34 Delicious Recipes for Reuben Sandwich Variations

Nothing says comfort food quite like a classic Reuben sandwich, but why stop there? We’ve gathered 34 mouthwatering variations that will transform this deli favorite into your new kitchen obsession. From quick weeknight dinners to gourmet twists, these creative recipes prove there’s always room for reinvention. Get ready to fall in love with Reubens all over again—your taste buds are in for quite the adventure!

Classic Reuben Sandwich with Homemade Russian Dressing

Nothing brings back memories of my deli-hopping days in New York like the perfect Reuben sandwich. I’ve spent years perfecting this recipe, and I’m convinced the secret lies in that homemade Russian dressing. My grandmother always said a great sandwich should hug you back, and this one absolutely does.

Ingredients

– 8 slices rye bread, sliced ½-inch thick
– 1 pound corned beef brisket, thinly sliced
– 8 ounces Swiss cheese, thinly sliced
– 2 cups sauerkraut, well-drained
– ½ cup mayonnaise
– ¼ cup ketchup
– 2 tablespoons prepared horseradish
– 1 tablespoon sweet pickle relish
– 1 teaspoon Worcestershire sauce
– ¼ cup unsalted butter, clarified

Instructions

1. Combine ½ cup mayonnaise, ¼ cup ketchup, 2 tablespoons prepared horseradish, 1 tablespoon sweet pickle relish, and 1 teaspoon Worcestershire sauce in a small mixing bowl.
2. Whisk the dressing ingredients vigorously for 60 seconds until completely emulsified and smooth.
3. Spread 1 tablespoon of Russian dressing evenly across one side of each of 8 rye bread slices.
4. Layer 4 ounces of thinly sliced corned beef brisket on the dressed side of 4 bread slices.
5. Arrange 2 ounces of Swiss cheese slices over the corned beef on each sandwich.
6. Press ½ cup of well-drained sauerkraut firmly over the cheese layer to compress.
7. Top each sandwich with remaining dressed bread slices, dressing-side facing inward.
8. Heat a large cast-iron skillet or griddle over medium heat until it reaches 325°F.
9. Brush the skillet surface lightly with clarified butter using a pastry brush.
10. Place assembled sandwiches in the preheated skillet, working in batches if necessary.
11. Cook for 4-5 minutes until the bottom bread develops deep golden-brown crust marks.
12. Carefully flip each sandwich using a wide spatula, applying gentle pressure.
13. Continue cooking for another 4-5 minutes until the second side achieves identical browning.
14. Remove sandwiches from heat when the Swiss cheese becomes completely molten and visible between layers.
15. Transfer finished sandwiches to a cutting board and let rest for 2 minutes before slicing diagonally.

My favorite part is that satisfying crunch giving way to the tangy sauerkraut and creamy dressing. The molten Swiss cheese creates these beautiful strings when you pull the sandwich apart. For an extra treat, I sometimes serve it with a side of crispy potato chips and a cold pickle spear—the contrasting textures make each bite even more memorable.

Gourmet Reuben with Smoked Pastrami and Gruyere Cheese

Remember that time I discovered the perfect sandwich during a rainy New York deli crawl? That memory inspired this elevated take on a classic, where I’ve swapped traditional corned beef for something even more decadent. Really, there’s nothing quite like the marriage of smoky pastrami and nutty Gruyere to transform your lunch routine into something extraordinary—this is the sandwich I make when I want to impress my foodie friends without spending hours in the kitchen.

Ingredients

– 8 ounces hand-sliced smoked pastrami, thinly sliced
– 4 slices aged Gruyere cheese, about 1/8-inch thick
– 4 slices seeded rye bread
– 1/2 cup homemade Russian dressing
– 1 cup raw sauerkraut, thoroughly drained
– 2 tablespoons European-style butter, softened
– 1 tablespoon clarified butter

Instructions

1. Preheat a cast-iron skillet over medium-low heat for 5 minutes until it reaches 325°F.
2. Spread European-style butter evenly on one side of each rye bread slice.
3. Arrange hand-sliced smoked pastrami in a single layer on the unbuttered side of two bread slices.
4. Layer aged Gruyere cheese directly over the pastrami.
5. Spoon homemade Russian dressing evenly over the cheese layer.
6. Top with raw sauerkraut that has been thoroughly drained.
7. Place remaining bread slices buttered-side-up to complete the sandwiches.
8. Add clarified butter to the preheated skillet and swirl to coat the surface.
9. Place sandwiches in the skillet and weight them down with a bacon press.
10. Cook for 4 minutes until the bottom crust turns golden brown with visible grill marks.
11. Flip sandwiches carefully using a wide spatula.
12. Continue cooking for another 3-4 minutes until the second side achieves the same golden-brown coloration.
13. Remove sandwiches from heat when the cheese visibly melts and bubbles around the edges.
14. Transfer to a cutting board and let rest for 2 minutes before slicing.
15. Cut each sandwich diagonally into two triangular halves.
During that brief resting period, the flavors meld beautifully while the crust maintains its satisfying crunch. The smoked pastrami provides a robust, peppery depth that contrasts wonderfully with the nutty Gruyere, while the sauerkraut cuts through the richness with its bright acidity. Serve these immediately with crisp dill pickles and a cold craft lager for the ultimate deli experience at home.

Vegetarian Reuben with Grilled Portobello Mushrooms

Unbelievably, it took me years to discover that a satisfying Reuben doesn’t require corned beef at all—this vegetarian version with meaty grilled portobellos has become my go-to comfort food, especially during crisp autumn evenings when I crave something hearty yet wholesome. I first experimented with this recipe after a friend’s dietary restrictions forced me to get creative, and now it’s a regular in my kitchen rotation, often paired with a simple pickle spear and a cold local brew.

Ingredients

– 2 large portobello mushroom caps, stems and gills removed
– 2 tablespoons extra-virgin olive oil
– 1 teaspoon smoked paprika
– 4 slices seeded rye bread
– 4 tablespoons Russian dressing
– 4 slices Swiss cheese
– 1 cup sauerkraut, well-drained
– 2 tablespoons unsalted butter, softened

Instructions

1. Preheat a grill pan or cast-iron skillet over medium-high heat until droplets of water sizzle immediately upon contact.
2. Brush both sides of the portobello mushroom caps evenly with extra-virgin olive oil and sprinkle smoked paprika over the gill-side surfaces.
3. Place mushrooms gill-side down on the hot grill pan and cook for 4–5 minutes until grill marks appear and edges begin to soften.
4. Flip mushrooms using tongs and cook for another 4 minutes until tender but not mushy, pressing lightly with a spatula to ensure even contact.
5. Transfer grilled mushrooms to a cutting board and slice into ½-inch thick strips against the grain for optimal texture.
6. Spread 1 tablespoon Russian dressing evenly on one side of each slice of seeded rye bread.
7. Layer two bread slices (dressing-side up) with one slice Swiss cheese, half the sauerkraut, mushroom strips, and another cheese slice.
8. Top with remaining bread slices, dressing-side inward, to form two sandwiches.
9. Spread softened unsalted butter thinly on the outer surfaces of both sandwiches.
10. Heat a clean skillet over medium-low heat and place sandwiches inside, cooking for 3–4 minutes until golden brown and cheese begins to melt at the edges.
11. Flip sandwiches carefully with a wide spatula and cook for another 3 minutes until the second side is crisp and cheese is fully melted.
12. Remove sandwiches from heat and let rest for 1 minute before slicing diagonally to prevent filling spillage.
A perfectly executed Vegetarian Reuben delivers a symphony of textures—the crisp, buttery bread gives way to juicy mushrooms and tangy sauerkraut, all bound by creamy, melted Swiss cheese. For a fun twist, I sometimes serve these open-faced with a fried egg on top, letting the yolk mingle with the Russian dressing for an extra-rich experience that turns brunch into a celebration.

Spicy Chipotle Reuben with Jalapeño Aioli

Perfectly balancing smoky heat with classic deli comfort, this Spicy Chipotle Reuben with Jalapeño Aioli emerged from my desperate attempt to use up leftover corned beef after St. Patrick’s Day—now it’s a year-round craving. I’ve found that letting the marbled rye toast until golden brown makes all the difference between a good sandwich and a great one.

Ingredients

• 8 slices marbled rye bread
• 12 ounces thinly sliced corned beef
• 1 cup sauerkraut, well-drained
• 4 slices Swiss cheese
• 2 tablespoons clarified butter
• 2 tablespoons chipotle peppers in adobo sauce, minced
• 1/2 cup mayonnaise
• 1 fresh jalapeño, seeds removed and finely minced
• 1 tablespoon freshly squeezed lime juice
• 1/4 teaspoon smoked paprika

Instructions

1. Combine mayonnaise, minced jalapeño, lime juice, and smoked paprika in a small bowl, whisking until fully emulsified.
2. Spread 1 tablespoon of jalapeño aioli evenly across one side of each slice of marbled rye bread.
3. Heat a cast-iron skillet or griddle over medium heat until water droplets sizzle immediately upon contact.
4. Brush the outer sides of all bread slices with clarified butter using a pastry brush.
5. Arrange 4 bread slices, aioli-side up, on a clean work surface.
6. Layer 3 ounces of corned beef evenly over each prepared bread slice.
7. Distribute 1/4 cup of well-drained sauerkraut over the corned beef on each sandwich.
8. Place 1 slice of Swiss cheese atop the sauerkraut on each sandwich.
9. Top each assembly with remaining bread slices, aioli-side inward and buttered-side facing outward.
10. Transfer sandwiches to the preheated skillet, cooking for 3-4 minutes until the bottom bread develops deep golden-brown grill marks.
11. Carefully flip each sandwich using a wide spatula, pressing down gently to compress the layers.
12. Cook for an additional 3-4 minutes until the second side achieves matching coloration and the cheese visibly melts.
13. Remove sandwiches from heat and transfer to a cutting board, allowing them to rest for 1 minute before slicing diagonally.

You’ll notice the marbled rye provides a crisp exterior that gives way to the tender corned beef and tangy sauerkraut, while the jalapeño aioli cuts through the richness with bright heat. For an extra kick, I sometimes serve these with pickled red onions and a cold craft lager to balance the smoky chipotle warmth.

Turkey Reuben with Cranberry Mustard Sauce

Every time I see leftover Thanksgiving turkey in my fridge, I get excited about reinventing it into something completely new. This Turkey Reuben with Cranberry Mustard Sauce was born from one of those post-holiday experiments that turned out so delicious, it’s now a year-round favorite in my kitchen. I love how it combines classic deli comfort with a festive, tangy twist that feels both nostalgic and fresh.

Ingredients

– 2 slices of seeded rye bread
– 4 ounces of thinly sliced roasted turkey breast
– 1/2 cup of sauerkraut, well-drained
– 2 slices of Swiss cheese
– 2 tablespoons of unsalted butter, clarified
– 1/4 cup of whole-berry cranberry sauce
– 1 tablespoon of Dijon mustard
– 1 teaspoon of whole-grain mustard

Instructions

1. Combine 1/4 cup of whole-berry cranberry sauce, 1 tablespoon of Dijon mustard, and 1 teaspoon of whole-grain mustard in a small bowl, whisking until fully incorporated to create the cranberry mustard sauce.
2. Spread 1 tablespoon of the cranberry mustard sauce evenly onto one side of each slice of seeded rye bread.
3. Layer 4 ounces of thinly sliced roasted turkey breast onto the sauced side of one bread slice.
4. Top the turkey with 1/2 cup of well-drained sauerkraut, pressing down gently to compact the layers.
5. Place 2 slices of Swiss cheese over the sauerkraut, ensuring full coverage to promote even melting.
6. Close the sandwich with the second slice of bread, sauce-side facing inward.
7. Heat a skillet or griddle over medium-low heat and add 2 tablespoons of clarified butter, swirling to coat the surface evenly.
8. Carefully place the assembled sandwich in the skillet and cook for 4-5 minutes, until the bottom bread is golden brown and crisp.
9. Flip the sandwich using a wide spatula and cook for an additional 4-5 minutes, until the second side is equally golden and the cheese is fully melted.
10. Transfer the sandwich to a cutting board and let it rest for 1 minute before slicing diagonally. Creating crispy, golden bread is easier when you resist pressing down on the sandwich while cooking—this keeps the layers fluffy. Draining sauerkraut thoroughly prevents a soggy sandwich, and using clarified butter ensures a higher smoke point for that perfect, even browning without burning.
Crunchy rye bread gives way to tender turkey and tangy sauerkraut, all brought together by that sweet-spicy cranberry mustard sauce that cuts through the richness beautifully. I love serving this open-faced with extra sauce drizzled over the top, or alongside a simple arugula salad for a complete meal that feels both cozy and sophisticated.

Open-faced Reuben with Caramelized Onions

Decidedly not your grandmother’s Reuben, this open-faced marvel came to me during a rainy afternoon when I was craving comfort food but wanted something a bit more elegant. I’ve always loved the classic combination of corned beef and sauerkraut, but adding those sweet, slow-cooked onions transforms the entire experience into something truly special.

Ingredients

– 2 slices rye bread, 1-inch thick
– 8 ounces thinly sliced corned beef
– 1 cup sauerkraut, drained and squeezed dry
– 1 large yellow onion, thinly sliced
– 3 tablespoons unsalted butter, divided
– 1/2 cup Russian dressing
– 4 slices Swiss cheese
– 2 tablespoons clarified butter
– 1 teaspoon caraway seeds
– 1/4 teaspoon freshly ground black pepper

Instructions

1. Melt 2 tablespoons unsalted butter in a heavy-bottomed skillet over medium-low heat.
2. Add thinly sliced yellow onion and cook for 25 minutes, stirring every 5 minutes, until onions turn deep golden brown and become jam-like in consistency.
3. Season caramelized onions with 1/4 teaspoon freshly ground black pepper and transfer to a bowl.
4. Preheat your oven’s broiler to 475°F with the rack positioned 6 inches from the heat source.
5. Brush both sides of 2 slices rye bread with 2 tablespoons clarified butter.
6. Toast bread in a dry skillet over medium heat for 3 minutes per side until golden brown and crisp.
7. Sprinkle 1 teaspoon caraway seeds evenly over the toasted bread surfaces.
8. Spread 1/2 cup Russian dressing evenly over both bread slices.
9. Layer 8 ounces thinly sliced corned beef evenly over the dressing.
10. Distribute 1 cup drained sauerkraut over the corned beef layer.
11. Top with caramelized onions, spreading them evenly across both sandwiches.
12. Place 2 slices Swiss cheese on each open-faced sandwich.
13. Broil for 3-4 minutes until cheese is completely melted and beginning to bubble.
14. Remove from oven when the cheese edges turn light golden brown. For optimal caramelization, make sure your onions cook low and slow—rushing this step will result in burned rather than properly caramelized onions. When toasting the bread, listen for that distinctive crackle sound indicating perfect crispness without burning. Always position your broiler rack correctly—too close will burn the cheese before it properly melts. Finally, the contrast between the crisp rye base, tender corned beef, tangy sauerkraut, and sweet onion creates a symphony of textures that’s absolutely irresistible. I love serving these open-faced beauties with a simple dill pickle spear and an ice-cold local lager to cut through the richness.

Reuben Quesadillas with Sauerkraut and Swiss Cheese

Diving into my kitchen experiments always leads to the most delicious mashups, and this creation was born from leftover corned beef and a serious craving for melty cheese. I remember my grandma’s classic Reuben sandwiches, but sometimes you need that crispy tortilla crunch to shake things up.

Ingredients

• 4 large flour tortillas (10-inch diameter)
• 8 ounces thinly sliced corned beef, chopped
• 1 cup sauerkraut, thoroughly drained and squeezed dry
• 6 ounces Swiss cheese, freshly grated
• 2 tablespoons unsalted butter, clarified
• ¼ cup Thousand Island dressing, homemade or premium store-bought

Instructions

1. Lay one flour tortilla flat on your work surface.
2. Spread 1 tablespoon of Thousand Island dressing evenly across the entire tortilla surface, leaving a ½-inch border.
3. Distribute 2 ounces of chopped corned beef evenly over one half of the tortilla only.
4. Top corned beef with ¼ cup of well-drained sauerkraut, spreading it in an even layer.
5. Sprinkle 1.5 ounces of freshly grated Swiss cheese evenly over the sauerkraut and corned beef.
6. Fold the empty half of the tortilla over the filled side, pressing gently to seal.
7. Heat a large skillet over medium heat (350°F surface temperature) and add ½ tablespoon of clarified butter.
8. Carefully transfer the assembled quesadilla to the preheated skillet.
9. Cook for 2-3 minutes until the bottom develops deep golden-brown spots and becomes crisp.
10. Flip the quesadilla using a wide spatula and cook for another 2-3 minutes until the second side is equally golden and the cheese is fully melted.
11. Transfer to a cutting board and repeat the assembly and cooking process with remaining ingredients.
12. Let each quesadilla rest for 1 minute before slicing into wedges to allow the cheese to set slightly.

Marvel at how the crisp tortilla gives way to that signature Reuben combination of salty, tangy, and creamy. The sauerkraut maintains just enough crunch against the melted Swiss, while the clarified butter creates an incredibly crisp exterior without burning. Serve these wedges with extra Thousand Island for dipping, or get creative by adding them to a brunch spread with pickled vegetables for contrast.

Reuben Sliders with Pretzel Buns

Gathering friends for game day always calls for something special, and these Reuben Sliders with Pretzel Buns have become my go-to crowd-pleaser. I first discovered this twist on the classic deli sandwich during a cozy winter potluck, where their savory aroma and perfect handheld size had everyone asking for the recipe. Now, they’re my secret weapon for effortless entertaining that feels anything but ordinary.

Ingredients

– 12 miniature pretzel buns
– 1 pound thinly sliced corned beef
– 8 ounces Swiss cheese, thinly sliced
– 1 cup sauerkraut, thoroughly drained
– ½ cup Russian dressing
– ¼ cup unsalted butter, clarified
– 1 tablespoon caraway seeds
– 1 teaspoon flaky sea salt

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Horizontally slice the pretzel buns in half while keeping them connected as a single unit.
3. Place the bottom half of the connected buns on the prepared baking sheet.
4. Evenly spread ¼ cup of Russian dressing across the bottom bun layer using the back of a spoon.
5. Layer the corned beef in overlapping slices to cover the entire surface.
6. Distribute the drained sauerkraut evenly over the corned beef layer.
7. Arrange the Swiss cheese slices in a single layer covering the sauerkraut completely.
8. Drizzle the remaining ¼ cup of Russian dressing over the cheese layer.
9. Position the top half of the pretzel buns over the assembled ingredients.
10. Brush the clarified butter generously over the entire surface of the buns using a pastry brush.
11. Sprinkle caraway seeds evenly across the buttered surface.
12. Finish with a light dusting of flaky sea salt over the seeded buns.
13. Cover the entire assembly with aluminum foil and bake for 15 minutes.
14. Remove the foil and continue baking uncovered for 8-10 minutes until the cheese is fully melted and buns are golden brown.
15. Transfer the baked slider block to a cutting board and let rest for 3 minutes before separating into individual sliders.
During baking, the pretzel buns develop a wonderful chewiness that contrasts beautifully with the tender corned beef and melted Swiss cheese. That tangy sauerkraut cuts through the richness perfectly, making these sliders irresistible whether served with crisp pickle spears or alongside a frosty craft beer.

Breakfast Reuben with Fried Egg and Avocado

Yesterday morning, I found myself craving something beyond my usual breakfast routine—something that could bridge the gap between hearty brunch and classic deli comfort. That’s when inspiration struck: why not reimagine the Reuben sandwich as a morning meal? With a few tweaks and a sunny-side-up egg, this Breakfast Reuben was born, and it’s become my go-to for lazy weekends when I want to feel indulgent without spending hours in the kitchen.

Ingredients

– 2 slices rye bread, lightly toasted
– 4 oz thinly sliced corned beef
– 1/4 cup sauerkraut, drained and squeezed dry
– 2 slices Swiss cheese
– 1 large pasture-raised egg
– 1/2 ripe avocado, sliced
– 2 tbsp Russian dressing
– 1 tbsp clarified butter
– 1 tsp chopped fresh dill
– Pinch of flaky sea salt

Instructions

1. Preheat a non-stick skillet over medium heat and add 1/2 tablespoon of clarified butter, swirling to coat the surface evenly.
2. Place both slices of rye bread in the skillet and toast for 2–3 minutes per side, until golden brown and crisp at the edges.
3. Remove the toasted rye bread and set aside on a cutting board.
4. Spread 1 tablespoon of Russian dressing evenly onto each slice of toasted rye bread.
5. Layer the thinly sliced corned beef onto one slice of the dressed rye bread, ensuring even coverage.
6. Top the corned beef with the drained sauerkraut, distributing it in a thin, uniform layer.
7. Place both slices of Swiss cheese over the sauerkraut, allowing them to slightly overlap.
8. In the same skillet, add the remaining 1/2 tablespoon of clarified butter and heat until shimmering but not smoking.
9. Crack the pasture-raised egg into the skillet and fry for 3–4 minutes, until the white is fully set and the yolk remains runny.
10. Carefully slide the fried egg onto the layered corned beef and sauerkraut stack.
11. Arrange the sliced avocado evenly over the egg, then sprinkle with chopped fresh dill and a pinch of flaky sea salt.
12. Place the second slice of dressed rye bread on top, pressing down gently to secure the layers.
13. Return the assembled sandwich to the skillet and grill for 2–3 minutes per side over medium-low heat, until the cheese is melted and the bread is deeply golden.
14. Transfer the sandwich to a plate and let it rest for 1 minute before slicing diagonally. Knowing how the runny yolk mingles with the tangy sauerkraut and creamy avocado makes every bite a delightful contrast of textures. Serve it with a crisp dill pickle spear to cut through the richness, or pair it with a simple arugula salad for a brunch that feels both nostalgic and fresh.

Reuben Panini with Sourdough Bread

Yesterday’s farmers market haul inspired this elevated twist on a classic deli favorite that’s been on heavy rotation in my kitchen lately. There’s something magical about how the tangy sourdough crust gives way to that melty, savory interior that just hits different on a crisp autumn afternoon.

Ingredients

– 8 slices artisanal sourdough bread, approximately 1/2-inch thick
– 1 pound thinly sliced corned beef brisket
– 8 ounces Swiss cheese, thinly sliced
– 1 cup sauerkraut, thoroughly drained and squeezed dry
– 1/2 cup thousand island dressing, homemade or high-quality prepared
– 4 tablespoons unsalted European-style butter, clarified

Instructions

1. Preheat your panini press to 375°F, ensuring even heat distribution across both plates.
2. Lay out all 8 sourdough slices on a clean work surface, arranging them in pairs for assembly.
3. Spread 1 tablespoon of thousand island dressing evenly across one side of each bread slice, creating a moisture barrier that prevents sogginess.
4. Layer 4 ounces of corned beef brisket neatly over the dressing on 4 of the bread slices, avoiding overhang that could cause sticking.
5. Distribute the squeezed-dry sauerkraut evenly over the corned beef, pressing gently to adhere.
6. Arrange 2 ounces of Swiss cheese slices over the sauerkraut, ensuring coverage to the edges for optimal melting.
7. Top each stack with the remaining dressed bread slices, dressing-side down, forming 4 complete sandwiches.
8. Brush the exterior of each sandwich generously with clarified butter using a pastry brush, coating both top and bottom surfaces completely.
9. Place one prepared sandwich diagonally onto the preheated panini press and close the lid firmly.
10. Cook for 4-6 minutes until the bread develops deep golden-brown grill marks and the cheese becomes visibly molten.
11. Repeat the cooking process with remaining sandwiches, maintaining the 375°F temperature throughout.
12. Transfer finished panini to a cutting board and let rest for precisely 2 minutes before slicing to allow juices to redistribute.
Remarkably crisp sourdough gives way to an oozing, tangy-savory interior that makes this worth every careful step. The contrast between the crunchy grilled exterior and that warm, melty center is pure comfort food magic—I love serving these diagonal-cut with a side of dill pickle spears for the perfect salty crunch contrast.

Pastrami Reuben with Spicy Sriracha Mayo

Just when I thought the classic Reuben couldn’t get any better, I discovered the magic that happens when you swap corned beef for peppery pastrami and add a spicy kick. My husband actually requested this version for three straight weeks after I first made it—that’s how addictive these flavors become. There’s something about that perfect meld of savory, spicy, and tangy that keeps us coming back to this sandwich.

Ingredients

– 8 ounces thinly sliced pastrami
– 4 slices rye bread
– 1 cup sauerkraut, thoroughly drained
– 4 slices Swiss cheese
– 2 tablespoons unsalted butter, clarified
– 1/4 cup mayonnaise
– 1 tablespoon sriracha sauce
– 1 teaspoon fresh lemon juice

Instructions

1. Combine 1/4 cup mayonnaise, 1 tablespoon sriracha sauce, and 1 teaspoon fresh lemon juice in a small bowl, whisking until fully emulsified.
2. Spread approximately 1 tablespoon of the spicy sriracha mayo evenly across one side of each of the 4 slices of rye bread.
3. Layer 2 ounces of thinly sliced pastrami on the mayo-coated side of two bread slices.
4. Top the pastrami with 1/4 cup of thoroughly drained sauerkraut per sandwich, pressing gently to compact the layers.
5. Place 2 slices of Swiss cheese over the sauerkraut on each sandwich.
6. Cover with the remaining bread slices, mayo-side facing inward, to form two complete sandwiches.
7. Heat a large skillet or griddle over medium heat until it reaches 325°F, testing with an infrared thermometer for accuracy.
8. Brush the cooking surface with 1 tablespoon of clarified butter, ensuring even coverage.
9. Carefully place both sandwiches in the skillet, cooking for 3-4 minutes until the bottom bread develops a deep golden-brown crust.
10. Brush the top bread slices with the remaining 1 tablespoon of clarified butter before flipping.
11. Cook for an additional 3-4 minutes on the second side until the cheese is fully melted and bubbling around the edges.
12. Remove the sandwiches from the skillet and let them rest for 2 minutes on a cutting board before slicing diagonally.
Zesty, bold, and utterly satisfying—the pastrami brings a deeper, spicier dimension that plays beautifully against the tangy sauerkraut and creamy Swiss. That spicy sriracha mayo creates this incredible umami-rich moisture that permeates every bite without making the bread soggy. For an extra treat, serve these with crisp dill pickle spears and a cold craft lager to cut through the richness.

Reuben Casserole with Crispy Rye Topping

When the crisp autumn air settles in, I find myself craving those hearty, comforting dishes that warm you from the inside out. There’s something magical about transforming classic deli flavors into a cozy casserole that brings everyone to the table—especially on busy weeknights when time is precious but a satisfying meal is non-negotiable.

Ingredients

• 1 pound thinly sliced corned beef, chopped
• 1 pound sauerkraut, drained and squeezed dry
• 8 ounces Swiss cheese, freshly grated
• 1 cup Thousand Island dressing, high-quality
• 3 cups rye bread cubes, ½-inch pieces
• 4 tablespoons unsalted butter, melted
• 1 teaspoon caraway seeds
• ½ teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with butter or non-stick spray.
2. Layer the chopped corned beef evenly across the bottom of the prepared baking dish.
3. Spread the drained sauerkraut over the corned beef, ensuring an even distribution.
4. Sprinkle the freshly grated Swiss cheese generously over the sauerkraut layer.
5. Drizzle the Thousand Island dressing evenly over the cheese, using the back of a spoon to spread it lightly.
6. In a medium bowl, toss the rye bread cubes with melted butter, caraway seeds, and black pepper until thoroughly coated.
7. Scatter the seasoned rye bread cubes in a single layer over the casserole, pressing down gently.
8. Bake uncovered for 25–30 minutes, or until the topping is golden brown and the cheese is bubbly around the edges.
9. Remove from the oven and let rest for 5–7 minutes before serving to allow the layers to set.

Just out of the oven, this casserole delivers a wonderful contrast of textures—the crispy, caraway-kissed rye topping gives way to a molten, savory interior where the tangy sauerkraut melds beautifully with the rich corned beef and Swiss cheese. For a fun twist, serve it alongside a simple arugula salad dressed with lemon vinaigrette to cut through the richness, or top individual portions with a fried egg for a brunch-worthy upgrade.

Conclusion

Vast possibilities await with these 34 Reuben sandwich variations! From classic to creative twists, there’s something for every craving. We hope you’ll try these recipes, share your favorites in the comments below, and pin your top picks to Pinterest. Happy cooking!