A Reuben is corned beef, Swiss cheese, sauerkraut and Russian dressing on griddled rye, and the sauerkraut is what separates a good one from a heavy one. Well-fermented kraut cuts the richness of the beef and the melted cheese; mild or vinegar-pickled cabbage leaves the sandwich flat.
Homemade sauerkraut works best here — see our sauerkraut recipe if you don’t have a jar going yet.
A cast iron skillet (paid link) gives the bread an evenly golden, crisp crust and holds heat well for melting the cheese through — genuinely useful for a grilled sandwich like this.
Ingredients
- 2 slices rye bread
- 3-4 oz sliced corned beef
- 1/3 cup sauerkraut, well drained
- 2 slices Swiss cheese
- 2 tbsp Russian or Thousand Island dressing
- 1 tbsp butter, softened
Step-by-Step
- Drain the sauerkraut well, pressing out excess liquid.
- Butter one side of each bread slice.
- On the unbuttered side, spread dressing, then layer cheese, corned beef, sauerkraut, and more cheese.
- Top with the second slice of bread, buttered side out.
- Grill in a skillet over medium-low heat, 3-4 minutes per side, until golden and the cheese is melted through.
Tips
- Drain the sauerkraut well so the bread stays crisp instead of soggy.
- Warm the corned beef slightly before assembling for the best melt.
- Rye bread is traditional, but any sturdy sandwich bread works.
FAQ
Can I make it vegetarian?
Yes — swap the corned beef for a plant-based deli slice or extra cheese; the sauerkraut and dressing carry most of the flavor.
Save this recipe on Pinterest for your next batch of sauerkraut.
Related: Sauerkraut Recipe · More Ways to Use Your Ferments