Nothing beats biting into a perfectly golden, melty, and tangy sandwich like this Crispy Reuben Sandwich with Sauerkraut Recipe. If you love layers of tender corned beef, Swiss cheese, and that punchy sauerkraut all hugged by toasted dark rye bread, you’re in for a treat. Let’s get cooking!

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 this Reuben sandwich countless times, and each time the crispy crust and savory layers never disappoint. It’s one of those quick, satisfying meals that feels special but comes together in a flash.

Classic Flavor Combo: Corned beef, Swiss cheese, sauerkraut, and thousand island dressing create that iconic Reuben taste you crave.
Quick and Easy: Ready in just 11 minutes from start to finish—perfect for a hearty lunch or dinner.
Crispy Golden Crust: Buttering the bread on the outside gives you that unbeatable crunch every time.
Customizable Ingredients: Swap corned beef for pastrami or try different cheeses while still nailing the essence of a great Reuben.

Ingredients & Why They Work

When you shop for this sandwich, keep an eye out for sturdy dark rye bread and well-drained sauerkraut—these two are the foundation for that perfect texture and flavor.

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 Reuben base with just the right density and flavor to hold all those juicy fillings.
Swiss cheese: Melts beautifully and adds a creamy, nutty layer that’s essential to the sandwich.
Thousand island dressing: Creamy and tangy, it balances the salty beef and sharp sauerkraut perfectly.
Sauerkraut: Provides that signature tang and texture—just be sure to drain it well to keep your sandwich crisp.
Corned beef (or pastrami): Thinly sliced, tender, and packed with flavor, it’s the meaty heart of this sandwich.
Unsalted butter: Spread on the outside to achieve that irresistible golden-brown crust when grilled.

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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

The beauty of this Crispy Reuben Sandwich with Sauerkraut Recipe is how easy it is to personalize. Whether you like it extra cheesy, a bit tangier, or want to swap out a few ingredients, making it your own is part of the fun!

Try pastrami instead of corned beef: I love the peppery kick it adds! Mixing half corned beef and half pastrami gives a flavorful depth that keeps the sandwich exciting.
Cheese swaps: While Swiss cheese is classic and melts beautifully, I’ve sometimes switched to Gruyère or even Havarti for a creamier texture and nuttier taste.
Bread options: Dark rye is the traditional choice, but marble rye or pumpernickel can be great sturdy alternatives. I find marble rye adds a slightly sweeter note that pairs nicely with the tangy sauerkraut.
For a crispy twist: Try swapping the butter on the outside of the bread with mayonnaise for a golden, tangy crust that’s just as irresistible.
Keto or low-carb variation: Skip the bread entirely and make an open-faced version using lettuce wraps or low-carb bread to keep this sandwich friendly for your diet.

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: Start with a solid foundation

Begin by laying out 2 slices of dark rye bread on your cutting board. Make sure your bread is fresh but sturdy enough to hold up against the juicy fillings. The rich, slightly tangy flavors of rye bread are essential here — they complement the corned beef and sauerkraut perfectly.

Step 2: Layer the melty and tangy goodness

Evenly sprinkle 1 cup of shredded Swiss cheese over each slice of bread. Then, drizzle 2 tablespoons of thousand island dressing onto the cheese—this creamy, tangy dressing really ties the sandwich together. Layer on half the corned beef for each side, followed by a generous ½ cup of well-drained sauerkraut to avoid sogginess. Top with the second slice of bread.

Step 3: Butter up for that golden crust

Spread about 1 tablespoon of softened unsalted butter on the outside of the top slice of each sandwich. This step is key for achieving that crispy, golden exterior that makes the Reuben so irresistible. If you prefer a slightly tangier crust, mayonnaise is a great alternate option here.

Step 4: Heat things up just right

Place a large skillet over medium heat and let it warm for a minute or two. This moderate temperature setting ensures the bread crisps evenly without burning while the cheese slowly melts to gooey perfection.

Step 5: Cook your sandwich to crispy perfection

Place the sandwiches buttered side down in the skillet. Cook for about 3 minutes, or until the bread is beautifully golden brown and you can see the cheese starting to melt beneath. At this point, spread the remaining butter on the top slice’s outside, flip the sandwiches carefully, and cook the other side for another 2 to 3 minutes until golden and the cheese is melted through.

Step 6: Serve immediately and enjoy!

Once both sides are perfectly toasted and the cheese is wonderfully melty, lift the sandwiches out of the pan. Slice them in half if you like, and serve hot for the best crispy texture contrast with tangy sauerkraut and tender corned beef. Trust me, you’ll want to savor every bite!

Top Tip

Mastering the Crispy Reuben Sandwich with Sauerkraut Recipe is all about balancing textures and flavors while ensuring that perfect golden crust. These tips will help you turn a good sandwich into something truly unforgettable.

Drain That Sauerkraut Well: From experience, making sure your sauerkraut is thoroughly drained keeps the sandwich from turning soggy, preserving that crispy, toasted bread you’re aiming for.
Butter the Outside, Not the Inside: I learned the hard way that spreading softened butter only on the outside of the bread—not inside—ensures an even, golden crust without greasy fillings.
Medium Heat Is Your Friend: Cooking on medium heat gives the cheese time to melt perfectly while letting the bread crisp nicely without burning.
Don’t Skip the Resting Time: Let the sandwich sit for a minute after cooking; it helps the cheese to settle, making slicing a clean and effortless pleasure.

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

To elevate your Crispy Reuben Sandwich experience, try pairing it with classic kosher pickles or a small side of coleslaw for added crunch and freshness. A sprinkle of freshly ground black pepper on top can also add a pleasant, subtle kick. For a little extra zing, serve with a lemon wedge or a dollop of extra thousand island dressing on the side for dipping.

Side Dishes

This sandwich loves company! Pair it with crispy kettle-cooked potato chips, a simple green salad dressed lightly with vinaigrette, or classic French fries for that diner-style experience. For a heartier meal, creamy tomato soup makes a comforting, flavorful side that complements the tang of the sauerkraut beautifully.

Make Ahead and Storage

Storing Leftovers

Store any leftover Crispy Reuben Sandwiches wrapped tightly in foil or airtight containers in the refrigerator. They’ll keep well for up to 2 days without losing too much of that signature crispness and flavor.

Freezing

While this sandwich tastes best fresh, you can freeze your assembled but uncooked sandwiches by wrapping them tightly in plastic wrap and foil to protect against freezer burn. Freeze for up to 1 month. When ready to eat, thaw overnight in the fridge, then cook as directed for a freshly crispy finish.

Reheating

Reheat leftovers in a skillet over medium heat or in an air fryer to retain that delightful crispiness. Avoid microwaving, which tends to make the bread soggy and the cheese separate. Keep an eye on the sandwich to prevent burning but allow enough time for the cheese to melt again.

Frequently Asked Questions:

Can I use pastrami instead of corned beef in this sandwich?

Absolutely! Pastrami offers a peppery, smoky flavor that pairs wonderfully with the Swiss cheese and sauerkraut. You can even mix pastrami and corned beef for an extra flavor punch.

What’s the best way to prevent the sandwich from getting soggy?

The key is to drain your sauerkraut thoroughly and not to overload the sandwich with dressing. Also, spreading softened butter on the outside of the bread before grilling helps create that crispy, golden crust that keeps moisture sealed inside.

Can I prepare the sandwich in advance?

You can assemble the sandwich ahead of time and store it wrapped in the fridge for a few hours, but it’s best to cook it just before serving to maintain that crispy crust and perfectly melted cheese.

What if I don’t have dark rye bread?

If you can’t find dark rye, marble rye or pumpernickel bread are excellent sturdy alternatives that lend a slightly different but equally delicious flavor to your sandwich.

Final Thoughts

There’s something truly comforting about biting into a Crispy Reuben Sandwich with Sauerkraut Recipe — the savory corned beef paired with melty Swiss cheese, tangy sauerkraut, and that perfectly crisp rye bread just hits the spot every time. This sandwich comes together quickly, making it ideal for a satisfying lunch or dinner any day of the week. Once you’ve nailed the technique and found your favorite bread and meat combo, it might just become your go-to comfort food. So go ahead, get cooking, and enjoy every crispy, flavorful bite!