Reuben Sandwich Recipe Corned Beef: Classic Deli Flavor Stacked High

This sandwich delivers the classic deli experience with layers of flavor that never disappoint. I developed this version after years of testing different corned beef preparations and assembly techniques.

The key is using quality corned beef, whether homemade or store-bought, and building the sandwich with the right balance of ingredients. Russian dressing, sauerkraut, and Swiss cheese come together to create that unmistakable Reuben magic.

What you get is a towering sandwich with tender corned beef, tangy sauerkraut, and melty cheese between slices of rye bread. The flavors meld together perfectly with each bite.

Serve with a side of pickles or coleslaw for the full deli experience. Here’s how to make it.

Ingredients for Reuben Sandwich Recipe Corned Beef

Classic deli ingredients stacked high for that perfect Reuben experience every time.

The corned beef is everything here. Boar’s Head or local deli is ideal—avoid the canned stuff. Ask for it sliced thin, almost shaved, so it melts into the sandwich. Marbled rye from a bakery beats the grocery store loaf every time (look for swirls of dark rye). Swiss cheese should be Emmental or Gruyère-style—those big eyes melt beautifully. Sauerkraut needs to be fresh from the refrigerated section, not shelf-stable.

No rye bread? Pumpernickel works too (just toast it well). Out of Russian dressing? Mix mayo with ketchup, horseradish, and a splash of pickle juice. Thousand Island is a decent backup. If you’re skipping the cheese (why?), add extra mustard for moisture. The sauerkraut can be rinsed if it’s too sour—pat it dry after. For a twist, swap Swiss for provolone.

Assemble just before serving so the bread stays crisp. Leftovers keep 2-3 days in the fridge, but the bread gets soggy—reheat in a pan to revive. Sauerkraut and dressing can be prepped a day ahead (store separately). Corned beef freezes well for 3 months if sliced thin.

Step-by-Step Instructions for Reuben Sandwich Corned Beef

Here’s how to build this iconic deli sandwich with authentic technique and layers of flavor.

Step 1: Prepare the Sauerkraut and Bread

Start by draining the 1.5 cups Sauerkraut and squeezing out excess moisture with your hands—you want it dry but not bone-dry. This prevents a soggy sandwich. Spread it on a paper towel to catch any lingering liquid.

Lightly toast the 8 slices Marbled Rye Bread to your preferred level. I go for golden brown with a slight crispness. Meanwhile, mix the 0.5 tsp Caraway Seeds into the 0.5 cup Russian Dressing—this infuses an authentic deli flavor that takes your creation to the next level.

Step 2: Spread Condiments and Layer Cheese

Lay out 4 slices Marbled Rye Bread and spread each with 1 tablespoon Dijon Mustard. This sharp contrast cuts through the richness of the other ingredients. On the remaining 4 slices, spread a thin layer of the caraway-infused Russian Dressing.

Place 1 slice Swiss Cheese on each of the Dijon Mustard-coated sides. The thin slices will melt perfectly when exposed to the hot corned beef. This melting quality is what gives this dish its signature gooey texture.

Step 3: Warm the Corned Beef

In a skillet over medium heat, warm the 1.5 lb Corned Beef for 2-3 minutes until just heated through. You’re not cooking it—just taking the chill off so it doesn’t make your sandwich cold. Handle it gently to keep the slices intact.

Divide the warmed corned beef evenly among the 4 bread slices topped with Swiss Cheese. The heat from the meat will start melting the cheese immediately, which is exactly what you want. Pile it high—this is a sandwich that embraces abundance.

Step 4: Add Sauerkraut and Finish Assembly

Divide the prepared Sauerkraut evenly over the corned beef on each sandwich. The tangy crunch should be substantial but not overwhelming. Top each with one of the Russian Dressing-coated bread slices, dressing-side down.

Press down gently to compress the layers. This helps everything stick together when you cut it. The sandwich should be tall but manageable—about 2 inches thick is ideal.

Step 5: Grill to Perfection and Serve

Heat a clean skillet over medium-low heat and add 1 tablespoon Unsalted Butter per sandwich. Grill each sandwich for 2-3 minutes per side until the bread is golden brown and the Swiss Cheese is fully melted.

Cut each sandwich diagonally and serve immediately with Dill Pickle Slices on the side. For extra tang, offer Yellow Mustard for dipping. The first bite should deliver that perfect balance of salty, tangy, creamy, and crunchy that makes this sandwich legendary.

Creative Variations of These Flavors

Rachel’s Reuben

My grandmother loved a good Reuben and made hers with pastrami instead of corned beef—it’s a spicier, more peppery twist. She’d also add 1 tbsp horseradish to the Russian dressing for extra kick. The pastrami adds a deeper, more robust flavor that stands up to the tangy sauerkraut beautifully. 🌟

Turkey Reuben

For a lighter version, I swap the corned beef for thinly sliced turkey breast. It’s a great way to use up holiday leftovers. I still use Swiss cheese and sauerkraut, but I add cranberry sauce instead of Russian dressing for a sweet-tangy contrast that works surprisingly well.

Veggie Reuben

My vegetarian friends love this version with marinated portobello mushrooms instead of meat. I slice them ¼ inch thick and marinate in soy sauce, garlic, and smoked paprika for 30 minutes before grilling. The mushrooms have a meaty texture that holds up to the other bold flavors.

Breakfast Reuben

Yes, you can have this for breakfast! I use corned beef hash as the base, top it with a fried egg instead of cheese, and add sauerkraut. The runny yolk acts as a sauce, and the hash gives you that salty, crispy base. Serve with hot sauce on the side. 🔥

Open-Faced Reuben

For a lower-carb option, I make an open-faced version with just one slice of rye. I layer on the corned beef, Swiss cheese, and sauerkraut, then broil until the cheese melts. It’s all the flavor with half the bread—and it’s easier to eat!

Reuben Dip

Turn this sandwich into a party dip! Layer chopped corned beef, sauerkraut, and Swiss cheese in a baking dish. Mix Russian dressing with 8 oz cream cheese and spread over the top. Bake at 375°F for 20 minutes and serve with rye bread slices for dipping.

Frequently Asked Questions