What ingredients make up a classic Reuben sandwich?

A traditional Reuben sandwich features warm pastrami or corned beef, sauerkraut, Swiss cheese, Russian dressing, and rye bread. The meat is usually slow-cooked for tenderness, sauerkraut adds tanginess, the cheese melts for creaminess, and Russian dressing provides a mildly spicy and creamy flavor. Light rye bread is toasted to hold all the fillings without becoming soggy.

How do I make quick sauerkraut for a Reuben sandwich?

Quick sauerkraut can be made by sautéing shredded cabbage with a bit of salt and caraway seeds (optional) in a pan over medium heat for about 15 minutes. This method delivers a fresh and tangy flavor that is less intense than traditional fermented sauerkraut but works well for sandwiches, preventing sogginess and complementing the meat and cheese.

Can I use store-bought pastrami and sauerkraut for my Reuben?

Yes, store-bought pastrami and sauerkraut can be used to save time. However, homemade pastrami tends to be more tender with a richer spice crust, and freshly cooked sauerkraut offers brighter flavor. To improve store-bought versions, warm them up before assembling the sandwich and consider adding spices or fresh ingredients to enhance their taste.

What is Russian dressing and how do I make it at home?

Russian dressing is a creamy, slightly spicy sauce commonly made from mayonnaise, ketchup or chili sauce, horseradish, Worcestershire sauce, finely chopped pickles, onion, and paprika. Combining these ingredients creates a tangy flavor that balances the richness of the meat and cheese in a Reuben sandwich. Mixing it fresh at home allows customization of spice levels and freshness.

How should I grill and assemble a Reuben sandwich to avoid sogginess?

To assemble a Reuben, butter the outsides of rye bread and spread Russian dressing on the inside. Layer warm pastrami first, then place sauerkraut directly on the meat—not the bread—to prevent sogginess. Add Swiss cheese on both bread slices, then grill the sandwich in a pan or sandwich press over medium heat until the bread is golden and the cheese has melted. Serve immediately for the best texture and flavor.

Reuben Sandwich Recipe with Lentil Ragout and Shrimp Steak

Name: reuben sandwich
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: – 1 kg (2 lb) homemade pastrami; – Reserved pastrami cooking liquid; – 1 tbsp grapeseed oil for sautéing; – ½ onion; – 350 g (12 oz) white cabbage; – 1¼ cups (300 ml) cider vinegar; – ⅓ cup (85 ml) water; – 1 tsp salt; – 2 tsp sugar; – 1 tsp caraway seeds; – 1 tbsp finely minced onion; – 1 tbsp finely minced dill pickle or gherkin; – ¾ cup mayonnaise; – ¼ cup sour cream; – 2.5 tbsp sriracha; – 3 tsp jarred horseradish; – 1 tsp Worcestershire sauce; – ¼ tsp sweet paprika; – 10 slices light rye bread; – 10 slices Swiss cheese; – Butter for spreading

Ingredients

– 1 kg (2 lb) homemade pastrami

– Reserved pastrami cooking liquid

– 1 tbsp grapeseed oil for sautéing

– ½ onion

– 350 g (12 oz) white cabbage

– 1¼ cups (300 ml) cider vinegar

– ⅓ cup (85 ml) water

– 1 tsp salt

– 2 tsp sugar

– 1 tsp caraway seeds

– 1 tbsp finely minced onion

– 1 tbsp finely minced dill pickle or gherkin

– ¾ cup mayonnaise

– ¼ cup sour cream

– 2.5 tbsp sriracha

– 3 tsp jarred horseradish

– 1 tsp Worcestershire sauce

– ¼ tsp sweet paprika

– 10 slices light rye bread

– 10 slices Swiss cheese

– Butter for spreading

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Instructions

First Step: Prepare Russian DressingCombine finely minced onion, minced dill pickle, mayonnaise, sour cream, sriracha or spicy ketchup, jarred horseradish, Worcestershire sauce, and sweet paprika in a bowl. Mix thoroughly, then refrigerate for at least 20 minutes to let flavors meld. Dressing keeps well for up to 2 weeks chilled.

Second Step: Make Quick SauerkrautIn a large pot, heat grapeseed oil over medium heat. Add thinly sliced onion and cook for about 2 minutes until softened. Add shredded white cabbage, then mix cider vinegar, water, salt, sugar, and optional caraway seeds and pour over cabbage mixture. Toss well, cover, and cook on low heat for 15 minutes, stirring once at 10 minutes. Transfer to a container with liquid and cool to just warm. Store refrigerated for up to 2 weeks.

Third Step: Warm PastramiThinly slice cold homemade pastrami. Place slices in a container with a few tablespoons of the reserved pastrami cooking liquid. Warm gently in microwave or oven until heated through but not dry.

Fourth Step: Assemble the SandwichPreheat grill or broiler to medium-high, with rack about 10 inches from heat. Lightly toast slices of rye bread and spread butter on one side of each. Spread about 1 tablespoon Russian dressing on the buttered side of four slices. Drain pastrami and layer generously atop the dressings. Add a generous scoop of warm quick sauerkraut on top of the pastrami to keep bread crisp.

Fifth Step: Add Cheese and Final LayerPlace Swiss cheese slices over sauerkraut. On the other four bread slices, spread a combination of additional cheese and Russian dressing on the unbuttered side. Place these slices on top, buttered side facing out.

Final Step: Grill and ServePlace open-faced sandwiches under grill until cheese melts, about 2-3 minutes. Press sandwiches gently together, remove from heat and let sit for a minute. Cut diagonally and serve hot. For dietary adaptations, swap breads, cheeses, and dressings accordingly and adjust cooking times for even melting.

Notes

For a richer flavor, use brioche or challah bread. Be careful not to overcrowd the pan when cooking the toast.

Author: Camille Hayes
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Pan-frying
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 2 slices
Calories: 380
Sugar: 12g
Sodium: 360mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 12g
Cholesterol: 200mg