Recipe

Bright Reuben Sandwich Recipe

A classic Reuben, but lighter and louder: lemony herb Russian-style sauce (aka a deli-adjacent riff), crisp sauerkraut, melty Swiss, and corned beef on griddled rye with those golden, crunchy edges.

By Matt Campbell

•

4.8

A toasted rye bread Reuben sandwich cut in half on a wooden board with melted Swiss cheese, corned beef, sauerkraut, and a small ramekin of green herb Russian dressing

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If the Reuben you grew up with feels a little heavy, this is the one you make when you still want the melty Swiss and crispy rye, but you also want a sandwich that tastes like it just opened a window and let fresh air in.

The trick is the sauce. Instead of leaning fully into rich, sweet dressing, we go bright and herbal with lemon, dill, parsley, and a little Dijon. It is still creamy, still classic-adjacent, but it lifts every bite. Add very well-drained, quick-crisped sauerkraut, a hot griddle, and you get the Reuben experience with more snap, more zing, and fewer regrets.

Fresh dill and parsley on a cutting board next to a lemon and a small bowl of creamy dressing

Why It Works

Bright, herbal dressing balances the richness of corned beef and Swiss, so the sandwich tastes bold, not bulky.
Drained and quick-crisped sauerkraut keeps the bread from going soggy and adds tangy crunch.
Griddled rye with butter or mayo creates that crisp exterior and helps everything heat evenly.
Simple, accessible ingredients that still feel special, especially for an upgraded lunch or easy dinner.

Pairs Well With

Storage Tips

This sandwich is at its peak right off the pan, but you can absolutely set yourself up for a fast round two.

Store components separately (best move)

Dressing: Refrigerate in an airtight container for up to 5 days, assuming clean handling and proper chilling. Stir before using.
Corned beef: Keep sealed and refrigerated for up to 4 days once opened.
Sauerkraut: Refrigerate for about 2 weeks after opening (check the package for your brand). For best quality, keep it tightly covered and as submerged in brine as possible, and always drain what you use.

If you already assembled sandwiches

Wrap tightly and refrigerate up to 1 day.
Reheat in a skillet over medium-low, covered, until warmed through and crisp again. If you need help melting the cheese, add a small splash of water to the pan before covering to create gentle steam.

Avoid the microwave if you can. It turns the rye soft and kind of sad.

Common Questions

Is this actually Russian dressing?

It is Russian-style, not strict deli-traditional. Classic Russian dressing often leans on things like horseradish, onion, and chili sauce or paprika. This version is a bright, herby riff that borrows the creamy-tangy spirit and keeps the Reuben energy.

Do I have to use corned beef?

No. Pastrami is a great swap if you like a peppery, smoky vibe. Turkey pastrami also works if you want it lighter.

How do I keep my Reuben from getting soggy?

Drain the sauerkraut like you mean it. Press it in a strainer or squeeze gently in a clean kitchen towel. Also, do not overdo the dressing. Keep it inside the sandwich, not dripping out the sides.

Can I make this without mayo?

Yep. Use Greek yogurt for a tangier, lighter dressing. I like doing half yogurt and half mayo for the best of both worlds.

What bread is best?

Rye is classic for a reason. Marble rye is my favorite because it toasts beautifully and looks like you tried harder than you did.

Can I make it in a sandwich press?

Absolutely. Butter the outside, press until crisp, and check halfway through to make sure the kraut stays put.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large nonstick or cast iron skillet or griddle
Small mixing bowl and spoon
Knife and cutting board
Spatula
Fine mesh strainer (helpful for draining sauerkraut)
Lid for the skillet or a sheet pan to trap heat for melting cheese

I love a classic Reuben, but I do not always love how it can sit like a nap request. The first time I stirred fresh dill and lemon into the dressing, it tasted like the whole sandwich woke up. It still had the cozy rye crunch and the melty Swiss pull, but now there was this clean, herby pop that made me keep taking bites like, hold on, why is this so good?

This is the Reuben I make when I want comfort food that does not feel like a full stop. Also, it is a great excuse to keep herbs around, because somehow dill makes everything taste like you know what you are doing.

Bright Reuben Sandwich Recipe

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 4 sandwiches

Ingredients

Dressing (Bright Herb Russian-Style)

1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
2 tablespoons finely chopped dill
2 tablespoons finely chopped parsley
1 tablespoon finely chopped chives (optional)
1 small garlic clove, finely grated (or 1/4 teaspoon garlic powder)
1 tablespoon finely chopped dill pickles or relish
1/4 teaspoon kosher salt, plus more to taste
Black pepper, to taste

Sandwiches

8 slices rye or marble rye bread
2 tablespoons softened butter or mayonnaise, for spreading on bread
1 pound thin-sliced corned beef (about 4 ounces per sandwich)
8 slices Swiss cheese
1 1/2 cups sauerkraut, very well drained
1 teaspoon neutral oil (only if your pan needs it)

Optional bright add-ons: thinly sliced scallions, a few extra dill fronds, or a pinch of caraway seeds stirred into the sauerkraut.

Instructions

Make the bright herb dressing. In a small bowl, mix mayo, ketchup, Dijon, lemon juice, lemon zest, dill, parsley, chives (if using), garlic, and pickles. Season with salt and black pepper. Taste it. If you want it brighter, add a few more drops of lemon.
Drain and crisp the sauerkraut (the anti-soggy move). Put sauerkraut in a strainer and press firmly to squeeze out liquid. Then, dry-sauté it in a skillet for 2 to 3 minutes (no oil), stirring often, just to drive off extra moisture. Spread it on a plate and let it cool for a minute so it does not steam your bread.
Assemble the sandwiches. Lay out the bread. Spread dressing on the inside of the bread, about 1 to 2 tablespoons per slice (or about 1/4 cup per sandwich total, to taste). Build each sandwich with Swiss, corned beef, sauerkraut, then another slice of Swiss. Close with the second slice of bread. If your corned beef is fridge-cold, let it sit at room temp for 5 to 10 minutes or warm it briefly in the pan before building so everything heats evenly.
Prep for crisp edges. Spread softened butter or mayo on the outside of the bread. This is your golden crust insurance.
Griddle. Heat a large skillet or griddle over medium to medium-low. Add a tiny bit of oil only if needed. Cook sandwiches 3 to 4 minutes per side, pressing gently with a spatula, until the bread is deeply golden and the cheese is starting to melt.
Melt it through. Lower heat if browning too fast. Cover the pan with a lid or sheet pan for 1 to 2 minutes to finish melting the cheese and warm the corned beef through. You are looking for cheese that is fully melted at the edges and a sandwich that feels hot and slightly springy when pressed.
Rest, slice, and serve. Let sandwiches sit for 1 minute, then slice. Serve with extra dressing for dipping if you are feeling chaotic in the best way.

A Reuben sandwich toasting in a cast iron skillet with a spatula pressing it lightly

Nutrition information is estimated.

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