Corned Beef Reuben Sandwich Recipe Easy Melty Deli-Style Lunch

Introduction

Let me tell you, the aroma of sizzling corned beef mingling with tangy sauerkraut and bubbling Swiss cheese on griddled rye bread—well, that’s the kind of kitchen moment that stops you in your tracks. The first time I made a savory Corned Beef Reuben Sandwich with Melty Swiss & Rye, I was standing next to my grandpa, who’d been slicing deli meats since I was knee-high to a grasshopper. We layered everything up, pressed the sandwich into the hot pan, and waited for that golden, crispy crust and oozy cheese. It was the sort of bite that makes you close your eyes and grin, like you’ve just stumbled onto comfort food gold.

Honestly, I wish I’d learned how easy it was to whip up a deli-style Corned Beef Reuben Sandwich years ago. Back then, we’d trek to the local deli for a lunch that always felt a bit special—rain or shine, holiday or just a regular Tuesday. Now, this sandwich pops up in my kitchen for lazy weekends, family gatherings, and even those nights when you just want to treat yourself (without a mountain of dishes afterward). My family can’t help but sneak pieces off the cooling rack, and even picky eaters get hooked on that melty Swiss and tangy Russian dressing combo.

You know what’s funny? I’ve tested this Corned Beef Reuben Sandwich recipe more times than I care to admit (all in the name of “research,” of course). It’s become a staple for lunch dates, last-minute potluck contributions, and holiday brunches. There’s pure, nostalgic comfort in every bite—like a warm hug wrapped in crispy rye. If you’re looking for an easy, melty, deli-style lunch that’s both dangerously simple and totally satisfying, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

Over the years, I’ve picked up a few tricks from deli cooks, family reunions, and more failed sandwich attempts than I can count. This Corned Beef Reuben Sandwich recipe isn’t just another version—it’s the one I return to again and again for its unbeatable flavor and simplicity. If you’re chasing that melty, savory, deli-style experience at home, here’s why this sandwich is about to become your new favorite:

• Quick & Easy: Comes together in under 20 minutes—perfect for busy days or when those sandwich cravings hit hard.
• Simple Ingredients: No specialty store trips required; you probably have everything in your fridge or pantry.
• Perfect for Lunch and Dinner: Whether you need a hearty midday meal or want to impress at a cozy dinner, this Reuben delivers.
• Crowd-Pleaser: Kids, adults, and even folks who “don’t like sauerkraut” always ask for seconds.
• Unbelievably Delicious: The combo of salty corned beef, creamy Swiss, tangy dressing, and crispy rye is pure comfort.

What sets this Corned Beef Reuben Sandwich apart is the attention to detail: thinly sliced corned beef (I always ask for it at the deli counter), quality Swiss cheese that melts just right, and a homemade Russian dressing that’s got a kick. I’ve tried swapping in different breads and cheeses, but honestly, nothing beats classic rye and Swiss for that authentic deli taste.

This isn’t just a sandwich—it’s the kind of recipe that makes you pause after the first bite and think, “How is this so good?” It’s comfort food, but without the fuss. It’s fast enough for weeknights and special enough for guests. Plus, you can tailor it to fit your tastes or dietary needs (I’ll share how below). If you want a Corned Beef Reuben Sandwich recipe that’s easy, melty, and deli-style, you’ve found your winner.

What Ingredients You Will Need

This Corned Beef Reuben Sandwich recipe uses wholesome, easy-to-find ingredients that come together for big flavor and that signature melty texture. Most of these are pantry or fridge staples, but I’ll share a few tips for substitutions and sourcing, just in case.

• For the Sandwich:
  • Rye bread (classic, light or dark; I like seeded rye for a bit of crunch)
  • Corned beef, thinly sliced (about 6 oz / 170g per sandwich; ask the deli to slice it thin or use leftovers from a roast)
  • Swiss cheese, sliced (2–3 slices per sandwich, around 2 oz / 60g; I recommend Jarlsberg or Emmental for extra melt)
  • Sauerkraut, drained and squeezed dry (1/3 cup / 80g per sandwich; look for fresh kraut in the refrigerator section for more crunch)
  • Butter, softened (1–2 tbsp / 15–30g for spreading on bread)
• For the Russian Dressing:
  • Mayonnaise (2 tbsp / 30g)
  • Ketchup (1 tbsp / 15g)
  • Dijon mustard (1 tsp / 5g)
  • Prepared horseradish (1 tsp / 5g; adjust for heat)
  • Worcestershire sauce (1/2 tsp / 2.5ml)
  • Sweet paprika (pinch)
  • Salt and black pepper (to taste)
• Optional Add-Ins:
  • Pickles (for serving or inside the sandwich)
  • Caraway seeds (sprinkled on bread for extra flavor)

If you need a gluten-free option, swap in gluten-free rye-style bread (Schar makes a good one). For dairy-free, use plant-based Swiss-style cheese and vegan butter. You can even sub turkey or pastrami for the corned beef if you want to mix things up. I usually grab my corned beef from the deli counter and look for bread baked fresh daily—makes all the difference. In summer, I’ve even swapped sauerkraut for coleslaw for a lighter twist. Don’t be afraid to play around with the ingredients!

Equipment Needed

You don’t need much to make a killer Corned Beef Reuben Sandwich—just a few trusty kitchen basics and maybe one or two specialty items (if you’re feeling fancy).

• Large skillet or griddle (cast iron works best for even browning and crispy crust)
• Spatula (thin, sturdy for flipping)
• Butter knife (for spreading butter)
• Small bowl and spoon (for mixing Russian dressing)
• Paper towels (for draining sauerkraut)
• Cutting board and sharp knife (for slicing bread, cheese, and any extras)

If you’ve got a panini press, it’ll give you that perfect pressed sandwich. Otherwise, a heavy skillet works just fine. I’ve tried making these on nonstick pans, but cast iron really gives the best crunch (and is easy to clean if you just wipe it after use). If your skillet is old and sticks a little, just butter the bread well and keep an eye out for burning. For budget-friendly options, any sturdy skillet will do—no need for fancy gear!

Preparation Method

Ready to whip up your Corned Beef Reuben Sandwich? Here’s how I do it (with step-by-step tips and a few hard-earned lessons).

1. Prep your ingredients (5 minutes): Gather all the sandwich fixings. Drain sauerkraut well, pressing it between paper towels so your sandwich doesn’t get soggy. Slice your rye bread and cheese, and get the corned beef ready.
2. Mix the Russian dressing (2 minutes): In a small bowl, stir together 2 tbsp mayonnaise, 1 tbsp ketchup, 1 tsp Dijon mustard, 1 tsp horseradish, 1/2 tsp Worcestershire, a pinch of paprika, and salt and pepper. Taste and tweak to your liking (more horseradish = more zip!).
3. Butter the bread (2 minutes): Spread a thin, even layer of softened butter on one side of each slice of rye. This is what gives you that signature crispy crust.
4. Assemble the sandwich (3 minutes): Lay out the unbuttered side of bread. Spread Russian dressing on each slice (about 1–2 tsp per slice). Top one slice with corned beef (6 oz / 170g), then layer on sauerkraut (1/3 cup / 80g), and finally Swiss cheese (2–3 slices / 2 oz / 60g). Cap with the second slice of bread, buttered side out.
5. Cook the sandwich (5–7 minutes): Heat your skillet over medium. Place the sandwich in (buttered side down) and press gently. Cook for 3–4 minutes, until the bread is golden and crisp. Flip carefully with a spatula—sometimes the filling tries to escape (just tuck it back in). Cook the second side another 3 minutes, until cheese is fully melted and both sides are crisp.
6. Rest and serve (2 minutes): Transfer to a cutting board and let it sit a minute (this helps the cheese set a little and keeps everything together). Slice in half, plate up, and serve hot.

Troubleshooting: If your bread browns too quickly, lower the heat—cast iron holds heat well and can scorch. If cheese isn’t melting, cover the pan for the last minute to trap steam. Soggy sandwich? Double-check your sauerkraut is dry, and don’t overload the fillings.

Personal tip: Assemble all sandwiches first, then cook in batches if making for a crowd. You can keep finished sandwiches warm in a 200°F (95°C) oven. And don’t forget—clean-up is a breeze if you use parchment under the sandwich for the first flip!

Cooking Tips & Techniques

Making a Corned Beef Reuben Sandwich isn’t rocket science, but a few pro tips make all the difference between “pretty good” and “absolutely crave-worthy.”

• Even Layering: Don’t overpack the sandwich or it’ll fall apart. I learned the hard way after stuffing it sky-high and chasing kraut around my plate.
• Dry Sauerkraut: Seriously—squeeze it dry! Otherwise, the bread will sog up and never crisp.
• Low & Slow: Medium heat lets the cheese melt and bread crisp without burning. I’ve burned a few Reubens trying to rush lunch.
• Butter, Not Oil: Butter gives the best flavor and browning. If your bread is sticking, add a tiny bit more butter.
• Cover for Melting: If the cheese stubbornly won’t melt, cover your pan for a minute or two.
• Use Fresh Bread: Stale rye crumbles and doesn’t give that classic crunch. Fresh or bakery rye is worth the extra buck.
• Multitasking: While one sandwich cooks, assemble the next. If you’re making more than two, keep cooked sandwiches warm in a low oven.

My biggest lesson: Don’t walk away! Reubens brown quickly, and the difference between perfect and burnt is about 30 seconds. For consistency, weigh out your corned beef and cheese portions—makes every sandwich just as good as the last. If you’re cooking for a crowd, set up a sandwich station so everyone can build their own (less stress for you, more fun for them).

Variations & Adaptations

The Corned Beef Reuben Sandwich is a classic, but it’s also super flexible. Here are a few ways you can make it yours:

• Turkey Reuben (Rachel): Swap corned beef for sliced turkey breast and use coleslaw instead of sauerkraut for a lighter, slightly sweeter sandwich.
• Vegetarian Reuben: Use roasted mushrooms or tempeh in place of corned beef. Vegan Swiss and dressing work well too—just make sure to use dairy-free butter and bread.
• Low-Carb/Keto Reuben: Use low-carb rye-style bread (or even a chaffle). Skip the Russian dressing or use a sugar-free version.
• Spicy Reuben: Add sliced jalapeños or spicy mustard for a kick.
• Seasonal Twist: In summer, swap sauerkraut for fresh slaw or add sliced tomatoes. In winter, use caramelized onions for extra sweetness.

If you’re avoiding gluten, use gluten-free bread. For dairy-free, swap out Swiss for vegan slices and use plant-based butter. I once tried a “Reuben melt” with cheddar and caramelized onions—different, but absolutely delicious. Don’t be afraid to experiment; the sandwich is surprisingly forgiving and almost always tasty!

Serving & Storage Suggestions

Corned Beef Reuben Sandwiches are best served hot, straight out of the skillet, when the cheese is gooey and the bread is crisp. I like to plate mine with a handful of kettle chips, a dill pickle spear, and a cold root beer or iced tea. They also pair beautifully with creamy potato salad or tomato soup.

If you’re making sandwiches for a group, slice them into halves or quarters for an easy handheld lunch. For presentation, stack them on a platter lined with parchment (makes them look extra inviting for Pinterest boards).

To store leftovers, wrap sandwiches in foil and refrigerate for up to 2 days. Reheat in a skillet or toaster oven to restore crispness—microwaving works in a pinch, but the bread won’t stay crispy. You can freeze assembled (uncooked) sandwiches: wrap tightly and thaw before cooking. Flavors deepen overnight, so don’t be surprised if day-two sandwiches taste even richer—just be sure to crisp them up again!

Nutritional Information & Benefits

A classic Corned Beef Reuben Sandwich clocks in around 550–700 calories per sandwich, depending on the amount of cheese and dressing. You’ll get about 25g protein, 30g fat, and 50g carbs per serving. Rye bread adds fiber, and sauerkraut brings probiotics for gut health.

Swiss cheese offers calcium and a bit of vitamin B12, while lean corned beef (especially homemade or trimmed deli) is a solid source of iron and protein. If you use gluten-free bread or plant-based cheese, you’ll cut down on allergens. Watch out for sodium—both corned beef and sauerkraut are salty, so serve with fresh veggies or a side salad for balance.

Personally, I like knowing I’m getting a satisfying meal with protein, probiotics, and comfort in every bite. If you have dietary restrictions, the sandwich is easy to adapt for gluten-free or dairy-free needs. Just check your bread and dressing labels for hidden allergens.

Conclusion

If you’re craving that classic deli flavor without the hassle, this Corned Beef Reuben Sandwich recipe is the easy, melty, deli-style lunch you’ve been searching for. It’s quick, endlessly customizable, and delivers all the nostalgic comfort of your favorite sandwich shop.

Whether you stick to tradition or try one of the tasty variations, this recipe is worth making again and again. I love it for its simplicity and the way it always gets big smiles from my family. Give it a go—and don’t forget to share your own twist or favorite add-ins in the comments.

Bookmark this recipe, pin it for later, and treat yourself to a warm, cheesy, crunchy Reuben. You’ll be glad you did!

FAQs

Can I make a Corned Beef Reuben Sandwich ahead of time?

Yes, you can assemble the sandwiches and keep them in the fridge until you’re ready to cook. Cook just before serving for the best texture.

What is the best bread for a Reuben Sandwich?

Classic rye bread (seeded or plain) works best for flavor and crunch. Gluten-free rye-style bread is a solid alternative.

Can I use store-bought Russian dressing?

Absolutely! Homemade dressing tastes fresher, but store-bought works in a pinch. Just check for flavor and adjust as needed.

What can I substitute for sauerkraut?

Try coleslaw or pickled cabbage if you’re not a fan of sauerkraut. Both add crunch and tang.

How do I keep my Reuben Sandwich from getting soggy?

Squeeze the sauerkraut dry and use fresh, sturdy rye bread. Cook over medium heat for a crisp crust.

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