Reuben Sandwich Recipe: Real Rye + Russian Dressing (15 Min)

Russian Dressing vs Thousand Island: Why It Matters

The original Reuben — attributed to Reuben Kulakofsky at Omaha’s Blackstone Hotel in the 1920s per the Smithsonian’s food history archive — used Russian dressing. Not Thousand Island. Russian is sharper (horseradish, Worcestershire); Thousand Island is sweeter (sweet pickle relish, sugar). Big-chain delis swapped in Thousand Island decades ago because it was cheaper to keep on the line. The rye tastes it either way, but Russian is the correct answer.

If Thousand Island is all you have, it works — but stir in a teaspoon of horseradish and a shake of Worcestershire to push it toward the original profile.

The Ingredients (for 2 Sandwiches)

What Kind of Rye Should You Use?

Marble rye is the diner default — a swirl of light and dark rye that toasts unevenly in a way that looks great and holds structure. Pure dark rye (pumpernickel-adjacent) has more caraway punch and a firmer chew. Seedless works fine but you lose the caraway note that plays off the corned beef spice. Light rye is closest to white bread and disappears under the fillings — avoid it here.

Whichever you pick, slice it thick — about ¾ inch. Thin rye turns to mush under the butter and the kraut moisture.

How to Build a Reuben, Step by Step

1. Make the Russian dressing. Whisk mayo, ketchup, horseradish, Worcestershire, pickle relish, paprika, hot sauce, and salt in a small bowl. Taste. It should be tangy-sharp, not sweet. Refrigerate at least 15 minutes so the flavors marry — an hour is better if you can wait.
2. Squeeze the sauerkraut bone-dry. This is the single most important step. Wet sauerkraut turns the rye to sponge. Dump the kraut into a fine sieve, press it hard with the back of a spoon, then grab handfuls and wring them out over the sink like you’re squeezing a wet dishcloth. You want it fluffy and barely damp.
3. Warm the corned beef. Deli slices straight from the fridge chill the whole sandwich and stop the cheese from melting properly. Steam the meat 60 seconds in a covered skillet with a tablespoon of water, or microwave it wrapped in a damp paper towel for 20 seconds. Warm through, not hot.
4. Butter the outsides. Spread softened butter on one side of each of the 4 rye slices. Cold butter tears the bread — leave it out 20 minutes or nuke it 8 seconds. Not melted, just spreadable.
5. Layer in this order. Flip 2 slices butter-side down on the counter. On top: 1 tbsp Russian dressing, 1 slice Swiss, ¼ lb corned beef folded loosely for height, ¼ cup squeezed sauerkraut, 1 more slice Swiss, 1 tbsp Russian dressing, then the top rye slice, butter-side up. The double Swiss layer is deliberate — cheese on both sides of the kraut is the moisture wall.
6. Grill low and slow. Heat a heavy skillet (cast iron is ideal) over medium-low. Lay the sandwich in, cover with a lid or a smaller skillet weighted with a can of beans for 3–4 minutes. Peek: the underside should be deep golden-brown. Flip carefully with a wide spatula, cover again, another 3 minutes.
7. Rest and slice. Move to a cutting board. Let it sit 60 seconds — the cheese is molten and will bleed if you cut immediately. Slice on the diagonal with a serrated knife. Serve with a dill pickle spear and chips or fries.

How Long Does Each Step Take?

Watch the Method (No Shortcuts Version)

The Three Mistakes That Ruin the Reuben

What to Serve With It

The traditional diner plate is a Reuben, a dill pickle spear, kettle chips, and a can of Dr. Brown’s Cel-Ray if you can find it. Any cold soda works — cream soda, root beer, black cherry. A lager or amber ale is the pub pairing.

For a full deli spread, add a bowl of matzo ball soup or a scoop of coleslaw. Our vinegar coleslaw cuts the richness better than the mayo kind. If you’re making corned beef from scratch instead of buying deli sliced, walk through our homemade corned beef brisket first — it takes 5 days but the leftovers make weeks of Reubens.

Common Questions

Can I use pastrami instead of corned beef?

Yes — and technically that turns it into a Rachel, the Reuben’s Jewish-deli cousin. Same layer order, same Russian dressing. Pastrami adds smoked black-pepper crust that the corned beef doesn’t have. Either meat should be sliced medium-thin, about ⅛ inch. Serious Eats’ pastrami vs corned beef breakdown covers the cure differences.

Is Thousand Island the same as Russian dressing?

No. Russian dressing has horseradish and Worcestershire; Thousand Island has sweet pickle relish, hard-boiled egg, and often sugar. Russian is sharper and thinner, Thousand Island is chunky and sweet. Big chain delis swapped in Thousand Island for cost — the original Reuben used Russian.

Can I bake a Reuben in the oven?

Yes — good for feeding a crowd. Assemble sandwiches, brush both sides with melted butter, and bake at 425°F on a wire rack over a sheet pan for 6 minutes per side. The cheese won’t run as long as skillet-grilled but the bread crisps evenly. Skip the pan-flip finesse.

What if I don’t have horseradish for the Russian dressing?

Use a teaspoon of Dijon mustard plus a pinch of wasabi paste or hot English mustard. You’re chasing the sharp burn horseradish brings — that’s the ingredient that separates Russian from Thousand Island. Without something in that lane, you end up with sweet mayo.

How long does homemade Russian dressing keep?

Two weeks sealed in the fridge. It also works on burgers, roast beef sandwiches, and as a fry dip. Double the batch — you’ll use it. See our deli-style condiments guide for more sandwich-shop sauces you can make ahead.

The Short Version

Squeeze the kraut dry. Warm the corned beef. Layer rye + dressing + Swiss + beef + kraut + Swiss + dressing + rye. Butter the outsides. Grill medium-low, covered, 3–4 minutes per side until deep gold and molten. Rest one minute. Slice. Eat.

Once you nail the base, our full deli sandwich collection is the next stop — Rachel, Cubano, Italian sub, all built on the same discipline.