There is nothing like a great Reuben Sandwich all year round and especially on St Patrick’s Day!

Slices of rye bread are topped with melted swiss cheese, tangy sauerkraut, dressing, and lots of sliced corned beef. It’s cooked in a skillet (grilled cheese style) until crisp and toasty.

I love to make Reuben sandwiches at home, it’s one of my husband’s favorite sandwiches!

stacked reuben sandwich on a plate

A Perfect Deli-Style Sandwich

A Reuben sandwich is a great way to add a touch of Irish inspiration to your Saint Patrick’s Day dinner, or just a delicious addition to your weekly menu, any time of the year!

What is a Reuben Sandwich?  I make a traditional Reuben Sandwich with rye bread and Thousand Island Dressing. I often get the corned beef sliced to order at the deli and ask for a bit of a thicker slice.

While the deli is great for a quick meal, homemade corned beef makes the best sandwich. Corned Beef in the Slow Cooker is pretty effortless (skip the cabbage/veggies if you’d like) and the leftovers are great for this recipe!

Ingredients in a Reuben Sandwich

DRESSING: Thousand Island dressing is our favorite dressing for a Reuben sandwich. For a little kick, try horseradish sauce instead.

To make a quick Thousand Island, combine the following in a small bowl:

1/4 cup mayonnaise, 1 tbs each ketchup and sweet relish, 1/8 teaspoon onion powder, a dash of Worcestershire. So easy!

SAUERKRAUT: I buy canned or jarred. Squeeze the sauerkraut well so it doesn’t make the sandwich soggy.

CORNED BEEF: Store-bought, deli or leftover homemade corned beef will all work. I especially love this sandwich with thicker sliced leftover corned beef that has been warmed. Pastrami can be substituted.

SWISS CHEESE: Place it on the bottom when making the sandwiches so it melts well. Not a fan of swiss? Try

open faced reuben sandwich in a frying pan

How To Make A Reuben Sandwich

Making classic Reuben sandwiches is easy, a bit like making a grilled cheese sandwich.

  1. Butter one side of each slice of bread slices.
  2. Spread each side of the sandwich with dressing and top a slice of swiss cheese, corned beef, and sauerkraut. Place butter side down in a skillet.
  3. Cook until bread slices are golden assemble the sandwich and enjoy!

Serve with additional dressing for dipping, a side of coleslaw, and of course dill pickles.

PRO TIP: If you are loading up your sandwich with lots of meat or using thick corned beef, I find it best to heat the corned beef first. This ensures a hot sandwich without the bread burning.

half of a reuben sandwich on a wood plate

More Ways to Enjoy Corned Beef

stacked reuben sandwich on a plate
5 from 24 votes↑ Click stars to rate now!
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My Favorite Reuben Sandwich

There is nothing like a great Reuben Sandwich. Delicious melted swiss cheese paired with tangy sauerkraut and corned beef in between layers of rye bread! 
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 sandwiches


  • 4 tablespoons butter
  • 8 slices rye bread
  • 16 ounces corned beef sliced
  • 8 slices Swiss cheese
  • 1 cup sauerkraut drained and squeezed dry
  • ½ cup thousand island dressing


  • Butter each slice of bread. Place 4 slices, butter side down, on the table or a cutting board.
  • Spread the slices with 1 tablespoon dressing and top with 1 slice of cheese (or more to taste), ¼ of the sauerkraut and ¼ of the corned beef.
  • Spread remaining dressing on the second piece of bread and place on top of sandwich, butter side out.
  • Place in a skillet over medium low heat and cook until just golden and crisp. Flip and cook on remaining side.
  • Cut in half and serve with additional dressing for dipping.


If you are loading up your sandwich with lots of meat or using thick corned beef, I find it best to heat the corned beef first. This ensures a hot sandwich without the bread burning.
For a nice crispy exterior, try using mayonnaise in place of the butter on the outside of the bread.
5 from 24 votes

Nutrition Information

Calories: 697 | Carbohydrates: 38g | Protein: 32g | Fat: 46g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 2458mg | Potassium: 558mg | Fiber: 5g | Sugar: 7g | Vitamin A: 654IU | Vitamin C: 36mg | Calcium: 341mg | Iron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Lunch
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. A nice change from the traditional corned beef and cabbage. Made it last night and probably again tonight. So easy and so good.5 stars

  2. Rueben’s are my favorite sandwich! However, I don’t care for Thousand Island or Russian dressings so I just go my own way with a little garlic aioli! I did see in the comments someone used pepper jack cheese…..definitely trying that!!5 stars

  3. YUM! First time making these sandwiches. Thanks for sharing your method and recipe. I used homemade Thousand Island dressing and Gruyere cheese because that’s what I had on hand. Delicious!5 stars

  4. Very tasty. I’ve substituted the cheese for whatever cheese I’d had in the refrigerator and chicken noodles soup leftovers and it was the best lunch ever.5 stars

  5. Oh. My. GOODNESS.
    I’ve never made Rubens before, but my boyfriend loves them so i figured I would give them a shot. These were THE BEST Rubens I’ve ever had! We used habanero pepperjack cheese instead of swiss to add a little heat. I never comment on recipe posts, but I had to on this one! Definitely sharing this with my friends.5 stars

  6. Oh my… the best Rueben sandwich I’ve ever had was at Katz’s Deli in NY. It was amazing but I think this might possibly top it… I’ve always wanted to recreate it at home and now I know how!

  7. I absolutely love Reuben Sandwiches! It looks and sounds delicious! It’s one of my favorite sandwiches!

  8. I can see why it’s one of your husbands favorite sandwiches! And I love the little pickle you put on top! :)