Classic American Reuben Sandwich

Name: Classic American Reuben Sandwich
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: United States
Ingredients: 4 slices of bread (rye or marbled); 200 g of beef (corned beef or pastrami, thinly sliced); 4 slices of Emmental (Emmental or Swiss Gruyère); 30 g of butter (softened); 120 g of sauerkraut (plain, cooked and well drained); 2 tbsp of mayonnaise; 1 tbsp of ketchup; 1 tsp of cornichons (finely chopped); 2,5 ml of Worcestershire sauce

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The Reuben sandwich, an iconic recipe from New York delis, wins you over with its unique combination of tender meat, melted cheese and golden rye bread. Perfect for a hearty lunch on the go, this hot sandwich is traditionally served with crispy chips.

Total time: 25 min
Prep: 15 min
Cook: 10 min
Difficulty: Medium
Per person: €3.75

By the CookinBreak team

Ingredients 9

servings

Estimated cost €7.50

4 slices of breadrye or marbled
7 oz beefcorned beef or pastrami, thinly sliced
4 slices of EmmentalEmmental or Swiss Gruyère
2 tbsp buttersoftened
¾ cup sauerkrautplain, cooked and well drained

For the Russian dressing

2 tbsp mayonnaise
1 tbsp ketchup
1 tsp cornichonsfinely chopped
½ tsp Worcestershire sauce

Equipment

Fine-mesh strainerfor squeezing the sauerkraut dry
Cast-iron skilletfor evenly browning the sandwiches
Wide spatulafor pressing and gently flipping

Instructions

Tap a number to check off the step, and a time to start a timer.

In a bowl, mix the mayonnaise, ketchup, chopped pickles and Worcestershire sauce to make the Russian dressing.

Carefully squeeze the sauerkraut in a strainer with your hands or paper towel to remove all excess moisture.
Spread one side of each slice of bread with the softened butter.
Flip two slices of bread onto the work surface, unbuttered side up, then spread the Russian dressing over this inner surface.
On each base, place a slice of Swiss cheese, the warmed slices of beef, the well-drained sauerkraut, then a second slice of Swiss cheese.
Close with the two remaining slices of bread, buttered side facing out.
Heat a skillet over medium heat, add the sandwiches and brown for , pressing down lightly with a spatula.
Carefully flip and continue cooking on the other side for , until the bread is nicely crispy and the Swiss cheese is perfectly melted.
Cut the sandwiches diagonally and serve immediately while piping hot.

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Nutrition facts

per serving · estimate

680kcal

Protein35 g20%
Carbs39 g22%
Fat45 g58%
Fiber5 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

To keep the bread from getting soggy, squeeze the sauerkraut as dry as possible between several sheets of paper towel before assembling. Sandwich the sauerkraut and meat between two slices of cheese: as it melts, the cheese creates a waterproof barrier that keeps the rye bread crisp.

Freezing : Can you freeze this recipe?

Not recommended

Not recommended for the assembled sandwich. The bread and sauces don't handle freezing/thawing well.

Storage : How long does it keep?

The bread softens and the sauces make it soggy. The components (beef, sauerkraut) keep 3 days max in the fridge separately in airtight containers.

Making ahead : Can you make it the day before?

Same day

Assemble right before eating to avoid soft bread and soggy ingredients.

Reheating : How do you reheat it?

Best eaten fresh. If needed, quickly reheat in a dry skillet for crispy bread, or in the oven for 5 min at 160°C. Microwave not recommended (softens).

Variations

Rachel version: replace the beef with roasted smoked turkey and the sauerkraut with crunchy coleslaw.
Pastrami version: swap the classic corned beef for thin slices of well-spiced peppered pastrami.
Vegetarian version: replace the meat with thick strips of marinated tempeh pan-grilled in a skillet.

Mistakes to avoid

Using sauerkraut that is too wet, which would make the bread soggy during cooking.
Heating the skillet too high, which would burn the rye bread before the cheese melts through the middle.
Forgetting to butter the slices all the way to the edges, which would prevent even, crispy browning.

Frequently asked questions

Which cheese should I choose if I can't find Swiss cheese?

French Emmental, Gruyère or even provolone work perfectly. Choose a firm, cooked-curd cheese that melts smoothly without releasing too much liquid fat when heated.

Can I replace the corned beef with another meat?

Yes, beef pastrami is the best alternative available at the deli counter. You can also use cooked roast beef sliced very thin and lightly peppered to recall the typical profile of New York delis.

What is the difference between Russian dressing and Thousand Island dressing?

Russian dressing has a tangy, salty kick from Worcestershire sauce or grated horseradish, while Thousand Island dressing is noticeably milder and sweeter, and often includes chopped hard-boiled egg.

Can I bake the Reuben sandwich in the oven instead of cooking it in a skillet?

Yes, place the pre-assembled sandwiches on a baking sheet at 200 °C for 10 min, turning them halfway through. Skillet cooking is still better for an evenly crispy crust.