Reuben Sandwich Recipe (2024)

The BEST recipe for a homemade Reuben Sandwich. Slices of corned beef with sauerkraut, swiss cheese, and our homemade Russian dressing between slices of rye bread.

Not only is the sandwich so much easier than you thought, but it is also absolutely delicious.

From our grilled cheese to the chicken philly cheesesteak and the creamy crack chicken, sandwiches are on the menu on a regular basis.

REUBEN SANDWICH-

A classic Reuben sandwich is loaded with unique flavors that come together so well! The sandwich is made with corned beef, swiss cheese, sauerkraut, a homemade Russian dressing, and rye bread. Once assembled, the sandwich is then cooked until crispy and gooey from the melted cheese.

INGREDIENTS NEEDED-

• BREAD– Though this recipe calls for rye bread and we love the flavor it gives the sandwich, you can use any other bread you have on hand.
• MEAT– You want to use corned beef for this sandwich. You can use either store bought from the deli department or use leftover homemade corned beef.
• SAUERKRAUT– Store-bought or homemade sauerkraut is great for this sandwich.
• CHEESE– For this recipe we recommended using Swiss cheese.
• DRESSING– Though we used our homemade Russian dressing, you can substitute for store-bought dressing!

HOW TO MAKE A REUBEN SANDWICH-

1. Make dressing: Make a batch of the homemade Russian dressing. To make the dressing, combine all of the ingredients and whisk together.
2. Butter bread: Butter one side of each slice of bread. Turn the butter side down onto a plate to assemble the sandwich.
3. Assemble sandwich: Add dressing, corned beef, sauerkraut, and swiss cheese and close the sandwich.
4. Toast bread: Toast the sandwich in a skillet or using a panini press until the bread is crispy and cheese completely melts. You want to cook it over medium heat so the bread doesn’t burn and the cheese has time to melt.

FREQUENTLY ASKED QUESTIONS-

Try these other sandwich recipes-

• Club Sandwich
• Monte Cristo
• Italian Club
• Buttermilk Chicken
• Philly Cheesesteak

NOTE:Recipe developed by Valentina’s Corner and first published onNatasha’s Kitchen.