Name: Crispy Reuben Sandwich with Sauerkraut Recipe
Prep time: 5 min
Cook time: 6 min
Total time: 11 min
Cuisine: American
Ingredients: 4 slices dark rye bread; 4 tablespoons unsalted butter, softened; 1 cup Swiss cheese, shredded; 4 tablespoons thousand island dressing; 1 cup sauerkraut, well-drained; ½ pound corned beef, thinly sliced (or pastrami)

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.

The image shows a close-up of a sandwich cut in half and stacked on top of each other, resting on a wooden board. The sandwich has three layers of dark brown grilled rye bread with visible grill marks, with the top piece showing a bite taken out. Inside, there are thin layers of pink sliced meat, melted yellowish-white cheese, and shredded white sauerkraut. The layers are thick and the sandwich looks juicy and soft, with some bits and slight moisture on the wooden board below. The background features a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of four slices of dark rye bread with visible seeds and a deep brown crust, a small mound of shredded Swiss cheese with fine holes, a small white ceramic bowl filled with golden thousand island dressing, a small white ceramic bowl holding bright, juicy sauerkraut strands, a neat stack of thinly sliced corned beef with rich marbling and rosy color, and a few pats of soft unsalted butter in a simple white ceramic dish, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

A toasted sandwich has three main layers inside two thick slices of dark brown bread with grill marks on top. The top layer is melted white cheese that looks soft and creamy, slightly dripping down the sides. Below the cheese is a large stack of thin, folded pinkish-red deli meat with a bit of shine and texture. The bottom layer is light-colored sauerkraut, with shredded pieces showing through between the meat and bread. A woman's hands with white nails hold the top half of the sandwich, lifting it slightly above the bottom half. The sandwich sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

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

The image shows two halves of dark brown bread with a rough texture laid flat on a wooden surface. Next to them, the same two bread halves are topped with a thick layer of shredded pale yellow cheese that spreads slightly beyond the edges of the bread. The wooden surface has visible grain lines and knots, enhancing the rustic look of the scene. photo taken with an iphone --ar 2:3 --v 7

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:

Can I use pastrami instead of corned beef in this Crispy Reuben Sandwich with Sauerkraut Recipe?

Absolutely! Pastrami adds a smoky and peppery flavor that many love. You can even mix pastrami and corned beef for an exciting flavor twist.

How do I prevent my sandwich from getting soggy?

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.

Can I substitute Swiss cheese in this recipe?

Yes! While Swiss cheese is classic and melts beautifully, Gruyère, Havarti, or Provolone are excellent alternatives that bring their own unique flavors.

What is the best way to reheat leftover Reuben sandwiches?

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!