The Perfect Toasted Reuben Sandwich

Why You’ll Love This Recipe

I love this recipe because it transforms a deli favorite into a warm, toasted masterpiece with almost no effort. The sandwich press does the work, the cheese melts beautifully, and the flavors mingle into something irresistible. It’s quick, nostalgic, customizable, and incredibly satisfying—especially when I want a hearty lunch that feels special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 thick slices rye or sourdough bread
3 slices corned beef
2 tablespoons sauerkraut
3 slices Swiss cheese
2 scant tablespoons Thousand Island dressing
Butter

Directions

1. I plug in and preheat my sandwich press.

2. I butter both sides of the bread generously, making sure the outside is fully covered so it crisps up nicely.

3. On the inside of each slice, I spread about 1 tablespoon of Thousand Island dressing.

4. On one slice of bread, I layer the corned beef, then the Swiss cheese, then the sauerkraut.

5. I top it with the second slice of bread.

6. I place the sandwich in the hot sandwich press and close the lid.

7. I cook it until the bread is golden and crispy and the cheese is melted and oozing.

8. I serve it hot with pickled onions or my favorite sides.

Servings and Timing

Servings: 1
Prep time: 20 minutes
Cook time: 5 minutes
Total time: 25 minutes

Variations

• I swap the corned beef for grilled mushrooms, zucchini, peppers, or cucumber for a vegetarian version.

• I use sourdough, marble rye, or seeded rye for different flavors.

• I add pickles, gherkins, or coleslaw for a fuller sandwich.

• I use Russian dressing instead of Thousand Island when I want a more traditional Reuben profile.

Storage/Reheating

This sandwich is best enjoyed fresh, but if I have leftovers, I store them in the refrigerator for up to 1 day. To reheat, I warm the sandwich in a sandwich press, toaster oven, or skillet until the bread becomes crisp again and the cheese melts. I avoid microwaving because it softens the bread.

FAQs

Can I make this without a sandwich press?

Absolutely. I cook it in a skillet or griddle, pressing it gently with a spatula and flipping halfway.

Can I use pastrami instead of corned beef?

Yes, pastrami gives it a smokier, spicier flavor.

How do I prevent the sandwich from getting soggy?

I drain the sauerkraut well and layer the cheese between the meat and the sauerkraut.

Can I use Russian dressing instead of Thousand Island?

Yes, Russian dressing is traditional and works beautifully.

Do I need to cook corned beef before assembling?

Yes, corned beef must be fully cooked before using. I use store-bought cooked slices or slow-cook my own.

Conclusion

I love how this toasted Reuben sandwich takes a deli classic and turns it into the ultimate melty, crunchy comfort meal. The combination of tangy sauerkraut, savory corned beef, creamy dressing, and crisp toasted bread is simply irresistible. Whether I make it in a sandwich press or a skillet, it’s a quick, flavorful lunch I come back to again and again.