Ina Garten Reuben Sandwich

A good Reuben lives and dies by its balance—and this one nails it. I first made it on a snowy Sunday when I didn’t feel like cooking but needed something warm and real. That first bite was everything: buttery rye, melty Swiss, tangy kraut, and salty corned beef. It tasted like a New York deli—but without the wait.

Why This Works So Well

This sandwich isn’t reinventing the wheel. Ina just makes every piece count:

• Buttering both sides before grilling gives it that golden, crisp crust.
• Layering cheese on both sides helps glue everything together—and keeps it from slipping apart.
• And draining the sauerkraut? Non-negotiable. Keeps it crisp, not soggy.

Ingredients That Pulled Weight

• Rye bread (8 slices) – Slightly dense and tangy, perfect for holding the fillings without falling apart.
• Thousand Island dressing (½ cup) – Adds sweetness and creaminess. I sometimes stir in a pinch of smoked paprika.
• Swiss cheese (8 slices) – Melts beautifully and gives a mild nuttiness.
• Corned beef (8 slices) – Go for fresh-sliced deli style if you can. Warm it slightly before building.
• Sauerkraut (1 cup, drained) – Adds crunch and acid. Press it between paper towels to dry it.
• Butter (2 tbsp, softened) – For grilling. Don’t skimp. It makes the crust.

Making It Yours

• Spicy version: Add sliced pickled jalapeños or hot mustard.
• No Thousand Island? I’ve mixed mayo + ketchup + relish in a pinch. Works just fine.
• Extra cheese? Go ahead. I won’t stop you.

Fixes That Mattered

What Went Wrong	Why It Happens	How to Fix It
Soggy bread	Didn’t drain sauerkraut enough	Press between paper towels
Cheese didn’t melt	Heat was too high, too fast	Cook lower and slower
Sandwich fell apart	Layered sauce directly on kraut	Always layer sauce against the bread

How to Make Ina Garten’s Reuben Sandwich

1. Heat your skillet.
   Medium heat. Give it time to get evenly hot before grilling.
2. Prep the bread.
   Spread Thousand Island on one side of each slice.
3. Build the sandwiches.
   On four slices, layer:
   • 1 slice Swiss
   • 2 slices corned beef
   • ¼ cup sauerkraut
   • 1 more slice of Swiss
   • Top with another bread slice, dressing side down
4. Butter and grill.
   Spread butter on top slices. Place butter-side down in the skillet. Butter the new top. Grill 4–5 minutes per side, pressing gently.
5. Serve hot.
   Slice in half and serve with pickles or kettle chips.

Tips I Always Use

• Toast the bread lightly first if you want extra crunch.
• Use a cast iron skillet if possible—it gives the best crust.
• Let the sandwich rest 1–2 minutes before slicing to hold together better.

Leftover Notes

• Fridge: Wrap in foil and store up to 2 days.
• Freezer: Wrap tightly in foil, then in a freezer bag. Freeze for up to 1 month.
• Reheat: Oven at 350°F for 5–7 minutes, or use an air fryer for crisp edges.

Quick Questions, Real Answers

Q: Can I make these ahead?
Yes—build the sandwiches and store in the fridge. Just grill right before serving.

Q: What’s a good rye bread brand?
I like seeded Jewish rye from a local bakery. Avoid soft sandwich rye—it doesn’t crisp well.

Q: Can I use pastrami instead of corned beef?
Yes, and it’s excellent. A little smokier, slightly spicier.

Try More Recipes:

• Barefoot Contessa Asparagus Quiche
• Ina Garten Broccoli Quiche
• Ina Garten Spinach Quiche