How to Make a Reuben Sandwich

 

The Reuben sandwich is a true deli favourite – a warm, savoury combination of corned beef, Swiss cheese, sauerkraut, and Russian or Thousand Island dressing, all grilled between slices of rye bread until crisp and golden. Though it originated in the United States, this comforting sandwich has found fans around the world.

In this blog post, you’ll learn how to make a traditional Reuben sandwich at home using British English. It’s perfect for a satisfying lunch, quick supper, or even a weekend treat.

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🥪 What Is a Reuben Sandwich?

The Reuben sandwich is thought to have been created in the early 20th century in either New York or Omaha, depending on which food historian you ask. What everyone can agree on is its popularity – especially in delicatessens. It’s rich, filling, and full of bold, tangy flavour thanks to the unique pairing of ingredients.

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🛒 Ingredients You'll Need

This recipe makes 2 large sandwiches.

For the Sandwich:

4 slices of rye bread (light or dark rye both work well)

4–6 slices of cooked corned beef or salt beef (about 200g)

4 slices of Swiss cheese (Emmental or Gruyère are great substitutes)

100g sauerkraut, drained and lightly squeezed

2 tablespoons unsalted butter, softened (for spreading on the bread)

For the Dressing (Russian or Thousand Island style):

2 tablespoons mayonnaise

1 tablespoon ketchup

1 teaspoon Dijon mustard

1 small gherkin, finely chopped

1 teaspoon Worcestershire sauce

Pinch of salt and black pepper

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🔪 Method: Step-by-Step Instructions

1. Make the Dressing

In a small bowl, mix together the mayonnaise, ketchup, mustard, chopped gherkin, Worcestershire sauce, and a pinch of salt and pepper. Taste and adjust seasoning as needed. This dressing adds creaminess and a slight tang that complements the saltiness of the beef and sauerkraut.

2. Prepare the Bread

Lay out the rye bread slices. Spread one side of each slice with a thin layer of the softened butter – this will be the outside of the sandwich and helps achieve a crisp, golden finish when grilled.

On the unbuttered sides, spread a generous amount of the homemade dressing.

3. Assemble the Sandwich

On two slices (the ones with dressing but not buttered on the bottom), layer the corned beef, followed by the sauerkraut, then the cheese.

Top with the remaining slices of bread, buttered side facing outwards.

4. Cook the Sandwich

Heat a large frying pan or griddle over medium heat. Place the sandwiches in the pan and press down gently with a spatula.

Cook for 3–5 minutes per side, or until the bread is golden brown and the cheese has melted. Turn carefully to avoid spilling the contents.

If you have a sandwich press or panini maker, that works perfectly too.

5. Serve and Enjoy

Once done, remove from the pan, slice in half, and serve immediately. A crisp pickle or a small side salad makes a great accompaniment.

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🍽️ Tips and Variations

Corned Beef vs. Salt Beef: In the UK, salt beef is more common and makes an excellent substitute for traditional corned beef used in American delis.

Cheese Options: Swiss cheese is standard, but Emmental, Gruyère or even Jarlsberg will work well.

Sauerkraut Substitute: If you’re not a fan of sauerkraut, try finely shredded pickled cabbage or coleslaw (though it won’t be traditional).

Vegetarian Twist: Use roasted mushrooms or grilled halloumi instead of beef, and opt for a tangy vegetarian dressing.

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🥪 Why the Reuben Sandwich Stands Out

The Reuben isn’t your average sandwich. It combines contrasting textures and flavours – soft, salty beef with tangy sauerkraut, rich cheese and creamy dressing, all brought together by buttery, toasted bread. It’s comforting, filling and packed with personality.

Whether you're a longtime fan or trying it for the first time, making a Reuben at home means you can enjoy a deli-quality sandwich whenever you like.

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👩‍🍳 Conclusion

Now that you know how to make a Reuben sandwich, you can enjoy this New York-style deli classic right in your own kitchen. With its savoury layers and satisfying crunch, it’s sure to become a firm favourite for lunch or a weekend indulgence.

Give it a go, tweak it to your taste, and let us know how it turns out. Serve it hot, eat it fresh – that’s the Reuben way.

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--- write ✍️ by foodie Parmod.