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Reuben Sandwich

[heart_this] · Mar 19, 2012 · 42 Comments

Reuben Sandwich

The classic reuben sandwich made with luscious corned beef, tangy sauerkraut, creamy Russian dressing and plenty of swiss cheese that is grilled until the cheese has melted and the rye bread is crispy and golden brown.

My absolute favourite thing to do with corned beef leftovers has to be making reuben sandwiches . There is just something magical about the combination of tender corned beef, tangy sauerkraut, creamy Russian dressing and Swiss cheese wrapped in rye! I like to grill my reuben sandwiches to melt the cheese and give the rye a nice and crispy texture a warm buttery flavour. Reuben sandwiches are pretty easy to make though there is one tricky part and that is dealing with all of the liquid in the sandwich from the juicy corned beef, the sauerkraut and the Russian dressing. No one likes a soggy sandwich and luckily there are some easy ways to deal with the problem. First you want to really squeeze the excess liquid from the sauerkraut and if it still has a lot of moisture you can saute it in a pan to get rid of even more of it. Next, you can also lightly toast the bread so that it can better withstand the liquid. Following these tips you will never be subjected to soggy reuben sandwiches again!

Reuben Sandwich
If you happen to have some Russian dressing in your fridge feel free to use it but if you don’t have it and you don’t want yet another bottle in your fridge then it is easy enough to make with ingredients you probably already have on hand. I often enjoy making my own dressings because I can make just enough and not have any leftovers competing for the limited space in my fridge and Russian dressing is one that I always make at home.

Reuben Sandwich
Russian Dressing
It’s so easy to make your own Russian dressings!

Russian Dressing

Reuben Sandwich

Reuben Grilled Cheese Sandwich

Prep Time: 5 minutes Cook Time: 5 minutes Total Time: 10 minutes Servings: 1

The classic reuben sandwich made with luscious corned beef, tangy sauerkraut, creamy Russian dressing and plenty of swiss cheese that’s grilled until the cheese has melted and the rye bread is crispy and golden brown.

ingredients
  • 1 tablespoon salted butter, room temperature
  • 2 slices rye bread (gluten-free for gluten-free)
  • 1/2 cup swiss cheese, shredded (or 2 slices), room temperature
  • 2 ounces cooked corned beef, sliced or shredded, warm
  • 2 tablespoons sauerkraut, squeezed and drained, coarsely chopped
  • 1 tablespoon russian dressing (or thousand island dressing)
directions
  1. Butter the outside of each slice of bread, sprinkle half of the cheese on the inside of one slice of bread, top with the corned beef, sauerkraut, dressing, the remaining cheese and finally the other slice of bread.
  2. Grill in a pan, preheated over medium heat, until golden brown on both sides and the cheese has melted, about 2-4 minutes per side.
Nutrition Facts: Calories 538, Fat 34g (Saturated 19g, Trans 0), Cholesterol 149mg, Sodium 1289mg, Carbs 19g (Fiber 1g, Sugars 5g), Protein 39g

Nutrition by: Nutritional facts powered by Edamam
Russian Dressing

Russian Dressing

Prep Time: 5 minutes Total Time: 5 minutes Servings: 1cup

A creamy red tangy dressing with a bit of a bite.

ingredients
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup ketchup
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons onion, grated
  • 1 tablespoon horse radish
  • 1/2 lemon, juice
  • 1/4 teaspoon chili sauce
  • 1/4 teaspoon paprika
  • salt and pepper to taste
directions
  1. Mix everything.
Use in:
Reuben Dip
Reuben Quesadillas
The Rachel Sandwich (aka Roast Turkey Reuben Sandwich)
The Kimchi Rachel Sandwich (aka Roast Turkey Reuben Sandwich with Kimchi)

Similar Recipes:
Kimchi Reuben Sandwich
Breakfast Reuben Sandwich
Reuben Quesadillas
Reuben Dip
Rachel Sandwich (aka Roast Turkey Reuben Sandwich)
Corned Beef Grilled Cheese Sandwich with Guinness Caramelized Onions
Reuben Soup
Gyro Grilled Cheese Sandwich (aka Gyro Melt)
Cuban Sandwich
Corned Beef Cuban Grilled Cheese Sandwich
Reuben Quiche
Cuban Grilled Cheese Sandwich
Reuben Boxty (Irish Potato Pancakes)
Slow Cooker Roast Beef French Dip Sandwich
Slow Cooker Roast Beef Philly Cheesesteak French Dip Grilled Cheese Sandwich
Pot Roast Grilled Cheese French Dip Sandwich with Spicy Miso Au Jus

Tips on how to make the perfect grilled cheese sandwich every time.

Beef, Food, Grilled Cheese Sandwich, Low-carb, Recipe, Sandwich, St Patricks Day

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Reader Interactions

Comments

  1. cakewardrobe says

    February 27, 2008 at 2:32 am

    I think I’ve had an overdose of sandwiches in middle school , therefore traumatized (and gum too which I haven’t touched in nearly 10 years). But your reuben definitely doesn’t make me shudder like ham sandwiches do! YUM YUM!

    Reply
  2. Emiline says

    February 27, 2008 at 3:51 am

    Ahh, the beloved Reuben. Doesn’t it seem more popular than ever?
    There is a Reuben panini on the cover of Bon Appetite this month.

    This looks delicious! Now I have the craving, too.

    Reply
  3. Vicki says

    February 27, 2008 at 4:40 am

    That looks absolutely delicious! I’m craving a pseudo-reuben now, with thin apple slices under the cheese, and mustard instead of dressing…mmm…

    Reply
  4. Peter M says

    February 27, 2008 at 4:58 am

    Kevin, a Reuben is one of the best sangwiches arounnd!

    I’ve only had it with zesty mustard, nevermind this russian dressing.

    Reply
  5. Princess TinyButt says

    February 27, 2008 at 5:07 am

    mmmmm….. brings back memories of cold, misty, foggy san francisco days when the fog was so thick that it hadn’t burned off by the time lunch came. my dad would bring my lunch to me about once or twice a week. and one day he brought a reuben (on toasted dark marlbled rye) and warm tomatoe soup in my new princess themed thermos. that began my love affair with corned beef, dark rye bread, and all things “princess”!!

    Reply
  6. RecipeGirl says

    February 27, 2008 at 5:12 am

    There is nothing I love more than a really, really good Reuben sandwich!!

    Reply
  7. Flanboyant Eats says

    February 27, 2008 at 6:49 am

    this is my favorite sandwich in the whole world!!!

    Reply
  8. Pixie says

    February 27, 2008 at 8:38 am

    Reuben sandwich are a favourite and even better making your own dressing.

    Reply
  9. Anonymous says

    February 27, 2008 at 1:34 pm

    The reuben is my favorite sandwich. BTW, Kevin, your photos are getting better and better!

    Reply
  10. Bellini Valli says

    February 27, 2008 at 2:29 pm

    I’ll have to revisit the Rueben sandwich Kevin…I used to have them all the time at the diners 😀

    Reply
  11. giz says

    February 27, 2008 at 2:57 pm

    What I wouldn’t do for a bite of that sandwich – awesome – unfortunately way too much sodium for my dietary restrictions but doesn’t stop me from drooling.

    Reply
  12. JennDZ - The Leftover Queen says

    February 27, 2008 at 4:00 pm

    I love a nice reuben and this looks great!

    Reply
  13. Brilynn says

    February 27, 2008 at 4:03 pm

    The cover of this month’s bon appetit is a corned beef sandwich on rye with gooey fontina cheese melting out of it that has had me drooling for days now, your version looks awesome!

    Reply
  14. Cakespy says

    February 27, 2008 at 4:26 pm

    Oh, a classic! This reminds me of my NYC days, they can make a mean reuben and delis there.

    Reply
  15. Elle says

    February 27, 2008 at 5:09 pm

    A good reuben is a thing of beauty, with the flavors all coming together to make total sandwichy goodness. That’s what your’s looks like! I think I want one now. Wait, I know I do.

    Reply
  16. Mike of Mike's Table says

    February 27, 2008 at 5:48 pm

    And now, I too have a reuben craving :-/ Looks like a very tasty sandwich

    Reply
  17. DocChuck says

    February 27, 2008 at 7:09 pm

    The Reuben is our favorite sandwich, well, actually about the only sandwich we ever prepare . . . unless you count burgers as sandwiches.

    Like you, we also prepare our own dressing, which I call “DocChuck’s Reuben Dressing”:

    ½ cup mayonnaise (REAL mayonnaise, please)
    1/8 cup ketchup
    ¼ teaspoon fresh lemon juice
    ½ teaspoon Worcestershire
    ½ Tablespoon finely-chopped, fresh curly parsley
    ½ teaspoon grated yellow onion
    ½ Tablespoon prepared horseradish
    dash of ground cayenne pepper (optional)

    Mix ingredients – refrigerate at least one hour to let flavors blend.

    ——————————-

    Great post honoring a great sandwich!

    Reply
  18. Deborah says

    February 27, 2008 at 7:30 pm

    I’m not usually a sauerkraut lover, but I do love a good reuben!

    Reply
  19. Jenny says

    February 27, 2008 at 10:32 pm

    Gorgeous Sandwich!
    I am craving one right now!! Looks fantastic.

    Reply
  20. Kate / Kajal says

    February 27, 2008 at 11:13 pm

    gimme a bite of that sandwich will u!!

    Reply
  21. michelle @ Us vs. Food says

    February 28, 2008 at 12:39 am

    i’m not going to lie, i never understood the whole russian-dressing-on-a-sandwich thing, but that’s one damn good looking sammich.

    my personal favorite these days is hot pastrami on rye, straight up – no mayo, no mustard, just me and the meat.

    Reply
  22. Allen says

    February 28, 2008 at 2:51 am

    I’m not a fan of corned beef EXCEPT when it comes to Reubens. I love these sandwiches and yours looks absolutely amazing. Good job!

    Reply
  23. Manggy says

    February 28, 2008 at 6:57 am

    Of course, after I saw your post, I ordered one at the deli! Mwahahaha! 😀

    Reply
  24. tigerfish says

    February 28, 2008 at 9:17 am

    I always like sandwich. The Russian dressing looks like sauerkraut.

    Reply
  25. Jaime says

    February 29, 2008 at 4:13 am

    i’m like you…i enjoy certain sandwiches but never get enough of them! this is a great looking sandwich 🙂

    Reply
  26. katiez says

    March 2, 2008 at 11:00 am

    I absolutely love a good Rueben… And they seem to be hard to find in the US now, bad ones, easy; good ones, not.
    This one I can make myself – even better!

    Reply
  27. -r says

    March 5, 2008 at 2:21 pm

    Made these for dinner last night, and they were delicious! 🙂

    Reply
  28. Anonymous says

    March 18, 2008 at 9:46 pm

    Heidi’s Deli here in Denver serves up the Reuben without grilling it. Passable. But not great. Every year about this time (Reubens for Good Friday?) I get a major crave for the real thing. And the only way is to make it the way I like it. Which is the way most other folks like it. EXCEPT, I like mustard on it. Spicy brown or yellow, it doesn’t matter. And it has to be grilled CRISP, but not burned. Alright ! That’s tasty.

    Reply
  29. Anonymous says

    March 19, 2008 at 11:30 pm

    The Reuben is a great sandwich. It is truly a taste to be desired. However, you can OD on these things.

    Reply
  30. Gerd Wissemann says

    August 20, 2008 at 9:33 pm

    A very nice blog you have here!
    http://forum.phuketchefs.com/index.php

    Have a look at mine please.

    Best Regards fro Phuket/Thailand,

    Gerd

    Reply
  31. Anonymous says

    March 17, 2009 at 4:03 pm

    it looks perfect just the way it is. I rarely have this sand but think I’d enjoy yours a lot.

    Reply
  32. Anonymous says

    April 20, 2010 at 9:45 am

    This looks MUCH better than most. One word of advice: Don't drain the sauerkraut TOO much — the Reuben is SUPPOSED to be a moist sandwich. That, in a nutshell, is the entire trick to making a proper Reuben; making it as juicy as possible without having it turn into mush. It's a delicate balancing act. It's also why there is not such thing as a "take-out" Reuben. If it survives the trip home, it wasn't made very well in the first place.

    Reply
  33. Kate says

    March 18, 2011 at 11:44 pm

    This is my all-time favorite sandwich!

    Reply
  34. Alisa Fleming says

    March 19, 2011 at 3:33 pm

    Rye bread has always scared me away from the Reuben, but that pictures is making me want to give it a chance.

    Reply
  35. Mcburn's Kitchen says

    March 20, 2011 at 3:10 pm

    So creative in making sandwiches,I really amaze with your innovation in making food more enticing to our palate… visit my traditional dishes from Malaysia.

    Reply
  36. Renee Julia says

    March 29, 2011 at 7:52 pm

    Talk about fine looking Reubens, man, oh man… I can't get enough of corned beef.

    Reply
  37. Rooster says

    September 18, 2011 at 12:52 pm

    I'm running out to the store now…

    Reply
  38. Laura C says

    March 20, 2012 at 9:08 pm

    I happened upon a 50% off sale on corned beef last Saturday and decided to make you Rueben. Oh heaven! I am sooo glad that I went the extra mile and made the dressing myself instead of buying it. Awesome recipe!

    Reply
  39. titanların öfkesi says

    March 22, 2012 at 8:44 pm

    Thank you

    Reply
  40. kita says

    March 27, 2012 at 2:49 am

    We are making a second batch of corned beef this week. I am looking forward to the sandwiches, as BF ate the entire one last time without as much as blinking. These sound mouth watering.

    Reply
  41. Anonymous says

    March 9, 2014 at 4:07 pm

    Hi Foodies,
    I did make the Reuben Sandwich and it was very gooood.So this is the next thing . I want to make a Turkey Reuben Sandwich but I want to change a few things in the sauce.2014 KL love your recipe please keep making them. Friday

    Reply
  42. Heather says

    March 9, 2022 at 9:50 pm

    Excellent as always! The only change I made was substituting pickle relish for the 2 tbsp of grated onion.

    Reply

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