Classic Reuben with Thousand Island
A deli-style Reuben built the classic way: toasted rye, warm corned beef, tangy sauerkraut, melted Swiss, and a creamy Thousand Island dressing. This version focuses on smart technique—drying the sauerkraut, warming the meat, and grilling low and steady for a crisp exterior and fully melted center.
The Reuben is one of America’s great diner-and-deli sandwiches, famous for its bold balance of salty, tangy, and creamy. While its exact origin is debated, the formula has proven timeless: rye bread, corned beef, Swiss, sauerkraut, and dressing. The key lesson is moisture management—if you drain and dry the sauerkraut and warm the corned beef first, you get a crisp, cohesive sandwich instead of a soggy one.
Total Time
27 min
Prep Time
15 min
Cook Time
12 min
Servings
4
Ingredients
Thousand Island Dressing
- •1/2 cup mayonnaise
- •2 Tbsp ketchup
- •2 Tbsp sweet pickle relish
- •1 Tbsp finely minced onion (or shallot)
- •1 tsp white vinegar or pickle juice
- •1/2 tsp smoked or sweet paprika
- •1/4 tsp garlic powder
- •Kosher salt and black pepper, to taste
Sandwiches
- •8 slices rye bread (marbled rye if available)
- •12 oz thinly sliced corned beef
- •8 slices Swiss cheese
- •1 1/2 cups sauerkraut, well-drained
- •3 Tbsp unsalted butter, softened (or as needed)
- •1 tsp caraway seeds (optional, for extra rye flavor)
Instructions
- 1
Make the dressing: In a small bowl, whisk together mayonnaise, ketchup, relish, minced onion, vinegar (or pickle juice), paprika, garlic powder, and a pinch each of salt and pepper. Refrigerate while you prep the sandwiches (it thickens and tastes better after a short rest).
- 2
Prep the sauerkraut: Drain thoroughly, then squeeze dry in a clean kitchen towel or several paper towels. This step is essential to prevent soggy bread.
- 3
Warm the corned beef: Place corned beef in a skillet over medium-low heat with 1–2 Tbsp water. Cover and steam-warm for 2–3 minutes, just until heated through. Transfer to a plate.
- 4
Assemble: Lay out 4 slices of rye. Spread 1–1 1/2 Tbsp Thousand Island on each. Add 1 slice Swiss, a mound of warm corned beef (about 3 oz), 1/4–1/3 cup sauerkraut, and (optional) a pinch of caraway seeds. Top with a second slice of Swiss, then the remaining bread slices. Spread softened butter on the outside of the top bread slices.
- 5
Grill first side: Heat a large skillet or griddle over medium to medium-low. Place sandwiches butter-side down in the pan (work in batches if needed). Butter the exposed top sides. Cook 3–5 minutes, pressing gently with a spatula, until the bottom is deep golden brown.
- 6
Flip and finish: Flip and cook another 3–5 minutes, adjusting heat as needed so the bread toasts without burning and the cheese fully melts. If the bread browns too fast, lower heat and cover the pan for 1 minute to help the cheese melt.
- 7
Serve: Rest 1 minute, then slice in half. Serve warm with extra Thousand Island on the side if desired.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.