Soups & Stews
This Arby's corned beef Reuben recipe delivers the same crispy, Swiss-melted magic you love—but with a homemade twist that tastes even better. The secret lies in perfectly roasted corned beef, tangy sauerkraut, and that signature Russian dressing that ties everything together. I've perfected this through years of testing, balancing traditional techniques with modern shortcuts for restaurant-quality results at home.
What sets this recipe apart is the crispy rye bread that holds up to the juicy filling without getting soggy. The corned beef roasts until tender yet firm enough to slice cleanly, while the Swiss cheese melts into gooey perfection when toasted just right. Even better, you can use store-bought corned beef for convenience or make your own from scratch for maximum flavor—both methods work beautifully.
By the time you assemble and toast your sandwich, you'll have layers of crispy rye, melted Swiss, tangy sauerkraut, and that unmistakable Russian dressing that makes every bite addictive. The aroma alone will have everyone asking what you're making, and the first bite delivers on that classic Arby's experience—just better. This is comfort food at its finest, with techniques that ensure crispy edges and tender fillings every time.
Whether you're feeding a crowd or treating yourself to a classic sandwich, this recipe scales perfectly. The assembly process is straightforward once you've prepped the components, making it ideal for game day, potlucks, or a satisfying solo meal. Let's get started on recreating that iconic Arby's flavor at home.
Ingredients for arby's corned beef reuben
Crispy rye, gooey Swiss, and tangy sauerkraut—just like Arby's but better.
| Ingredient | Amount | Notes |
|---|---|---|
| Corned Beef Brisket 🥩 | 1 ½ lb | Pre-cooked or homemade roasted |
| Marbled Rye Bread 🍞 | 8 slices | Thick-cut, crusty rye preferred |
| Swiss Cheese 🧀 | 8 oz | Thinly sliced, semi-soft variety |
| Sauerkraut 🥬 | 1 ½ cups | Drained, tangy variety preferred |
| Russian Dressing 🥫 | ½ cup | Homemade or store-bought |
| Unsalted Butter 🧈 | 2 tbsp | For toasting bread |
| Yellow Mustard 🌶️ | 2 tbsp | For assembly |
| Garlic Cloves 🧄 | 2 cloves | Minced for Russian dressing |
| Dijon Mustard 🌶️ | 1 tbsp | For Russian dressing |
| Mayonnaise 🥫 | ¼ cup | For Russian dressing |
| Apple Cider Vinegar 🍎 | 1 tbsp | For Russian dressing |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Olive Oil 🫒 | 1 tbsp | For roasting corned beef |
The corned beef is the heart of this sandwich, so don't cut corners. Pre-cooked brisket from the deli section saves time, but if you're feeling ambitious, roasting your own from scratch delivers that unmistakable flavor. Look for brisket with good marbling—it stays juicier during roasting. Costco or local butcher shops often have the best cuts. For store-bought, check the expiration date—freshness matters for that perfect texture. If you're roasting, don't skip the olive oil and garlic rub—it makes all the difference.
No Russian dressing? No problem. Mayonnaise, Dijon mustard, apple cider vinegar, and a pinch of salt make a quick substitute. The key is balancing tangy and creamy—start with equal parts mayo and mustard, then adjust vinegar to taste. Sauerkraut too sour? Rinse it under cold water to mellow the flavor. Trader Joe's has the best pre-drained sauerkraut in squeeze packs—no mess, and it keeps for months. For the bread, marbled rye is non-negotiable. Martin's Potato Bread or Pepperidge Farm are solid choices, but if you're feeling adventurous, grab a baguette-style rye from the bakery section for extra crispiness.
Corned beef reheats beautifully—just slice it thin and warm it in a skillet with a splash of beef broth. The bread stays crispy if you toast it in butter right before assembling. Make ahead: Prep all components except the final toast, then assemble when ready to eat. Russian dressing keeps for 1 week in the fridge, and sauerkraut lasts 2 months unopened. For a crowd, double the dressing and keep it in a jar—it's the star of the show.
Why You'll Love This Recipe
- Fewer Tools Needed: I swear by this one—just a skillet, a knife, and maybe a microwave for the kraut. No fancy gadgets, no last-minute grocery runs. That thick corned beef brisket slices itself right off the bone, and the marbled rye? It’s already toasted to perfection in minutes. Honestly, I’ve made this while waiting for my coffee to brew.
- Tangy-Creamy Magic: The Russian dressing isn’t just dressing—it’s the glue. That sweet, garlicky tang cuts through the rich Swiss and salty kraut like a dream. And the corned beef? Pre-sliced, pre-seasoned, already packed with that deep, smoky flavor. It’s the kind of combo that makes you close your eyes and think, “This is why I cook.”
- Lunchbox Hero: Between us, this is my go-to for packed lunches. The bread stays sturdy for hours, the dressing doesn’t leak (if you’re careful), and everyone at the office envies my meal. I’ll even make a double batch—one for now, one for tomorrow. My coworkers call it “the Reuben that saved my Monday.”
- Budget Stretch: A single jar of Russian dressing and a block of Swiss cheese go a long way here. The corned beef brisket is cheaper than you’d think, especially if you buy it on sale, and the kraut lasts forever in the fridge. I’ve fed four people for under $15 with this—leftovers? Always. (Yes, even on a Tuesday night.)
Step-by-step instructions for Arby's-style corned beef Reuben
Here's how to recreate that iconic sandwich with perfect crispy rye and melted Swiss.
Warm and Toast the Marbled Rye Bread
Preheat your oven to 350°F and line a baking sheet with parchment paper. Arrange the 8 slices of marbled rye bread in a single layer on the sheet. Brush each slice generously with 1 tablespoon of melted unsalted butter - that's half of your total butter - focusing on the outside edges and top surface. This butter creates the signature crispy crust.
Bake for 4-5 minutes until the edges are deep golden brown and the bread feels firm to the touch. Watch closely after 3 minutes - you want crispy, not burnt. Remove from oven and keep warm while you prepare the rest of your sandwich. The residual heat will keep them toasty while you assemble everything.
Prepare the Russian Dressing
In a small bowl, combine the 0.25 cup mayonnaise, 1 tablespoon Dijon mustard, 2 cloves minced garlic cloves, 1 tablespoon apple cider vinegar, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Mix thoroughly until completely smooth and well combined. This dressing is the secret weapon that ties all the flavors together.
Taste and adjust seasoning if needed - you might want a bit more vinegar for tang or salt for depth. The dressing should be thick enough to coat the back of a spoon but still spreadable. Cover and chill in the refrigerator while you finish assembling your sandwiches - this helps the flavors meld beautifully.
Assemble the Reuben Sandwiches
Lay out 4 slices of the toasted rye bread on a clean work surface, butter-side down. Spread each slice with about 1 tablespoon of yellow mustard - this adds that classic tangy kick. Then layer ½ cup of drained sauerkraut evenly over each slice, pressing down gently to help it stick.
Place 4 slices of thinly sliced Swiss cheese over the sauerkraut, slightly overlapping the edges. Then add ¼ of the warmed corned beef brisket, cutting it to fit if needed. Top with another 1 tablespoon of Russian dressing spread evenly over the meat. The cheese should melt beautifully when stacked.
Melt the Cheese and Create Crispy Layers
Place the assembled sandwiches on a baking sheet lined with fresh parchment paper. Cover each sandwich tightly with aluminum foil and bake in the preheated 350°F oven for 8-10 minutes until the cheese is fully melted and the edges are bubbling. This step is crucial for that perfect Arby's-style melt.
Remove the foil and bake for an additional 2-3 minutes until the cheese has turned golden and the edges are crispy again. You want to see that beautiful cheese pull effect where the strands are slightly melted but still hold together. The bread should be crispy on the outside while staying soft inside.
Final Assembly and Serving
Carefully transfer each sandwich to a cutting board and let rest for 2 minutes before slicing diagonally into 4 pieces per sandwich. This resting time helps everything hold together better when you cut through. Arrange the pieces on a serving platter with the crispy edges facing outward.
Drizzle any remaining Russian dressing around the platter and serve immediately while everything is warm and crispy. Each bite should deliver that perfect combination of tender corned beef, tangy sauerkraut, creamy melted Swiss, and crispy rye bread. The contrast between the crispy edges and soft interior is what makes this sandwich so special.
Pro Tips For Making Arby'S Corned Beef Reuben
- Shred, Don’t Slice: Corned beef brisket falls apart when it’s done right—don’t fight it. After simmering, pull it from the pot and let it rest 10 minutes before shredding with two forks. If it’s still tough, return it to the pot with a splash of broth and cook another 15 minutes. (Yes, even if you’re impatient like me.) ---
- Toast Rye Aggressive: The bread’s the star—don’t half-ass the toasting. Butter the cut sides generously, then toast them in a dry skillet over medium-high until deep golden brown, about 2-3 minutes per side. This isn’t just for flavor; it’s what keeps the sandwich from turning into a soggy mess. ---
- Drain Kraut Twice: Skip the watery kraut—rinse the sauerkraut in cold water, drain it, then squeeze out every last drop with your hands. (Wear gloves if you’re squeamish.) This keeps the sandwich from turning into a pickle bath and makes the tang cut through the richness of the beef and cheese. ---
- Layer Cheese Last: Swiss melts fast, and if you pile it on too early, it’ll turn rubbery before you even hit the grill. Toast the bread, add beef and kraut, then slap on the cheese right before pressing. The residual heat from the pan will melt it perfectly—no waiting, no overcooking.
Perfect pairings for this dish
Crispy Sides
For a complete meal, serve your Reuben with crispy potato wedges tossed in olive oil, smoked paprika, and sea salt. Bake at 425°F for 25-30 minutes until golden. The smoky, salty crunch contrasts perfectly with the sandwich's richness. 🍟
Another crowd-pleaser is homemade coleslaw with a tangy vinaigrette. Use 2 cups shredded cabbage, 1 tbsp apple cider vinegar, 1 tbsp Dijon mustard, and 2 tbsp mayonnaise. Toss and chill for 30 minutes before serving. The crisp texture cuts through the melted cheese beautifully.
Classic Beverage Pairings
A light lager like Bud Light or Coors Banquet is the perfect match—its crisp, clean flavor cleanses your palate between bites. For something darker, try a wheat beer like Blue Moon, which complements the sandwich's tangy and savory notes. 🍺
If you prefer non-alcoholic options, ginger ale or sparkling lemonade with a splash of lime adds a refreshing zing. The effervescence balances the richness of the sandwich, making each bite feel lighter. Serve chilled for the best experience.
Sauce Variations
Swap the Russian dressing for a spicy mayo by mixing ¼ cup mayonnaise with 1 tsp sriracha and 1 tsp honey. This adds a sweet heat that pairs perfectly with the corned beef. Drizzle lightly over the assembled sandwich before serving. 🌶️
For a tangier option, try a horseradish cream by blending ¼ cup sour cream with 1 tbsp prepared horseradish and 1 tsp lemon juice. The sharpness cuts through the cheese and corned beef, adding an extra layer of depth to every bite.
Garnish Ideas
Top your Reuben with thinly sliced scallions for a fresh, oniony bite that brightens the sandwich. The green color also makes the dish look more vibrant. I like to sprinkle them just before serving so they stay crisp. 🌱
For a smoky finish, add a sprinkle of smoked paprika or a few drops of hot honey over the melted cheese. The honey adds a subtle sweetness that contrasts with the tangy sauerkraut and rich corned beef, making each bite even more complex.
Nutrition facts
Frequently asked questions
Can I use pre-cooked deli corned beef instead of roasting my own?
Pre-cooked deli corned beef works perfectly for this recipe—it saves time while still delivering great flavor. Just slice it thinly (about ¼-inch thick) and warm it in a skillet with a splash of beef broth for 2-3 minutes per side until heated through. The key is to keep it juicy, so avoid overcooking.
What's the best way to keep the rye bread crispy?
The secret is in the butter and timing. Brush the bread with melted butter right before toasting, then bake at 350°F for only 4-5 minutes until golden brown. Keep assembled sandwiches covered with foil during baking to trap heat, then uncover for the final 2-3 minutes to crisp up again.
How do I make the Russian dressing less tangy?
Adjust the balance by reducing the apple cider vinegar by ½ teaspoon or adding ½ teaspoon more mayonnaise to mellow it out. For extra richness, stir in ½ teaspoon of honey—it smooths the acidity while adding subtle sweetness. Taste as you go and adjust gradually!
Can I make this sandwich ahead of time?
Yes, but assemble it just before serving. Prep all components (toasted bread, corned beef, sauerkraut, and dressing) up to 24 hours ahead, then store separately in the fridge. When ready to eat, assemble and toast as directed—this keeps the bread crispy and cheese perfectly melted.
What if I don't have marbled rye bread?
Use the next best thing: a dark rye or even a sourdough bread in a pinch. For extra crispiness, toast it longer (up to 6-7 minutes) and brush with melted butter. If using sourdough, add an extra layer of Swiss cheese to compensate for its softer texture.