Reuben Grilled Cheese
Recipe by Steven Weitzman, founder & head chef of Grilly CheesePublished 2026-10-26Updated 2026-10-26
Reuben grilled cheese with corned beef, Swiss, sauerkraut, and Russian dressing on crisp rye. A skillet recipe with tips for a warm filling and dry crust.
Reuben grilled cheese is a crisp rye sandwich filled with corned beef, melted Swiss, sauerkraut, and Russian dressing for an easy deli-style lunch at home. This version uses a moderate amount of meat and cheese on both sides of the filling so the sandwich holds together while the center melts. The useful extra step is warming the beef and drying the sauerkraut before assembly. That keeps a cold, damp filling from slowing down the cheese melt or softening the rye. Allow about 25 minutes when both sandwiches fit in the skillet.
How to make Reuben Grilled Cheese
Makes 2 sandwiches. Listed times are estimates; visual and temperature cues control doneness.
8 minCook
14 minRest
1 minTotal
23 minYield
2 sandwiches
Equipment
- 12-inch skillet
- Clean towel
- Measuring cups and spoons
- Tongs
- Plate
- Cutting board and knife
- Broad spatula
- Skillet lid, optional
Ingredients
- •1/2 cup sauerkraut, measured after draining and squeezing dry
- •4 ounces thinly sliced, fully cooked corned beef
- •1 teaspoon water, only if needed for warming the beef
- •4 slices rye bread, about 1/2 inch thick
- •2 tablespoons softened unsalted butter
- •2 tablespoons Russian dressing
- •4 ounces Swiss cheese, thinly sliced
Instructions
- 1
Warm and dry the fillings
Squeeze the drained sauerkraut firmly in a clean towel so it is damp rather than dripping. Place it on one side of a 12-inch skillet and the sliced cooked corned beef on the other. Warm over medium-low heat for 3–4 minutes, turning the beef and stirring the sauerkraut, until both are hot and there is no pooled liquid. If the beef begins to stick, add 1 teaspoon water to its side of the pan and let the water evaporate. Transfer the fillings to a plate. Take the skillet off the heat while you assemble.
- 2
Build the rye sandwiches
Spread the butter evenly over one side of each rye slice. Place two slices butter-side down on a cutting board. Spread 1 tablespoon Russian dressing on the unbuttered face of each. Add half the Swiss, then divide the warm corned beef and sauerkraut evenly between the sandwiches in thin layers. Top with the remaining Swiss and close with the other rye slices, butter-side up. Wipe any loose filling from the cooled skillet.
- 3
Grill and briefly rest
Return the skillet to medium-low heat and add both sandwiches without crowding; cook separately if needed. Cook for 4–5 minutes on the first side, until golden underneath. Flip gently with a broad spatula and cook for another 4–5 minutes, until both sides are crisp and the Swiss has melted through the center. Reduce the heat if the bread darkens too quickly. If needed, cover for 30–60 seconds, then uncover for the final minute so the crust stays crisp. Rest for 1 minute before cutting and serving.
Variation
- Replace Russian dressing with the same amount of Thousand Island dressing for a sweeter version. - Use a mild Swiss-style cheese if you prefer a gentler flavor. - Use sturdy sourdough instead of rye if that is what you have, while keeping the slices about 1/2 inch thick. - Replace corned beef with ready-to-eat sliced pastrami for a pepperier variation.
Questions and answers
What cheese is best for a Reuben grilled cheese?
Thinly sliced Swiss gives the familiar Reuben flavor and melts around the filling. Put some cheese below and some above the corned beef and sauerkraut so the layers hold together.
How do you keep a Reuben from getting soggy?
Squeeze excess brine from the sauerkraut and warm it in the skillet until no liquid pools around it. Keep the dressing to a thin, measured layer and finish cooking uncovered.
Do you heat the corned beef before making a Reuben?
For this recipe, yes. Warming thin slices before assembly helps the center heat through while the bread browns, rather than trapping cold meat inside melted cheese.
Can I use raw corned beef for a grilled cheese sandwich?
No. This quick recipe requires fully cooked corned beef. Raw corned beef brisket needs a separate full cooking process before it can be sliced and used in the sandwich.
Is Russian dressing or Thousand Island better for a Reuben?
Russian dressing gives this version a tangy deli-style flavor. Thousand Island also works, but is often sweeter and may contain more relish; use the same measured amount.
Can I make Reuben grilled cheese ahead of time?
It is crispest when cooked just before serving. You can drain the sauerkraut and portion the ingredients ahead, keeping them refrigerated, then warm the fillings and assemble when ready to eat.
Storage and reheating
Grilled cheese is best eaten right away. Refrigerate leftovers promptly in a covered, shallow container at 40°F (4°C) or below, within 2 hours of cooking—or within 1 hour when the temperature is above 90°F (32°C). Use within 3–4 days. Reheat to 165°F (74°C), checking the center with a food thermometer. A skillet over low heat, briefly covered and then uncovered, can warm the center and help restore the crust. If using previously cooked chicken or other leftovers, count storage time from when that ingredient was first cooked. See USDA leftovers guidance and FoodSafety.gov minimum temperatures.
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