If you've been craving a sandwich that hits all the right notes—melty cheese, tender meat, tangy sauerkraut, and a perfectly crispy crust—you're in for a treat. This Crispy Reuben Sandwich with Sauerkraut Recipe is exactly that: a classic done right, grilled to golden perfection, and seriously satisfying.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Crispy Reuben Sandwich with Sauerkraut Recipe
- Top Tip
- How to Serve Crispy Reuben Sandwich with Sauerkraut Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Crispy Reuben Sandwich with Sauerkraut Recipe
Why You'll Love This Recipe
I honestly can’t get enough of this Reuben sandwich. It’s one of those timeless comfort foods that feels like a warm hug—only better because you get that incredible crispy crust and gooey inside in every bite.
- Perfectly Balanced Flavors: The tangy sauerkraut and creamy thousand island dressing effortlessly complement savory corned beef and nutty Swiss cheese.
- Simple Ingredient List: You probably have most of these staples in your fridge or pantry already.
- Quick to Make: From prep to plate in just 11 minutes—ideal for weeknight dinners or a cozy weekend lunch.
- Super Crispy Exterior: Thanks to buttered dark rye bread grilled just right, it’s crunchy without being greasy.
Ingredients & Why They Work
Before you dive in, a quick tip: choosing sturdy, flavorful ingredients makes all the difference. When shopping, look for fresh dark rye bread with a firm crust, and be sure to drain your sauerkraut well to avoid sogginess.

- Dark rye bread: The foundation of the Reuben, it provides a dense, slightly tangy base that crisps beautifully and holds up to the fillings.
- Unsalted butter: Used on the outside for that irresistible golden crust without overpowering flavors.
- Swiss cheese: Classic melty magic with a mild nutty flavor that melts perfectly inside the sandwich.
- Thousand island dressing: Brings creamy tang and a little sweetness that balances the savory elements.
- Sauerkraut: Adds a zesty, fermented bite and moisture—just be sure it’s well-drained to keep the sandwich crisp.
- Corned beef (or pastrami): The star protein, tender and flavorful; switch it up with pastrami for a smoky kick or try both for a tasty mix.
Make It Your Way
One of the best things about the Crispy Reuben Sandwich with Sauerkraut Recipe is how easy it is to tailor it exactly to your taste. Whether you have dietary preferences or just love experimenting with flavor, there’s a way to make this classic sandwich truly your own.
- Variation: For a smoky twist, try swapping out half of the corned beef with pastrami. The peppery, bold flavor adds an exciting kick that balances beautifully with the tangy sauerkraut.
- Vegetarian option: Replace the meat with hearty grilled mushrooms or tempeh, and use a vegan Swiss-style cheese to keep that melty comfort factor without the beef.
- Bread Choices: While dark rye is traditional and sturdy, marble rye or pumpernickel also work wonderfully—and each brings its own subtle flavor nuance to the sandwich.
- Cheese swap: If Swiss cheese isn’t your favorite, Gruyère, Havarti, or Provolone melts just as beautifully and adds a slightly different character.
- Crunch factor: Instead of butter, try spreading mayonnaise on the bread’s outside before grilling. It creates a tangy, golden crust that’s just as crispy and delicious.
Step-by-Step: How I Make Crispy Reuben Sandwich with Sauerkraut Recipe

Step 1: Assemble Your Flavor Layers
Start by laying out two slices of dark rye bread on your cutting board. Sprinkle an even layer of shredded Swiss cheese on each slice—that melty magic is what holds the sandwich together. Next, drizzle two tablespoons of thousand island dressing over the cheese on each slice—this creamy, tangy dressing is a must-have. Layer half the thinly sliced corned beef on top, then distribute the well-drained sauerkraut evenly. Finally, cap each pile with the remaining bread slices. The key here is to build the sandwich while keeping the sauerkraut well-drained to avoid sogginess later on.
Step 2: Butter Up for Crispiness
Spread about 1 tablespoon of softened unsalted butter on the outside of the top slice of bread on each sandwich. This butter is your secret weapon for achieving that beautifully crispy, golden crust. Some folks like using mayonnaise here for a subtle tang and great browning, but butter gives that classic richness.
Step 3: Grill to Golden Perfection
Heat a large skillet over medium heat—that sweet spot temperature is essential to get the bread perfectly toasted without burning it before your cheese melts. Place the sandwiches butter-side down in the skillet and cook for about 3 minutes, watching closely for a golden-brown crust to form. You'll see the edges crisping and the cheese beginning to melt beneath the bread, which is your cue to move on to the next step.
Step 4: Flip, Butter, and Finish
Now, spread the remaining butter on the now top side of each sandwich—this ensures both sides end up perfectly crisp. Carefully flip each sandwich with a spatula and cook for another 2 to 3 minutes until the second side is golden brown and the cheese is fully melted. The aroma of toasted rye, melted cheese, and warm corned beef is absolutely irresistible at this stage!
Step 5: Rest, Slice, and Serve
Remove each sandwich from the skillet and let it rest for a minute. This brief rest lets the cheese set slightly, helping everything hold together when you slice. Cut each sandwich in half and serve warm for that perfect melty, tangy, crispy bite. Trust me, it’s worth savoring every bite!
Top Tip
Mastering the Crispy Reuben Sandwich with Sauerkraut Recipe is all about balancing textures and flavors, and these tips will help you get it just right every single time.
- Drain Your Sauerkraut Thoroughly: I can’t stress enough how important this is to avoid a soggy sandwich—pat it dry with paper towels for the best crunch.
- Medium Heat Cooking: Cooking on medium ensures a perfectly golden crust without burning the bread before the cheese melts. I learned this the hard way when my first sandwich was charred outside but cheese barely melty inside!
- Butter on the Outside: Spreading softened butter generously on the bread’s exterior is my go-to trick for that irresistible golden crisp, but sometimes I swap in mayonnaise for a tangy twist that crisps up just as well.
- Mix Your Meats: Don’t hesitate to combine corned beef with pastrami. The smoky, peppery pastrami complements the tender corned beef beautifully—something I discovered by experimenting and loved the extra depth it added.
How to Serve Crispy Reuben Sandwich with Sauerkraut Recipe

Garnishes
Since the sandwich is packed with rich, crunchy goodness, simple garnishes work best. I love serving mine with a few crisp dill pickle slices or a small spoonful of extra sauerkraut on the side. A sprinkle of freshly cracked black pepper or a few fresh parsley leaves can also brighten the plate and add a touch of freshness.
Side Dishes
Classic sides for this American favorite include crispy kettle-cooked potato chips, a tangy coleslaw, or crispy French fries. If you want something lighter, a fresh garden salad or roasted vegetables balance the richness nicely. For a cozy meal, a cup of warm tomato soup is a comforting and nostalgic companion.
Make Ahead and Storage
Storing Leftovers
After enjoying your freshly made Crispy Reuben Sandwich with Sauerkraut, you can store any leftovers in an airtight container in the refrigerator. They’ll keep well for up to 2 days—just be sure to cool the sandwich completely before storing to maintain freshness.
Freezing
Freezing is possible, but since the sandwich has crispy bread and sauerkraut inside, it’s best to freeze it unassembled or wrap tightly in plastic wrap and foil. Use within a month for best flavor, and thaw overnight in the fridge before reheating.
Reheating
To reheat leftover sandwiches and keep that perfect crispiness, I recommend warming them in a skillet over medium heat for a few minutes on each side, or using an air fryer. Avoid microwaving as it makes the bread soggy and dulls that satisfying crunch.
Frequently Asked Questions:
Absolutely! Pastrami adds a smoky and peppery flavor that many love. You can even mix pastrami and corned beef for an exciting flavor twist.
The key is to thoroughly drain the sauerkraut and apply softened butter on the outside of the bread before grilling. This helps create a crispy barrier and keeps the sandwich from becoming soggy.
Yes! While Swiss cheese is classic and melts beautifully, Gruyère, Havarti, or Provolone are excellent alternatives that bring their own unique flavors.
Reheat leftovers in a skillet or air fryer over medium heat to maintain crispiness. Avoid using a microwave as it tends to make the sandwich soggy.
Final Thoughts
There’s something so comforting about a Crispy Reuben Sandwich with Sauerkraut Recipe—each bite blends tangy, savory, and melty textures that make it a true crowd-pleaser. Whether it’s a quick lunch or a cozy dinner, this sandwich comes together in just 11 minutes and delivers big on flavor and satisfaction. I hope these tips, serving ideas, and storage advice help you enjoy this classic in your kitchen with ease and joy. Happy grilling!
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Crispy Reuben Sandwich with Sauerkraut Recipe
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Total Time: 11 minutes
- Yield: 2 sandwiches 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
A classic Reuben Sandwich featuring dark rye bread, melted Swiss cheese, savory corned beef, tangy sauerkraut, and creamy thousand island dressing, all perfectly grilled to golden crispiness for a deliciously satisfying meal.
Ingredients
Bread and Butter
- 4 slices dark rye bread
- 4 tablespoons unsalted butter, softened
Fillings
- 1 cup Swiss cheese, shredded
- 4 tablespoons thousand island dressing
- 1 cup sauerkraut, well-drained
- ½ pound corned beef, thinly sliced (or pastrami)
Instructions
- Assemble the Sandwich: Lay out 2 slices of dark rye bread on a cutting board. Top each slice with shredded Swiss cheese. Drizzle 2 tablespoons of thousand island dressing over the cheese on each slice. Add half of the thinly sliced corned beef on top, then evenly distribute half of the well-drained sauerkraut. Cover each with the remaining slices of bread.
- Prepare for Cooking: Spread about 1 tablespoon of softened unsalted butter on the outside of the top slice of each sandwich to ensure a crispy golden crust.
- Cook the Sandwiches: Heat a large skillet over medium heat. Place the sandwiches butter-side-down onto the skillet and cook until the bread is golden brown and the cheese starts to melt, about 3 minutes.
- Flip and Finish Cooking: Spread the remaining butter on the now top side of the sandwiches. Flip them carefully and cook for another 2 to 3 minutes or until golden brown and the cheese is fully melted.
- Serve and Enjoy: Remove the sandwiches from the skillet. Let them rest for a minute, then slice and serve warm for the best experience.
Notes
- Use sturdy dark rye bread for structural integrity; marble rye or pumpernickel are great alternatives.
- Corned beef is milder and more tender, while pastrami adds a smoky, peppery flavor. Try mixing both for a tasty twist.
- Swiss cheese provides the classic melty texture; Gruyère, Havarti, or Provolone can be substituted for variety.
- Drain sauerkraut thoroughly to avoid a soggy sandwich.
- Butter the outside of the bread generously for the perfect golden crisp. Mayonnaise can also be used for a tangy, crispy finish.
- Maintain medium heat when cooking to prevent burning the bread before the cheese melts.
- Reheat leftovers in a skillet or air fryer to preserve crispiness; avoid microwaving to prevent sogginess.
Nutrition
- Serving Size: 1 sandwich
- Calories: 620 kcal
- Sugar: 5 g
- Sodium: 1100 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 44 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 95 mg



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