Reuben Sandwich

The Reuben sandwich is an iconic American deli classic, and as a fermented food specialist, I can tell you that what truly elevates this sandwich above all others is the sauerkraut. That tangy, probiotic-rich fermented cabbage cuts through the richness of the corned beef and melted Swiss cheese in a way that no other ingredient can replicate. Whether you use store-bought sauerkraut in a pinch or take the extra step of making your own — which I strongly encourage — this sandwich delivers a deeply satisfying combination of savory, tangy, and creamy in every single bite. Once you build a proper Reuben with well-fermented kraut, you will never look at a sandwich the same way again.

Ingredients

• 4 slices marble or dark rye bread
• 12 oz thinly sliced corned beef (warmed)
• 1 cup well-fermented sauerkraut, drained and squeezed dry
• 4 slices Swiss cheese
• 4 tablespoons Thousand Island dressing
• 2 tablespoons unsalted butter, softened
• 1 teaspoon caraway seeds (optional, for extra rye flavor)

For the Quick Homemade Thousand Island Dressing

• 1/2 cup mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon sweet pickle relish
• 1 teaspoon white wine vinegar
• 1/2 teaspoon onion powder
• Salt and black pepper to taste

Instructions

Step 1: Prep

If making your own Thousand Island dressing, combine the mayonnaise, ketchup, sweet pickle relish, white wine vinegar, and onion powder in a small bowl. Season with salt and black pepper to taste, then stir until fully combined. Set aside or refrigerate until needed. Next, drain your sauerkraut thoroughly by placing it in a fine mesh strainer and pressing firmly with the back of a spoon or squeezing it with clean hands to remove as much liquid as possible. Warm your corned beef in a skillet over medium-low heat for 2–3 minutes, or wrap it loosely in foil and place it in a 300°F (150°C) oven for 5 minutes until heated through.

Step 2: Assemble

Lay all four slices of rye bread flat on a clean work surface. Spread approximately 1 tablespoon of Thousand Island dressing evenly across one side of each bread slice, reaching all the way to the edges. On two of the slices, layer the warmed corned beef, dividing it evenly between both sandwiches. Pile the squeezed sauerkraut generously on top of the corned beef. Place two slices of Swiss cheese over the sauerkraut on each sandwich, then close the sandwiches with the remaining two bread slices, dressing-side facing inward. Butter the outer faces of each bread slice generously with softened butter.

Step 3: Grill

Heat a large cast iron skillet or griddle over medium heat until hot. Place the assembled sandwiches butter-side down into the skillet. Press gently with a spatula or place a heavy pan on top to ensure even contact. Cook for 3–4 minutes until the bottom is deep golden brown and crispy. Carefully flip the sandwiches and cook for another 3–4 minutes on the second side until the bread is evenly golden and the Swiss cheese has fully melted. If the bread is browning too quickly before the cheese melts, reduce the heat slightly and cover the pan loosely with a lid for the last minute of cooking. Remove from heat, slice diagonally, and serve immediately.

Tips for Success

• Use real, lacto-fermented sauerkraut rather than the vinegar-pickled variety sold in shelf-stable cans — the flavor is far more complex and the probiotic benefits are preserved
• Marble rye bread offers the best balance of flavor and structure, but any dense rye loaf will work well
• Do not rush the grilling process — a slow, steady medium heat allows the cheese to melt completely while the bread achieves a deep, even golden crust
• Pile the corned beef high; a generous amount of meat is essential to balancing the acidity of the sauerkraut
• Room-temperature butter spreads more evenly than cold butter and creates a more uniform golden crust

Variations

• Rachel Sandwich: Swap the corned beef for thinly sliced turkey and replace the sauerkraut with creamy coleslaw for a lighter, tangy twist on the classic
• Pastrami Reuben: Substitute corned beef with thinly sliced pastrami for a smokier, more peppery flavor profile that pairs beautifully with the sauerkraut
• Open-Faced Reuben: Use a single slice of rye bread topped with all the ingredients and finished under the broiler for a knife-and-fork version that showcases each layer
• Kimchi Reuben: Replace the traditional sauerkraut with well-drained kimchi for a spicy, funky Korean-inspired fermented variation that adds incredible depth
• Vegetarian Reuben: Use thick-sliced roasted beets or marinated tempeh in place of corned beef — the sauerkraut and Thousand Island dressing carry the flavor beautifully

Storage

A fully assembled and grilled Reuben sandwich is best enjoyed immediately while the bread is crispy and the cheese is melted. If you have leftover components, store them separately for best results. Cooked corned beef will keep refrigerated in an airtight container for up to 4 days. Drained sauerkraut can be stored in a sealed jar or container in the refrigerator for up to 6 months — in fact, it continues to slowly ferment and develop in flavor over time. Thousand Island dressing keeps refrigerated for up to 1 week. If you need to store a fully assembled but ungrilled sandwich, wrap it tightly in plastic wrap and refrigerate for up to 24 hours, keeping in mind that the bread may absorb some moisture from the sauerkraut.