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; can substitute pastrami or half-and-half)

If you’re craving a sandwich that’s crispy, melty, and packed with bold, tangy flavors, this Crispy Reuben Sandwich with Sauerkraut Recipe is your new go-to. Imagine tender corned beef, Swiss cheese, and classic sauerkraut, all tucked inside toasted dark rye bread—pure comfort on a plate!

A sandwich sliced in half vertically shows four layers. The top and bottom layers are dark brown grilled rye bread with grill marks. Inside, there are two layers of thinly sliced pinkish-purplish corned beef, each topped with a layer of white melted cheese. Between the corned beef layers is a layer of pale shredded sauerkraut. The sandwich is placed on a wooden board with some melted cheese and juice around it, all set on a white marbled surface. 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’ve made plenty of Reuben sandwiches over the years, but this recipe nails that perfect balance between crunchy and juicy every single time. It’s the kind of sandwich you dream about post-lunch or dinner, totally satisfying yet easy enough to whip up on a weekday.

Perfect Crunch: Buttered dark rye bread pan-fried to a golden crisp makes every bite irresistible.
Classic Flavor Combo: Corned beef, Swiss cheese, sauerkraut, and thousand island dressing—no fuss, all flavor.
Quick & Easy: Ready in just 11 minutes, perfect for a last-minute meal that feels special.
Customizable Fillings: Can’t find corned beef? Pastrami or a mix of both works beautifully.

Ingredients & Why They Work

When it comes to assembling this Reuben sandwich, choosing quality ingredients makes all the difference. Look for a sturdy dark rye bread that can hold all the fillings without getting soggy—this is key! Also, be sure to drain the sauerkraut well so the sandwich stays crispy rather than soggy.

Flat lay of dark rye bread slices, shredded Swiss cheese in a small white bowl, thinly sliced corned beef arranged neatly, sauerkraut in a small white bowl, thousand island dressing in a small white bowl, softened unsalted butter in a small white bowl, whole uncracked brown eggs placed on a simple white ceramic plate, all ingredients fresh and natural, perfectly balanced and symmetrical arrangement, 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 classic choice, with bold flavor and sturdy texture that crisps up beautifully.
Unsalted Butter: Softened for easy spreading, it toasts the bread to golden perfection without overpowering the flavors.
Swiss Cheese: It melts like a dream and adds that mellow, nutty note essential to a Reuben.
Thousand Island Dressing: Adds a creamy, tangy kick that ties all the layers together perfectly.
Sauerkraut: Well drained so it doesn’t make the sandwich soggy, with just the right amount of zing.
Corned Beef: Thinly sliced and tender; the main protein that brings classic deli flavor. You can swap in pastrami or use a mix for extra depth.

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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 just how easy it is to make it your own. Whether you love it extra cheesy, want to try different meats, or need a lighter option, this sandwich welcomes delicious tweaks.

Variation: I sometimes swap out half of the corned beef for pastrami to add a smoky peppery kick that pairs beautifully with the tang of sauerkraut—totally elevates the flavor! Give it a try if you want a little extra zip.
Vegetarian Twist: For a meatless version, I like to layer in marinated tofu or sautéed mushrooms with Swiss cheese and sauerkraut. It’s a satisfying alternative that still hits the savory and tangy notes.
Cheese Swap: Swiss cheese is classic for a reason, but go ahead and try Gruyère or Havarti for a creamier melt. Provolone also works nicely if you want a milder cheese flavor.
Bread Options: Dark rye is king here, but I’ve had fantastic results with marble rye or pumpernickel too. Just make sure your bread is firm enough to hold the juicy fillings without getting soggy.

Step-by-Step: How I Make Crispy Reuben Sandwich with Sauerkraut Recipe

The image shows a toasted sandwich held by a woman's hand, split in half revealing multiple layers inside. The top and bottom layers are dark brown, grilled rye bread with visible grill marks. Inside, there are several layers of pinkish sliced meat stacked thickly in the middle. Under the meat, there is a layer of creamy melted white cheese that stretches slightly from the sandwich. Below the cheese, there is a layer of thin, light-colored shredded cabbage or sauerkraut adding texture. The sandwich is placed on a wooden surface with another half resting in front. photo taken with an iphone --ar 2:3 --v 7

Step 1: Assemble Your Flavor Layers

Start by laying out 2 slices of sturdy dark rye bread on your cutting board. Evenly sprinkle about half a cup of shredded Swiss cheese on each slice — this cheese is the melty magic that makes the sandwich sing. Next, drizzle 2 tablespoons of creamy thousand island dressing on top of the cheese for that perfect tangy contrast. Add half of your thinly sliced corned beef, then top with a well-drained ½ cup of sauerkraut. Finally, crown each with the remaining bread slices. Tip: Be sure to drain your sauerkraut thoroughly to keep your sandwich crisp, not soggy.

Step 2: Butter Up for Crisp Perfection

Spread about 1 tablespoon of softened unsalted butter on the outside of the top slice of each sandwich. This step is key because the butter helps achieve the golden, crispy crust that makes every bite satisfyingly crunchy. If you’re feeling adventurous, mayonnaise on the outside works equally well and adds a subtle tang.

Step 3: Heat Things Up on Medium

Preheat a large skillet over medium heat. Medium heat is essential here — it melts the cheese thoroughly while giving the bread time to toast to a perfect gold without burning. This balance is how you get that irresistible crispy exterior paired with gooey, cheesy goodness inside.

Step 4: The Art of Cooking Your Sandwich

Place both sandwiches buttered-side down in the preheated skillet. Let them cook undisturbed for about 3 minutes until the bread turns a rich golden brown and crisps up beautifully. Then, spread the remaining butter on the outside of the now top slices, carefully flip the sandwiches, and cook for another 2 to 3 minutes. You’ll know they’re ready when the bread is golden and the cheese has melted through. Keep an eye on the heat to avoid burning — patience pays off!

Step 5: Serve and Savor

Remove your sandwiches from the skillet, slice if you like, and serve while hot. The contrast of the crispy exterior with tender, melty, tangy inside is simply irresistible. This sandwich is a winner for a quick lunch or a cozy dinner, and it comes together in just 11 minutes. Enjoy every bite!

Top Tip

Mastering the Crispy Reuben Sandwich with Sauerkraut Recipe is all about balancing crispiness and melty cheese while keeping that iconic tang intact. These tips come from plenty of kitchen trials to help you get it just right every time.

Drain the Sauerkraut Well: Leaving sauerkraut too wet will make your sandwich soggy quickly – I learned this the hard way but now always press it dry before layering.
Medium Heat is Key: Cooking on medium heat lets the cheese melt perfectly without burning the bread, striking that golden crust I adore on my Reuben.
Butter the Outside: A generous spread of softened butter on the outsides guarantees crispy, golden bread—this small step makes a huge difference in texture and flavor.
Don’t Crowd the Skillet: Cooking two sandwiches at once? Give them enough space to flip easily; flipping too soon or forcing it can tear your beautiful, crisp sandwich.

How to Serve Crispy Reuben Sandwich with Sauerkraut Recipe

The image shows two slices of brown bread on a wooden surface with a white marbled texture. The left side shows plain slices placed one above the other, showing a soft, porous texture with small holes. On the right side, the two slices are topped with a thick layer of shredded white cheese, covering almost the entire surface of each slice. The cheese shreds have a slightly curly texture and are piled loosely, giving a fluffy look. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

For a touch of freshness and extra zing, try serving your Crispy Reuben Sandwich with a few classic garnishes like crisp dill pickle slices or a sprinkle of chopped fresh parsley. A small side of coleslaw or even a tangy pickle spear makes excellent companions that complement the rich corned beef and swiss cheese.

Side Dishes

Round out your meal with some homemade potato chips for crunch, a simple cup of tomato soup for dipping, or even a light green salad with vinaigrette to balance out the sandwich’s richness. Classic kettle chips or a few kettle-cooked fries also make for timeless, delicious sides.

Make Ahead and Storage

Storing Leftovers

Leftover sandwiches should be wrapped tightly in foil or plastic wrap and stored in the refrigerator. They stay best for up to 2 days before you’ll want to enjoy them fresh for maximum crispiness.

Freezing

You can freeze your assembled but uncooked sandwiches by wrapping them tightly in plastic wrap and placing them in a freezer bag. They’ll keep well for up to 1 month. When ready to eat, thaw in the fridge overnight and then pan-fry as directed.

Reheating

To revive leftovers without losing that perfect crust, reheat your Crispy Reuben Sandwich in a skillet over medium heat or use an air fryer. This restores the crunch and melts the cheese wonderfully again. Avoid microwaving – it tends to make the bread soggy and chewy, and nobody wants that.

Frequently Asked Questions:

Can I substitute pastrami for corned beef in this sandwich?

Absolutely! Pastrami adds a peppery, smoky flair to the sandwich. You can also mix pastrami and corned beef for a delicious blend of flavors.

How do I prevent my sandwich from getting soggy?

The biggest tip is to very thoroughly drain your sauerkraut before assembling. Also, buttering the outside of the bread and cooking on medium heat helps crisp the bread and avoid sogginess.

What if I don’t have Swiss cheese?

No problem! Gruyère, Havarti, or Provolone are great melty alternatives that complement the sandwich beautifully.

Can I make this sandwich ahead of time?

You can prepare the sandwich assembly ahead and refrigerate, but it’s best cooked fresh for maximum crispiness. If you do make ahead, reheat gently in a skillet or air fryer.

Final Thoughts

There’s something truly comforting about biting into a Crispy Reuben Sandwich with Sauerkraut Recipe that’s been made just right—the perfect meld of tender corned beef, tangy sauerkraut, melty Swiss cheese, and that golden crust. I hope this recipe and tips inspire you to make your own delightful version at home, turning an everyday meal into a special treat. So go ahead, fire up your skillet and enjoy every crispy, flavorful bite!