Air Fryer Reuben Sandwich
Air Fryer Reuben Sandwich is made with corned beef, sauerkraut, Swiss cheese, and Russian dressing on marble rye; toast at 375°F for 10 minutes until crispy.
Saved in this browser. View saved recipes
Method
- 1
Butter one side of each slice of rye bread.
- 2
Flip the bread butter-side down and spread Russian dressing on the inside of each slice.
- 3
Layer Swiss cheese, corned beef, well-drained sauerkraut, and another slice of Swiss cheese on two slices of bread, then close with the remaining slices butter-side up.
- 4
Place the sandwiches in the air fryer basket and cook at 375°F for 4-5 minutes until the bottom is golden.
- 5
Carefully flip and cook for another 3-4 minutes until both sides are crispy and the cheese is melted throughout.
Pro tip. Squeezing the sauerkraut thoroughly in a clean kitchen towel is critical — excess moisture will make the bread soggy before it can crisp up.
Why the air fryer wins here
- Ready in 10 minutes. The same dish takes about 16 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
Get the air fryer cheat sheet
A one-page chart of everyday cooking times and temperatures. Print it, stick it on the fridge.
Confirm your email to get the free PDF. Unsubscribe anytime. Privacy policy.
