The Reuben sandwich is a beloved deli classic, known for its perfect balance of savory, tangy, and melty flavors. Traditionally, it combines corned beef, Swiss cheese, sauerkraut, and Russian or Thousand Island dressing, all grilled between slices of rye bread. Legend has it that the Reuben was invented in the early 20th century, either by Reuben Kulakofsky in Omaha, Nebraska, during a poker game in the 1920s, or at Reuben’s Restaurant in New York City around 1914. Regardless of its origins, this sandwich is a comforting, hearty meal that’s surprisingly simple to make at home. This recipe yields 2 sandwiches and takes about 15-20 minutes to prepare.
Ingredients
For the sandwich:
- 4 slices rye bread (seeded or unseeded, based on preference)
- 1/2 lb corned beef, thinly sliced (deli-style or homemade)
- 4 slices Swiss cheese
- 1 cup sauerkraut, drained and lightly squeezed to remove excess liquid
- 2-4 tablespoons Russian dressing (or Thousand Island dressing, see note below)
- 2 tablespoons unsalted butter, softened (for grilling)
For homemade Russian dressing (optional, makes about 1/4 cup):
- 2 tablespoons mayonnaise
- 1 tablespoon ketchup
- 1 teaspoon finely chopped pickles or pickle relish
- 1/2 teaspoon Worcestershire sauce
- Salt and pepper to taste
Equipment
- Large skillet or griddle
- Spatula
- Small bowl (if making dressing)
- Paper towels (for draining sauerkraut)
Instructions
- Prepare the Russian Dressing (Optional):
- In a small bowl, mix the mayonnaise, ketchup, chopped pickles, Worcestershire sauce, and a pinch of salt and pepper. Stir until well combined. Set aside. (If using store-bought dressing, skip this step.)
- Prep the Sauerkraut:
- Place the sauerkraut in a colander or on paper towels and gently press to remove excess liquid. This prevents the sandwich from becoming soggy. Set aside.
- Assemble the Sandwiches:
- Lay out the 4 slices of rye bread. Spread a thin layer of Russian dressing (about 1/2 to 1 tablespoon per slice) on one side of each slice.
- On two of the slices, layer the ingredients in this order: 1 slice of Swiss cheese, half the corned beef (about 1/4 lb per sandwich), half the drained sauerkraut (about 1/2 cup per sandwich), and another slice of Swiss cheese.
- Top each with the remaining bread slices, dressing side down, to close the sandwiches.
- Butter the Bread:
- Spread a thin layer of softened butter on the outside of each slice of bread (the side that will face the skillet). This helps the sandwich toast to a golden, crispy finish.
- Grill the Sandwiches:
- Heat a large skillet or griddle over medium heat. Place the sandwiches in the skillet, buttered side down. Cook for 3-4 minutes, or until the bread is golden brown and the cheese begins to melt.
- Carefully flip the sandwiches using a spatula, and cook the other side for another 2-3 minutes, pressing down gently with the spatula to help the cheese melt fully. The second side may cook faster, so keep an eye on it.
- Check for Doneness:
- The sandwiches are ready when the bread is crispy and golden, the cheese is fully melted, and the corned beef and sauerkraut are warmed through.
- Serve:
- Transfer the sandwiches to a cutting board and let them rest for 1 minute (this helps the cheese set slightly for cleaner slicing). Cut each sandwich in half diagonally for easier eating.
- Serve immediately, with extra Russian dressing on the side for dipping, if desired. A pickle spear and some potato chips make great accompaniments.
Tips for Success
- Bread Choice: Rye bread is traditional for its tangy flavor, which complements the filling. If you can’t find rye, pumpernickel is a good substitute, though it’s darker and denser.
- Corned Beef: Deli-sliced corned beef is easiest, but if you’re using homemade, slice it as thinly as possible. Warm the beef slightly in the skillet before assembling if it’s cold from the fridge.
- Sauerkraut: Draining the sauerkraut is key to avoiding a soggy sandwich. For extra flavor, you can warm it in a small pan before adding it to the sandwich.
- Cheese: Swiss cheese is classic for a Reuben, but if you prefer a sharper flavor, try a mild cheddar or Gruyère.
- Cooking Tip: If the bread is browning too quickly but the cheese isn’t melted, lower the heat and cover the skillet for a minute to trap heat and speed up melting.
The Reuben sandwich is a fantastic recipe for beginners because it requires minimal ingredients and cooking techniques, yet delivers maximum flavor. It’s also highly customizable—swap the corned beef for pastrami for a New York-style twist, or use turkey for a lighter version (sometimes called a Rachel sandwich). The combination of melty cheese, tangy sauerkraut, and savory meat, all grilled to perfection, makes this sandwich a satisfying meal for lunch or dinner. With this recipe, you can bring the deli experience to your kitchen in just 20 minutes. Enjoy your homemade Reuben!
