15 Reuben Sandwich Variations to Try

Few sandwiches hit like a good reuben sandwich. Piled high with corned beef, tangy sauerkraut, melty Swiss, and creamy dressing on grilled rye, it is a deli classic for a reason.

But the classic is only the beginning. These 15 reuben sandwich variations twist the formula with new breads, proteins, and cooking methods while keeping that signature flavor you love.

1. Classic Reuben Sandwich

The classic Reuben sandwich layers sliced corned beef, sauerkraut, Swiss cheese, and Russian dressing between buttery grilled rye bread. Every bite balances salty meat, tangy kraut, and creamy dressing.

Grill it low and slow so the cheese melts fully before the bread over-browns.

For the crispiest crust, spread a thin layer of mayonnaise on the outside of the bread instead of butter. It browns more evenly and adds a subtle tang. Choose a hearty seeded rye that can stand up to the juicy fillings without falling apart. Let the sandwich rest 2 minutes after grilling so the cheese sets slightly and every slice holds together.

2. Turkey Reuben (Rachel Sandwich)

The Rachel swaps corned beef for sliced turkey and sauerkraut for creamy coleslaw. It is lighter than the original but keeps the Swiss cheese and grilled rye.

Make it special: Add a swipe of Russian dressing on both slices for extra tang.

Tip: Use thick-sliced deli turkey so the sandwich stays hearty.

More deli classics? See our easy lunch ideas.

The great debate is coleslaw versus sauerkraut, but the Rachel traditionally uses slaw for a milder, creamier bite. Ask the deli to slice the turkey thick so the sandwich stays substantial. For a lighter version, use whole grain mustard instead of Russian dressing. It cuts calories while keeping that essential tangy kick.

3. Pastrami Reuben

Swap the corned beef for peppery pastrami and you get a Reuben with a bolder, smokier bite. The rest stays the same: kraut, Swiss, dressing, grilled rye.

Serving idea: Pair with a dill pickle spear and kettle chips.

Tip: Warm the pastrami in a skillet first so it does not cool the sandwich down.

Warm the pastrami slices in a dry skillet for a minute per side to render a little fat and intensify the peppery crust. Pair with half-sour pickles rather than full sours, since their mild tang complements without overwhelming. If your deli offers both, choose pastrami cut from the navel for the juiciest, most flavorful sandwich.

4. Reuben Panini

Pressing a Reuben like a panini gives you shattering crisp bread and an extra-melty middle. Use a panini press or a heavy skillet with another pan on top.

Tip: Brush the outside with melted butter instead of mayo for deeper browning.

Love pressed sandwiches? Browse our lunch recipes.

Press for 3 to 4 minutes, checking once, since different presses run hotter than others. Marble rye makes a beautiful presentation with its swirled pattern. If you do not own a press, a cast iron skillet with a foil-wrapped brick on top works just as well. Brush the press plates lightly with oil between sandwiches to prevent sticking.

5. Open-Faced Reuben Melt

Skip the top slice and broil the whole thing open-faced. The cheese bubbles and browns under the broiler while the rye stays crisp underneath.

How to build it

• Toast one thick slice of rye.
• Layer corned beef, kraut, and Swiss.
• Broil 2 to 3 minutes until bubbly.

Serve this knife-and-fork style with a simple green salad dressed in vinaigrette to cut the richness. For extra indulgence, spread a thin layer of grainy mustard under the corned beef before broiling. Watch the broiler closely, since cheese goes from golden to burnt in under a minute. A final drizzle of warm Russian dressing ties everything together.

6. Reuben Wrap

Roll all the classic fillings into a large flour tortilla for a lunchbox-friendly Reuben. It is less traditional but perfect for packing.

Tip: Warm the tortilla first so it rolls without cracking.

Packing lunch? See our make-ahead lunch ideas.

These are ideal for meal prep: assemble without the dressing, wrap tightly in foil, and refrigerate up to 2 days. Pack the Russian dressing separately and add just before eating to keep the tortilla from getting soggy. Warm the tortilla 10 seconds in the microwave first so it rolls without cracking at the edges.

7. Reuben Quesadilla

A Reuben quesadilla trades rye for a crisp tortilla. Fill with chopped corned beef, kraut, and Swiss, then griddle until golden on both sides.

Serving idea: Cut into triangles and serve with thousand island for dipping.

Stir a spoonful of caramelized onions into the filling for a French-onion twist that pairs beautifully with the Swiss. Cook over medium heat, not high, so the cheese fully melts before the tortilla over-browns. Serve with a side of coleslaw for crunch. Leftovers reheat surprisingly well in a dry skillet for 2 minutes per side.

8. Vegetarian Mushroom Reuben

Meaty roasted mushrooms stand in for corned beef in this vegetarian twist. Portobello or a mushroom blend gives that savory chew.

Season the mushrooms with smoked paprika and a splash of soy sauce for deli-style depth.

Tip: Roast mushrooms at high heat so they brown instead of steaming.

More meatless meals? Explore our vegetarian dinner ideas.

Slice the mushrooms thick and sear them undisturbed in a hot pan so they develop a deep brown crust instead of steaming. A splash of soy sauce and a pinch of smoked paprika give them a savory depth that mimics cured meat. For an even heartier version, add a layer of sliced tempeh marinated in the same seasonings.

9. Reuben Sliders

Reuben sliders bake a whole tray at once, making them perfect for parties. Sweet Hawaiian rolls add a nice contrast to the salty filling.

Bake at 350°F for 15 minutes until the cheese melts through.

Keep the baked tray warm in a 200°F oven for up to 30 minutes when serving a crowd, tented loosely with foil. For breakfast sliders, add a scrambled egg layer under the cheese. Hawaiian rolls are classic, but pretzel rolls add a chewy, malty contrast that stands up well to the tangy kraut.

10. Reuben Grilled Cheese

This mashup doubles down on cheese: Swiss inside and a crispy parmesan crust outside. It is rich, so serve with something pickled on the side.

Tip: Press grated parmesan onto the buttered bread before grilling for a frico crust.

Cheese lover? See our cheesy lunch recipes.

Use mayonnaise on the bread exterior instead of butter for the crispiest, most evenly browned crust. For the parmesan frico, use finely grated cheese and press it on before the bread hits the pan. Serve with a cup of tomato soup for dunking, since the acidity cuts through the richness of the double cheese beautifully.

11. Corned Beef Melt

The corned beef melt keeps the meat and cheese but drops the kraut in favor of caramelized onions. It is milder and a little sweet.

Use rye or sourdough and provolone or Swiss for the melt.

Add a layer of sliced dill pickles for crunch and acidity that brightens the rich sandwich. Pat the caramelized onions dry before assembling so the bread stays crisp. This melt pairs wonderfully with a simple coleslaw on the side. For a sharper bite, swap the Swiss for aged provolone, which melts just as smoothly.

12. Reuben Pizza

Reuben pizza uses thousand island as the sauce, then tops with mozzarella, corned beef, kraut, and Swiss. Bake hot and fast.

Tip: Add the kraut in the last 3 minutes so it warms through without making the crust wet.

Pizza night? Browse our easy dinner recipes.

Par-bake the crust for 5 minutes before adding toppings so the center stays crisp under the hearty filling. For a shortcut version, use store-bought naan as the base and bake just 8 minutes. A drizzle of thousand island over the finished pizza, rather than only underneath, gives every slice that signature tangy finish.

13. Reuben Egg Rolls

Roll the classic filling into egg roll wrappers and fry until shatteringly crisp. They are addictive party food with thousand island for dipping.

Tip: Seal the wrapper edges with water and fry seam-side down first.

For a lighter version, brush the rolls with oil and air fry at 375°F for 8 minutes, flipping halfway. They turn out remarkably crisp with a fraction of the oil. Serve with a trio of dips: thousand island, spicy mustard, and sweet chili sauce. Freeze uncooked rolls on a tray, then bag them for frying straight from frozen.

14. Reuben Stuffed Peppers

Hollowed bell peppers stuffed with chopped corned beef, kraut, and Swiss make a low-carb Reuben that still hits all the flavors.

Bake until the peppers soften and the cheese bubbles.

Low-carb eating? See our latest recipes on Spoon and Sizzle.

Assemble the peppers a day ahead and refrigerate, then bake straight from cold, adding 10 minutes. Try poblano peppers for a mild smoky flavor, or use mini sweet peppers for bite-size party versions. A sprinkle of caraway seeds over the cheese before baking echoes the rye bread flavor of the classic sandwich.

15. Reuben Breakfast Sandwich

Add a fried egg and a slice of crispy hash brown to the classic stack for a breakfast Reuben worth waking up for.

Serving idea: Serve with hot sauce on the side for the morning crowd.

Tip: Cook the egg over medium so the yolk stays runny and sauces the sandwich.

Cook the hash brown patty right in the same skillet after the egg, so it picks up all the savory flavor. For a crowd, keep the components warm separately and let everyone assemble their own. A dash of hot sauce in the Russian dressing adds morning kick. This also works beautifully on an everything bagel instead of rye.

Final Thought

Whether you stick with the classic or try something new, these reuben sandwich ideas prove this deli favorite never gets boring. Pick your favorite variation and enjoy every melty bite.