If you're craving an irresistibly crunchy and savory sandwich, you have to try this Crispy Reuben Sandwich with Sauerkraut Recipe. It’s all about that perfect balance of tangy sauerkraut, melty Swiss cheese, and tender corned beef between toasted dark rye bread—it’s basically a flavor party in your mouth!

The image shows a close-up of a sandwich cut in half and stacked on top of each other, resting on a wooden board. The sandwich has three layers of dark brown grilled rye bread with visible grill marks, with the top piece showing a bite taken out. Inside, there are thin layers of pink sliced meat, melted yellowish-white cheese, and shredded white sauerkraut. The layers are thick and the sandwich looks juicy and soft, with some bits and slight moisture on the wooden board below. The background features a white marbled texture. 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 honestly can’t get enough of this sandwich. Every bite delivers that satisfying crispy outside combined with gooey cheese and salty, tangy layers that just hit the spot—comfort food elevated to a total crowd-pleaser!

Quick and Easy: Ready in just 11 minutes from start to finish, perfect for busy days or a hearty lunch.
Classic Flavors: All the traditional elements of a Reuben come together perfectly in every bite.
Customizable: You can swap corned beef for pastrami or cheese for your favorite melty alternative.
Crispy Perfection: Buttering the outside of the bread gives you that golden, crunchy crust we all crave.

Ingredients & Why They Work

When building your Reuben, choosing quality ingredients makes all the difference. Look for sturdy dark rye bread that won’t get soggy, thinly sliced corned beef or pastrami, and be sure to drain your sauerkraut well to keep the sandwich crisp.

Flat lay of four slices of dark rye bread with visible seeds and a deep brown crust, a small mound of shredded Swiss cheese with fine holes, a small white ceramic bowl filled with golden thousand island dressing, a small white ceramic bowl holding bright, juicy sauerkraut strands, a neat stack of thinly sliced corned beef with rich marbling and rosy color, and a few pats of soft unsalted butter in a simple white ceramic dish, all arranged symmetrically and balanced, 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 backbone of the sandwich; its distinct flavor and sturdy texture hold up to all the juicy fillings perfectly.
Swiss cheese: Melts beautifully, creating that gooey, creamy layer that melds the other flavors together.
Thousand island dressing: Adds a creamy, tangy zip that brightens up the corned beef and sauerkraut.
Sauerkraut: Provides a punch of tang and crunch, but only when well-drained to avoid sogginess.
Corned beef or pastrami: Thinly sliced for tender, savory meat that’s the heart of the sandwich.
Unsalted butter: Softened and spread on the bread’s outside to give you that irresistible crispy, golden crust when fried.

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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 joys of a Crispy Reuben Sandwich with Sauerkraut Recipe is how adaptable it can be. Whether you prefer a smokier bite or a lighter version, a few tweaks can personalize this classic to your taste buds.

Mix or Match Your Meat: I often go for a half-and-half blend of corned beef and pastrami to get that perfect balance of mild and smoky flavors. It adds extra depth that keeps each bite interesting.
Cheese Variations: While Swiss cheese is the go-to for that creamy, melty magic, don’t hesitate to swap it with Gruyère for a nuttier note, Havarti for a buttery smoothness, or Provolone if you want a bit more tang.
Make it Vegetarian: Skip the meat and amp up the sauerkraut or add grilled mushrooms for a satisfying, meat-free delight. Use a plant-based Swiss-style cheese and vegan thousand island dressing to keep it fully vegetarian.
Change the Crunch: If you’re feeling adventurous, try spreading mayonnaise instead of butter on the outside of the bread for an extra tangy, toasted crust that’s just as crispy.
Seasonal Spin: For a seasonal twist, mix in some caramelized onions or sliced apples with the sauerkraut to add a hint of sweetness and complexity.

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

A toasted sandwich has three main layers inside two thick slices of dark brown bread with grill marks on top. The top layer is melted white cheese that looks soft and creamy, slightly dripping down the sides. Below the cheese is a large stack of thin, folded pinkish-red deli meat with a bit of shine and texture. The bottom layer is light-colored sauerkraut, with shredded pieces showing through between the meat and bread. A woman's hands with white nails hold the top half of the sandwich, lifting it slightly above the bottom half. The sandwich sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Assemble the Flavor Layers

First things first — lay out two slices of dark rye bread on your cutting board. Sprinkle a generous layer of shredded Swiss cheese on each slice; this cheese melts beautifully, giving you that gooey center we all crave. Next, drizzle two tablespoons of thousand island dressing over the cheese to add that creamy tang. Then, pile on half of the thinly sliced corned beef (or pastrami if you prefer a smoky touch), and top it off with half of your well-drained sauerkraut. Finally, crown each sandwich with the remaining bread slices. Don’t forget to spread about one tablespoon of softened butter on the outside of the top slice — this ensures a perfect golden crust once cooked.

Step 2: Preheat Your Skillet

Place a large skillet on your stove and preheat it over medium heat. Medium is the sweet spot — hot enough to crisp the bread beautifully without burning, yet gentle enough to let the cheese melt slowly. Trust me, rushing this step might leave you with burnt bread or unmelted cheese, and neither is a winner.

Step 3: Toast the First Side

Once your skillet is ready, place both sandwiches buttered-side down. Let them cook for about 3 minutes. You’ll notice the bread turning a gorgeous golden brown and the Swiss cheese beginning to melt — that’s your cue that everything is working perfectly. Keep an eye on them so they don’t burn, adjusting the heat if needed.

Step 4: Finish the Sandwiches

Before flipping, spread the remaining butter on the outside of the top slice of bread of each sandwich. This step is essential for that evenly crispy finish on both sides. Carefully flip your sandwiches and cook for another 2 to 3 minutes, until the second side is just as beautifully golden and the cheese is fully melted. The aroma here is irresistible — melty cheese, savory corned beef, and tangy sauerkraut marrying together perfectly.

Step 5: Serve It Up Hot

Remove the sandwiches from the skillet and let them rest for just a minute. This brief moment lets all the flavors settle and helps avoid any molten cheese escaping when you slice them. Then, slice each sandwich in half and dig in while everything is deliciously warm and crispy. Fresh is best, but if you have leftovers, reheating in a skillet or air fryer will bring back that crunch — just avoid the microwave to keep your sandwich from turning soggy!

Top Tip

Mastering the Crispy Reuben Sandwich with Sauerkraut Recipe is all about balance — the perfect crunch of the bread, the gooey melt of the cheese, and the tang of sauerkraut. Here are some of my favorite tips that make this sandwich unforgettable every time.

Drain That Sauerkraut Well: Avoid soggy sandwiches by pressing out as much liquid as possible. I like to toss my sauerkraut in a fine-mesh sieve and press down with the back of a spoon before layering.
Butter on the Outside, Always: Spreading softened butter on the outside of your bread slices is key for that irresistible golden crust. It’s a simple touch that makes all the difference!
Medium Heat Patience: Cooking over medium heat gives the cheese time to melt evenly without burning the bread. Rushing with high heat is a mistake I learned to avoid quickly.
Flip Carefully: When it’s time to flip, do it gently to keep your sandwich intact and prevent any fillings from spilling out. Trust me, it helps keep the layers perfect.

How to Serve Crispy Reuben Sandwich with Sauerkraut Recipe

The image shows two halves of dark brown bread with a rough texture laid flat on a wooden surface. Next to them, the same two bread halves are topped with a thick layer of shredded pale yellow cheese that spreads slightly beyond the edges of the bread. The wooden surface has visible grain lines and knots, enhancing the rustic look of the scene. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Adding simple garnishes can elevate your Reuben experience. Try a few crunchy dill pickle slices on the side — their sharpness pairs beautifully with the creamy thousand island dressing. For a pop of color and mild zest, a sprinkle of freshly chopped parsley or a few mustard seeds can add charm without overpowering the sandwich’s classic flavors.

Side Dishes

To round out this hearty sandwich, classic side dishes like crispy kettle-cooked chips or a handful of crunchy coleslaw are perfect companions. If you want something warm, a cup of tomato soup or a light pickle salad complements the rich flavors wonderfully, keeping your meal balanced and satisfying.

Make Ahead and Storage

Storing Leftovers

You can store leftover Crispy Reuben Sandwiches wrapped tightly in plastic wrap or placed in an airtight container. Keep them in the refrigerator for up to 2 days. Just be sure to separate sandwiches if stacking to prevent sticking together.

Freezing

If you want to freeze sandwiches, wrap each one tightly in plastic wrap, then foil, and place in a freezer-safe bag. They’ll keep well for up to a month. When ready, thaw overnight in the fridge for best results.

Reheating

To enjoy that crispy texture after storage, reheat your Reuben sandwiches in a skillet over medium heat or pop them in the air fryer. This approach ensures the bread stays golden and crunchy, and the cheese melts nicely again. Avoid the microwave, as it often makes the bread soggy — no one wants that!

Frequently Asked Questions:

Can I use pastrami instead of corned beef?

Absolutely! Pastrami offers a smoky, peppery twist compared to the mild and tender corned beef. You can even combine both for an exciting flavor boost.

How do I prevent the sandwich from getting soggy?

The key is to thoroughly drain your sauerkraut before using it in the sandwich. Also, spreading butter on the outside of the bread before cooking creates a crispy barrier that protects against sogginess.

What’s the best type of bread for this sandwich?

Dark rye bread is classic for a reason — its robust flavor pairs perfectly with the fillings. Marble rye or pumpernickel are also excellent sturdy alternatives.

Can I make this sandwich ahead of time?

You can assemble the sandwiches ahead, but they’re best cooked fresh for maximum crispiness. If you do make them ahead, store well and reheat in a skillet or air fryer for the best texture.

Final Thoughts

There’s something wonderfully comforting about a Crispy Reuben Sandwich with Sauerkraut Recipe that’s made just right: the layers of flavors together with that perfect crunch are simply unbeatable. Whether you’re making this for a quick weeknight supper or a weekend treat, it promises a satisfying meal every time. So take your time, enjoy the process, and savor every bite!