A classic New York–style Reuben sandwich with tangy sauerkraut and a creamy Thousand Island dressing—comforting, flavorful, and easy to make at home.
One afternoon for lunch my family and I decided to make Reuben sandwiches. We don’t have them often—maybe once in a blue moon—but when we do, they’re always worth the indulgence. This New York–style Reuben recipe is straightforward and reliably delicious.
Below is the Reuben sandwich recipe adapted from an old cookbook I used years ago. The combo of hearty corned beef, melty Swiss, tangy sauerkraut, and a creamy homemade Thousand Island dressing creates the quintessential deli sandwich experience you can recreate at home.
How to Make Reuben Sandwiches
This recipe has two key elements: a simple homemade Thousand Island–style dressing, and the assembled Reuben itself. The dressing doubles as a spread and a binder for the sauerkraut, while the sandwich is grilled until the bread is crisp and the cheese is melted. The preparation is quick—most of the work is assembling the ingredients.
The dressing makes enough for several sandwiches and will keep in the refrigerator for about a week if you omit the chopped hard-boiled eggs. The sandwich portion here yields one Reuben; you can easily double or triple the quantities when feeding more people.
Ingredients for Reuben Sandwiches
Homemade Thousand Island Dressing
- Mayonnaise — the base for the dressing. Use your preferred brand or homemade mayo.
- Chili sauce or a touch of hot sauce — optional, for a little heat and color.
- Sour cream — adds brightness and tang.
- Minced pimiento (red bell pepper) — for sweetness and texture.
- Minced scallion — for mild onion flavor.
- Minced green bell pepper — for crunch and freshness.
- Hard-boiled eggs, peeled and chopped — optional; they add body and texture to the dressing.
The Reuben Sandwich
- Dark rye bread — for authentic flavor; use the freshest slices you can find.
- Melted butter — to toast the bread and create a crisp, golden exterior.
- Swiss cheese — melts beautifully and has a mild, nutty flavor that complements the corned beef.
- Kosher-style corned beef brisket — the hearty, savory centerpiece of the sandwich. Use the best quality you can get.
- Drained sauerkraut — rinsed and well-drained, then tossed with a bit of the dressing before spreading on the sandwich.
How to Prepare the Reuben Sandwich Recipe
This recipe is uncomplicated and forgiving. Here are clear steps and a few practical tips to ensure the best results.
1. Make the Thousand Island dressing: In a bowl, combine mayonnaise, chili sauce (or hot sauce), sour cream, minced pimiento, scallion, and minced green bell pepper. Fold in chopped hard‑boiled egg if using. Taste and adjust seasoning—add a touch more chili sauce for heat or a bit more sour cream for tang. Refrigerate if making ahead. If you plan to store the dressing for several days, leave out the eggs to extend its fridge life.
2. Prepare the sauerkraut: Drain the sauerkraut well and squeeze out excess liquid. Mix about two tablespoons of the prepared dressing with the sauerkraut to mellow its acidity and add creaminess.
3. Assemble the sandwich: Brush one side of each slice of rye bread with melted butter. Place the unbuttered sides up and layer with Swiss cheese on both slices if you prefer extra melt, then pile corned beef on one slice. Spoon the sauerkraut-dressing mixture over the corned beef and close the sandwich.
4. Grill: Heat a skillet over medium heat. Place the sandwich in the skillet, buttered side down, and press gently with a spatula. Grill until the bread is golden and crisp and the cheese is melted, about 2–3 minutes per side depending on heat. Lower the heat slightly if the bread is browning too quickly before the cheese melts.
5. Serve: Remove the sandwich from the skillet, let it rest for a minute, then slice and serve immediately while warm and melty.
Other Recipes You Will Love
- Croque Madame Recipe
- Radish-Dill Tea Sandwiches
- Middle Eastern–Inspired Couscous
- Nutella-Filled Shortbread Sandwich Cookies
- New York–Style Soft Pretzels Recipe
Reuben Sandwich Recipe
One of the quintessential New York kosher delicatessen classics: the Reuben Sandwich. Use a homemade Thousand Island-style dressing and the best dark rye bread you can find. This version makes enough dressing for several sandwiches and a single hearty sandwich portion; scale as needed.
10 minutes
5 minutes
15 minutes
Ingredients
Thousand Island Dressing
- 1 cup mayonnaise
- 1 tablespoon chili sauce or a dash of hot sauce
- 1/2 cup sour cream
- 1 teaspoon minced pimiento (red bell pepper)
- 1 teaspoon minced scallion
- 2 tablespoons minced green bell pepper
- 2 hard-boiled eggs, peeled and chopped (optional)
Reuben Sandwich
- 2 slices dark rye bread
- 1 tablespoon butter, melted
- 2 slices Swiss cheese (preferably thinly sliced)
- 4 or more slices Kosher-style corned beef brisket
- 1/4 cup chilled, drained sauerkraut
- 2 tablespoons prepared Thousand Island dressing
Instructions
Prepare the Thousand Island Dressing
- In a large bowl, combine mayonnaise, chili sauce, pimiento, scallion, green bell pepper, and chopped hard-boiled eggs if using. Stir until well blended and set aside.
Make the Reuben Sandwich
- Brush one side of each slice of bread with melted butter and place the bread unbuttered-side-up.
- Top each slice with Swiss cheese, and pile corned beef on one slice.
- Mix sauerkraut with about 2 tablespoons of the prepared dressing and spread it over the corned beef.
- Close the sandwich and grill in a skillet over medium heat, pressing gently with a spatula. Cook until the cheese melts and both sides are golden brown, about 2 minutes per side.
- Slice and serve immediately while warm.
Notes
This dressing makes enough for multiple sandwiches and will keep in the refrigerator for up to one week if you omit the eggs. For a crisper sandwich, press lightly with a spatula or use a sandwich press. If the bread browns too quickly before the cheese melts, reduce the heat and cover the skillet for a short time to encourage even melting.