Classic Grilled Reuben Recipe: Pure Deli-Style Comfort
I’m about to share the kind of sandwich that’ll make you question why you’ve been settling for sad desk lunches. This grilled Reuben isn’t just another recipe—it’s your ticket to transforming ordinary ingredients into something that tastes like it came straight from Manhattan’s best deli counter. The secret lies in getting that perfect balance of tangy, salty, and creamy, all wrapped up in crispy, buttery bread that practically melts in your mouth.
Why You’ll Love this Classic Grilled Reuben
Every bite of this classic grilled Reuben delivers the perfect storm of flavors that’ll make you wonder why you ever settled for ordinary sandwiches.
I’m talking about tangy sauerkraut cutting through rich corned beef, melted mozzarella binding everything together in gooey perfection.
What makes this recipe special? It’s ridiculously simple yet incredibly satisfying.
You’re getting that crispy, golden-brown exterior that gives way to warm, melty goodness inside. Plus, you probably have most ingredients already lurking in your fridge.
This isn’t just lunch, it’s comfort food therapy that takes maybe ten minutes from start to finish.
What Ingredients are in Classic Grilled Reuben?
This classic grilled Reuben keeps things beautifully simple with just a handful of ingredients that pack serious flavor punch. You’re not dealing with some complicated ingredient list that sends you hunting through specialty stores, wondering what the heck Russian dressing even is.
The magic happens when these five basic components come together in perfect harmony. Each ingredient plays its part, from the tangy crunch of sauerkraut to the rich, salty corned beef that makes your taste buds do a little happy dance.
Ingredients:
- 2 slices rye bread
- 1 tablespoon butter, softened
- 2 ounces thinly sliced corned beef
- 2 ounces sauerkraut
- 1 slice mozzarella cheese
Ingredient Notes and Considerations
Let’s talk about that rye bread first. You want something sturdy enough to hold all these delicious fillings without turning into a soggy mess halfway through cooking. Thick-cut rye works best, but honestly, whatever rye bread your grocery store has will do the job just fine.
The butter situation is pretty straightforward, but make sure it’s actually softened. Nobody wants to tear their bread trying to spread rock-hard butter. Just leave it on the counter for about thirty minutes before you start cooking, or give it a few seconds in the microwave if you’re feeling impatient.
When it comes to corned beef, thin slicing is your friend here. Thick chunks might sound more generous, but they’ll make your sandwich harder to bite and can overpower the other flavors. Most deli counters will slice it just right if you ask nicely.
That sauerkraut brings the tang that cuts through all the richness, so don’t skip it even if you think you’re not a sauerkraut person. Just drain it well unless you want a soggy sandwich situation on your hands. And mozzarella might seem like an unusual choice for a Reuben, but it melts like a dream and has that mild flavor that lets the other ingredients shine.
How to Make this Classic Grilled Reuben
Making this classic grilled Reuben is honestly one of those recipes that makes you feel like a sandwich artist, even if your kitchen skills usually top out at microwaving leftovers.
The whole process takes maybe ten minutes from start to finish, which means you can satisfy that Reuben craving without planning your entire day around it.
Start by heating a medium skillet over medium heat. While that’s warming up, grab your 1 tablespoon of softened butter and spread it on one side of each of your 2 slices of rye bread.
This is where that softened butter really matters, because trying to butter bread with cold butter is like trying to spread peanut butter with a spoon that’s been in the freezer. Not happening without some serious bread carnage.
Once your skillet is ready, place one slice of bread buttered side down in the pan. You should hear that satisfying little sizzle that tells you things are about to get delicious.
Now comes the fun part, the layering, where you get to build your sandwich masterpiece.
Layer your 2 ounces of thinly sliced corned beef right on top of that bread in the skillet. Don’t worry about making it look Instagram-perfect, just get it reasonably spread out so every bite has some meat.
Next comes the 2 ounces of sauerkraut, which you should definitely drain first unless you enjoy the soggy sandwich experience that nobody actually wants.
Top the sauerkraut with your 1 slice of mozzarella cheese, then crown the whole thing with your remaining slice of bread, buttered side facing up toward the ceiling.
You’ve basically built a little sandwich skyscraper in your skillet, and now comes the waiting game.
Cook the sandwich, flipping it once when the bottom slice gets golden brown and crispy. This usually takes about three to four minutes per side, but keep an eye on it because stovetops have their own personalities and some run hotter than others.
You’re looking for that perfect golden-brown bread, a heated-through sandwich, and completely melted cheese that’s doing its job of holding everything together.
The flipping part can feel a little nerve-wracking the first time, especially if you’re worried about your beautiful sandwich falling apart in the pan.
Just slide your spatula under there confidently, support the top with your other hand if you need to, and flip it like you know what you’re doing. Even if half the filling tries to escape, you can always nudge it back into place.
Once both sides are golden and that cheese has reached full melt status, slide your creation onto a plate and serve it immediately.
This isn’t the kind of sandwich that sits around waiting for people to show up, the magic happens when everything is hot and the cheese is still doing that perfect stretchy thing when you take your first bite.
Classic Grilled Reuben Substitutions and Variations
Once you’ve mastered the basic Reuben technique, you’ll probably start eyeing your fridge and wondering what other combinations might work just as well, because let’s face it, sometimes you’re craving that grilled sandwich experience but you’re fresh out of corned beef or you’ve got dietary restrictions that make the classic version a no-go.
I love swapping the mozzarella for Swiss cheese, which is actually more traditional. Turkey works beautifully instead of corned beef, and pastrami brings a peppery kick.
Hate sauerkraut? Try coleslaw or pickled onions. Even the bread’s flexible – sourdough, pumpernickel, or marble rye all work.
What to Serve with Classic Grilled Reuben
When you’re holding a perfectly grilled Reuben with melted cheese dripping down your fingers, you’ll want sides that can hold their own without competing for attention.
I reach for crispy dill pickle spears first – their tangy crunch cuts through the rich corned beef beautifully. Kettle-cooked potato chips add satisfying texture, while coleslaw brings cool, creamy balance to each bite.
For something heartier, I love pairing my Reuben with tomato soup for dipping. The combo feels like childhood comfort with grown-up flavors.
Potato salad works too, especially the German-style version with vinegar dressing that echoes the sauerkraut’s tang.
Final Thoughts
Although this sandwich might seem simple on paper, I’ve learned that the best Reubens come from respecting each ingredient’s role in the flavor symphony. The tangy sauerkraut needs to shine through, not get buried. The corned beef should be thick enough to matter, thin enough to bite cleanly.
Don’t rush the grilling process either. Medium heat gives you control, prevents burning the bread while the cheese melts properly.
I promise this recipe will become your go-to comfort food. Sometimes the most satisfying meals are the ones that remind us why classics never go out of style.
Classic Grilled Reuben
Equipment
Ingredients
- 2 slices rye bread
- 1 tablespoon butter softened
- 2 ounces thinly sliced corned beef
- 2 ounces sauerkraut
- 1 slice mozzarella cheese
Instructions
- Heat medium skillet over medium heat.
- Butter bread on one side of each slice.
- Place one slice of bread, buttered side down, in the heated skillet.
- Layer corned beef evenly over the bread slice.
- Add sauerkraut on top of the corned beef.
- Place mozzarella cheese slice over the sauerkraut.
- Top with remaining slice of bread, buttered side up.
- Cook for 3-4 minutes until bottom is golden brown.
- Carefully flip sandwich and cook another 2-3 minutes until second side is browned and cheese is melted.
- Remove from heat and serve immediately.
Notes
- Use medium heat to prevent burning the bread while ensuring the cheese melts completely
- Drain sauerkraut well to prevent the sandwich from becoming soggy
- For extra flavor, substitute Russian dressing or Thousand Island dressing spread on the bread
- Swiss cheese can be substituted for mozzarella for a more traditional Reuben flavor
- Make sure corned beef is at room temperature for more even heating
- Press sandwich gently with spatula while cooking for better browning and melting
Nutrition
Frequently Asked Questions
Can I Make a Reuben Sandwich Ahead of Time and Reheat It?
I wouldn’t recommend making a Reuben ahead since the bread gets soggy from the sauerkraut. Instead, I’d prep ingredients separately and assemble fresh when you’re ready to grill for best results.
What’s the Difference Between a Reuben and a Rachel Sandwich?
I’ll explain the key difference between these deli favorites. A Reuben uses corned beef and sauerkraut, while a Rachel swaps the corned beef for turkey and replaces sauerkraut with coleslaw instead.
How Do I Prevent the Bread From Getting Soggy When Grilling?
I prevent soggy bread by patting the sauerkraut dry with paper towels before adding it. I also butter the outside generously and cook on medium heat so the bread crisps before moisture soaks through.
Can I Use a Panini Press Instead of a Skillet?
Yes, I’d recommend using a panini press! It’ll give you even browning and perfect compression. Just butter the outside of your bread and cook for 3-4 minutes until golden and crispy.
How Long Does Leftover Sauerkraut Stay Fresh in the Refrigerator?
I’d store leftover sauerkraut in the refrigerator for up to two weeks after opening. I’ll keep it in its original jar or transfer it to an airtight container to maintain freshness and prevent odors.