Reuben Sandwich Recipe

Ingredients

• 8 slicesrye bread
• 454 g (1 lb)pastrami
• 198 g (7 oz)Swiss cheese
• 240 ml (1 cup)sauerkraut
• 240 ml (1 cup)Thousand Island dressing
• to tastebutter, for the bread

Instructions

1. 1

   Butter the bread

   Butter each slice of rye bread and set the slices buttered-side down while you prepare the filling.

2. 2

   Warm the filling

   Heat a large skillet over medium-high heat. Warm the pastrami, then warm the sauerkraut separately. Wipe the skillet clean before assembling the sandwiches.

3. 3

   Assemble and grill

   Put 3 slices of Swiss cheese on the unbuttered side of each slice of bread. Add the pastrami, sauerkraut and Thousand Island dressing, then close the sandwiches. Cook each side until golden and the cheese has melted.

4. 4

   Cut and serve

   Cut each sandwich in half and serve.

What is a Reuben sandwich?

The Reuben is an American grilled sandwich built around rye bread, corned beef or pastrami, Swiss cheese, sauerkraut and a creamy dressing. Its familiar diner-style combination brings together salty meat, tangy cabbage and rich cheese.

This version is recreated from a local diner sandwich. Warming the filling before grilling helps bring the layers together in the short cooking time.

Nutrition and macros by portion

The nutrition label shows one serving as written: 698 calories, 42g protein, 45g carbs, 39g fat.

The rye bread supplies most of the carbohydrates, while butter, Swiss cheese and Thousand Island dressing contribute much of the fat. Pastrami and cheese provide most of the protein. Serve a half sandwich with salad or vegetables if you want a lighter plate, or add a side of fruit or soup for a more substantial meal.

Choosing the ingredients

Pastrami: its seasoned, brined flavour gives the sandwich its savoury centre; corned beef is another common choice for a Reuben, but this recipe specifies pastrami.

Rye bread: the sturdy slices hold the filling while they toast. Buttering the outside helps the bread brown in the skillet.

Sauerkraut and dressing: the cabbage brings a sharp, fermented note, while Thousand Island dressing adds creaminess and sweetness.

Warm the filling separately

Pastrami: heat it briefly in the skillet so it is warm when the sandwich goes together.

Sauerkraut: warm it separately, as directed, rather than adding it cold from the jar or tin. Wipe the skillet clean before assembling so the bread can grill evenly.

Build each layer

Cheese: put it on the unbuttered sides of the bread, then layer on the pastrami, sauerkraut and dressing. The recipe calls for 3 slices on each bread slice; distribute the other fillings between the slices before closing the sandwiches.

Filling: keep the layers within the bread so the sandwich is easier to turn. Close it with the buttered sides facing out for grilling.

Grill to the right cues

Colour: cook each side until the bread is golden, as the recipe directs. Use medium-high heat, keeping an eye on the bread as it browns.

Cheese: the other cue is melted Swiss. If the bread colours before the cheese melts, reduce the heat and give the sandwich a little longer.

Serve it as a meal

Cutting each sandwich in half makes the filling easier to manage and shows the layers. Serve straight from the skillet while the bread is crisp and the cheese is warm.

A crisp green salad, sliced pickles or a simple vegetable side can add freshness alongside the rich sandwich.

Recipe notes & tips

• Butter the bread evenly so it browns across the surface.
• Warm the pastrami and sauerkraut separately, as the method directs.
• Wipe the skillet clean before grilling the assembled sandwiches.
• Keep the fillings centred to make the sandwiches easier to turn.
• Watch the bread closely over medium-high heat so it does not brown too quickly.

Variations

• Use corned beef: swap it for the pastrami for another familiar Reuben filling.
• Change the dressing: use Russian dressing in place of Thousand Island.
• Add mustard: spread a thin layer on the bread for extra tang.
• Try a different cheese: use another good-melting cheese if Swiss is unavailable.
• Serve open-faced: grill one bread slice with the toppings for a less bulky sandwich.

Common mistakes to avoid

• Cold filling: warm the pastrami and sauerkraut separately before assembling.
• Wet sauerkraut: drain excess liquid so it does not make the bread soggy.
• Uneven browning: spread the butter over the whole outer surface of each slice.
• Cheese not melted: lower the heat if needed and continue grilling until it melts.
• Overfilled sandwich: keep the layers between the bread so the filling stays in place when turned.

How to store

These sandwiches are best eaten freshly grilled. Refrigerate leftover filling in a covered container for up to 3 days, then assemble and grill a fresh sandwich; refrigerate any assembled leftovers promptly and reheat in a skillet until hot.

Frequently asked questions