A classic New York-style Reuben sandwich recipe featuring sauerkraut and homemade Thousand Island dressing — delicious and satisfying.
My family and I decided to make Reuben sandwiches for lunch. We don’t eat them often, but when we do they’re worth the wait. This New York-style Reuben recipe delivers big flavor with simple ingredients.
I don’t recall the exact source — it came from an old cookbook — but it’s a reliable and tasty version of the classic deli sandwich.
How to Make Reuben Sandwiches
This Reuben has two main elements: a homemade Thousand Island dressing and the assembled sandwich. The combination of savory corned beef, melted Swiss, tangy sauerkraut, and the creamy dressing makes a glorious New York kosher-deli style sandwich.
The dressing recipe yields enough for several sandwiches and keeps in the refrigerator for about a week if you omit the chopped hard-boiled eggs. The sandwich portion below makes one Reuben; the recipe is flexible, so double or triple as needed.
Ingredients for Reuben Sandwiches:
Homemade Thousand Island Dressing:
- Mayonnaise — the base of the dressing. Use your preferred brand.
- Chili sauce — adds a touch of heat and color; sriracha or a mild chili sauce both work.
- Sour cream — balances the mayo with a pleasant tang.
- Minced pimiento (red bell pepper) — for sweetness and texture.
- Minced scallion — brings a subtle onion flavor.
- Minced green bell pepper — for extra crunch.
- Hard-boiled eggs, peeled and chopped — optional, for added texture; omit if you plan to store the dressing.
The Reuben Sandwich
- Dark rye bread — fresh is best to keep the authentic flavor and texture; substitute only if necessary.
- Melted butter — for grilling and to achieve a crisp, golden crust.
- Swiss cheese — a mild, melty cheese complements the corned beef; avoid very sharp cheeses.
- Kosher-style corned beef brisket — the centerpiece of the sandwich; use the best quality you can find.
- Drained sauerkraut — mix with some prepared Thousand Island dressing before spreading on the sandwich.
How to Prepare the Reuben Sandwich Recipe
This recipe is straightforward and quick to prepare.
First, prepare the Thousand Island dressing. In a large bowl, combine the mayonnaise, chili sauce, sour cream, minced pimiento, scallion, and green bell pepper. If using, fold in the chopped hard-boiled eggs. Adjust seasoning to taste and set the dressing aside. If you plan to keep the dressing for several days, leave out the eggs to extend its refrigerated life.
Next, assemble the sandwich. Butter one side of each slice of rye bread. Place the bread butter-side-down, unbuttered sides up, and layer Swiss cheese on both slices. Pile corned beef on one slice. Mix the drained sauerkraut with about 2 tablespoons of the prepared Thousand Island dressing, then spread that mixture over the corned beef. Close the sandwich, then grill in a skillet over medium heat, pressing gently with a spatula until the bread is golden brown and the cheese has melted — about 2 minutes per side.
Serve the Reuben hot, straight from the skillet. It pairs well with pickles, potato chips, or a simple green salad for a complete meal.
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 homemade Thousand Island dressing and the best dark rye bread you can find. This makes one hearty sandwich, while the dressing recipe yields enough for several sandwiches.
10 minutes
5 minutes
15 minutes
Ingredients
Thousand Island Dressing
- 1 cup mayonnaise
- 1 tablespoon chili sauce, such as sriracha
- 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, mix together the mayonnaise, chili sauce, sour cream, pimiento, scallion, bell pepper, and hard-boiled eggs if using. Set aside.
Make the Reuben Sandwich
- Brush one side of each slice of bread with melted butter and place them buttered-side-down.
- Top each slice with Swiss cheese. Pile corned beef on one slice.
- Mix the drained sauerkraut with about 2 tablespoons of the prepared dressing and spread over the corned beef.
- Close the sandwich and grill both sides in a skillet over medium heat, pressing gently, until the cheese melts and the bread is golden brown — about 2 minutes per side.
- Serve the Reuben sandwich immediately.
Notes
The dressing makes enough for several sandwiches and will keep in the refrigerator for about a week if you omit the hard-boiled eggs.