If you have a craving for something warm, comforting, and packed with bold flavors, you absolutely must try this Skillet Reuben Recipe. It’s the perfect balance of melty Swiss cheese, tangy sauerkraut, savory corned beef, and that unforgettable creamy dressing all pressed between crisp, buttery rye bread. Cooking it right in a skillet means you get that golden, crunchy outside and gooey, flavorful inside every time — truly a quick and satisfying meal that feels like a little deli magic straight from your own kitchen.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step to creating a truly irresistible Skillet Reuben Recipe. Each one plays a special role: from bread that crisps to perfection, to cheese that melts into savory goodness, every element brings texture, color, and classic deli flavor to your skillet masterpiece.
- 1 tablespoon butter: For melting in the pan and giving that rich, golden crust to your sandwich.
- 4 slices rye bread: The hearty, slightly tangy foundation that crisps beautifully and holds all the fillings.
- 4 slices Swiss cheese: Melts perfectly and adds that signature nutty, creamy taste.
- 1/2 lb sliced corned beef: Tender and flavorful, it’s the star protein in this recipe.
- 1/2 cup sauerkraut: Well-drained and patted dry to avoid sogginess, adding wonderful tang and crunch.
- 1/4 cup Russian or Thousand Island dressing: Creamy, zesty, and essential for that classic Reuben flavor.
- Additional butter for toasting (optional): For an extra crispy, buttery finish on the outside of the bread.
How to Make Skillet Reuben Recipe
Step 1: Melt Butter and Prepare the Skillet
Start by heating a large skillet over medium heat and melting 1 tablespoon of butter. This generous bit of butter ensures that your bread will toast up to a gorgeous golden brown, delivering those delightful crispy edges that make the skillet Reuben so memorable.
Step 2: Layer the Sandwich
Place two slices of rye bread directly into the skillet. On each slice, begin layering with a slice of Swiss cheese, then pile on half of the corned beef evenly. Next, add a layer of sauerkraut — make sure it’s well drained and patted dry so your sandwich doesn’t get soggy. Spread the Russian or Thousand Island dressing over the sauerkraut, then top with another slice of Swiss cheese. Finally, crown with the remaining two slices of rye bread.
Step 3: Press and Cook
Using a spatula, gently press down on the sandwiches to bring the layers together. Cook for 3 to 4 minutes per side, checking occasionally. If the skillet looks dry, add a little more butter to help achieve that perfect golden crust. The key here is patience — you want your cheese beautifully melted inside and the bread crisp and inviting outside.
Step 4: Serve
Once both sides have toasted to a rich golden brown and the cheese has melted into irresistible gooeyness, remove the sandwiches from the pan. Serve them hot, optionally sliced in half to showcase all those delicious layers.
How to Serve Skillet Reuben Recipe
Garnishes
A few simple garnishes can elevate your skillet Reuben to deli-level perfection. Try serving it with a crisp pickle spear or a quick sprinkle of freshly ground black pepper for an added touch of brightness and a bit of crunch on the side. A small handful of coleslaw also complements the tangy flavors beautifully.
Side Dishes
This sandwich pairs wonderfully with classic deli sides. Think kettle-cooked potato chips, a crisp green salad with a zesty vinaigrette, or even a bowl of homemade tomato soup — perfect for dipping. Each of these enhances the satisfying richness of your skillet Reuben without overwhelming its flavor.
Creative Ways to Present
For a fun twist, slice your skillet Reuben into smaller, appetizer-sized bites for a party platter or try stacking two sandwiches to create a towering, indulgent meal. You can also swap out the rye for pumpernickel or add a slice of tomato for freshness and color. The Skillet Reuben Recipe is versatile and loves a little creativity!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers—though it’s tough to resist finishing the sandwich right away!—wrap them tightly in foil or plastic wrap and store in the refrigerator for up to 2 days. This will help keep the bread from drying out while preserving those savory layers.
Freezing
This sandwich is best enjoyed fresh, but if you need to freeze it, wrap each sandwich tightly in foil and place it in a freezer-safe bag. Freeze for up to 1 month. Keep in mind the sauerkraut might lose some texture after freezing and reheating, but the flavor remains delightfully intact.
Reheating
To reheat, place the sandwich back in a skillet over low heat, covering it with a lid to help melt the cheese evenly without burning the bread. Cooking slowly is key to regaining that delicious crispiness and warm, gooey center. Microwave reheating works but may lead to soggy bread.
FAQs
Can I use a different type of cheese?
Absolutely! While Swiss cheese is traditional and melts beautifully, you could try Gruyère or even mozzarella for a different flavor and texture. Just keep in mind it will alter the classic taste slightly.
What if I don’t have Russian or Thousand Island dressing?
No worries! You can mix mayonnaise with a touch of ketchup, pickle relish, and a dash of Worcestershire sauce as a quick homemade alternative that won’t disappoint.
Is it possible to make this vegetarian?
You could swap the corned beef for grilled portobello mushrooms, tempeh, or a plant-based deli meat substitute. Just keep all other ingredients the same, and you’ll still enjoy that comforting sandwich vibe.
How do I prevent the sandwich from getting soggy?
The key is draining and patting dry your sauerkraut very well and toasting the sandwich over medium heat to get a crisp exterior quickly. Adding a little butter to the bread’s outside also helps create a moisture barrier.
Can this recipe be doubled to serve more people?
Definitely! Just prepare multiple sandwiches and cook them in batches. If you have a larger skillet or griddle, you can cook more at once to save time.
Final Thoughts
This Skillet Reuben Recipe is a true crowd-pleaser that brings classic deli flavors together with ease and a pinch of homemade love. Whether you’re feeding just yourself or sharing with friends, it’s a quick, hearty meal that satisfies every craving for melty, tangy, savory goodness. Give it a try and watch it become one of your go-to comfort foods in no time.
Print
Skillet Reuben Recipe
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Total Time: 13 minutes
- Yield: 2 sandwiches
- Category: Main Course, Sandwich
- Method: Stovetop
- Cuisine: American, Deli
Description
This Skillet Reuben is a classic American deli favorite made easy at home. Featuring layers of tender corned beef, tangy sauerkraut, melted Swiss cheese, and flavorful Russian or Thousand Island dressing, all sandwiched between slices of rye bread and toasted to golden perfection in a skillet. It’s a perfect, hearty sandwich for lunch or dinner that delivers a delicious combination of savory, tangy, and cheesy flavors with a crispy crust.
Ingredients
Sandwich Ingredients
- 1 tablespoon butter
- 4 slices rye bread
- 4 slices Swiss cheese
- 1/2 lb sliced corned beef
- 1/2 cup sauerkraut, drained and patted dry
- 1/4 cup Russian or Thousand Island dressing
- Additional butter for toasting (optional)
Instructions
- Prepare the skillet: Heat a large skillet over medium heat and melt 1 tablespoon of butter, ensuring the bottom is coated evenly to prevent sticking and promote browning.
- Assemble the sandwich in the skillet: Place two slices of rye bread in the skillet. On each slice, layer one slice of Swiss cheese, half of the corned beef, sauerkraut, and a generous spoonful of Russian or Thousand Island dressing.
- Top the sandwich: Add another slice of Swiss cheese over the filling, then cover each with the remaining slices of rye bread. Press down gently with a spatula to compact the sandwich.
- Cook the sandwich: Allow the sandwiches to cook for 3–4 minutes on one side until the bread turns golden brown. Carefully flip the sandwiches over, add more butter to the skillet if needed, and cook for another 3–4 minutes until the second side is golden and the cheese is fully melted.
- Serve: Remove the sandwiches from the skillet and serve hot. Slice in half if desired to make them easier to eat.
Notes
- For extra crispiness, brush the outside of the bread with melted butter before toasting.
- Pastrami can be substituted for corned beef if preferred.
