Go Back
–+ servings
Lucy Lucy

Classic Reuben Sandwich Recipe

Indulge in the classic flavors of a Reuben Sandwich—a mouthwatering combination of tender pastrami, tangy sauerkraut, creamy Russian dressing, and melted Swiss cheese layered between slices of toasted rye bread. Perfect for lunch, dinner, or any time you crave a hearty, flavorful meal, this deli favorite is surprisingly easy to make at home!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 5 sandwiches
Course: Main Course, Sandwich
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Sandwich:
  • 1 kg / 2 lb homemade pastrami thinly sliced
  • 10 slices light rye bread
  • 10 slices Swiss cheese
  • Butter for spreading
For the Quick Sauerkraut:
  • 1 tablespoon grapeseed oil
  • ½ onion thinly sliced
  • 350 g / 12 oz white cabbage thinly shredded
  • 1¼ cups cider vinegar
  • ⅓ cup water
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 1 teaspoon caraway seeds optional
For the Russian Dressing:
  • 1 tablespoon onion finely minced
  • 1 tablespoon dill pickle/gherkin finely minced
  • ¾ cup mayonnaise
  • ¼ cup sour cream or more mayo
  • 2.5 tablespoons sriracha spicy ketchup, or chili sauce (or ¼ cup ketchup + 2 teaspoons Tabasco)
  • 3 teaspoons horseradish jarred
  • 1 teaspoon Worcestershire sauce
  • ¼ teaspoon sweet paprika

Method
 

Make the Russian Dressing:
  1. Combine all dressing ingredients in a bowl and mix well.
  2. Refrigerate for at least 20 minutes to let the flavors meld.
Prepare the Quick Sauerkraut:
  1. In a bowl, dissolve sugar and salt in cider vinegar.
  2. Heat grapeseed oil in a large pot over medium heat. Add the sliced onion and sauté for 2 minutes until softened.
  3. Add the cabbage, vinegar mixture, water, and caraway seeds. Toss to combine.
  4. Cover and cook on low heat for 15 minutes, stirring once after 10 minutes.
  5. Transfer the sauerkraut to a container (including liquid) and let cool. Store in the fridge for up to 2 weeks.
Prepare the Pastrami:
  1. Thinly slice the cold pastrami for easy handling.
  2. Warm the slices with a few tablespoons of reserved cooking liquid (if available) in the microwave or oven.
Assemble the Reuben Sandwich:
  1. Preheat the grill/broiler to medium-high. Place the rack about 10 inches from the heat source.
  2. Toast the rye bread slices until lightly browned.
  3. Spread butter on one side of each toasted slice. On the unbuttered side, spread 1 tablespoon of Russian dressing.
  4. Layer the warmed pastrami on one slice of bread. Top with sauerkraut and a slice of Swiss cheese.
  5. Place a slice of Swiss cheese on the other slice of bread.
  6. Place both halves under the grill until the cheese melts.
  7. Sandwich the halves together, slice diagonally, and serve immediately.

Notes

  • Make-Ahead Tip: Prepare the dressing and sauerkraut in advance to save time. Both keep well in the fridge for up to 2 weeks.
  • Alternative Proteins: Substitute pastrami with corned beef for a traditional variation or turkey for a lighter option.
  • Customization: Add spicy mustard for an extra kick or switch to marble rye for added flavor.

Tried this recipe?

Let us know how it was!