12 Delicious The Real Reuben Classic Recipes

Feeling adventurous in the kitchen? Dive into the world of comfort food with our roundup of 12 Delicious The Real Reuben Classic Recipes. Whether you’re a Reuben rookie or a sandwich savant, these mouthwatering variations will inspire your next meal. Perfect for any day of the week, get ready to explore flavors that promise to delight. Keep reading to discover your new favorite!

Classic Reuben Sandwich with Homemade Russian Dressing

Savory and satisfying, the Classic Reuben Sandwich is a deli favorite with homemade Russian dressing adding a creamy tang.

Ingredients

• Rye bread – 8 slices
• Corned beef – 1 lb, thinly sliced
• Sauerkraut – 1 cup, drained
• Swiss cheese – 8 slices
• Butter – 2 tbsp, softened
• Mayonnaise – 1/2 cup
• Ketchup – 2 tbsp
• Horseradish – 1 tbsp
• Paprika – 1 tsp

Instructions

1. Preheat a skillet over medium heat, 350°F.
2. Mix mayonnaise, ketchup, horseradish, and paprika in a bowl to make Russian dressing.
3. Spread Russian dressing on one side of each rye bread slice.
4. Layer corned beef, sauerkraut, and Swiss cheese on 4 slices of bread.
5. Top with remaining bread slices, dressing side down.
6. Butter the outside of each sandwich.
7. Grill sandwiches in the skillet for 3-4 minutes per side, until bread is golden and cheese melts.
8. Tip: Press sandwiches lightly with a spatula for even browning.
9. Tip: Drain sauerkraut well to prevent soggy bread.
10. Tip: Let sandwiches rest for 1 minute before cutting for cleaner slices.

Vibrant flavors of tangy sauerkraut and creamy dressing contrast with the hearty corned beef. Serve with a pickle spear for a classic deli experience.

Grilled Reuben Sandwich with Sauerkraut and Swiss Cheese

Just when you thought the classic Reuben couldn’t get any better, we’re taking it to the grill for a smoky twist. This version keeps it simple with sauerkraut and Swiss cheese, delivering all the flavors you love with a satisfying crunch.

Ingredients

• Rye bread – 4 slices
• Corned beef – 8 oz, thinly sliced
• Sauerkraut – 1 cup, drained
• Swiss cheese – 4 slices
• Butter – 2 tbsp, softened
• Thousand Island dressing – ¼ cup

Instructions

1. Preheat grill to medium heat, about 350°F.
2. Spread butter on one side of each bread slice. This ensures a golden, crispy exterior.
3. On the unbuttered side of two slices, layer corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing. Top with remaining bread slices, buttered side up.
4. Grill sandwiches for 3-4 minutes per side, pressing down lightly with a spatula. The cheese should be melted, and the bread toasted to a deep golden brown.
5. Let sandwiches rest for 1 minute before cutting. This helps the ingredients set for a cleaner slice.

Key to this sandwich is the contrast between the crispy bread and the tender, flavorful fillings. Serve it with a side of pickles for an extra tangy bite.

Reuben Sliders with Thousand Island Dressing

Bold flavors meet convenience in these Reuben sliders, perfect for game day or a quick family dinner. They pack all the classic sandwich’s punch in a bite-sized form.

Ingredients

• Rye bread – 12 slices
• Corned beef – 1 lb
• Swiss cheese – 8 slices
• Sauerkraut – 1 cup
• Butter – ½ cup
• Thousand Island dressing – ½ cup

Instructions

1. Preheat oven to 350°F. Tip: Ensure even cooking by placing the oven rack in the middle position.
2. Layer 6 slices of rye bread on a baking sheet. Top each with corned beef, Swiss cheese, and sauerkraut.
3. Spread Thousand Island dressing on the remaining 6 slices of rye bread. Place them dressing-side down on top of the layered slices.
4. Melt butter and brush over the tops of the sliders. Tip: For extra crispiness, brush the sides as well.
5. Bake for 10 minutes, or until the cheese is melted and the bread is golden. Tip: Watch closely to prevent burning.
6. Cut into individual sliders and serve immediately.

Vibrant and tangy, these sliders offer a crunchy exterior with a gooey, flavorful center. Try serving them with extra dressing on the side for dipping.

Reuben Casserole with Rye Bread Crust

Fancy a twist on the classic Reuben sandwich? This casserole version layers all the beloved flavors under a crispy rye bread crust. It’s a hearty, no-fuss meal that comes together quickly.

Ingredients

– Corned beef – 1 lb, shredded
– Sauerkraut – 1 cup, drained
– Swiss cheese – 2 cups, shredded
– Thousand Island dressing – ½ cup
– Rye bread – 4 slices, cubed
– Butter – 2 tbsp, melted

Instructions

1. Preheat oven to 375°F. Grease a 9×13 inch baking dish.
2. Layer shredded corned beef evenly in the bottom of the dish.
3. Spread sauerkraut over the corned beef.
4. Drizzle Thousand Island dressing over the sauerkraut.
5. Top with shredded Swiss cheese.
6. In a bowl, toss cubed rye bread with melted butter until coated. Sprinkle over the cheese.
7. Bake for 25 minutes, or until the cheese is bubbly and the bread is golden brown.
8. Let stand for 5 minutes before serving. Tip: For extra crispiness, broil the top for the last 2 minutes of baking. Tip: Drain sauerkraut well to prevent a soggy casserole. Tip: Use day-old rye bread for the best texture in the crust.
You’ll love the melty cheese and tangy sauerkraut paired with the crunchy rye topping. Serve with a simple green salad to balance the richness.

Reuben Soup with Corned Beef and Caraway Seeds

Fancy a twist on the classic Reuben sandwich? This Reuben Soup with Corned Beef and Caraway Seeds brings all the beloved flavors into a comforting bowl. Perfect for chilly evenings or when you’re craving something hearty yet simple.

Ingredients

– Butter – 2 tbsp
– Onion – 1, diced
– Caraway seeds – 1 tsp
– Flour – 2 tbsp
– Beef broth – 4 cups
– Corned beef – 1 cup, shredded
– Sauerkraut – 1 cup
– Swiss cheese – 1 cup, shredded
– Thousand Island dressing – ¼ cup

Instructions

1. Melt butter in a large pot over medium heat.
2. Add diced onion and caraway seeds. Cook until onions are translucent, about 5 minutes.
3. Sprinkle flour over the onions. Stir to combine and cook for 1 minute.
4. Gradually whisk in beef broth to avoid lumps. Bring to a simmer.
5. Add shredded corned beef and sauerkraut. Simmer for 10 minutes.
6. Stir in Swiss cheese until melted.
7. Drizzle with Thousand Island dressing before serving.
Tip: For a smoother soup, blend half before adding the corned beef.
Tip: Toast some rye bread crumbs for a crunchy topping.
Tip: Adjust thickness by varying the amount of broth.
You’ll love the creamy texture with the tangy kick from the sauerkraut. Serve with extra dressing on the side for dipping.

Reuben Dip with Toasted Rye Bread Points

Everyone loves a good dip, especially when it’s packed with the classic flavors of a Reuben sandwich. This Reuben Dip with Toasted Rye Bread Points is no exception, offering a creamy, tangy, and utterly addictive option for your next gathering.

Ingredients

• Corned beef – 1 cup, chopped
• Swiss cheese – 1 cup, shredded
• Sauerkraut – 1/2 cup, drained
• Cream cheese – 8 oz, softened
• Thousand Island dressing – 1/2 cup
• Rye bread – 1 loaf, sliced into points

Instructions

1. Preheat oven to 350°F.
2. In a large bowl, mix corned beef, Swiss cheese, sauerkraut, cream cheese, and Thousand Island dressing until well combined.
3. Transfer the mixture to a baking dish, spreading evenly.
4. Bake for 20 minutes, or until bubbly and lightly browned on top.
5. While the dip bakes, arrange rye bread points on a baking sheet.
6. Toast in the oven for 5 minutes, or until crisp.
7. Serve the dip warm with toasted rye bread points on the side.

Creamy and rich, this dip captures the essence of a Reuben sandwich in every bite. The toasted rye bread points add the perfect crunch, making it a hit at any party.

Reuben Pizza with Sauerkraut and Swiss Cheese

Craving a twist on classic flavors? This Reuben Pizza combines the hearty taste of a Reuben sandwich with the crispy delight of pizza. Perfect for game night or a cozy dinner.

Ingredients

• Pizza dough – 1 lb
• Thousand Island dressing – ½ cup
• Corned beef – 8 oz, sliced
• Sauerkraut – 1 cup, drained
• Swiss cheese – 2 cups, shredded

Instructions

1. Preheat oven to 450°F. Roll out pizza dough on a floured surface to a 12-inch circle. Tip: For extra crispiness, preheat your pizza stone or baking sheet in the oven.
2. Spread Thousand Island dressing evenly over the dough, leaving a ½-inch border around the edges.
3. Layer sliced corned beef over the dressing, followed by sauerkraut. Tip: Squeeze excess liquid from sauerkraut to prevent a soggy crust.
4. Sprinkle shredded Swiss cheese evenly over the top. Tip: For a golden finish, brush the crust edges with olive oil.
5. Bake for 12-15 minutes, until the crust is golden and cheese is bubbly.

Bold flavors meld in every bite, with the tangy sauerkraut cutting through the richness of the cheese and corned beef. Serve with a side of pickles for an extra crunch.

Reuben Stuffed Pretzels with Mustard Dip

Dive into a twist on classic flavors with these Reuben Stuffed Pretzels, paired perfectly with a tangy mustard dip.

Ingredients

• Flour – 2 cups
• Salt – 1 tsp
• Yeast – 1 packet
• Water – ¾ cup
• Corned beef – 1 cup, chopped
• Sauerkraut – ½ cup, drained
• Swiss cheese – ½ cup, shredded
• Mustard – ¼ cup
• Baking soda – ½ cup

Instructions

1. Preheat oven to 450°F.
2. Mix flour, salt, yeast, and water in a bowl to form a dough. Knead for 5 minutes until smooth.
3. Let dough rise in a warm place for 1 hour, or until doubled in size.
4. Divide dough into 8 equal pieces. Roll each into a 6-inch circle.
5. Place 2 tbsp corned beef, 1 tbsp sauerkraut, and 1 tbsp Swiss cheese in the center of each circle.
6. Fold dough over filling, sealing edges tightly. Shape into pretzel forms.
7. Boil 6 cups water with baking soda in a large pot. Dip each pretzel in for 30 seconds.
8. Place pretzels on a baking sheet. Bake for 12-15 minutes, or until golden brown.
9. Serve warm with mustard dip on the side.

The pretzels boast a crispy exterior with a juicy, flavorful filling. Try serving them sliced open with extra mustard dip for dipping.

Reuben Egg Rolls with Spicy Mustard Sauce

Venture into a twist on classic deli flavors with these Reuben Egg Rolls, paired perfectly with a spicy mustard sauce for dipping.

Ingredients

• Egg roll wrappers – 10
• Corned beef – 1 cup, shredded
• Sauerkraut – 1 cup, drained
• Swiss cheese – 1 cup, shredded
• Thousand Island dressing – ½ cup
• Mustard – 2 tbsp
• Mayonnaise – 2 tbsp
• Hot sauce – 1 tsp
• Oil – for frying

Instructions

1. Preheat oil in a deep fryer to 375°F.
2. Mix corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing in a bowl.
3. Place an egg roll wrapper on a flat surface. Spoon 2 tbsp of the mixture onto the center.
4. Fold the bottom corner over the filling, then fold in the sides. Roll tightly to seal, using water to moisten the edges if necessary.
5. Fry the egg rolls in batches for 3-4 minutes until golden brown. Drain on paper towels.
6. Combine mustard, mayonnaise, and hot sauce in a small bowl for the spicy mustard sauce.
7. Serve the egg rolls hot with the spicy mustard sauce on the side.

Kick back and enjoy the crispy exterior giving way to the savory, tangy filling. For an extra crunch, serve atop a bed of shredded lettuce with extra sauce drizzled over.

Reuben Quesadillas with Russian Dressing

Savory meets cheesy in this twist on a classic. Reuben Quesadillas blend deli flavors with Mexican crunch.

Ingredients

• Flour tortillas – 4
• Corned beef – 1 cup, shredded
• Sauerkraut – ½ cup, drained
• Swiss cheese – 1 cup, shredded
• Butter – 2 tbsp
• Russian dressing – ¼ cup

Instructions

1. Heat a large skillet over medium heat (350°F).
2. Spread 1 tbsp Russian dressing on one side of each tortilla.
3. Layer ¼ cup corned beef, 2 tbsp sauerkraut, and ¼ cup Swiss cheese on half of each tortilla.
4. Fold tortillas in half, pressing gently to seal.
5. Melt ½ tbsp butter in the skillet. Place one quesadilla in the skillet.
6. Cook for 2-3 minutes until golden brown. Flip carefully.
7. Cook for another 2-3 minutes until the cheese melts and the other side is golden.
8. Repeat with remaining quesadillas, adding butter as needed.
9. Cut each quesadilla into 3 wedges before serving.

Enjoy the crispy exterior and gooey, tangy interior. Serve with extra Russian dressing for dipping.

Reuben Burger with Sauerkraut and Swiss Cheese

Looking for a twist on the classic burger? Try this Reuben Burger with Sauerkraut and Swiss Cheese for a hearty, flavorful meal.

Ingredients

• Ground beef – 1 lb
• Salt – 1 tsp
• Black pepper – ½ tsp
• Sauerkraut – 1 cup
• Swiss cheese – 4 slices
• Rye bread – 4 slices
• Thousand Island dressing – ¼ cup

Instructions

1. Preheat grill to medium-high heat, 375°F.
2. Mix ground beef with salt and black pepper in a bowl. Tip: Handle the meat as little as possible to keep burgers tender.
3. Form into 4 equal patties, each about ½ inch thick.
4. Grill patties for 4 minutes on one side. Tip: Pressing down on the patties squeezes out juices—avoid it.
5. Flip patties and top each with ¼ cup sauerkraut and a slice of Swiss cheese.
6. Grill for another 4 minutes, or until cheese melts and burgers reach 160°F internally.
7. Toast rye bread slices on the grill for 1 minute per side.
8. Spread Thousand Island dressing on each bread slice. Tip: For extra flavor, mix a teaspoon of horseradish into the dressing.
9. Assemble burgers by placing a patty between two slices of dressed rye bread.

Bold flavors of sauerkraut and Swiss cheese make this burger a standout. Serve with a side of pickles for added crunch.

Reuben Waffles with Corned Beef and Swiss

Got a craving for something savory and satisfying? These Reuben Waffles with Corned Beef and Swiss combine classic flavors in a fun, easy-to-make format.

Ingredients

• Flour – 1 cup
• Baking powder – 1 tsp
• Salt – ½ tsp
• Egg – 1
• Milk – ¾ cup
• Butter, melted – 2 tbsp
• Corned beef, chopped – 1 cup
• Swiss cheese, shredded – 1 cup
• Sauerkraut, drained – ½ cup
• Thousand Island dressing – ¼ cup

Instructions

1. Preheat your waffle iron to 375°F.
2. In a large bowl, whisk together flour, baking powder, and salt.
3. In another bowl, beat the egg, then stir in milk and melted butter.
4. Pour the wet ingredients into the dry ingredients, stirring until just combined.
5. Fold in the chopped corned beef, shredded Swiss cheese, and sauerkraut.
6. Lightly grease the waffle iron with cooking spray.
7. Pour ½ cup of batter onto the center of the iron, close, and cook for 4-5 minutes until golden and crisp.
8. Repeat with remaining batter.
9. Drizzle each waffle with Thousand Island dressing before serving.

For extra crispiness, let the waffles sit in the iron for an additional minute after cooking. To prevent sticking, ensure the waffle iron is properly greased before each batch. For a more intense flavor, warm the corned beef before adding it to the batter. Fluffy yet hearty, these waffles pack the punch of a Reuben sandwich with the convenience of breakfast fare. Serve them with a side of extra sauerkraut and dressing for dipping.

Conclusion

Just like that, we’ve explored 12 mouthwatering takes on the classic Reuben sandwich! Whether you’re a traditionalist or an adventurous eater, there’s a recipe here to satisfy your cravings. We’d love to hear which one stole your heart—drop a comment below with your favorite. And if you enjoyed this roundup, don’t forget to share the love on Pinterest for fellow sandwich enthusiasts to discover. Happy cooking!