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Reuben Sandwich cut in half and stacked
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4.67 from 3 votes

Reuben Sandwich

Grilled Rye bread with melted Swiss cheese, sliced corned beef, sauerkraut and Russian dressing.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Main Course
Cuisine: American
Servings: 1
Calories: 833kcal
Author: Julie Evink


  • 2 slices rye bread
  • 2 tablespoons Russian or Thousand Island dressing
  • 1/4 pound thinly sliced corned beef
  • 2 to 3 slices Swiss cheese
  • 1 tablespoon butter softened
  • 1/4 c. fresh-style sauerkraut drained


  • Butter one side of each slice of bread. Place butter side down.
  • Spread the opposite side of each slice of rye bread with dressing. Then top with cheese, sauerkraut and corned beef.
  • Then top with the remaining slice of bread, butter side up.
  • Place a heavy skillet or griddle over medium heat. Place the sandwich on the hot pan and cook until the bottom has browned. Carefully turn it over and cook until the other side has browned and the corned beef is warmed and the cheese has melted.


  • A classic Reuben is made with rye bread, but if you'd like to switch it out for a different type of bread you can. I recommend a heartier whole grain bread so it holds up to the amount of filling in this sandwich.
  • Russian Dressing vs. Thousand-Island Dressing - The two dressings are similar and you can choose your favorite for this sandwich. Russian dressing has a little more spice and heat than Thousand-Island, which is sweeter and also is made with pickles. 


Calories: 833kcal | Carbohydrates: 41g | Protein: 38g | Fat: 57g | Saturated Fat: 25g | Cholesterol: 151mg | Sodium: 2641mg | Potassium: 587mg | Fiber: 6g | Sugar: 9g | Vitamin A: 882IU | Vitamin C: 39mg | Calcium: 507mg | Iron: 5mg