When it comes to sandwiches, few are as iconic and delicious as the humble Reuben. Named after its alleged creator, Arnold Reuben, this tasty treat typically consists of thinly sliced corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing piled high on rye bread. But why stop at just one version? With its rich flavors and textures, the Reuben is a versatile canvas just begging to be reimagined and remade in countless ways.
In this article, we’ll explore 20 mouth-watering Reuben sandwich recipes that take the classic formula and run with it – from creative twists on the original (hello, pastrami Reuben!) to entirely new takes (Reuben quesadilla, anyone?). Whether you’re a sandwich aficionado or just looking for some inspiration in the kitchen, these recipes are sure to satisfy your cravings and leave you hungry for more.
Classic Reuben Sandwich with Homemade Russian Dressing
Savor the flavors of this iconic sandwich, featuring tender corned beef, melted Swiss cheese, and crisp sauerkraut, all held together by a tangy homemade Russian dressing.
Ingredients:
– 4 slices of rye bread
– 8 oz corned beef, thinly sliced
– 2 tablespoons butter, softened
– 1/2 cup shredded Swiss cheese
– 1/2 cup sauerkraut, drained and chopped
– Homemade Russian Dressing (recipe below)
– Lettuce leaves, optional
Russian Dressing:
– 1 cup mayonnaise
– 1/4 cup sweet pickle relish
– 1 tablespoon Dijon mustard
– 1 tablespoon chopped fresh dill
Instructions:
1. Preheat a panini press or grill to medium-high heat.
2. Butter one side of each bread slice.
3. Assemble the sandwiches by spreading Russian Dressing on the unbuttered side, topping with corned beef, Swiss cheese, and sauerkraut.
4. Place the sandwiches in the panini press or grill and cook for 3-4 minutes, or until the cheese melts and the bread is toasted.
5. Serve immediately, garnished with lettuce leaves if desired.
Cooking Time: 10-12 minutes
Turkey Reuben Sandwich with Swiss Cheese and Sauerkraut
Satisfy your cravings with this classic sandwich featuring juicy turkey breast, melted Swiss cheese, tangy sauerkraut, and crispy rye bread.
Ingredients:
– 2 slices of rye bread
– 2 oz sliced turkey breast
– 2 tbsp sauerkraut
– 1 slice of Swiss cheese
– 1 tsp Thousand Island dressing (optional)
– Lettuce leaves (optional)
Instructions:
1. Preheat a panini press or grill to medium-high heat.
2. Lay one slice of rye bread on a flat surface.
3. Arrange the sliced turkey breast on top of the bread.
4. Spread 1 tbsp of sauerkraut over the turkey.
5. Place one slice of Swiss cheese on top of the sauerkraut.
6. Assemble the sandwich by placing the second slice of rye bread on top.
7. Brush the outside of the sandwich with Thousand Island dressing (if using).
8. Place the sandwich in the panini press or grill and cook for 3-4 minutes, or until the cheese is melted and the bread is toasted.
9. Serve immediately and enjoy!
Cooking Time: 3-4 minutes
Vegetarian Reuben Sandwich with Tempeh and Thousand Island Dressing
This vegetarian twist on the classic Reuben sandwich replaces traditional corned beef with marinated tempeh, resulting in a satisfying and flavorful meal.
Ingredients:
– 1 package of tempeh
– 1/4 cup of Thousand Island dressing
– 2 tablespoons of apple cider vinegar
– 1 tablespoon of Dijon mustard
– 1/4 cup of sauerkraut, drained
– 2 slices of rye bread
– 2 slices of Swiss cheese (vegetarian)
– Lettuce and tomato (optional)
Instructions:
1. Marinate the tempeh in a mixture of Thousand Island dressing, apple cider vinegar, and Dijon mustard for at least 30 minutes.
2. Preheat a non-stick skillet or griddle over medium heat.
3. Grill the marinated tempeh until crispy and golden brown, about 4-5 minutes per side.
4. Assemble the sandwich by spreading sauerkraut on one slice of rye bread, topping with grilled tempeh, Swiss cheese, lettuce, and tomato (if using).
5. Top with the second slice of rye bread and serve immediately.
Cooking Time: 15-20 minutes
Pastrami Reuben Sandwich with Spicy Mustard
Experience the perfect blend of flavors and textures with this iconic sandwich featuring tender pastrami, crispy rye bread, melted Swiss cheese, and a tangy kick from spicy mustard.
Ingredients:
– 4 slices of rye bread
– 2 tablespoons of butter, softened
– 1/4 cup of sauerkraut, drained
– 1/4 cup of thinly sliced pastrami
– 2 tablespoons of Swiss cheese, shredded
– 1 tablespoon of spicy mustard (such as Dijon or whole-grain)
– Salt and pepper to taste
Instructions:
1. Preheat a griddle or skillet over medium heat.
2. Butter one side of each bread slice.
3. Place two slices of bread, butter-side down, on the griddle.
4. Top with pastrami, sauerkraut, Swiss cheese, and spicy mustard.
5. Place the remaining bread slices, butter-side up, on top.
6. Cook for 2-3 minutes or until the bread is golden brown and the cheese is melted.
7. Flip the sandwiches over and cook for an additional 2-3 minutes.
8. Serve immediately and enjoy!
Cooking Time: 5-6 minutes per sandwich
Reuben Sliders with Mini Rye Bread Rolls
A twist on the classic Reuben sandwich, these mini sliders are perfect for parties or a quick snack.
Ingredients:
– 8-10 mini rye bread rolls
– 1 pound corned beef, thinly sliced
– 4 tablespoons butter, softened
– 2 cups sauerkraut, drained
– 1 cup Swiss cheese, shredded
– 1 tablespoon Thousand Island dressing
– Salt and pepper to taste
Instructions:
1. Preheat a griddle or non-stick skillet over medium heat.
2. Butter one side of each mini roll.
3. Place two slices of corned beef on the unbuttered side of each roll.
4. Add a spoonful of sauerkraut and a sprinkle of Swiss cheese on top of the beef.
5. Drizzle with Thousand Island dressing.
6. Place the other half of the roll, buttered side up, on top to form a sandwich.
7. Cook for 2-3 minutes or until the bread is toasted and the cheese is melted.
8. Serve immediately.
Cooking Time: 4-5 minutes
Reuben Wrap with a Tangy Twist
This twist on the classic Reuben sandwich adds a tangy kick with pickled red cabbage and a hint of sweetness from caramelized onions. Perfect for a satisfying lunch or dinner.
Ingredients:
– 1 large flour tortilla
– 2 tablespoons unsalted butter, softened
– 4 slices corned beef, thinly sliced
– 1/2 cup sauerkraut, drained
– 1/4 cup pickled red cabbage, finely chopped
– 1/2 cup caramelized onions (see note)
– 2 slices Swiss cheese
– Salt and pepper to taste
Instructions:
1. Preheat a large skillet or griddle over medium heat.
2. Butter one side of the tortilla.
3. Place two slices of corned beef on the unbuttered side, leaving room for other ingredients.
4. Top with sauerkraut, pickled red cabbage, and caramelized onions.
5. Sprinkle Swiss cheese over the top.
6. Fold the tortilla in half to enclose filling.
7. Cook for 2-3 minutes or until the cheese is melted and the tortilla is crispy.
8. Flip and cook for an additional minute.
Cooking Time: 4-5 minutes
Reuben Quesadilla with Melted Cheese and Corned Beef
A twist on the classic Reuben sandwich, this quesadilla combines tender corned beef, melted cheese, and tangy sauerkraut in a crispy tortilla.
Ingredients:
– 1 large flour tortilla
– 2 tablespoons butter
– 1/4 cup shredded cheddar cheese
– 1/4 cup sliced corned beef
– 1/4 cup sauerkraut, drained and chopped
– Salt and pepper to taste
Instructions:
1. Preheat a large skillet over medium-high heat.
2. Butter one side of the tortilla.
3. Place the tortilla, butter-side down, in the skillet.
4. Top with shredded cheese, sliced corned beef, and sauerkraut.
5. Fold the tortilla in half to enclose the filling.
6. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
7. Flip and cook for an additional 2-3 minutes.
Cooking Time: 5-6 minutes
Reuben Panini Pressed to Perfection
Elevate your lunch game with this satisfying Reuben sandwich, featuring tender corned beef, melted Swiss cheese, and tangy sauerkraut. Our panini-pressed version brings the flavors together in a crispy, golden-brown package.
Ingredients:
– 4 slices of rye bread
– 8 oz corned beef, thinly sliced
– 2 tablespoons butter, softened
– 2 cups shredded Swiss cheese
– 1 cup sauerkraut, drained and chopped
– Salt and pepper to taste
Instructions:
1. Preheat a panini press or grill to medium-high heat.
2. Butter one side of each bread slice.
3. Assemble the sandwiches by placing a slice of corned beef on each bread slice, followed by a spoonful of sauerkraut and a sprinkle of Swiss cheese.
4. Place the sandwiches in the panini press or grill, butter-side down.
5. Cook for 3-4 minutes, or until the bread is golden brown and the cheese is melted.
6. Serve immediately.
Cooking Time: 3-4 minutes
Reuben Stuffed Bell Peppers for a Low-Carb Option
Transform classic Reubens into a flavorful, low-carb dish by stuffing bell peppers with savory filling. This recipe combines the iconic sandwich ingredients with the sweetness of roasted peppers.
Ingredients:
– 4 large bell peppers, any color
– 1/2 pound corned beef, thinly sliced
– 1/4 cup sauerkraut, drained and chopped
– 1/4 cup Swiss cheese, shredded
– 2 tablespoons butter, softened
– 1 teaspoon caraway seeds
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large skillet, sauté the corned beef until browned, about 5 minutes. Add sauerkraut, butter, caraway seeds, salt, and pepper. Cook for an additional 2-3 minutes.
4. Stuff each bell pepper with the Reuben mixture, filling to the top.
5. Cover baking dish with aluminum foil and bake for 30 minutes.
6. Remove foil and continue baking for an additional 10-15 minutes, or until peppers are tender.
Cooking Time: Approximately 40-45 minutes.
Reuben Pizza with a Rye Bread Crust
Reuben Pizza with Rye Bread Crust: A Twist on the Classic Sandwich
This unique pizza combines the flavors of a classic Reuben sandwich with a crispy rye bread crust. The result is a delicious and savory pie that’s perfect for a quick dinner or game-day snack.
Ingredients:
– 1 cup warm water
– 2 teaspoons active dry yeast
– 3 cups rye flour
– 1 teaspoon salt
– 1 tablespoon olive oil
– 8 ounces corned beef, thinly sliced
– 4 slices sauerkraut
– 4 slices Swiss cheese
– 1/4 cup Thousand Island dressing
– Fresh parsley, chopped (optional)
Instructions:
1. In a large bowl, combine warm water and yeast. Let sit for 5 minutes.
2. Add rye flour, salt, and olive oil to the bowl. Mix until a dough forms.
3. Knead the dough on a floured surface for 5-7 minutes.
4. Roll out the dough into a circle or rectangle shape.
5. Top with corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing.
6. Bake in a preheated oven at 425°F (220°C) for 15-20 minutes, or until crust is golden brown.
Cooking Time: 15-20 minutes
Reuben Salad with Chopped Corned Beef and Dressing
A classic twist on the traditional Reuben sandwich, this salad brings together tender corned beef, crisp lettuce, and a tangy dressing.
Ingredients:
– 1 cup chopped corned beef
– 4 cups mixed greens (lettuce, arugula, spinach)
– 1/2 cup thinly sliced red cabbage
– 1/4 cup crumbled Swiss cheese
– 1/4 cup Thousand Island dressing
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine chopped corned beef, mixed greens, and sliced red cabbage.
2. Sprinkle crumbled Swiss cheese over the top of the salad.
3. Drizzle Thousand Island dressing over the salad, tossing gently to coat.
4. Season with salt and pepper to taste.
Cooking Time: 10 minutes
Reuben Dip with Creamy Cheese and Sauerkraut
Get ready to elevate your snack game with this creamy and tangy Reuben dip, perfect for parties or gatherings. This rich and flavorful dip is a twist on the classic sandwich, combining the creaminess of cheese with the crunch of sauerkraut.
Ingredients:
– 1 (8 oz) block of cream cheese, softened
– 1/2 cup mayonnaise
– 1/4 cup chopped fresh parsley
– 1 tablespoon Dijon mustard
– 1 teaspoon caraway seeds
– 1/2 cup sauerkraut, drained and chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a medium bowl, mix cream cheese, mayonnaise, parsley, Dijon mustard, and caraway seeds until smooth.
3. Stir in sauerkraut until well combined.
4. Transfer the mixture to a 9×13-inch baking dish or a small cast-iron skillet.
5. Bake for 20-25 minutes or until warm and bubbly.
6. Serve with crackers, chips, or vegetables.
Cooking Time: 20-25 minutes
Reuben Soup with Rye Croutons and Swiss Cheese
A twist on the classic sandwich, this hearty soup combines the flavors of corned beef, sauerkraut, and Swiss cheese in a comforting bowl.
Ingredients:
– 1 tablespoon butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 pound corned beef, thinly sliced
– 2 cups chicken broth
– 1 cup sauerkraut, drained
– 1/2 cup Swiss cheese, shredded
– 1/4 cup heavy cream
– Salt and pepper to taste
– Rye croutons (recipe below)
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened.
2. Add corned beef, chicken broth, sauerkraut, and Swiss cheese. Bring to a simmer.
3. Reduce heat and let soup cook for 10-15 minutes or until flavors meld together.
4. Stir in heavy cream. Season with salt and pepper to taste.
Rye Croutons:
– 1/2 cup rye bread, cubed
– 2 tablespoons butter, melted
– Salt to taste
1. Preheat oven to 350°F (175°C).
2. Toss bread cubes with melted butter and a pinch of salt.
3. Spread on a baking sheet and bake for 5-7 minutes or until crispy.
Cooking Time: 20-25 minutes
Reuben Casserole with Layers of Flavor
Transform the classic Reuben sandwich into a satisfying casserole, packed with layers of flavor and texture. This comforting dish is perfect for a chilly evening or a special occasion.
Ingredients:
– 1 pound corned beef, thinly sliced
– 1 medium onion, thinly sliced
– 2 cups sauerkraut, drained
– 1 cup Swiss cheese, shredded
– 1/4 cup Thousand Island dressing
– 1 tablespoon butter
– 1 teaspoon caraway seeds
– 1 (14.5 oz) can French bread slices
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, sauté the onion and corned beef until browned. Drain excess fat.
3. In a separate saucepan, heat the Thousand Island dressing and butter over medium heat.
4. Grease a 9×13-inch baking dish with cooking spray. Arrange half of the French bread slices in the bottom.
5. Add layers of sautéed corned beef mixture, sauerkraut, and Swiss cheese. Repeat the layers, ending with a layer of cheese on top.
6. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Reuben Egg Rolls with a Crispy Finish
Reuben Egg Rolls with a Crispy Finish: A Twist on a Classic
Elevate the traditional Reuben sandwich by wrapping it in an egg roll and finishing it off with a crispy exterior. This unique fusion of flavors and textures is sure to impress.
Ingredients:
– 1 package of round wonton wrappers (about 20-24 wrappers)
– 1/2 pound corned beef, thinly sliced
– 1/4 cup sauerkraut, finely chopped
– 1/4 cup Swiss cheese, shredded
– 1 tablespoon Thousand Island dressing
– Vegetable oil for frying
Instructions:
1. Preheat the vegetable oil in a deep frying pan to 375°F (190°C).
2. In a small bowl, mix together the corned beef, sauerkraut, and Swiss cheese.
3. Place a wonton wrapper on a flat surface and place about 1 tablespoon of the meat mixture in the center.
4. Brush the edges with Thousand Island dressing and fold the wrapper into an egg roll shape. Repeat with remaining wrappers and filling.
5. Fry the egg rolls in batches for 2-3 minutes or until golden brown, turning occasionally to ensure even cooking.
6. Drain excess oil on paper towels and serve hot.
Cooking Time: Approximately 15-20 minutes
Reuben Burger with a Corned Beef Patty
Transform the classic Reuben sandwich into a juicy burger featuring a corned beef patty, melted Swiss cheese, and tangy sauerkraut. This mouthwatering combination is sure to satisfy your cravings!
Ingredients:
– 1 lb ground beef
– 1/4 cup corned beef, finely chopped
– 2 tbsp Worcestershire sauce
– 1 tsp salt
– 1/2 tsp black pepper
– 4 hamburger buns
– 2 slices Swiss cheese
– 1/4 cup sauerkraut, drained
– 2 tbsp Thousand Island dressing
– Lettuce and tomato (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, combine ground beef, chopped corned beef, Worcestershire sauce, salt, and pepper. Form into 4 patties.
3. Grill patties for 4-5 minutes per side or until cooked through.
4. Assemble burgers by spreading Thousand Island dressing on the bottom bun, followed by a patty, Swiss cheese slice, sauerkraut, lettuce, and tomato (if using). Top with top bun.
5. Serve immediately and enjoy!
Cooking Time: 12-15 minutes
Reuben Flatbread with Caramelized Onions
Reuben Flatbread with Caramelized Onions: A Twist on the Classic Deli Sandwich
This recipe combines the flavors of a Reuben sandwich with the crispy, chewy texture of flatbread and the sweetness of caramelized onions.
Ingredients:
– 1 package active dry yeast
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1 tablespoon olive oil
– 1 cup warm water
– 1 tablespoon caraway seeds (optional)
– Filling ingredients: corned beef, sauerkraut, Swiss cheese, Thousand Island dressing
Instructions:
1. In a large mixing bowl, combine yeast and warm water. Let it sit for 5 minutes to activate the yeast.
2. Add flour, salt, and olive oil to the bowl. Mix until a dough forms.
3. Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
5. Preheat oven to 425°F (220°C). Punch down the dough and roll out into flatbreads.
6. Top with corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing. Caramelize onions by cooking them in a pan over low heat for about 20-25 minutes or until golden brown.
7. Assemble the sandwiches by placing a few caramelized onions on each flatbread before adding the filling.
Cooking Time: 15-20 minutes
Reuben Nachos with Melted Swiss and Sauerkraut
Reuben Nachos with Melted Swiss and Sauerkraut: A Twist on a Classic Comfort Food
Elevate your nacho game with this creative take on the classic Reuben sandwich. Layers of crispy tortilla chips, tangy sauerkraut, melted Swiss cheese, and savory corned beef come together in perfect harmony.
Ingredients:
– 1 bag of tortilla chips
– 1/2 cup sauerkraut, drained
– 1/4 cup shredded Swiss cheese
– 1/4 cup chopped cooked corned beef
– 1 tablespoon Thousand Island dressing
– Optional: pickled mustard seeds and chopped fresh parsley for garnish
Instructions:
1. Preheat oven to 350°F (180°C).
2. Arrange tortilla chips in a single layer on a baking sheet.
3. Spread sauerkraut over the chips, leaving a small border around the edges.
4. Sprinkle shredded Swiss cheese and chopped corned beef evenly over the sauerkraut.
5. Drizzle Thousand Island dressing over the top.
6. Bake for 10-12 minutes or until the cheese is melted and bubbly.
7. Remove from oven, garnish with pickled mustard seeds and parsley if desired.
Cooking Time: 10-12 minutes
Reuben Breakfast Sandwich with a Fried Egg
Start your day off right with this satisfying breakfast sandwich that combines the classic flavors of corned beef, sauerkraut, and Swiss cheese with the richness of a fried egg.
Ingredients:
– 4 slices of rye bread
– 2 tablespoons of butter
– 1/4 pound of corned beef, thinly sliced
– 1 cup of sauerkraut, drained
– 2 slices of Swiss cheese
– Salt and pepper to taste
– 1 egg
– Cooking spray or oil
Instructions:
1. In a non-stick skillet, melt 1 tablespoon of butter over medium heat.
2. Add the corned beef and cook until heated through, about 2 minutes.
3. Meanwhile, toast the rye bread slices.
4. Fry an egg in a separate pan with cooking spray or oil until the whites are set and the yolks are cooked to your desired doneness.
5. Assemble the sandwiches by spreading a layer of sauerkraut on each toasted bread slice, followed by a few slices of corned beef, a slice of Swiss cheese, and finally the fried egg.
6. Serve immediately and enjoy!
Cooking Time: 10-12 minutes
Reuben Sandwich with Spicy Kimchi Twist
Take a classic Reuben sandwich to the next level with the bold flavors of spicy kimchi and melted Swiss cheese.
Ingredients:
– 4 slices of rye bread
– 8 oz corned beef, thinly sliced
– 2 tbsp unsalted butter, softened
– 1/2 cup sauerkraut
– 1/4 cup spicy kimchi, chopped
– 2 slices of Swiss cheese
– Salt and pepper to taste
Instructions:
1. Preheat a panini press or grill to medium-high heat.
2. Butter one side of each bread slice.
3. Place two slices of bread, butter-side down, in the panini press.
4. Top with corned beef, sauerkraut, kimchi, and Swiss cheese.
5. Place the remaining bread slices, butter-side up, on top.
6. Cook for 2-3 minutes or until the cheese is melted and the bread is toasted.
Cooking Time: 2-3 minutes
Summary
Discover 20 mouth-watering Reuben sandwich recipes to elevate your mealtime game! From classic variations like the Classic Reuben Sandwich with Homemade Russian Dressing, to creative twists like the Reuben Quesadilla with Melted Cheese and Corned Beef, there’s something for every taste. Whether you’re in the mood for a low-carb option like the Reuben Stuffed Bell Peppers or a breakfast twist with the Reuben Breakfast Sandwich with a Fried Egg, these recipes will inspire your inner chef.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
