Savory Reuben Sandwich Recipe: Easy Homemade Thousand Island Dressing

Close your eyes for a second and picture this: the sizzle of butter on a hot griddle, the smell of rye bread turning golden, and a blanket of melty Swiss cheese stretching as you pull your Savory Reuben Sandwich apart. There’s a tangy kick from sauerkraut, the rich saltiness of corned beef, and—let’s not forget—the creamy, zesty homemade Thousand Island dressing oozing out with every bite. Honestly, the first time I made this Reuben sandwich in my own kitchen, the aroma alone drew my family to the table before I even called them. It’s the kind of moment where you pause, take a deep breath, and just know you’ve stumbled upon something unforgettable.

Years ago, when I was knee-high to a grasshopper, my granddad would take me to this old-school deli where Reubens were their claim to fame. I’d watch the cook slather on the dressing, and it looked like pure magic. Fast forward to a rainy Saturday, when I finally tried to recreate that memory at home—let’s just say, I was instantly hooked (and so was my husband, who isn’t even a big sauerkraut guy!). If I’m being honest, I wish I’d discovered how dangerously easy it is to whip up homemade Thousand Island dressing years ago. It’s pure, nostalgic comfort with a little grown-up flair.

My family can’t resist sneaking slices of corned beef or “taste-testing” the dressing straight from the bowl (totally understandable, right?). This Savory Reuben Sandwich with Thousand Island Dressing isn’t just for St. Patrick’s Day or deli nostalgia—think Sunday lunches, cozy game nights, or when you just need a hearty, soul-warming meal. Perfect for potlucks, a sweet treat for your kids, or to brighten up your Pinterest board with something truly tempting. I’ve tested and tweaked this recipe (in the name of research, of course), and it’s become our staple for gatherings and gifting. It feels like a warm hug every single time—bookmark this one, because you’ll want to make it on repeat.

Why You’ll Love This Savory Reuben Sandwich Recipe

Let’s face it—there are a million Reuben sandwich recipes out there, but this one stands out for all the right reasons. I’ve spent years trialing different versions (and making a few delicious messes along the way). Here’s why this is the one you’ll come back to again and again:

• Quick & Easy: Comes together in under 20 minutes, so you can whip it up even on the busiest weeknight.
• Simple Ingredients: No specialty store trips required. You likely have everything for the Thousand Island dressing in your fridge right now.
• Perfect for Any Occasion: Whether it’s a cozy family dinner, a casual lunch with friends, or a game day treat, this Reuben sandwich fits right in.
• Crowd-Pleaser: Even picky eaters are won over by the cheesy, tangy, savory layers. My kids call it “the fancy grilled cheese.”
• Unbelievably Delicious: The combination of buttery rye, melty Swiss, zippy sauerkraut, and that homemade dressing? Next-level comfort food. It’s the kind of sandwich you crave.

This Savory Reuben Sandwich with Thousand Island Dressing is different because the dressing is truly homemade—no bottled stuff here. I blend just the right balance of tang, sweetness, and creaminess for that classic deli taste (with a fresher, brighter punch). The corned beef is piled high and heated just enough to stay juicy, not dry. And the bread? Crisped to perfection, never greasy or soggy. I’ve tested cheese layering, sauerkraut draining, and even toasting methods to make sure you get a sandwich that holds together beautifully and tastes even better than the original.

This isn’t just any Reuben—it’s the sandwich that makes you close your eyes and sigh after the first bite. It’s comfort food made easier, with a little extra care, perfect for impressing guests or treating yourself. If you’re looking for a sandwich that delivers on flavor, nostalgia, and pure satisfaction, you’ve found your match.

What Ingredients You Will Need

This Savory Reuben Sandwich recipe keeps things classic but brings in homemade touches for unbeatable flavor. Most ingredients are pantry staples or easy to find at the store—no weird stuff, I promise. Here’s what you’ll need for both the sandwich and the Thousand Island dressing:

• For the Sandwich:
  • Rye bread, 8 slices (about 320g): Marble or seeded rye works great. Go for bakery-fresh if you can for best flavor and texture.
  • Corned beef, 1 lb (450g), thinly sliced: Deli-style is easiest, but leftover homemade is phenomenal!
  • Swiss cheese, 8 slices (180g): Mild, creamy, and melts beautifully.
  • Sauerkraut, 1 cup (150g), well-drained: Look for crisp, tangy kraut. I prefer refrigerated brands for extra crunch—give it a good squeeze in a towel to avoid soggy bread.
  • Butter, 3 tbsp (45g), softened: For griddling the bread golden brown. Unsalted is best, but use what you have.
• For the Homemade Thousand Island Dressing:
  • Mayonnaise, 1/2 cup (120g): Your favorite brand works here—Hellmann’s or Duke’s are my go-tos.
  • Ketchup, 3 tbsp (45g): Adds sweetness and color.
  • Sour cream, 2 tbsp (30g): For a little tang and smoothness.
  • Sweet pickle relish, 2 tbsp (30g): The secret to that classic flavor.
  • Finely chopped onion, 1 tbsp (10g): Yellow or white, just a touch for bite.
  • White vinegar, 1 tsp (5ml): Brightens everything up.
  • Worcestershire sauce, 1/2 tsp (2.5ml): Adds depth and a hint of umami.
  • Salt & black pepper, to taste

Ingredient Notes & Substitutions:

• Bread: Can’t do rye? Try pumpernickel, sourdough, or even gluten-free sandwich bread for an allergy-friendly twist.
• Corned Beef: Pastrami or turkey works in a pinch. For veggie lovers, swap in roasted mushrooms or tempeh!
• Cheese: No Swiss? Muenster or provolone melt nicely too.
• Sauerkraut: Not a fan? Try coleslaw for crunch and a little sweetness.
• Thousand Island Dressing: Dairy-free mayo and sour cream work here if you’re avoiding dairy. For a little kick, add a dash of hot sauce.

Keep these tips in mind, and you’ll have everything ready for a Reuben sandwich that’s as delicious as it is simple to make.

Equipment Needed

Good news—making a Reuben sandwich doesn’t require fancy kitchen gadgets. Here’s what you’ll need (and a few handy substitutes):

• Large nonstick skillet or griddle: Ideal for cooking two sandwiches at once. A well-seasoned cast-iron pan works beautifully, too (and gives a great crust!).
• Spatula: For flipping your sandwiches without losing all that cheesy goodness. A fish spatula is my favorite for its flexibility.
• Mixing bowl and spoon: For stirring up your homemade Thousand Island dressing.
• Small colander or clean kitchen towel: To drain and squeeze excess liquid from sauerkraut. Trust me, this step saves your sandwich from sogginess.
• Bread knife: For slicing if you’re using bakery bread. A serrated knife makes things easy.
• Measuring cups and spoons: For accuracy with the dressing (I learned the hard way that eyeballing can lead to a runny sauce).

If you don’t have a griddle, use two skillets at once. And if you’re making a big batch? A sheet pan in the oven works in a pinch—just keep a close eye so nothing dries out. I’ve even used a panini press for extra-crispy bread (just butter lightly to avoid a mess). Keep your spatula clean for easy flipping, and don’t forget to hand-wash your skillet if it’s cast iron—no soap needed, just a scrub and dry!

How to Prepare a Savory Reuben Sandwich with Thousand Island Dressing

1. Make the Thousand Island Dressing (5 minutes):
   1. In a small mixing bowl, combine 1/2 cup (120g) mayonnaise, 3 tbsp (45g) ketchup, 2 tbsp (30g) sour cream, 2 tbsp (30g) sweet pickle relish, 1 tbsp (10g) finely chopped onion, 1 tsp (5ml) white vinegar, and 1/2 tsp (2.5ml) Worcestershire sauce.
   2. Stir until well blended and smooth. Taste, then season with salt and black pepper as needed.
   3. Cover and refrigerate while you prep the sandwiches. The flavors meld and get even better after a few minutes.
2. Prep the Sauerkraut (2 minutes):
   1. Place 1 cup (150g) sauerkraut in a small colander or wrap in a clean kitchen towel.
   2. Squeeze or press out as much liquid as possible. (Wet sauerkraut = soggy bread, so don’t skip this step!)
3. Assemble the Sandwiches (5 minutes):
   1. Lay out 8 slices of rye bread. Butter one side of each slice (about 3 tbsp/45g total butter).
   2. Flip four slices so the buttered side is down. Spread a generous tablespoon of Thousand Island dressing on each of these slices.
   3. Layer in this order: Swiss cheese, corned beef (about 4 oz/115g per sandwich), sauerkraut, a little more dressing, and another slice of Swiss cheese.
   4. Top with remaining bread, buttered side up.
4. Cook the Reuben Sandwiches (6–8 minutes):
   1. Heat a large skillet or griddle over medium heat. (If you’re impatient, crank to medium-high, but keep a close eye!)
   2. Place sandwiches, two at a time if needed, onto the skillet. Cook 3–4 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese is melting.
   3. If the bread is browning before the cheese melts, lower the heat and cover the pan for a minute or two. (This trick works wonders!)
   4. Transfer cooked sandwiches to a wire rack or cutting board while you finish the batch.
5. Slice, Serve, and Enjoy (immediate):
   1. Cut sandwiches in half (diagonal looks extra inviting, if you ask me).
   2. Serve hot, with extra Thousand Island dressing on the side for dipping.

Quick Troubleshooting: If your bread is burning, the pan’s too hot—lower the heat and take your time. If the sandwich falls apart, try a thicker rye loaf or use less filling per sandwich. If the cheese isn’t melting, cover for another minute. And if you have leftovers, wrap them up for an amazing lunch the next day!

Honestly, the hardest part is not eating a sandwich straight from the pan. They’re that irresistible!

Pro Cooking Tips & Techniques

If you want your Savory Reuben Sandwich to taste like it came from a top deli, try these tried-and-true tricks (learned from many, many sandwiches and more than a few kitchen slip-ups):

• Butter Matters: Use softened butter for even spreading. I’ve tried melted butter, but it soaks the bread too quickly and can leave it greasy.
• Layer Cheese on Both Sides: By sandwiching the sauerkraut and corned beef between slices of Swiss, you create a “melt shield” that holds everything together (and keeps your bread from getting soggy). Trust me, it works.
• Drain That Sauerkraut: If you skip this, your sandwich will be a mess. I once forgot and ended up with a soggy bottom—never again!
• Low and Slow: Cooking over medium to medium-low heat lets the cheese melt without burning the bread. Don’t rush it—good things take a few extra minutes.
• Press Gently: Use a spatula to press your sandwich slightly as it cooks. This helps the cheese melt and holds all the layers together. Just don’t press so hard you squish out the filling.
• Homemade Dressing Is Key: Store-bought will do in a pinch, but homemade Thousand Island is fresher and lets you control the flavor. (Plus, you can adjust the tang and sweetness to your liking.)

Common Mistakes to Avoid: Don’t overload the sandwich—too much filling, and it’ll fall apart. Make sure your cheese is sliced thin for even melting. And always let the sandwich rest for a minute or two before cutting so it holds together beautifully.

For multitasking, prep all your fillings while the pan heats up. You can even mix the dressing a day ahead—flavors only get better. Consistency comes from patience and a little practice, but honestly, even a messy Reuben is a delicious one!

Variations & Adaptations

One of the best things about a Reuben sandwich is how easy it is to customize. Here are some of my favorite twists and swaps:

• Turkey Reuben (aka “Rachel”): Swap corned beef for sliced turkey breast and try coleslaw instead of sauerkraut. It’s lighter but still packed with flavor—my kids love this version!
• Vegetarian Reuben: Use roasted portobello mushrooms or seasoned tempeh instead of meat. Pile on the sauerkraut and cheese (vegan cheese if needed), and you’ve got a hearty, meatless option.
• Gluten-Free Reuben: Use your favorite gluten-free sandwich bread. Make sure the sauerkraut and dressing are labeled gluten-free (most are, but check just in case).
• Spicy Reuben: Add a teaspoon of horseradish to the Thousand Island dressing or toss a few pickled jalapeños into the sandwich for a little heat.
• Low-Carb/Keto Option: Try using thinly sliced grilled eggplant or cabbage leaves as your “bread” for a fun, carb-conscious twist.
• Dairy-Free: Use plant-based cheese and mayo in the dressing. I’ve tried Violife Swiss-style cheese, and it melts surprisingly well!

Personally, I love swapping in pastrami for the corned beef when I want a peppery kick. And in late summer, adding homemade pickled red onions to the mix is a game-changer. Don’t be afraid to experiment—your perfect Reuben is just a tweak or two away!

Serving & Storage Suggestions

This Savory Reuben Sandwich is best served hot, right off the griddle. The cheese will be gooey, the bread crisp, and the corned beef juicy. For a classic deli experience, slice your sandwich in half diagonally and serve with a big dill pickle spear and a handful of kettle chips. A side of potato salad or a simple green salad also pairs beautifully.

For beverages, a cold lager, crisp cider, or even a tangy lemonade makes a perfect companion (and let’s be honest, nothing beats a sandwich-and-soup combo for lunch!).

Leftover Reubens? Wrap them tightly in foil and refrigerate for up to 2 days. To reheat, pop the sandwich (still wrapped) in a 350°F (175°C) oven for 10–12 minutes, or until heated through and the cheese is melty again. Avoid the microwave if you can—it’ll make the bread chewy and sad. The flavors deepen overnight, but the bread will soften a bit, so re-crisping in the skillet is always a win.

Store any extra Thousand Island dressing in a sealed container in the fridge for up to one week. It’s fantastic as a dip for veggies or fries, too!

Nutritional Information & Benefits

Each Savory Reuben Sandwich (with dressing) contains approximately:

• Calories: 650
• Protein: 32g
• Carbohydrates: 44g
• Fat: 38g
• Fiber: 4g
• Sodium: 1700mg

This sandwich packs a punch of protein from the corned beef and Swiss cheese, while sauerkraut adds gut-friendly probiotics and a bright tang. Rye bread offers a little more fiber than white bread, and homemade Thousand Island dressing means you can control the ingredients and skip unnecessary additives.

For gluten-free or low-carb eaters, adaptations are simple (see above). Keep in mind this is a hearty, indulgent meal—perfect for a treat, but not exactly light fare. If you have dairy or egg allergies, opt for plant-based cheeses and egg-free mayo. As always, check all ingredient labels if you have specific dietary needs. For me, making it homemade is about feeling good, enjoying every bite, and knowing exactly what’s in my food.

Conclusion

If you’ve been searching for the perfect Savory Reuben Sandwich with Thousand Island Dressing, this is the one to try. It’s easy, comforting, and brings a taste of classic deli style right to your kitchen—no waiting in line or leaving the house required. Whether you’re a longtime Reuben lover or brand-new to this legendary sandwich, you’re in for a treat that’s warm, satisfying, and impossible to resist.

Don’t be afraid to tweak the fillings, bread, or dressing to suit your taste—honestly, that’s half the fun. I love this recipe for its nostalgic flavors and because it brings people together. Let me know how yours turns out, what wild variations you try, or if you have a secret family twist to share!

Bookmark, pin, or share this recipe, and please drop a comment with your thoughts or questions. Happy sandwich making—here’s to comfort food, good company, and sandwiches that just make you smile!

Frequently Asked Questions

Can I make the Thousand Island dressing ahead of time?

Absolutely! The dressing actually tastes better after a few hours in the fridge. Just store it in a sealed container for up to a week.

What’s the best way to prevent a soggy Reuben sandwich?

Drain your sauerkraut really well and layer the cheese on both sides of the filling. This keeps the bread crisp and everything together.

Can I use pastrami instead of corned beef?

Definitely! Pastrami adds a peppery flavor and works great in this recipe. Just slice it thin for the perfect bite.

How do I make this recipe gluten-free?

Just swap traditional rye for your favorite gluten-free bread. Check that your sauerkraut and dressing ingredients are gluten-free, too.

Can I freeze leftover Reuben sandwiches?

While you can freeze them, the texture of the bread may soften. If you do, wrap tightly and reheat in the oven for best results.

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