Air Fryer Reuben Sandwich
This Reuben Sandwich is grilled to crispy, golden perfection right in the Ninja Foodi, no stovetop needed. Buttered rye bread is layered with melty Swiss cheese, thinly shaved corned beef, tangy steamed sauerkraut, and a quick homemade Thousand Island dressing, then air crisped until the outside is shatteringly crunchy and the cheese is gooey. It comes together in about 30 minutes and tastes better than any deli version.
Servings: 2 sandwiches
Calories: 672kcal
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
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
PREP TIPS
• 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.
• 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
Serving: 1sandwich | Calories: 672kcal | Carbohydrates: 38g | Protein: 29g | Fat: 44g | Saturated Fat: 16g | Cholesterol: 96mg | Sodium: 1720mg | Potassium: 360mg | Fiber: 4g | Sugar: 9g