Reuben Sandwich

Pro tips

• Butter the outside of the bread generously before grilling for a crispy, golden exterior.
• Drain and pat sauerkraut dry to prevent excess moisture from soaking into the bread.
• Use medium heat and grill slowly to give the cheese time to melt before the bread burns.
• Press gently with a spatula while cooking to ensure even contact with the pan and better cheese melting.

Substitutions

• Pumpernickel rye bread → marble rye or regular rye (lighter flavor)
• Corned beef → pastrami or turkey (different but equally classic)
• Swiss cheese → Gruyère or provolone (more assertive flavor)
• Thousand Island dressing → Russian dressing or Zesty Italian (sharper tang)

Storage & make-ahead

Best served fresh; leftovers can be wrapped and refrigerated for up to 1 day, then reheated in a skillet over medium heat.

Can I use regular rye bread instead of pumpernickel?

Yes. Regular rye or marble rye works well; pumpernickel adds deeper flavor and color but isn't essential.

How do I keep the sauerkraut from making the bread soggy?

Drain the sauerkraut thoroughly before assembling, and pat it dry with paper towels if needed.

Can I make this sandwich vegetarian?

Substitute the corned beef with tempeh bacon, seitan, or additional sautéed mushrooms for a plant-based version.

What temperature should the griddle or pan be?

Medium heat is ideal—hot enough to toast the bread and melt the cheese without burning the exterior before the inside warms through.

Can I assemble the sandwich ahead of time?

Assemble just before grilling to prevent the bread from absorbing moisture and becoming soggy.