How to Make a Reuben Sandwich


Reuben SandwichThis is one of our go to meals when we are looking for something a little different for dinner, but still want to keep it easy and delicious.  One of the number one requested quick dinners by my family is our version of a Reuben Sandwich.

I believe that traditionally, corned beef is used as the meat in this sandwich.  We have always used smoked meat, which I recently discovered is actually the Montreal version of the classic.  I have also often substituted a light mayonnaise for the traditional Thousand Island dressing and it is still very delicious.  In fact, we now rarely use Thousand Island, we often don’t have it on hand and always have mayo.  One less item to pick up from the grocery store!

Reuben Sandwich

I actually purchased this smoked meat from our local Costco.  It came with six vacuum packed pouches in the box.  This was only two pouches, more than enough for our four sandwiches.

Reuben Sandwich

I like to squeeze out as much moisture as possible from the sauerkraut.  I find a vegetable masher works very well for this job.

Reuben Sandwich

These measurements are approximate, depending on your taste and size of bread you may need a little more or less butter and dressing.

Reuben Sandwich

Start layering your ingredients.  I like to start with the meat, then the sauerkraut and top with cheese. I find this keeps the sauerkraut from getting the sandwich soggy.

Reuben SandwichReuben Sandwich

Golden brown and crispy…yum!

Reuben Sandwich

I am feeling hungry and I could use one of these sandwiches right now!

4.7 from 3 reviews
Reuben Sandwich
Serves: 4
  • 8 slices rye bread (dark or light / I have also substituted with pumpernickel)
  • 4 - 5 Tbsp. Thousand Island dressing (or mayonnaise)
  • ¾ - 1 pound of thinly sliced smoked meat
  • 1¼ cups sauerkraut, drained and squeezed to remove excess liquid
  • 8 slices swiss cheese
  • 4-5 Tbsp. softened butter
  1. Preheat a large skillet or griddle to medium heat.
  2. Butter one side of all bread slices.
  3. Lay out four slices, buttered side down.
  4. Spread non-buttered sides with Thousand Island dressing (or mayo)
  5. Then layer bread with ¼ of smoked meat, ¼ of sauerkraut, 2 slices of Swiss cheese and top with remaining bread slices, buttered sides out.
  6. Grill sandwiches until both sides are golden brown, filling is heated and cheese is beginning to melt, approximately 10 minutes per side.
  7. Serve hot.
These measurements are approximate, depending on your taste and size of bread you may need a little more or less butter and dressing.

Have you ever made a Reuben Sandwich?

How do you like to make yours?





  1. I have always loved Reuben Sandwiches but love the fact that you squeezed the liquid out of the sauerkraut and use a healthy rye bread!!

  2. Catherine White says:

    I have actually, never had a Rueben Sandwich. But it looks yummy. I think it would be great in the Summer too for and afternoon snack, with a glass of something cool.

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