The Reuben sandwich is a masterpiece of American culinary invention, a towering achievement of salty, tangy, creamy, and crunchy textures all fused together between slices of toasted rye. Whether you are using up leftover corned beef from a holiday feast or sourcing the finest cuts from a local deli, understanding the mechanics of this sandwich is the difference between a soggy mess and a restaurant-quality meal. To truly master the Reuben, one must appreciate the balance of its high-impact ingredients and the specific technique required to grill it to gooey perfection.
The Essential Anatomy of a Classic Reuben
A Reuben is more than the sum of its parts, but those parts must be chosen with intention. The traditional build consists of five core components: corned beef, Swiss cheese, sauerkraut, Russian dressing, and rye bread. While modern variations exist, the classic profile relies on the interplay between the heavy, savory meat and the sharp, fermented bite of the cabbage.
Selecting the Right Meat and Bread
The foundation of every Reuben is the rye bread. Ideally, you want a sturdy Jewish rye or a marbled rye. Marbled rye, with its beautiful swirls of light and pumpernickel dough, offers a visual flair and a slightly more complex flavor. The bread needs to be sliced thick enough to support the moist fillings but not so thick that it overshadows the meat.
For the protein, corned beef is the only authentic choice. You can use deli-sliced corned beef, which is convenient and easy to fold, or thick-cut brisket that has been slow-cooked until tender. If you use brisket, ensure you slice it against the grain to prevent a chewy texture. Some people confuse the Reuben with its cousin, the Rachel, which uses turkey or pastrami and coleslaw, but a true Reuben remains loyal to the brine-cured beef.
The Tangy Toppings and Dressing
Sauerkraut provides the necessary acidity to cut through the richness of the beef and cheese. When preparing your sauerkraut, the most important step is to drain it thoroughly. Many home cooks skip this, leading to a sandwich that falls apart. Squeeze the kraut between your hands or press it in a fine-mesh strainer to remove as much brine as possible.
The dressing is the “glue” of the flavor profile. While Thousand Island dressing is a common substitute due to its sweetness, a traditional Reuben calls for Russian dressing. Russian dressing is typically spicier and more robust, featuring ingredients like horseradish, Worcestershire sauce, and sometimes a dash of hot sauce or paprika. This adds a sophisticated depth that balances the creamy mayonnaise base.
Step-by-Step Guide to Assembly and Grilling
Once your ingredients are prepped, the assembly process is what ensures every bite contains the perfect ratio of ingredients. A common mistake is piling the meat too high in the center, creating a “mountain” that makes the sandwich difficult to eat. Instead, aim for even layers from edge to edge.
Layering for Structural Integrity
Begin by buttering one side of each slice of rye bread. Place the slices buttered-side down on a clean surface. On the unbuttered side, spread a generous layer of Russian dressing. Next, place a slice of Swiss cheese on both pieces of bread. Placing cheese on both sides acts as a moisture barrier, protecting the bread from the damp sauerkraut and meat while helping the sandwich stick together once melted.
On one slice, layer your thinly sliced corned beef. If the meat is cold from the refrigerator, you may want to warm it slightly in a separate pan first to ensure the center of the sandwich is hot by the time the bread is toasted. Top the beef with your well-drained sauerkraut. Finally, close the sandwich with the second slice of bread, Swiss cheese-side down.
The Grilling Process
To achieve that iconic golden-brown crust, use a heavy skillet—cast iron is preferred for its even heat distribution. Set your stove to medium-low heat. It is tempting to turn the heat up to speed things up, but a lower temperature is essential. You need enough time for the heat to penetrate through the thick layers of meat and melt the cheese completely without burning the rye bread.
Place the sandwich in the skillet and grill for approximately 3 to 5 minutes. You can place a lid over the pan for the first minute or two to trap steam and encourage the cheese to melt. Once the bottom is crisp and brown, carefully flip the sandwich. Grill the other side for another 3 to 4 minutes until the cheese is oozing from the sides.
Pro Tips for the Ultimate Sandwich Experience
To elevate your Reuben from good to legendary, consider a few professional secrets. First, try using mayonnaise instead of butter on the outside of the bread. Just like with a grilled cheese, mayonnaise has a higher smoke point and contains proteins that create a more uniform, crackly crust.
Another tip is to “fluff” your meat. Instead of laying flat sheets of corned beef on the bread, fold and drape the slices to create air pockets. This creates a more tender mouthfeel and allows the dressing and melted cheese to seep into the layers of the meat. If you find your sandwich is still too cold in the middle, you can finish it in an oven preheated to 350°F for 5 minutes to ensure it is piping hot throughout.
Variations and Modern Twists
While the classic Reuben is a protected icon in many delis, there is room for personal expression. Some enthusiasts prefer to use Gruyère or Emmental instead of standard Swiss for a more pungent, nutty flavor. Others might add a layer of thin-sliced pickles inside the sandwich for extra crunch.
For those who find the Reuben a bit too heavy, the Rachel sandwich is the most popular alternative. By swapping the corned beef for roasted turkey and the sauerkraut for creamy coleslaw, you get a lighter, fresher version of the same flavor profile. Regardless of the meat you choose, the principle remains the same: high-quality bread, melted cheese, and a tangy element to balance the fats.
FAQs
What is the difference between Russian dressing and Thousand Island?
While both are mayonnaise-based and look similar, Russian dressing is generally spicier and less sweet. It often contains horseradish, chili sauce, and minced onions, giving it a sharper bite. Thousand Island is sweeter because it relies heavily on sweet pickle relish and ketchup, making it a milder choice.
Can I make a Reuben with pastrami instead of corned beef?
Technically, a sandwich made with pastrami, Swiss, sauerkraut, and Russian dressing is often called a “West Coast Reuben” or simply a pastrami Reuben. While delicious, the flavor is different because pastrami is smoked and heavily peppered, whereas corned beef is simply salt-brined and boiled.
How do I prevent the bread from getting soggy?
The secret to a dry, crispy Reuben is twofold: drain your sauerkraut extensively (press it with paper towels) and place a “barrier” of cheese on both slices of bread. The melted cheese creates a seal that prevents the juices from the meat and cabbage from soaking into the rye.
Is the Reuben sandwich actually from Ireland?
Despite being a staple of St. Patrick’s Day celebrations, the Reuben is an American invention. Its origins are contested between two primary stories: one involving a poker player named Reuben Kulakofsky in Omaha, Nebraska, and another involving Arnold Reuben, the owner of Reuben’s Restaurant in New York City. Both claims date back to the early 20th century.
What are the best side dishes to serve with a Reuben?
A Reuben is a heavy, flavorful sandwich, so it pairs best with sides that provide a clean contrast. Traditional options include a crisp kosher dill pickle spear, potato chips, or a simple potato salad. For a lighter side, a vinegar-based coleslaw or a green salad with a light vinaigrette can help balance the richness of the meal.