Classic Reuben Sandwich (and the Rachel Variation)
This iconic toasted sandwich layers tangy sauerkraut, salty corned beef, melted Swiss cheese, and creamy Russian dressing between buttery rye bread for a perfect savory bite. The Rachel variation swaps in coleslaw and pastrami for a fresh twist.
- Prep20 min
- Cook10 min
- Total30 min
- DifficultyEasy
- Servings4
The Reuben sandwich is a beloved American classic, known for its irresistible combination of flavors and textures. The salty corned beef, tangy sauerkraut, nutty Swiss cheese, and creamy Russian dressing all come together between slices of crunchy, buttery rye bread.
This recipe keeps things straightforward and foolproof, using high-quality ingredients for the best result. The sandwich is cooked in a covered skillet so the cheese melts perfectly while the bread turns golden and crisp. Try the Rachel variation by swapping in coleslaw and pastrami for a slightly different, equally delicious experience.
Ingredients
Converted amounts are rounded.
Method
- Heat a large nonstick or cast-iron skillet over medium heat.
- Spread one side of each bread slice with butter. Flip the slices over and spread 1½ tablespoons of Russian dressing evenly over the other side of each slice. Build 4 sandwiches: on 4 of the buttered/dressed slices, layer 2 slices of cheese, about ¼ pound (113 g) of corned beef (or pastrami), 3 tablespoons of drained sauerkraut (or coleslaw), and another 2 slices of cheese. Top each with one of the remaining bread slices, buttered side facing up.
- Place 2 sandwiches in the hot skillet. Cover and cook until the underside is golden brown and the cheese begins to melt, about 3 to 4 minutes.
- Carefully flip the sandwiches. Cook uncovered until the second side is golden brown and the cheese is fully melted, another 3 to 4 minutes. If the bread browns too quickly before the cheese melts, reduce the heat slightly. Transfer the cooked sandwiches to a cutting board and cover loosely with foil to keep warm.
- Repeat with the remaining 2 sandwiches. Let them rest for a minute, then slice in half and serve immediately.
💡 Tips
- For the best results, use high-quality rye bread that is firm enough to hold up to the fillings without getting soggy.
- Adjust the heat as needed: if the bread browns too fast, lower the heat to allow the cheese to melt completely.
- Serve with extra Russian dressing on the side for dipping.
Inspired by a recipe from Once Upon a Chef