Reuben Sandwich

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A hot, griddled Reuben sandwich brings together savory corned beef, tangy sauerkraut, creamy Russian dressing, and gooey Swiss cheese, all pressed between slices of buttery rye bread. This deli classic lights up menus from New York to small-town diners, but it’s just as easy to make in your own kitchen.

Perfect for a hearty lunch or fast-casual dinner, the Reuben delivers big flavors and texture in every bite. Whether you’re craving comfort food or eager to recreate the stacked sandwiches from your favorite deli, you’ll find the process simple and satisfying.

Why the Reuben Sandwich Endures

The Reuben stands out for its balance of contrasting flavors and textures. Each component plays a vital role:

• Corned beef offers tender, salty richness.
• Sauerkraut brightens the sandwich with acidity and crunch.
• Swiss cheese melts to a mild, creamy layer.
• Russian dressing ties everything together with its tangy zip.
• Rye bread gives a robust, earthy foundation and crisp exterior after grilling.

When you order a Reuben in a deli, you expect abundance. Thin layers of each ingredient fuse and mingle, yielding gooey meltiness and that signature savory-sour bite.

The origin story of the Reuben is just as layered. Some credit Arthur Reuben of Reuben’s Delicatessen in New York. Others point to a Nebraska grocer named Reuben Kulakofsky, who may have concocted the filling during a late-night poker game in the early 1900s. No matter its true history, the sandwich has become an American favorite.

Ingredients for a Classic Reuben

To make four hearty sandwiches, gather these essentials:

Russian Dressing (Homemade):

• ½ cup mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon finely grated onion
• 2 teaspoons prepared horseradish
• 1 teaspoon Worcestershire sauce
• ½ teaspoon sweet paprika
• Salt and ground black pepper, to taste

The best Reuben relies on balance. Use enough meat and cheese to make every bite rich, but avoid stuffing the sandwich so much that it spills apart. Thoroughly draining sauerkraut is essential—otherwise, your bread may get soggy.

Step-By-Step Instructions

1. Make the Russian Dressing

In a small bowl, stir together mayonnaise, ketchup, onion, horseradish, Worcestershire sauce, sweet paprika, salt, and pepper. Taste and adjust the seasoning if needed. Set aside.

Homemade dressing is always fresher and packs more flavor. The horseradish adds gentle heat; the onion sharpens each bite. If you don’t have horseradish, a dab of Dijon mustard works in a pinch.

2. Prepare the Rye Bread

Take eight slices of rye bread. Lay them out on your counter. Spread butter generously on one side of each slice. This ensures the crust browns evenly on the griddle.

On the opposite side of four slices, slather a thick layer of Russian dressing. These will be your bases for stacking the fillings.

3. Layer the Filling

Start building your sandwiches:

• First, heap a generous—but manageable—pile of corned beef onto each dressed slice of bread.
• Next, spoon a loose mound of drained sauerkraut over the meat, spreading it evenly.
• Top with one or two slices of Swiss cheese, making sure the cheese covers the fillings to the edges.
• Spread more Russian dressing onto the non-buttered side of the remaining four bread slices.
• Close each sandwich with the buttered side facing out.

This assembly holds the filling together and ensures the cheese melts from edge to edge.

4. Grill to Perfection

Preheat a large skillet or griddle over medium-low heat. Once hot, place the sandwiches on the skillet. Cook for 3–4 minutes per side. Press each sandwich down gently with a spatula to compact the fillings and promote even browning.

Lower the heat if the bread darkens too quickly; you want a golden exterior and enough time for the cheese to thoroughly melt. If needed, cover the skillet loosely with a lid in the final minute to create a gentle steaming effect and help the cheese ooze.

When both sides are crisp, and the cheese stretches as you lift a sandwich, it’s ready.

5. Serve Immediately

Transfer sandwiches to a cutting board. Let them rest for 1–2 minutes, then slice in half diagonally with a sharp, serrated knife. Serve hot, while the cheese is molten and the flavors meld.

For the classic deli experience, pair with potato chips, crisp pickles, or coleslaw.

Tips and Variations

Here’s how to achieve deli-worthy results every time:

• Choose great bread. Marble or seeded rye brings bold flavor and doesn’t fall apart during grilling.
• Warm the meat. If using cold corned beef, heat it briefly in a skillet or wrapped in foil in the oven. Warm meat melts the cheese more efficiently.
• Drain the sauerkraut. Press or squeeze with paper towels. Extra liquid can make sandwiches mushy.
• Don’t overcrowd the pan. Grill in batches if necessary, giving each sandwich space to crisp.
• Homemade dressing makes a difference. While store-bought saves time, fresh dressing is richer and brighter. Thousand Island can stand in, but Russian is the gold standard.
• Low and slow wins. Too much heat and the bread burns before the cheese melts. Medium-low is best.
• Customize. Add sliced dill pickles or swap in pastrami for corned beef to create the “Rachel” variation. Use gluten-free rye for dietary preferences.

Storing and Reheating

Reuben sandwiches taste best fresh. If you need to prepare ahead:

• Storing: Wrap leftover sandwiches tightly in foil and store in the fridge for up to one day.
• Reheating: Preheat your oven to 350°F (175°C). Place wrapped sandwiches on a tray and bake for 10–12 minutes until heated through. Avoid microwaving; the bread will go soggy.

Unused dressing will keep for several days, sealed in the refrigerator.

Frequently Asked Questions

Can I use pastrami instead of corned beef?

Yes. Pastrami gives the sandwich a peppery, smoky profile and is a common variation.

What’s the best sauerkraut?

Look for fresh, refrigerated kraut rather than canned for a cleaner flavor and better crunch.

Is a Reuben sandwich the same as a Rachel?

The Rachel is a close cousin. It usually swaps out corned beef for turkey or pastrami, and sometimes replaces sauerkraut with coleslaw.

The Reuben at Home: Make It Yours

Mastering the Reuben opens a door to creativity. While tradition wins most days, you can put your own spin on the sandwich:

• Switch up the bread; try pumpernickel for a different flavor.
• Spice the dressing with hot sauce for a fiery kick.
• Press the sandwich in a panini maker for an extra-crispy finish.
• For a lighter version, use lean turkey or extra greens.

No matter your route, the Reuben remains the ultimate grilled sandwich—savory, melty, tangy, and balanced.

Key Points for the Perfect Reuben

• Butter the bread evenly for an even crisp.
• Don’t stuff too much filling—balance is key.
• Grill patiently for a golden, crunchy crust and molten cheese.
• Serve right away for the best textures and taste.

With just a skillet, fresh ingredients, and a few tricks, you can bring the deli home in under half an hour. The Reuben’s charm lies in its bold flavors, compelling textures, and its knack for taking you straight to the heart of your favorite city restaurant—without ever leaving your kitchen.