Dinner

Ultimate Homemade Reuben Sandwich Recipe

ByEthan Lark April 20, 2026April 20, 2026

Introduction

The classic Reuben sandwich is a flavorful combination of tender pastrami, tangy sauerkraut, and melty Swiss cheese all layered between slices of toasted rye bread. This homemade version brings all the elements together with a zesty Russian dressing and quick sauerkraut, perfect for a satisfying meal at any time.

A close-up image shows a thick sandwich cut in half and stacked, with two toasted brown bread slices on top and bottom, each side golden and crisp. Between the bread layers, there is a large amount of shredded pinkish-red meat layered thickly, with strands of white, soft sauerkraut scattered through the sandwich. A light orange, creamy sauce oozes from the sides near the top, mixing slightly with melted cheese beneath it. The sandwich sits on a white marbled surface, and in the blurry foreground, a few ridged potato chips and small green pickles are visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 kg / 2 lb homemade pastrami
10 slices light rye bread
10 slices Swiss cheese
Butter, for spreading
1 tbsp grapeseed oil
1/2 onion, thinly sliced
350g / 12 oz white cabbage, thinly shredded (about 1/4 large head or 6–8 big handfuls)
1 1/4 cups (300 ml) cider vinegar
1/3 cup (85 ml) water
1 tsp salt
2 tsp sugar
1 tsp caraway seeds, optional
1 tbsp onion, finely minced
1 tbsp dill pickle or gherkin, finely minced
3/4 cup mayonnaise
1/4 cup sour cream (can substitute more mayo)
2.5 tbsp sriracha, spicy ketchup, or chili sauce (or 1/4 cup ketchup + 2 tsp Tabasco)
3 tsp horseradish (jarred), to taste
1 tsp Worcestershire sauce
1/4 tsp sweet paprika

Instructions

Step 1: Prepare the Russian dressing by mixing finely minced onion, dill pickle, mayonnaise, sour cream, sriracha (or spicy ketchup), horseradish, Worcestershire sauce, and sweet paprika in a bowl. Refrigerate for at least 20 minutes to meld flavors. This dressing can be kept for up to two weeks in the fridge.
Step 2: Make the quick sauerkraut by dissolving sugar and salt in cider vinegar. Heat grapeseed oil in a large pot over medium heat and cook the sliced onion for 2 minutes until softened, but not browned.
Step 3: Add shredded cabbage, vinegar mixture, water, and caraway seeds (if using) to the pot. Toss everything together, cover, and cook on low heat for 15 minutes, stirring once after 10 minutes. Transfer the sauerkraut and its liquid to a container and let it cool until just warm. This will keep for up to two weeks in the refrigerator.
Step 4: Thinly slice the cold pastrami. Place it in a container with a few tablespoons of leftover pastrami cooking liquid to keep moist. Warm the pastrami through by microwaving or heating in the oven covered with foil.
Step 5: Preheat your grill or broiler to medium-high and position the shelf about 25cm (10 inches) from the heat source.
Step 6: Lightly toast the rye bread slices. Spread butter on each slice, then spread about 1 tablespoon of Russian dressing evenly over the butter.
Step 7: Drain excess juices from the warm pastrami, then pile it onto half of the bread slices. Top the pastrami with a generous portion of sauerkraut, then place a slice of Swiss cheese over the sauerkraut.
Step 8: On the other half of the bread slices (with only Russian dressing), place another slice of Swiss cheese. Place the assembled sandwiches under the grill just until the cheese melts.
Step 9: Remove from grill, sandwich the bread slices together, and enjoy your Reuben hot!

Tips & Variations

For an extra tangy kick, add more horseradish to the Russian dressing according to your taste.
If you prefer a vegetarian version, substitute pastrami with grilled portobello mushrooms and omit the sauerkraut.
Using leftover pastrami cooking liquid keeps the meat moist and flavorful when reheating.
Try swapping light rye bread for pumpernickel for a richer flavor.
The quick sauerkraut can be made in advance to save time on sandwich day.

Storage

Keep leftover Russian dressing and quick sauerkraut refrigerated in airtight containers for up to two weeks. Pastrami can be stored and reheated gently to maintain moisture. Assemble sandwiches fresh for best texture, but components can be prepared ahead and combined when ready. Reheat sandwiches briefly under the grill or in a pan to melt the cheese without drying out the bread.

How to Serve

A close-up view of a sandwich cut in half, stacked one piece on top of the other, showing three layers: the top and bottom layers are toasted brown bread with a rough, crisp texture, and the middle layer is thick, pinkish-red slices of corned beef with visible grain. Between the meat and bread, there are layers of melted white cheese that is slightly stringy and soft, along with shredded pale sauerkraut peeking out. There is a creamy orange sauce spread inside the bread layers, slightly melting and oozing at the edges. The sandwich sits on a white marbled surface, with some scattered potato chips and small green pickles around it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pastrami for this sandwich?

Yes, store-bought pastrami works well if you don’t have homemade. Just slice it thin and warm it gently before assembling the sandwich.

How can I make the sandwich less spicy?

Reduce or omit the sriracha or chili sauce in the Russian dressing and use milder horseradish to tone down the heat without sacrificing flavor.

Ethan Lark