Copycat Penn Station Reuben Sandwich Recipe You Can Make at Home

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Penn Station Reuben Copycat Recipe


Stacked copycat Penn Station Reuben sandwiches on toasted rye with corned beef, melted Swiss, sauerkraut, dressing, pickles, and fries.
Bring home that deli-shop magic with buttery toasted rye, melty Swiss, warm corned beef, and tangy kraut in this craveable Penn Station copycat.

If you love a hot, melty Reuben sandwich, this easy Penn Station Reuben copycat recipe is for you. It has everything people crave in a deli-style sandwich: warm corned beef, tangy sauerkraut, creamy dressing, melted Swiss cheese, and toasted rye bread with a buttery crunch.

This version is made for the home kitchen, with simple steps and easy-to-find ingredients. You do not need restaurant equipment. You just need a skillet, a little patience, and a big appetite.

If you have ever taken that first bite of a Reuben and heard the bread crackle while the cheese stretches, you already know why this sandwich is so hard to forget. Let’s make that same kind of comfort-food magic at home.

What Is Penn Station and Why Is the Reuben So Popular?

Penn Station East Coast Subs is known across the USA for hot grilled subs, fresh-cut fries, and made-to-order sandwiches. While many people go for the cheesesteaks, the Reuben has a loyal fan base of its own. It stands out because it brings that classic deli flavor into the fast-casual sandwich world.

The Reuben sandwich itself is an American deli favorite. It is usually made with corned beef, Swiss cheese, sauerkraut, and dressing on rye bread. The magic is all about balance. You get the salty, savory meat, the sharp and nutty cheese, the bright and briny sauerkraut, and the rich, creamy dressing. Then everything gets grilled until the outside is golden brown and crisp.

This blog post is inspired by the restaurant version and designed to help you recreate that same warm, toasty, satisfying feel at home. It is not the original recipe and does not claim to represent Penn Station.

Why You’ll Love This Copycat Reuben Recipe

  • Easy to make with basic grocery store ingredients
  • Great for lunch or dinner
  • Restaurant-style flavor without leaving home
  • Beginner friendly with step-by-step instructions
  • Customizable for different diets and preferences

I love recipes like this because they feel special, but they are not fussy. It is basically a grilled cheese that grew up and got a deli job. That means big flavor with very little stress.

Ingredients for This Penn Station Reuben Copycat Recipe

Servings: 4 sandwiches

Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes

  • 8 slices rye bread
  • 1 pound thinly sliced corned beef
  • 8 slices Swiss cheese
  • 1 1/2 cups sauerkraut, drained very well
  • 1/2 cup Thousand Island dressing
  • 3 tablespoons softened butter, plus more if needed

Optional for extra flavor:

  • 1 teaspoon caraway seeds
  • 2 tablespoons cream cheese, mixed into the dressing for more richness
  • Fresh cracked black pepper

Best Ingredients for the Most Authentic Flavor

If you want that deli-style taste, a few little choices make a big difference.

  • Corned beef: Ask the deli counter to slice it thin. Thin slices heat evenly and layer better.
  • Rye bread: Use seeded rye if you like that classic flavor. Marble rye also works well.
  • Sauerkraut: Drain it really well. Wet sauerkraut can make the sandwich soggy fast.
  • Swiss cheese: Go with regular deli Swiss for the best melt and flavor.
  • Thousand Island dressing: Store-bought works great, but choose one you already enjoy.

Think of the Reuben like a cozy winter coat. Every layer matters, and when one part is off, the whole thing feels different.

How to Make a Penn Station Style Reuben at Home

  1. Drain the sauerkraut.
    Place the sauerkraut in a fine mesh strainer. Press it down with the back of a spoon to remove as much liquid as possible. If you have a clean paper towel, you can also blot it lightly. This step matters more than people think. Dry sauerkraut helps keep the sandwich crisp instead of soggy.
  2. Warm the corned beef.
    Add the sliced corned beef to a skillet over low heat for 2 to 3 minutes, just until warmed through. You can add 1 tablespoon of water to the pan and cover it loosely to keep the meat from drying out. If using packaged corned beef, heat it until it reaches 165°F for food safety. If using freshly sliced deli corned beef, heat until steaming hot and pleasant to eat.
  3. Butter the bread.
    Spread softened butter on one side of each slice of rye bread. The buttered side will go on the outside of the sandwich. This gives you that golden, crisp finish.
  4. Assemble the sandwiches.
    Lay out 4 slices of bread with the unbuttered side facing up. Spread about 1 tablespoon of Thousand Island dressing on each slice. Add 1 slice of Swiss cheese, then a portion of warm corned beef, then sauerkraut, then another slice of Swiss cheese. Top with the remaining bread slices, buttered side facing up.
  5. Grill the sandwiches.
    Heat a large skillet or griddle over medium-low heat. Place the sandwiches in the pan and cook for 3 to 5 minutes per side. Press gently with a spatula. Flip carefully once the bread is deep golden brown. Cook the second side until the cheese is fully melted and the center is hot.
  6. Check doneness.
    The sandwich is ready when the bread is toasted, the Swiss is melted, and the center is piping hot. If your bread is browning too fast, lower the heat. Slow and steady wins here.
  7. Rest, slice, and serve.
    Let the sandwiches rest for 1 minute before slicing in half. This keeps the filling from sliding out everywhere. Serve right away while the cheese is gooey and the bread is crisp.

Home Kitchen Tips for the Best Reuben Sandwich

  • Use medium-low heat. High heat can burn the bread before the cheese melts.
  • Do not overload the sandwich. It is tempting, but too much filling makes flipping tricky.
  • Press the sauerkraut dry. This is one of the easiest ways to improve the final sandwich.
  • Cover the pan for 30 seconds if needed. That little burst of trapped heat helps melt the cheese.
  • Slice the sandwich on a diagonal. It just feels more deli-style that way.

If your first sandwich is not perfect, do not worry. Reubens are like pancakes. The first one teaches you the heat level, and the next ones usually come out even better.

Easy Shortcut Version

Need to make this even simpler? Here are a few easy ways.

  • Use a panini press: Assemble the sandwiches and grill until crisp and melted.
  • Use store-bought deli corned beef: No need to cook meat from scratch.
  • Try the oven method: Place assembled sandwiches on a sheet pan and bake at 375°F until toasted and hot, flipping once if needed.
  • Make it open-faced first: Start with bread, cheese, meat, kraut, and dressing under the broiler for a minute, then close the sandwich and finish in a skillet.

The skillet method still gives the best classic texture, but these shortcuts can save dinner on a busy night.

Allergy-Friendly and Diet Preference Modifications

This is where a homemade copycat Reuben recipe really shines. You can tweak it to fit your needs without giving up the spirit of the sandwich.

For gluten-free:

  • Use your favorite gluten-free rye-style or sandwich bread.
  • Double-check the corned beef label for hidden gluten.
  • Make sure the Thousand Island dressing is certified gluten-free.
  • Grill gently, since gluten-free bread can brown quickly.

For dairy-free:

  • Use dairy-free Swiss-style slices or your favorite melting dairy-free cheese.
  • Swap the butter for dairy-free butter or mayonnaise on the outside of the bread for browning.
  • Check the dressing label, since many contain dairy or egg depending on the brand.

For egg-free:

  • Use an egg-free creamy dressing instead of standard Thousand Island.
  • Use plant butter rather than mayonnaise if your mayo substitute contains egg.

For lower-carb:

  • Use low-carb sandwich bread.
  • Or turn the fillings into a Reuben skillet and eat it with a fork.
  • You can also serve the warm corned beef, Swiss, kraut, and dressing in lettuce wraps, though it will not be the same as the grilled sandwich texture.

For vegetarian:

  • Use plant-based deli slices or sliced roasted mushrooms.
  • A mix of sautéed mushrooms and tempeh gives a savory, hearty bite.
  • Keep the Swiss and dressing, or use dairy-free versions if needed.

For vegan:

  • Use vegan deli slices, tempeh, or roasted mushrooms.
  • Use vegan Swiss-style cheese.
  • Swap in vegan Thousand Island dressing.
  • Use vegan butter on the bread.

For lower-sodium:

  • Use less corned beef and more Swiss or a reduced-sodium cheese if available.
  • Rinse the sauerkraut briefly and dry it well to reduce some saltiness.
  • Look for a lighter dressing option.

If you are cooking for a group, set out several ingredient options and let everyone build their own sandwich. It turns a simple meal into something fun and stress-free.

What to Serve with a Reuben

This sandwich is rich and filling, so simple sides work best.

  • Deli pickles
  • Potato chips
  • French fries
  • Coleslaw
  • Tomato soup
  • Pasta salad

If you want the full sandwich shop feel, serve it with crispy fries and an icy drink. That combo is hard to beat.

Approximate Nutrition Per Serving

These numbers are estimates and can vary based on bread, dressing, cheese, and portion size.

  • Calories: 690
  • Protein: 35g
  • Carbohydrates: 37g
  • Fat: 43g
  • Fiber: 4g
  • Sugar: 6g
  • Sodium: 1900mg

Storage and Reheating Tips

Reubens are best fresh, right off the skillet. Still, if you have leftovers, you can save them.

  • Refrigerator: Wrap tightly and store for up to 2 days.
  • Reheat in a skillet: Warm over low heat until the bread crisps back up and the center is hot.
  • Avoid the microwave if possible: It tends to make the bread soft and chewy.

If you know you will have leftovers, store the components separately and build the sandwiches fresh later. That gives you the best texture.

Frequently Asked Questions

Can I use pastrami instead of corned beef?
Yes, but it will taste more like a different deli sandwich than a classic Reuben. Still delicious, just a little smokier and spicier.

What if I do not like sauerkraut?
You can use coleslaw for a milder crunch, but the sandwich will lose that signature tang.

Can I make these for a crowd?
Yes. Use a large griddle or bake multiple sandwiches in the oven, then finish briefly in a skillet if you want extra crispness.

What temperature should reheated leftovers reach?
Reheat leftovers until the center reaches 165°F for food safety.

Final Thoughts

This Penn Station Reuben copycat recipe brings big deli flavor to your own kitchen with very little fuss. It is crispy, cheesy, savory, and just tangy enough to keep every bite interesting. Whether you make it for a quick lunch, a game day meal, or a cozy dinner, it is one of those sandwiches that feels like a treat every single time.

If you try this recipe, I’d love to hear how it turned out for you. Did you keep it classic, or did you make your own twist? Leave a comment and share your version. And if you know another sandwich lover, send this recipe their way.

Disclaimer

This recipe is a copycat recipe inspired by the flavors of Penn Station’s Reuben. It is not the original recipe, and no knowledge of the actual proprietary recipe is implied. This post is not affiliated with, endorsed by, or sponsored by Penn Station.

Simply Copycat Recipes is also an Amazon Affiliate. This means we may earn from qualifying purchases made through links, at no extra cost to you.

Location: Georgetown, IN, USA

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