There's something about a Reuben Sandwich with Homemade Russian Dressing that makes me feel like I'm sitting in a classic New York deli, even when I'm just standing in my own kitchen! I first tried a real Reuben at a tiny deli in Brooklyn about five years ago, and honestly? It changed how I thought about sandwiches. This wasn't just bread with stuff between it – this was layers of warm, tender pastrami, tangy sauerkraut, melted Swiss cheese, and that incredible Russian dressing all coming together in perfect harmony.
I'll be real with you – when I told Emily I was making Reubens from scratch, she looked at me like I'd lost my mind. "Mom, can't we just order one?" But after that first bite, she got it. The homemade pastrami makes ALL the difference (and if you've never made your own, you're missing out big time).
Plus, once you've got your components prepped, these sandwiches come together so fast. Speaking of quick and satisfying sandwiches, if you're looking for another crowd-pleaser, check out my Philly Cheesesteak Sliders – they're perfect for game day!
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Why You'll Love This Reuben Sandwich Recipe
- Restaurant-quality at home – You'll save money and get better results than most delis (I'm not even exaggerating here!)
- Make-ahead friendly components – The Russian dressing and sauerkraut both keep for 2 weeks, so you can prep once and make sandwiches all week long
- That melty cheese factor – There's just something about warm Swiss cheese melting over hot pastrami that hits different
- Tangy and savory balance – The sauerkraut cuts through the richness perfectly, and the Russian dressing ties everything together
- Customizable heat level – You control the spice in your Russian dressing, so make it as mild or as fiery as you want
- Impressive but doable – This looks like a complicated deli creation, but I promise it's way easier than it seems
Ingredients For The Best Reuben Sandwich
For The Sandwiches:
- Homemade pastrami (1 kg / 2 lb) – Trust me on this one, don't skip the homemade version!
- Light rye bread (10 slices) – The classic choice, and it holds up beautifully to all these fillings
- Swiss cheese (10 slices) – Go for good quality cheese that melts smoothly
- Butter – For spreading on the bread before grilling
For The Quick Sauerkraut:
- Grapeseed oil (1 tbsp)
- Onion (½, thinly sliced)
- White cabbage (350g / 12 oz, thinly shredded) – About ¼ of a large head
- Cider vinegar (1 ¼ cups / 300ml)
- Water (⅓ cup / 85ml)
- Salt (1 tsp)
- Sugar (2 tsp)
- Caraway seeds (1 tsp, optional) – Adds a nice authentic deli flavor
For The Russian Dressing:
- Onion (1 tbsp, finely minced)
- Dill pickle (1 tbsp, finely minced)
- Mayonnaise (¾ cup)
- Sour cream (¼ cup) – You can use more mayo if you don't have sour cream
- Sriracha or spicy ketchup (2.5 tbsp) – Or use ¼ cup ketchup plus 2 teaspoon tabasco
- Horseradish (3 tsp) – From a jar, adds that perfect tang
- Worcestershire sauce (1 tsp)
- Sweet paprika (¼ tsp)
How To Make A Reuben Sandwich From Scratch
Making The Russian Dressing
- Combine all the dressing ingredients in a bowl and mix until everything's well blended.
- Pop it in the fridge for at least 20 minutes to let the flavors get to know each other (it keeps for 2 weeks, which is awesome for meal planning).
The first time I made this, I thought "Russian dressing is just Thousand Island, right?" WRONG. It's got more kick, more tang, and honestly more personality!
Preparing The Quick Sauerkraut
- Start by dissolving the sugar and salt in the cider vinegar – just whisk them together until they disappear.
- Heat the grapeseed oil in a large pot over medium heat, then add your sliced onion.
- Cook the onion for about 2 minutes until it softens (don't let it brown though).
- Toss in the shredded cabbage, vinegar mixture, water, and caraway seeds if you're using them.
- Give everything a good toss, then cover the pot.
- Let it cook on low heat for 15 minutes, giving it a stir around the 10-minute mark.
- Transfer everything (including all that delicious liquid) to a container and let it cool until it's just warm.
I know what you're thinking – "Sarah, why not just buy jarred sauerkraut?" Here's the thing: this quick version has WAY better flavor and it's not too sour. Plus, it only takes 15 minutes!
Getting The Pastrami Ready
- Slice your cold pastrami thinly (it's so much easier to slice when it's cold, learned that one the hard way).
- Place the sliced pastrami in a microwave-safe container with a couple tablespoons of the cooking liquid from when you made the pastrami.
- Microwave just until warmed through (you could also warm it in the oven covered with foil if you prefer).
Assembling Your Reuben Sandwich
- Preheat your grill or broiler to medium-high, with the shelf positioned about 25cm (10 inches) from the heat source.
- Toast your rye bread slices until they're just golden.
- Spread butter on each slice, then add about 1 tablespoon of Russian dressing.
- Pick up your warm pastrami and let the excess juices drip off, then pile it onto the bread.
- Do the same with the sauerkraut – let the extra liquid drain off before adding it on top of the pastrami.
- Top the sauerkraut with a slice of Swiss cheese.
- Place a cheese slice on the other piece of bread too (yes, cheese on both sides – don't skip this step).
- Slide everything under the grill until the cheese is just melted and starting to get bubbly.
- Sandwich the two halves together and get ready for the best lunch of your week!
The first time Emily watched me make these, she asked why we put cheese on both slices of bread. After trying it, she totally got it – it creates this amazing cheesy layer that holds everything together!
How To Store And Reheat Reuben Sandwiches
I'm not gonna lie – Reubens are best eaten fresh and hot. But here's what you can do for leftovers:
Storage: If you absolutely have to save a fully assembled sandwich (maybe your eyes were bigger than your stomach?), wrap it tightly in foil and refrigerate for up to 1 day.
Reheating: Pop the foiled sandwich in a 350°F oven for about 10-15 minutes until warmed through. The bread won't be as crispy as fresh, but it'll still taste great.
Better option: Store your components separately! The Russian dressing and sauerkraut both keep for 2 weeks in the fridge. Slice your pastrami and store it with some cooking liquid for up to 5 days. Then just assemble fresh sandwiches whenever you want one.
Tips And Variations For Your Homemade Reuben
The Rachel Sandwich: Swap the pastrami for turkey and the sauerkraut for coleslaw. It's a lighter version that's really good too!
Reuben Wrap: Don't have rye bread? Use a large tortilla and make it into a wrap instead.
Extra Crispy Bread: Want that perfect crunch? After buttering your bread, sprinkle a tiny bit of garlic powder on it before toasting.
Spice Level Control: Start with less horseradish and sriracha in your Russian dressing if you're not sure about the heat. You can always add more!
The Pastrami Situation: I know making homemade pastrami seems like a lot, but I'm telling you – it's SO worth it. The store-bought stuff just doesn't compare (sorry, not sorry).
Caraway Seeds: These aren't traditional in sauerkraut, but they add this amazing deli flavor that makes your quick sauerkraut taste like it's been fermenting for days.
Want to know something funny? The first time I made these, I forgot to drain the sauerkraut properly and ended up with the soggiest sandwiches ever. Emily still brings it up sometimes (teenagers remember everything when it comes to mom's cooking fails).
Reuben Sandwich Faqs
While you can, homemade pastrami is strongly recommended for the authentic Katz's Deli experience. Store-bought sliced pastrami won't deliver the same fall-apart tender texture and fresh spice crust that makes this sandwich legendary.
Both keep for 2 weeks in the refrigerator when stored in airtight containers, making them perfect make-ahead components for quick Reuben assembly throughout the week.
It's best to assemble and grill Reubens fresh to keep the bread crispy and cheese melty. However, you can prep all components (dressing, sauerkraut, sliced pastrami) 1-2 days ahead and assemble when ready to serve.
Light rye bread is traditional and recommended for authentic flavor, but you can use marble rye, pumpernickel, or sourdough as alternatives. Avoid regular white bread as it won't hold up to the hearty fillings.
Recipes You May Like
- Reuben Sandwich Sliders – All the Reuben goodness in bite-sized form, perfect for parties!
- Air Fryer Tuna Melts – Another classic sandwich that gets a modern makeover
- Healthy Buffalo Chicken Wraps – When you want something lighter but still packed with flavor
Let's Wrap This Up
So here's the deal with Reuben sandwiches – they might seem complicated at first, but once you've made them a couple times, they become second nature. The combination of warm pastrami, tangy sauerkraut, melted Swiss cheese, and that incredible homemade Russian dressing is just magic. There's a reason this sandwich has been a deli staple for decades!
I make these at least twice a month now, and every single time, they disappear fast. Emily's friends have started asking if we're having "Reuben night" when they come over (which honestly makes me feel like I've achieved some kind of mom victory).
Give this recipe a try, and I promise you'll never look at deli sandwiches the same way again. Make sure to save this to Pinterest so you can find it later when that Reuben craving hits!
Reuben Sandwich
Ingredients
Equipment
Method
- Mix ingredients, refrigerate 20 minutes+ (keeps 2 weeks).
- Dissolve sugar and salt in vinegar.
- Heat oil in a large pot over medium heat. Add onion and cook for 2 minutes to soften, don't let it brown.
- Add cabbage, vinegar, water and caraway seeds, give it a toss.
- Cover, cook on low for 15 minutes, mixing once at 10 minutes.
- Transfer to container (including liquid), cool until just warm. Keeps 2 weeks in the fridge.
- Thinly slice still cold pastrami. Place in a container with a couple of tablespoons of pastrami liquid (reserved from cooking, see pastrami recipe).
- Microwave to warm through (or use other method of choice etc cover with foil and place in oven).
- Preheat grill/broiler to medium high with shelf about 25cm/10" from heat source.
- Toast bread. Spread with butter, then 1 tablespoon Russian Dressing on each piece.
- Pick up pastrami and let excess juices drip away, then place on bread.
- Do same for sauerkraut, pile onto pastrami, then top with cheese.
- Also place cheese on other slice of bread (ie with just Russian Dressing).
- Place under grill until cheese is just melted. Sandwich together and devour while hot!
