12 Delicious Broiled Reuben Sandwich Recipes

Perfect for those nights when you’re craving something hearty yet easy to whip up, our collection of 12 Delicious Broiled Reuben Sandwich Recipes is here to save the day. Whether you’re a fan of the classic combo or eager to try a twist on the traditional, these recipes promise to deliver mouthwatering flavors that’ll make your taste buds dance. Dive in and discover your next favorite comfort food!

Classic Broiled Reuben Sandwich

Dusk settles softly outside, and in the quiet of the kitchen, the thought of a Classic Broiled Reuben Sandwich brings a comforting warmth. This dish, with its layers of savory and tangy flavors, is a nod to simpler times and the joy of a meal made with care.

Ingredients

• 2 slices of hearty rye bread, slightly toasted
• 1/2 cup of thinly sliced corned beef, tender and juicy
• 1/4 cup of sauerkraut, well-drained and tangy
• 2 slices of Swiss cheese, melty and smooth
• 2 tablespoons of Thousand Island dressing, creamy and rich
• 1 tablespoon of unsalted butter, softened for spreading

Instructions

1. Preheat your broiler to 500°F, placing the oven rack 6 inches below the heating element for optimal melting and browning.
2. Lightly butter one side of each rye bread slice, ensuring a golden crust when broiled.
3. On the unbuttered side of one bread slice, evenly spread the Thousand Island dressing, then layer the corned beef, sauerkraut, and Swiss cheese.
4. Top with the second bread slice, buttered side facing up, to create a sandwich.
5. Place the sandwich on a broiler-safe pan and broil for 2-3 minutes, watching closely until the bread is golden and the cheese begins to bubble.
6. Carefully flip the sandwich using a spatula, then broil for an additional 2-3 minutes until both sides are evenly toasted and the cheese is fully melted.
7. Remove from the oven and let it sit for a minute before slicing diagonally, allowing the flavors to meld beautifully.

As you take the first bite, the crunch of the rye gives way to the creamy dressing and the sharpness of the sauerkraut, a perfect balance of textures and tastes. Serve it with a side of crisp pickles or a light salad for a meal that feels both indulgent and wholesome.

Broiled Reuben Sandwich with Spicy Mustard

Now, as the evening light fades, there’s something deeply comforting about the idea of a Broiled Reuben Sandwich with Spicy Mustard. It’s a dish that carries the warmth of shared meals and the spark of bold flavors, perfect for those moments when you crave both comfort and a little excitement on your plate.

Ingredients

• 2 slices of hearty rye bread, with a dense, chewy texture
• 1/2 cup of thinly sliced corned beef, tender and richly flavored
• 1/4 cup of sauerkraut, crisp and tangy
• 2 slices of Swiss cheese, creamy and mild
• 2 tablespoons of spicy brown mustard, with a sharp, pungent kick
• 1 tablespoon of unsalted butter, softened to room temperature

Instructions

1. Preheat your broiler to 500°F, placing the oven rack 6 inches below the heating element for optimal melting and browning.
2. Lay the slices of rye bread on a clean work surface. Spread each slice evenly with 1 tablespoon of spicy brown mustard, ensuring every bite will have that zesty flavor.
3. Layer the corned beef on one slice of bread, followed by the sauerkraut, and then the Swiss cheese, creating a stack that’s both visually appealing and flavorful.
4. Top with the second slice of bread, mustard side down, to complete the sandwich. Butter the outer sides of the sandwich lightly with the softened unsalted butter for a golden, crispy exterior.
5. Place the sandwich on a broiler-safe pan and broil for 3-4 minutes on each side, watching closely to prevent burning, until the bread is toasted and the cheese is bubbly and slightly golden.
6. Remove from the broiler and let it sit for a minute before slicing diagonally, allowing the flavors to meld together beautifully.

Golden and crisp on the outside, with layers of tender corned beef, tangy sauerkraut, and melted Swiss cheese inside, this sandwich is a delightful contrast of textures and flavors. Serve it with a side of pickles or a light salad to cut through the richness, making each bite as satisfying as the last.

Broiled Reuben Sandwich with Homemade Russian Dressing

Today, as the light fades softly outside, I find myself drawn to the comforting embrace of a Broiled Reuben Sandwich, its layers whispering promises of warmth and nostalgia. The homemade Russian dressing, with its creamy tang, is the heart of this dish, tying together each element with a gentle, flavorful hug.

Ingredients

• 1/2 cup mayonnaise, rich and creamy
• 2 tbsp ketchup, sweet and tangy
• 1 tbsp prepared horseradish, boldly spicy
• 1 tsp Worcestershire sauce, deeply umami
• 1/2 tsp garlic powder, subtly aromatic
• 8 slices rye bread, hearty and seeded
• 1 lb corned beef, thinly sliced and tender
• 1 cup sauerkraut, crisp and tangy
• 8 slices Swiss cheese, melty and mild
• 2 tbsp unsalted butter, golden and rich

Instructions

1. Preheat your broiler to 500°F, placing the oven rack 6 inches from the heat source for optimal melting and browning.
2. In a small bowl, whisk together the mayonnaise, ketchup, horseradish, Worcestershire sauce, and garlic powder until smooth. This Russian dressing will be your sandwich’s soul.
3. Lay out the rye bread slices on a baking sheet. Spread a generous layer of the Russian dressing on one side of each slice.
4. Top four slices with layers of corned beef, sauerkraut, and Swiss cheese, then crown with the remaining bread slices, dressing side down.
5. Butter the outsides of each sandwich lightly but evenly, ensuring a golden, crispy exterior.
6. Broil the sandwiches for 3-4 minutes per side, watching closely to prevent burning, until the cheese is bubbly and the bread is toasted to perfection.
7. Let the sandwiches rest for a minute before slicing diagonally, revealing the melty, layered interior.

Reuben sandwiches emerge from the broiler with a symphony of textures: the crunch of toasted rye, the melt of Swiss cheese, and the tender bite of corned beef. Serve them with a side of pickles for a contrast that elevates every bite, or enjoy them as they are, a perfect balance of flavors and memories.

Broiled Reuben Sandwich on Rye Bread

Brooding over the kitchen counter, the thought of a warm, melty Reuben sandwich brings a comforting pause to the evening. The combination of tangy sauerkraut, creamy Russian dressing, and hearty corned beef between slices of toasted rye bread feels like a hug in food form.

Ingredients

• 2 slices of sturdy rye bread, with a deep, earthy aroma
• 4 oz thinly sliced corned beef, tender and slightly salty
• 1/4 cup sauerkraut, drained and tangy
• 2 slices Swiss cheese, mild and melty
• 2 tbsp Russian dressing, creamy with a hint of sweetness
• 1 tbsp unsalted butter, softened to room temperature

Instructions

1. Preheat your broiler to 500°F, placing the oven rack 6 inches from the heat source for optimal melting and browning.
2. Lay the rye bread slices on a clean surface. Spread 1 tbsp of Russian dressing evenly on each slice, ensuring every bite is flavorful.
3. Layer the corned beef on one slice of bread, followed by the sauerkraut and Swiss cheese, creating a balanced stack of ingredients.
4. Top with the second slice of bread, dressing side down, to complete the sandwich. Tip: Press down gently to help the sandwich hold together during broiling.
5. Spread the softened butter evenly on the outside of both bread slices. This will give the sandwich a golden, crispy exterior.
6. Place the sandwich on a broiler-safe pan and broil for 3-4 minutes per side, watching closely to prevent burning. The cheese should be bubbly, and the bread toasted to a perfect crunch.
7. Remove from the oven and let it sit for a minute before slicing diagonally. Tip: Letting it rest ensures the fillings set slightly, making it easier to cut.

Juxtaposing textures and flavors, this broiled Reuben sandwich offers a crispy exterior with a gooey, savory interior. Serve it with a side of pickles or a light salad to cut through the richness, making each bite a delightful contrast.

Broiled Reuben Sandwich with Sauerkraut and Swiss Cheese

Delving into the comfort of a classic with a twist, today we explore a dish that marries the hearty satisfaction of a sandwich with the bold flavors of sauerkraut and Swiss cheese. It’s a simple yet profound pleasure, perfect for those moments when you crave something familiar but with a bit of a kick.

Ingredients

• 2 slices of hearty rye bread, crusty and robust
• 1/2 cup of tangy sauerkraut, well-drained
• 4 oz of thinly sliced corned beef, tender and flavorful
• 2 slices of Swiss cheese, creamy and smooth
• 2 tbsp of Thousand Island dressing, rich and slightly sweet
• 1 tbsp of unsalted butter, softened to room temperature

Instructions

1. Preheat your broiler to 500°F and position the oven rack 6 inches from the heat source.
2. Lay the rye bread slices on a baking sheet and lightly toast them under the broiler for 1-2 minutes, just until they start to crisp. Watch closely to avoid burning.
3. Flip the bread slices and spread each with 1 tbsp of Thousand Island dressing, ensuring even coverage.
4. Layer the corned beef evenly over one slice of bread, followed by the sauerkraut, then top with Swiss cheese.
5. Place the other slice of bread on top, dressing side down, to form a sandwich.
6. Spread the softened butter on the outside of both bread slices for a golden, crispy finish.
7. Broil the sandwich for 3-4 minutes, then carefully flip and broil for another 3-4 minutes until the cheese is bubbly and the bread is golden brown.
8. Remove from the oven and let it sit for a minute before slicing to allow the flavors to meld.

Kindly savor the contrast of textures—the crunch of the bread against the melt-in-your-mouth cheese and beef, all brought together by the sharpness of the sauerkraut. Serve it with a side of pickles or a light salad to cut through the richness, making each bite a delightful experience.

Broiled Reuben Sandwich with Corned Beef

Yesterday, as the evening light faded, I found myself craving something hearty, something that whispered of comfort and tradition. That’s when the thought of a Broiled Reuben Sandwich with Corned Beef came to mind, its layers promising a symphony of flavors and textures.

Ingredients

• 8 slices of sturdy rye bread, with a slight crust
• 1/2 cup of tangy Thousand Island dressing, creamy and speckled with relish
• 1 pound of thinly sliced corned beef, tender and richly seasoned
• 1 cup of sauerkraut, drained and slightly tangy
• 4 slices of Swiss cheese, meltingly smooth
• 2 tablespoons of unsalted butter, softened to room temperature

Instructions

1. Preheat your broiler to 500°F, ensuring the rack is positioned about 6 inches from the heat source for optimal melting and browning.
2. Lay out the rye bread slices on a clean surface. Spread a generous tablespoon of Thousand Island dressing on each slice, covering it evenly to the edges.
3. Layer the corned beef on four of the bread slices, folding the slices gently to create height and texture. Tip: Let the beef overlap slightly for extra juiciness in every bite.
4. Top the corned beef with a quarter cup of sauerkraut per sandwich, spreading it out to cover the meat evenly. The sauerkraut should be well-drained to prevent the bread from becoming soggy.
5. Place a slice of Swiss cheese on top of the sauerkraut on each sandwich. The cheese should cover the sauerkraut completely to act as a protective layer during broiling.
6. Butter the remaining four slices of bread on one side and place them, buttered side up, on top of the cheese to complete the sandwiches.
7. Carefully transfer the sandwiches to a broiler-safe pan or baking sheet. Broil for 3-4 minutes, watching closely until the bread is golden and the cheese begins to bubble and brown slightly. Tip: Rotate the pan halfway through for even browning.
8. Remove the sandwiches from the broiler and let them sit for a minute before slicing diagonally. This rest allows the cheese to set slightly, making the sandwiches easier to cut.

Unwrapping the layers of this sandwich reveals a perfect harmony of flavors—the salty, tender corned beef, the sharp tang of sauerkraut, and the creamy dressing, all encased in crispy, buttery rye. Serve it with a side of crisp pickles or a light salad to cut through the richness, making each bite as memorable as the last.

Broiled Reuben Sandwich with Thousand Island Dressing

On a quiet evening, when the kitchen feels like a sanctuary, there’s something deeply comforting about crafting a Broiled Reuben Sandwich. The melding of savory, tangy, and creamy flavors under the broiler’s heat transforms simple ingredients into a memorable meal.

Ingredients

• 2 slices of sturdy rye bread, with a slight chew
• 4 oz thinly sliced corned beef, tender and richly seasoned
• 1/2 cup sauerkraut, drained but still moist
• 2 slices Swiss cheese, mild and melty
• 2 tbsp Thousand Island dressing, creamy and tangy
• 1 tbsp unsalted butter, softened to room temperature

Instructions

1. Preheat your broiler to 500°F, placing the oven rack 6 inches below the heat source for optimal melting without burning.
2. Lay the rye bread slices on a broiler-safe pan. Lightly butter one side of each slice, ensuring even coverage for a golden crust.
3. Spread 1 tbsp of Thousand Island dressing on the unbuttered side of each bread slice, creating a flavorful base.
4. Layer the corned beef evenly over one slice, followed by the sauerkraut, then top with Swiss cheese slices for a gooey finish.
5. Place the open-faced sandwich under the broiler for 3-4 minutes, watching closely until the cheese bubbles and begins to brown.
6. Carefully remove from the oven and press the second bread slice, dressing side down, onto the melted cheese to complete the sandwich.
7. Return the sandwich to the broiler for 1-2 minutes more, flipping once, to crisp both sides to perfection.

Golden and crisp on the outside, the sandwich reveals layers of tender corned beef, tangy sauerkraut, and creamy dressing with every bite. Serve it with a side of pickles for an extra crunch that contrasts beautifully with the sandwich’s richness.

Broiled Reuben Sandwich with Pastrami

On a quiet evening, when the kitchen feels like a sanctuary, there’s something deeply comforting about crafting a Broiled Reuben Sandwich with Pastrami. The process, simple yet deliberate, invites a moment of pause, a chance to savor the act of creating something truly satisfying.

Ingredients

• 2 slices of hearty rye bread, with a dense, chewy texture
• 1/2 cup of sauerkraut, tangy and crisp
• 4 oz of thinly sliced pastrami, rich and smoky
• 2 slices of Swiss cheese, creamy and mild
• 2 tbsp of Thousand Island dressing, sweet and slightly tart
• 1 tbsp of unsalted butter, softened to room temperature

Instructions

1. Preheat your broiler to 500°F, placing the oven rack 6 inches below the heating element for optimal melting and browning.
2. Lay the rye bread slices on a baking sheet. Lightly butter one side of each slice, ensuring an even, thin layer for a golden crust.
3. Flip the bread slices over. Spread 1 tbsp of Thousand Island dressing on each slice, covering the surface to the edges for maximum flavor in every bite.
4. Layer the pastrami evenly over one slice of bread, followed by the sauerkraut, then top with Swiss cheese, allowing it to drape over the edges slightly for a melty finish.
5. Place the baking sheet under the broiler for 3-4 minutes, watching closely until the cheese is bubbly and the edges of the bread are toasted to a deep golden brown.
6. Remove from the oven and immediately top with the second slice of bread, dressing side down, pressing gently to adhere. Let it sit for a minute to allow the flavors to meld.
7. Slice the sandwich diagonally for easier handling. The contrast between the crispy exterior and the tender, flavorful filling is irresistible. Serve with a side of pickles for an extra crunch that complements the sandwich’s richness.

Gently pulling apart the sandwich reveals layers of flavor and texture, from the crisp rye to the gooey cheese and tender pastrami. It’s a dish that feels both indulgent and familiar, perfect for those moments when only something deeply satisfying will do.

Broiled Reuben Sandwich with Caramelized Onions

Comfort comes in many forms, and today, it arrives as a broiled Reuben sandwich, its layers of flavor waiting to unfold between crisp, golden bread. The addition of caramelized onions brings a sweet depth, transforming the familiar into something quietly extraordinary.

Ingredients

• 2 slices of hearty rye bread, crusty and dense
• 1/2 cup of thinly sliced corned beef, tender and savory
• 1/4 cup of sauerkraut, tangy and well-drained
• 2 slices of Swiss cheese, creamy and mild
• 1/4 cup of caramelized onions, sweet and deeply golden
• 2 tbsp of Thousand Island dressing, rich and slightly sweet
• 1 tbsp of unsalted butter, softened and spreadable

Instructions

1. Preheat your broiler to 500°F, placing the oven rack 6 inches below the heat source for optimal melting and browning.
2. Butter one side of each rye bread slice with the softened unsalted butter, ensuring even coverage for a golden crust.
3. On the unbuttered side of one slice, spread 1 tbsp of Thousand Island dressing, layering it with the corned beef, sauerkraut, caramelized onions, and Swiss cheese.
4. Top with the second slice of bread, buttered side facing out, to create a sandwich.
5. Place the sandwich on a broiler-safe pan and broil for 3 minutes, or until the bread is golden and the cheese begins to bubble.
6. Carefully flip the sandwich using a spatula, then broil for an additional 2 minutes to achieve even crispiness and melted cheese.
7. Remove from the oven and let it rest for 1 minute before slicing diagonally, allowing the flavors to meld beautifully.

Kindly savor the contrast of textures—the crunch of the bread against the melt-in-your-mouth filling, the interplay of tangy, sweet, and savory notes. Consider serving it with a side of crisp pickles or a light salad to round out the meal.

Broiled Reuben Sandwich with Pickles

On a quiet evening like this, there’s something deeply comforting about the idea of a Broiled Reuben Sandwich with Pickles. It’s a dish that carries the warmth of tradition and the zing of modernity, perfect for those moments when you crave something familiar yet exciting.

Ingredients

• 8 slices of hearty rye bread, with a robust crust and tender interior
• 1 cup of sauerkraut, drained but still moist, with a tangy bite
• 1/2 pound of thinly sliced corned beef, rich and slightly peppery
• 8 slices of Swiss cheese, creamy and mild
• 1/2 cup of Thousand Island dressing, smooth and slightly sweet
• 1/4 cup of butter, softened to room temperature for easy spreading
• 1/2 cup of dill pickles, sliced into crisp, briny rounds

Instructions

1. Preheat your broiler to 500°F and position the oven rack 6 inches from the heat source.
2. Lightly butter one side of each rye bread slice with the softened butter, ensuring an even coat for golden toasting.
3. Place the bread slices, buttered side down, on a baking sheet. Spread a generous layer of Thousand Island dressing on the unbuttered side of each slice.
4. Layer the corned beef evenly over four of the bread slices, followed by a heap of sauerkraut and two slices of Swiss cheese each.
5. Top each with the remaining bread slices, buttered side up, to form sandwiches.
6. Broil the sandwiches for 3-4 minutes, or until the bread is golden and the cheese begins to bubble and melt.
7. Carefully flip the sandwiches using a spatula and broil for an additional 2-3 minutes to crisp the other side.
8. Remove from the oven and let rest for a minute before slicing each sandwich in half diagonally.
9. Serve hot, garnished with dill pickle slices on the side for an extra crunch and tang.

Something about the melty Swiss cheese against the crisp, buttery rye bread creates a symphony of textures. The tangy sauerkraut and sweet dressing balance the savory corned beef beautifully, making each bite a delightful contrast. For a twist, try serving these sandwiches with a side of spicy mustard or a light, crisp salad to cut through the richness.

Broiled Reuben Sandwich with a Twist of Horseradish

Venturing into the realm of comfort food with a twist, today’s recipe brings a familiar favorite to life with an unexpected kick. The broiled Reuben sandwich, elevated by the sharp, clean heat of horseradish, promises a delightful contrast of flavors and textures.

Ingredients

• 2 slices of hearty rye bread, lightly toasted
• 1/2 cup of thinly sliced corned beef, tender and flavorful
• 1/4 cup of sauerkraut, drained and slightly tangy
• 2 slices of Swiss cheese, creamy and melting beautifully
• 2 tablespoons of Thousand Island dressing, rich and slightly sweet
• 1 teaspoon of prepared horseradish, sharp and pungent
• 1 tablespoon of unsalted butter, softened for easy spreading

Instructions

1. Preheat your broiler to 500°F and position the oven rack 6 inches from the heat source.
2. Spread the softened butter evenly on one side of each rye bread slice to ensure a golden, crispy exterior.
3. On the unbuttered side of one bread slice, layer the corned beef, followed by the sauerkraut, then top with Swiss cheese slices.
4. In a small bowl, mix the Thousand Island dressing with the horseradish for a spicy twist, then spread this mixture on the unbuttered side of the second bread slice.
5. Place the open-faced sandwich on a broiler-safe pan and broil for 3-4 minutes, or until the cheese is bubbly and slightly browned.
6. Carefully remove from the oven and press the two slices together to form a sandwich, allowing the flavors to meld.
7. Let the sandwich sit for a minute before cutting diagonally, revealing the layers of flavor inside.

Unveiling the sandwich, you’ll find a perfect harmony of creamy, tangy, and spicy elements, with the rye bread offering a satisfying crunch. Serve it alongside a crisp pickle spear or a handful of kettle chips for a complete, comforting meal.

Broiled Reuben Sandwich with a Lightly Toasted Bun

Lingering in the quiet of the kitchen, the broiled Reuben sandwich emerges as a comforting classic, its layers of flavor waiting to unfold between the crisp embrace of a lightly toasted bun.

Ingredients

• 2 slices of hearty rye bread, with a dense, chewy texture
• 1/2 cup of thinly sliced corned beef, tender and richly seasoned
• 1/4 cup of sauerkraut, tangy and crisp
• 2 slices of Swiss cheese, creamy and mild
• 2 tablespoons of Thousand Island dressing, smooth and slightly sweet
• 1 tablespoon of unsalted butter, softened to room temperature

Instructions

1. Preheat your broiler to 500°F, placing the oven rack 6 inches below the heating element for optimal melting and browning.
2. Lightly butter one side of each rye bread slice with the softened unsalted butter, ensuring an even coat for a golden toast.
3. On the unbuttered side of one bread slice, spread 1 tablespoon of Thousand Island dressing, layering it with the thinly sliced corned beef, sauerkraut, and Swiss cheese.
4. Top with the second bread slice, buttered side facing outward, to create a sandwich that will crisp beautifully under the broiler.
5. Place the sandwich on a broiler-safe pan and broil for 3-4 minutes, watching closely until the bread is golden and the cheese begins to bubble.
6. Carefully flip the sandwich with a spatula and broil for an additional 2-3 minutes, ensuring both sides achieve a perfect, even crispness.
7. Remove from the oven and let it rest for a minute before slicing diagonally, allowing the flavors to meld together.

How the sandwich presents a symphony of textures—the crunch of the toasted rye, the melt-in-your-mouth cheese, and the juicy bite of corned beef—makes it a dish that invites you to savor each bite slowly, perhaps with a side of crisp pickles for contrast.

Conclusion

These 12 Delicious Broiled Reuben Sandwich Recipes offer a tasty twist on a classic favorite, perfect for any home cook looking to spice up their meal routine. Whether you’re a Reuben rookie or a seasoned pro, there’s something here for everyone. We’d love to hear which recipe you try first—don’t forget to leave a comment with your favorite and share the love on Pinterest!