- Ninja Foodi (or air fryer with a rack)
- Reversible rack
- Aluminum foil
- Colander
- Small mixing bowl
- Butter knife or small spreader
- Large spatula
If you love a really good Reuben, you are going to be amazed at how well it comes together in the air fryer. I am using the Ninja Foodi here, but any air fryer with a rack or basket will do the job. No griddle, no flipping over a hot stove, just a buttered rye bread sandwich piled with melted Swiss cheese, thinly shaved corned beef, tangy sauerkraut, and homemade Thousand Island dressing, air crisped until the outside is shatteringly crunchy. This is a classic Reuben sandwich done the easy way, and honestly it is better than what I get at most delis.
A few simple things make all the difference here. We steam the sauerkraut for a few minutes and then drain it really well, because dry sauerkraut is what keeps the sandwich crispy instead of soggy. We use thinly shaved corned beef from the deli so every bite is tender and full of flavor. And we make a quick homemade Thousand Island dressing that takes about a minute to stir together. Layered the right way and air crisped at a gentle temperature, you get melted Swiss cheese, a golden brown crust, and all the flavor of a New York deli Reuben at home.
Would you like to save this recipe?
I will email this recipe page to you, so you can come back to it later!
I will walk you through every step, including the little secrets that make these Reuben sandwiches turn out perfectly every time. Once you see how easy it is to grill them in the Ninja Foodi, you may never order one out again. Let's get started.
Suggested Kitchen Tools for Reuben Sandwich
- Ninja Foodi (or any air fryer with a rack or basket)
- Reversible rack
- Aluminum foil
- Colander (for draining the sauerkraut)
- Small mixing bowl (for the Thousand Island dressing)
- Butter knife or small spreader
- Large spatula (for flipping)
Ingredients & Substitutions
A classic Reuben sandwich uses just a handful of ingredients, so quality really shines through here. Let's take a closer look at each one.
Rye Bread
Used in Recipe: 4 slices of rye bread, enough for two sandwiches.
What it Does: Rye is the traditional bread for a Reuben. Its slightly tangy, hearty flavor stands up to the rich corned beef and dressing, and it crisps up beautifully in the air fryer.
Substitutions: Marble rye or pumpernickel both work wonderfully. If rye is not your thing, a sturdy sourdough holds up well too.
Corned Beef
Used in Recipe: 6 ounces of thinly shaved corned beef, which is plenty for two sandwiches.
What it Does: Corned beef is the heart of the sandwich. I ask the deli to shave it as thin as possible. The thinner it is cut, the more surface area you get, and that means more flavor in every bite. I find thinly shaved deli corned beef makes a much better Reuben than thick slices of braised corned beef.
If you want to take this over the top, you can cure your own corned beef with my Home-Cured Corned Beef from Brisket.
Substitutions: Thinly sliced pastrami is a delicious swap. For a Rachel sandwich, use turkey instead.
Swiss Cheese
Used in Recipe: 4 slices of Swiss cheese, 2 per sandwich.
What it Does: Swiss melts into that gooey, stretchy layer that makes a Reuben so good. It also acts as a barrier between the bread and the dressing, which helps keep the sandwich from getting soggy.
Substitutions: Baby Swiss or a good melting Gruyere work well. If you want a little less cheese, use just one slice per side.
Sauerkraut
Used in Recipe: 4 ounces of sauerkraut, steamed and drained well.
What it Does: Sauerkraut brings the signature tang that cuts through the richness of the corned beef and cheese. We steam it to warm it through, then drain off all the excess moisture so the sandwich stays crisp.
Substitutions: Bagged or canned sauerkraut both work. I prefer the kind in the bag, but use whichever you like. You can even use homemade sauerkraut if you have it.
Thousand Island Dressing
Used in Recipe: A quick homemade Thousand Island made from ½ cup mayonnaise, ¼ cup ketchup, and 1 tablespoon sweet pickle relish.
What it Does: The dressing adds creamy, tangy, slightly sweet flavor that ties everything together. Making it yourself is so easy and tastes better than store-bought. The ratio is simple: two parts mayonnaise to one part ketchup, plus a spoonful of relish.
Substitutions: Use dill pickle relish instead of sweet if you prefer a less sweet dressing. You can stir in a little onion powder, garlic powder, or finely diced fresh onion for more flavor. Russian dressing also works if that is what you have on hand.
Butter
Used in Recipe: About 2 tablespoons of softened salted butter for the outsides of the bread.
What it Does: A thin layer of butter on the outside of the bread is what gives you that golden brown, crispy crust as the sandwich air crisps.
Substitutions: Unsalted butter is fine. Some people like to use mayonnaise on the outside of the bread instead of butter for an extra crispy crust.
How to Make a Reuben Sandwich in the Ninja Foodi
From start to finish, these Reuben sandwiches take about 10 minutes of prep and 15 minutes of cooking. Here is everything you need to know!
This is also a great way to use up leftover corned beef from my Corned Beef and Cabbage.
Prep and Steam the Sauerkraut
Start by stirring together the Thousand Island dressing so it is ready to go: ½ cup mayonnaise, ¼ cup ketchup, and 1 tablespoon sweet pickle relish in a small bowl, then set it aside. Have your rye bread, Swiss cheese, and thinly shaved corned beef out and ready. The biggest secret to a crispy Reuben is starting with warm, dry sauerkraut, so steam it first. Add 1 cup of water to the Ninja Foodi pot and set the reversible rack in the low position. Loosely wrap 4 ounces of drained sauerkraut in a piece of aluminum foil and place the packet on the rack. Put the pressure lid on, turn the valve to vent, select the Steam function, set it for 5 minutes, and press Start.
Butter the Bread and Layer the Cheese
Spread a thin, even layer of softened butter on one side of all 4 slices of rye bread, using about 2 tablespoons total. A thin layer is the goal, because too much butter makes the bread soggy instead of crisp. Working one sandwich at a time, place a slice butter side down, then layer on 2 slices of Swiss cheese first and spread on a little Thousand Island dressing.
Quick Tip
Always put the cheese down on the bread first, then the dressing. The cheese creates a barrier between the bread and the dressing so the dressing cannot soak in and make the bread soggy. It is a small step that makes a big difference.
Drain the Sauerkraut and Build the Sandwiches
There is no pressure to release on the Steam function, so open the lid as soon as it is done. Turn the sauerkraut out into a colander and let it drain for a minute or so, getting it as dry as you can. Now finish building each sandwich: add half of the corned beef and half of the drained sauerkraut, followed by a little more Thousand Island dressing, then top with the second slice of rye, butter side up.
Quick Tip
Take the time to drain off every bit of excess moisture from the sauerkraut. Wet sauerkraut is the number one reason a grilled Reuben turns out soggy. A minute in the colander makes all the difference.
Air Crisp and Flip
Preheat the Ninja Foodi on Air Crisp at 350℉/175℃ for 5 to 10 minutes. Place the sandwiches on the rack in the low position and air crisp at 350℉/175℃ for about 7 to 8 minutes. To flip, slide the rack all the way out and flip each sandwich with a large spatula, which is much easier than flipping inside the tight space of the pot. Return them and air crisp for another 6 to 7 minutes, flipping once or twice more, until both sides are golden brown and crunchy and the cheese is melted. Total cook time is about 15 minutes. Let the sandwiches rest for a few seconds, then cut on the diagonal and serve warm.
Alternate Cooking Instructions
- Ninja Foodi with a basket: If your Ninja Foodi model uses an air fryer basket instead of the reversible rack, you can air crisp the sandwiches right in the basket. Keep the same 350℉/175℃ temperature and flip with a wide spatula, watching closely since the basket sits closer to the heating element.
- Rack position: Larger sandwiches can be too tall for the higher rack position, so the low rack is best. If your sandwiches are on the smaller side, the higher position works and will brown the tops a touch faster.
- Other air fryers: Any air fryer with a rack or a basket will make these sandwiches. Basket models run hotter and sit closer to the heating element, so start checking around the 5 minute mark and expect the total time to come in a little shorter. You will probably only fit one or two sandwiches at a time, so plan on cooking in batches.
- Steaming the sauerkraut: If you would rather not use the Steam function, you can warm and dry the sauerkraut in a small skillet over medium heat, then drain it well before building the sandwiches. Everything else stays the same in the Ninja Foodi.
Storage & Reheating Instructions
How to Store Leftover Reuben Sandwiches
Reubens are truly best enjoyed fresh and hot off the rack, but leftovers will keep.
- Refrigerator: Wrap leftover sandwiches well or place them in an airtight container and refrigerate for up to 2 days.
- Make ahead: You can build the sandwiches a few hours in advance and keep them covered in the refrigerator, then air crisp them when you are ready to eat. Wait to butter the bread until just before cooking.
Quick Tip
Reheat leftover Reubens in the Ninja Foodi on Air Crisp at 350℉/175℃ for a few minutes to bring back the crunch. Skip the microwave, which steams the bread and makes it soft.
How to Reheat Reuben Sandwiches
- Air Crisp: Reheat on the rack at 350℉/175℃ for 3 to 5 minutes, flipping once, until hot and crisp again. This is the best way to revive a leftover Reuben.
- Oven: Wrap loosely in foil and warm in a 325℉/160℃ oven for about 10 minutes, opening the foil for the last few minutes to re-crisp the bread.
Frequently Asked Questions
Steaming warms the sauerkraut through so the finished sandwich is hot all the way to the center. Just as important, after steaming we drain it really well to remove the excess moisture. Warm, dry sauerkraut is what keeps the Reuben crispy instead of soggy.
Putting the Swiss cheese down first creates a barrier between the bread and the Thousand Island dressing. That way the dressing cannot soak into the bread and make it soggy. It is a small step, but it really helps the sandwich stay crisp.
I like thinly shaved deli corned beef for these sandwiches. Ask the deli to cut it as thin as possible. The thinner it is sliced, the more surface area you get, and that means more flavor in every bite. I find it makes a better sandwich than thick slices of braised corned beef.
Starting at 350℉/175℃ gives the cheese time to melt fully before the bread gets too dark. If you start out hot, around 400℉/200℃, the bread toasts quickly but the cheese inside does not melt the way you want. The lower temperature gives you melted cheese and a golden brown crust at the same time.
Homemade Thousand Island is just three ingredients. Use two parts mayonnaise to one part ketchup, plus a spoonful of pickle relish. For this recipe that is ½ cup mayonnaise, ¼ cup ketchup, and 1 tablespoon of sweet pickle relish. Use dill relish for a less sweet version, and feel free to add a little onion or garlic powder.
Three things keep a Reuben crisp. First, drain the steamed sauerkraut very well to get rid of excess moisture. Second, butter the bread in a thin, even layer rather than slathering it on. Third, layer the cheese against the bread so the dressing does not soak in. Do those and you will get a crunchy sandwich every time.
Air Fryer Reuben Sandwich
Equipment
- Ninja Foodi (or air fryer with a rack)
- Reversible rack
- Aluminum foil
- Colander
- Small mixing bowl
- Butter knife or small spreader
- Large spatula
Ingredients
Thousand Island Dressing
- ½ cup mayonnaise
- ¼ cup ketchup
- 1 tablespoon sweet pickle relish dill pickle relish can be used for a less sweet dressing
For the Sandwiches
- 4 slices rye bread
- 2 tablespoon salted butter, softened about 1 tablespoon per sandwich
- 4 slices Swiss cheese 2 slices per sandwich; use 1 per side for less cheese
- 6 oz corned beef, thinly shaved ask the deli to slice it as thin as possible
- 4 oz sauerkraut, drained bagged or canned; drain well
For Steaming
- 1 cup water for steaming the sauerkraut
Would you like to save this recipe?
I will email this recipe page to you, so you can come back to it later!
Instructions
- Make the Thousand Island dressing. In a small bowl, stir together ½ cup mayonnaise, ¼ cup ketchup, and 1 tablespoon sweet pickle relish until smooth. Set aside. This is a two parts mayonnaise to one part ketchup ratio, so it is easy to scale up or down.
- Steam the sauerkraut. Add 1 cup of water to the Ninja Foodi pot and set the reversible rack in the low position. Loosely wrap 4 ounces of drained sauerkraut in aluminum foil and place the packet on the rack. Put the pressure lid on, turn the valve to vent, select the Steam function, set it for 5 minutes, and press Start.
- Drain the sauerkraut well. There is no pressure to release on the Steam function, so you can open the lid as soon as it is done. Carefully remove the foil packet and turn the sauerkraut into a colander. Let it drain for a minute or so. You want it as dry as possible so the finished sandwich stays crispy instead of soggy.
- Preheat the Ninja Foodi. Select Air Crisp and set the temperature to 350℉/175℃. Let it preheat for 5 to 10 minutes. Preheating helps the bread crisp evenly.
- Butter the bread. Using about 2 tablespoons of softened butter total, spread a thin, even layer on one side of all 4 slices of rye bread. A thin layer is the goal here. Too much butter will make the bread soggy instead of crisp.
- Build the sandwiches, one at a time. Place a slice of bread butter side down. Layer on 2 slices of Swiss cheese first, then spread on a little of the Thousand Island dressing. Putting the cheese down first creates a barrier so the dressing does not soak into the bread. Add half of the corned beef and half of the drained sauerkraut, then a little more Thousand Island dressing. Top with a second slice of bread, butter side up. Repeat to build the second sandwich.
- Air crisp the first side. Place the sandwiches on the rack in the low position in the preheated Ninja Foodi. Air crisp at 350℉/175℃ for about 7 to 8 minutes.
- Flip and finish. Slide the rack out and flip each sandwich with a large spatula, which is much easier than flipping inside the pot. Return them to the Ninja Foodi and air crisp for another 6 to 7 minutes, flipping once or twice more, until both sides are golden brown and crunchy and the cheese is melted. Total cook time is about 15 minutes. The sandwiches get easier to flip once the cheese melts and holds everything together.
- Serve. Let the sandwiches rest for a few seconds, then cut on the diagonal and serve warm.
Notes
• Let your ingredients come to room temperature before grilling. Warm corned beef and cheese heat through and melt evenly while the bread crisps.
• Steam the sauerkraut first, then drain it well. Dry sauerkraut is the secret to a sandwich that stays crispy instead of soggy.
• Preheat the Ninja Foodi on Air Crisp for 5 to 10 minutes before adding the sandwiches. This hands-off time is not included in the total time, but it helps everything crisp evenly. DRESSING TIPS
• Homemade Thousand Island is just three ingredients: two parts mayonnaise to one part ketchup, plus a spoonful of pickle relish.
• Use dill pickle relish in place of sweet if you prefer a less sweet dressing.
• Stir in a little onion powder, garlic powder, or finely diced fresh onion for more flavor. SANDWICH TIPS
• Ask the deli to shave the corned beef as thin as possible. The thinner it is cut, the more surface area and flavor in every bite.
• Put the cheese on the bread first, then the dressing. The cheese keeps the dressing from soaking into the bread.
• Spread the butter in a thin, even layer. Too much butter makes the bread soggy rather than crisp. COOKING TIPS
• Air crisp at 350℉/175℃ rather than starting hot. A lower temperature melts the cheese fully before the bread gets too dark.
• Slide the rack out and flip the sandwiches outside the pot with a wide spatula. Flipping inside the basket is awkward and the bread can tear.
• Total cook time is about 15 minutes. Flip a couple of times so both sides brown evenly. VARIATIONS
• Use one slice of Swiss per side instead of two to cut down on the cheese.
• Make it a Rachel by swapping the corned beef for turkey or pastrami and the sauerkraut for coleslaw.
• Use marble rye or pumpernickel in place of regular rye bread.
• Swap the Thousand Island for Russian dressing if that is what you have on hand. SERVING SUGGESTIONS
• Serve hot with a pickle spear and a handful of fries or chips.
• A cup of tomato soup or a simple green salad rounds out the meal. STORAGE
• Refrigerator: Reubens are best fresh and hot off the rack. If you have leftovers, wrap them well and refrigerate for up to 2 days.
• Reheating: Reheat in the Ninja Foodi on Air Crisp at 350℉/175℃ for a few minutes to bring back the crunch. Skip the microwave, which makes the bread soft. NUTRITIONAL DISCLAIMER
Nutritional information provided is an estimate based on typical ingredient values and standard portion sizes. Actual nutritional content may vary significantly depending on specific brands used, ingredient substitutions, preparation methods, portion sizes, and individual cooking techniques. For precise nutritional information tailored to your specific ingredients and preparation, please consult with a registered dietitian or use laboratory analysis. This information should not be used for medical nutrition therapy or to manage medical conditions without professional guidance.
Nutrition
Variations
- Make it a Rachel: Swap the corned beef for sliced turkey or pastrami and use coleslaw in place of the sauerkraut for a Rachel sandwich.
- Lighter on the cheese: Use just one slice of Swiss per side instead of two if you want to cut back on the cheese.
- Different bread: Use marble rye or pumpernickel in place of regular rye bread for a deeper flavor.
- Russian dressing: Swap the Thousand Island for Russian dressing if that is the flavor you grew up with.
More Ninja Foodi Sandwiches and Melts
If you love a good sandwich made in the Ninja Foodi, here are a few more to add to your list. Each one comes together easily and makes a satisfying meal. Give them a try and let me know which one becomes your favorite.
About the Recipe Author, Louise Long
Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full-time.
She published her first cookbook in the Fall of 2018 and is very interested in writing several more.
Louise is also the creator of an online Ninja Foodi Pressure Cooking Course with over 100 instructional step-by-step videos. People absolutely rave about the course and all the value they have received from it.
Louise has several very active Facebook groups that help people with the basics of cooking and learning more about the appliances they love.
Ninja Foodi Pressure Cooker & Air Crisper 101
Ninja Woodfire Outdoor Grill & Smoker
Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.
She is very responsive to messages and eager to help in any way she can. Get more Information about Louise & contact information
I WOULD LOVE TO SEE WHAT YOU ARE COOKING UP IN YOUR KITCHEN! TAG ME @THESALTEDPEPPER ON YOUR FAVORITE SOCIAL MEDIA PLATFORM WHEN YOU MAKE A DISH!
BE SURE TO FOLLOW THE SALTED PEPPER RIGHT HERE ⇓⇓⇓⇓⇓
Leave a Reply