium heat so the bread browns steadily while the cheese has time to melt.
Ingredient notes
- Choose sturdy rye bread: A firm rye holds up best to the dressing, sauerkraut and melted cheese without collapsing in the pan.
- Thin corned beef heats faster: Thin slices warm through more evenly; thicker slices can be briefly warmed before the sandwich is built.
Serving ideas
- Serve with pickles: Dill pickles are the classic sharp side, adding crunch and acidity alongside the rich toasted sandwich.
- Cut before serving: Rest briefly, then cut the sandwich in half so the filling settles and the melted cheese stays in place.
Equipment you'll need
Ingredients
Instructions
- Tip the sauerkraut into a sieve-strainer and press firmly to remove as much liquid as you can. Slice the dill pickles lengthways. Set both aside.
- Lay out the rye bread and spread Russian dressing over one side of each slice. On two slices, layer half the Swiss cheese, all the corned beef, the sauerkraut, then the remaining Swiss cheese; top with the remaining bread, dressing-side down.
- Heat a frying-pan over medium heat and melt half the butter. Add the sandwiches and cook for 3 to 4 minutes until the underside is deep golden and crisp, pressing gently with a spatula.
- Add the remaining butter to the pan, flip the sandwiches, and cook for 3 to 5 minutes until golden and the cheese is fully melted. If the bread is browning too quickly, reduce the heat and cook a little longer so the centre heats through.
- Transfer to a board, rest for 1 minute, then cut each sandwich in half. Serve hot with the dill pickles on the side.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- Pressing the sauerkraut dry is key: it keeps the bread crisp and helps the cheese melt before the outside over-browns.
- If your corned beef is thickly sliced, warm it briefly in the pan for 30 to 60 seconds before building the sandwiches so the centre heats through quickly.
Substitutions
- Replace Russian dressing with Caesar dressing for a creamier, less tangy sandwich.
- Replace Swiss cheese with Gruyere cheese for a nuttier flavour and excellent melt.
Storage
- Refrigerate up to 1 days
- Best eaten straight away. If needed, wrap and refrigerate for up to 1 day; reheat in a dry frying-pan over low heat, turning, until piping hot and the cheese has remelted.
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Recipe overview
- Servings: 2 servings
- Total time: 20min (20min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Gluten Milk Wheat
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