Classic Reuben Sandwich
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It’s so quick and easy to make a classic Reuben sandwich, which is overloaded with melted Swiss cheese, tender corned beef, tangy sauerkraut, and scrumptious Thousand Island dressing.
Happy St Patrick’s Day!
Today I’m bringing you a quick and easy way to get your corned beef and cabbage in! I love to make this treat, particularly around ‘s Day.
As the title suggests, this classic Reuben sandwich recipe features everything you’d find on a traditional Reuben sandwich, including melted Swiss cheese, tender corned beef, sauerkraut, and rye bread. It’s so delicious and most importantly, quick and easy to make. Plus, I’ve included some suggestions below to make the sandwich your own (and please everyone in the family if you have a picky eater or two).
While we’re on the topic of delicious sandwiches, there is this place in Decatur, Alabama that I just love called The Brick. They serve these great sandwiches, overflowing with freshly sliced meats and cheeses and toasted to perfection. Located inside an old brownstone downtown, there is usually live music in the evenings and while the service tends to be a wee bit on the slow side when I’ve been before, you can’t complain because that just means you get to soak up the atmosphere a little more.
Now, if you’re a fellow fan of all things Reuben-flavored, you also have to try this ridiculously good Reuben dip recipe. Let’s get cookin’!
Recipe Ingredients
- Swiss cheese
- Corned beef
- Rye bread (any kind, I’m using )
- Sauerkraut
- Unsalted butter, softened
- Ketchup
- Mayonnaise
- Pickle relish
How to Make a Classic Reuben Sandwich
First, we need to make a homemade Thousand Island dressing. You can skip this step if you have a bottle of dressing already open.
But if not, what you want to do is simply combine the ketchup, mayonnaise, and pickle relish in a bowl. Stir well until combined.
Spread some butter on the outside of each bread slice.
I put a layer of Swiss cheese first.
Top with sliced corned beef.
Have you ever noticed how much prettier a sandwich is if you fold and layer the meat rather than just laying them flat?
Add sauerkraut.
At this point, I realized that no one in my house eats sauerkraut but me (dropped on their heads as children – the whole lot of ’em!) so I decided I might as well add one more thing that no one likes but me).
Sliced banana peppers, that is. You can also opt for sliced bell pepper.
Our classic Reuben sandwich is now ready to be toasted! That was easy, wasn’t it?
Place it in a skillet and brown on both sides over medium heat.
We just want our bread golden brown and toasted and our cheese a little melted.
Yum yum yum!
I gotta be lucky today to get to eat one of these!
Recipe Notes
- Oh my goodness, how I love sauerkraut! When we were little, Mama browned it in a skillet with slices of weenies for supper. We usually had that and fried potatoes and pinto beans with cornbread for supper. I would put ketchup on my sauerkraut and weenies and it was the best dinner as a kid! You can get these at your local deli counter and just get whatever you need so there is no waste or additional cost.
- If you like though, substitute the sauerkraut for coleslaw to keep kids happy!
- Add more flavor to your butter by sprinkling it with garlic powder.
- A classic Reuben sandwich is often made with Russian dressing, which is very similar to Thousand Island dressing. They each have a ketchup and mayonnaise base. However, homemade Russian dressing also includes a teaspoon of horseradish, hot sauce (to taste, depending on how spicy you like it), a tablespoon of chopped onion or green onion, 1 teaspoon of Worcestershire sauce, and a dash of sweet paprika.
- Now, a traditional Reuben sandwich is always made with corned beef, but if you’d prefer to use pastrami go ahead.
- My favorite Swiss cheese to use is Gruyere.
Recipe FAQs
What do you serve with a Reuben sandwich?
You can keep it simple and serve your Reuben sandwich with a side of potato chips. Otherwise, opt for a side like French fries, potato salad, coleslaw, or pickles.
Here are some more sensational sandwich recipes:
Chicken Salad Recipe for Sandwiches
Pimento Grilled Cheese Sandwich
French Dip Sandwiches (Recipe With a Twist)
Ingredients
- 1 tbsp ketchup
- 1/4 cup mayonnaise
- 1 tbsp pickle relish
- rye bread 2 slices per sandwich
- butter enough to spread over the inside and outside of the bread
- Swiss cheese enough to cover the meat on both sides
- corned beef roughly a 1/4-pound for each sandwich
- sauerkraut roughly a 1/4-cup per sandwich, drained
- bell pepper, sliced optional
Instructions
- Mix the mayo, ketchup, and pickle relish together into a nice sauce and set it aside.1 tbsp ketchup, 1/4 cup mayonnaise, 1 tbsp pickle relish
- Butter each side of the rye bread. Layer Swiss cheese slices, corned beef, another layer of Swiss cheese, sauerkraut, and banana peppers (optional).rye bread, butter, Swiss cheese, corned beef, sauerkraut, bell pepper, sliced
- Spread the sauce over the sauerkraut.
- Toast in skillet until golden brown and the cheese is melted.
Christy,
Golly! ( now imagine Gomer Pyle saying it) LOL
The book expo in New York City. That’s so exciting! I’m thrilled for you. I can’t wait till the release of the cook book. I’m hoping you’ll be signing near Atlanta. I would love to meet you. Now you go knock their socks off girl! And have a blast!
Oh yea! the Reuben sandwich looks delicious.
Wishing you all the best!
Sheila
Oh my goodness Christy, It IS happening for my Alabama Friend! My girls(3 daughters) laugh when I call you that. They just don’t know how close we are. I can’t wait for you to tell us all the details. Love ya, Jan
Reubens are one of my all time favorite sandwiches. I really like sauerkraut baked around a pork roast and in fact in my locale that is traditionally served for New Years for luck instead of the hoppin john of the south. When I am assembling my sauce I also add a bit of pickle relish to make a thousand island type dressing.
I am so proud of your success with the new book. Just think I will be able to tell all my friends that I have known you since nearly the beginning of Southern Plate. You have my congratulations, best wishes, and loads of encouragement. Good things happen to good people.
I also grew up eating pork and sauerkraut on New Years! My husband is from the south and he doesnt understand this tradition! It wouldn’t be the same without it though. I love rubens as well, but also use the thousand island with relish, and now after rereading this post I want one. Thanks, Christy!
As Grandpa Jones would say, “Saaaaaaalute”! 😀 Thanks for the recipe! I can’t wait for your cookbook to come out! And Woo-Hoo to you on being featured at the book expo! They recognized a great book by great aurthor when they saw it—Go dazzle ’em, Christy!
OH I love the brick. Dated a fellar from Decatur and we’d hang down there every now and then. Thanks for this recipe! With St. Patty’s just around the corner this year I may have to give this one a try.
Try Thousand Island dressing instead of ketchup and mayo. The vinegar and sweet pickles add a little punch.
I agree about the 1000 island dressing. But I gotta say, “Roll Tide”!
🙂 Sorry, I couldn’t resist.
Thank you for refreshing my memory on how to make these great sandwiches. I bought extra corned beef on sale so maybe next week I can pull one out and make Ruebens. Yummy!!!! I love mine on toasted bread!!