Reuben Grilled Cheese Sandwich

When I crave the comfort of a grilled cheese but want something extra satisfying, this Reuben Grilled Cheese always hits the spot. It is packed with the bold flavors of corned beef, tangy sauerkraut, melted Swiss cheese, and zippy homemade Russian dressing, all hugged between crispy rye bread. This recipe is a toast to the classic deli Reuben but with the gooey charm of a favorite childhood sandwich.

I first tried this on a chilly Sunday at home and was hooked by the punchy dressing and hearty layers. Now, it is my go-to when I want deli flavors with the coziness of homemade grilled cheese.

Ingredients

• Rye bread: gives the sandwich its signature nutty and slightly sour flavor look for loaves with a good crust and speckled caraway seeds
• Swiss cheese: melts into creamy, nutty perfection use freshly sliced for the best pull and flavor
• Corned beef: brings savory richness ask the deli to slice it thin for even layering
• Sauerkraut: adds tang and crunch make sure to squeeze it well so the sandwich does not get soggy
• Unsalted butter: creates that dreamy golden crust spread it soft for even toasting
• Mayonnaise: forms the rich base of Russian dressing use a good-quality creamy mayo
• Ketchup: adds sweetness and color go for classic tomato flavor
• Prepared horseradish: adds heat and depth refrigerate after opening for lasting zing
• Dill pickle relish: offers tartness and crunch choose one with bright color and distinct chunks
• Worcestershire sauce: deepens the umami check ingredient labels if you have allergies
• Salt and pepper: balance all the flavors grind fresh for extra impact

Instructions

Make the Russian Dressing:

Combine mayonnaise ketchup horseradish relish Worcestershire sauce plus a pinch of salt and pepper in a small bowl Stir until smooth and taste for seasoning This sauce brings everything together so do not be shy with the horseradish if you love extra bite

Prep the Bread:

Lay out the rye bread slices On one side of each slice generously spread the freshly made Russian dressing This step ensures every bite is packed with flavor and prevents dryness

Layer the Fillings:

Take two bread slices and start by adding one slice of Swiss cheese each Top with half the corned beef followed by a heap of well-drained sauerkraut Add another slice of Swiss cheese per sandwich These layers keep the ingredients evenly distributed and the cheese acts as a melt-in barrier for the kraut

Assemble the Sandwiches:

Place the remaining bread slices on top dressing side down to complete the sandwiches Press gently to secure the fillings The soft bread will start soaking up the bold dressing

Butter the Outside:

Spread the softened butter evenly over the outer sides of each sandwich A thin layer is key for a crisp golden finish Use the back of a spoon or butter knife to reach every edge

Grill the Sandwiches:

Heat a skillet or griddle over medium flame Once hot add the sandwiches Butter side down Cook for three to four minutes per side pressing lightly with a spatula until the outside is deep golden and the cheese has melted Do not rush this step low and steady heat gets the best melt

Serve and Enjoy:

Transfer the grilled sandwiches to a cutting board Slice in half and serve right away for maximum crunch and ooze Eating these hot off the skillet is honestly one of life’s simple joys

Save

For me the sharp tang of sauerkraut always lifts my mood This sandwich reminds me of family lunches after Sunday errands the kitchen filling with the scent of sizzling butter and cheese

Storage Tips

Wrap leftover halves in foil and store in the refrigerator for up to one day To reheat place in a toaster oven or skillet over low heat so the bread crisps up again Avoid microwaving or the bread will turn soggy

Ingredient Substitutions

Swap corned beef for pastrami or turkey if you like a different deli twist Try different cheeses such as Gruyere for a nuttier melt or provolone for mildness For a little heat add a spoonful of spicy mustard to your Russian dressing

Serving Suggestions

Serve Reuben Grilled Cheese with a crisp dill pickle spear and kettle cooked potato chips A bowl of tomato soup on the side makes it even cozier

Cultural Context

The Reuben sandwich began in American delis and quickly became iconic The grilled cheese format adds another level of comfort and makes it accessible in any kitchen

Seasonal Adaptations

Try rye bread with added caraway in fall for deeper flavor Use homemade sauerkraut in spring for extra crunch Swap in sharp cheddar and whole grain mustard for a late summer backyard version

Success Stories

Friends who thought they did not like sauerkraut are now fans after one bite of this gooey sandwich My kids regularly request this as their special weekend lunch and it never lasts long

Freezer Meal Conversion

Assemble the sandwiches up to the buttering step Wrap tightly in parchment and foil then freeze To cook later let thaw overnight and grill as usual This is great for quick lunches on busy days

Save

The joy of biting into a hot Reuben Grilled Cheese is tough to beat especially when you hear the crunch and taste that first combo of cheese and salty beef

Recipe FAQs

→ What bread is best for this sandwich?

Rye bread is ideal for its hearty flavor and ability to crisp up nicely without getting soggy.

→ Can I use pastrami instead of corned beef?

Yes, pastrami offers a smokier taste and pairs well with the other classic ingredients.

→ How do I make Russian dressing?

Combine mayonnaise, ketchup, horseradish, pickle relish, Worcestershire sauce, salt, and pepper in a bowl until well blended.

→ What’s the secret to crispy bread?

Use softened unsalted butter spread evenly on the outside and cook over medium heat, pressing gently while grilling.

→ How can I add extra flavor?

Include thin dill pickle slices or swap in pastrami for corned beef for added tang and smokiness.

→ What sides work well with this dish?

Potato chips or a dill pickle spear help balance the richness and offer a satisfying crunch.