The Reuben sandwich is a masterpiece of culinary engineering. It is a towering, messy, salty, tangy, and buttery creation that occupies a sacred space in the American sandwich pantheon. While its exact origins are debated—some point to a poker game at the Blackstone Hotel in Omaha, Nebraska, while others credit Arnold Reuben of Reuben’s Restaurant in New York City—the result is undisputed: it is the king of grilled sandwiches.
Creating a perfect Reuben at home is an exercise in balancing bold flavors and textures. You have the saltiness of the corned beef, the sharp tang of the sauerkraut, the creamy sweetness of the Russian dressing, and the nutty melt of Swiss cheese, all encased in crispy, buttered rye bread. If you’ve ever wondered how to replicate that deli-style magic in your own kitchen, this guide will walk you through every nuance of the process.
The Essential Components of a Classic Reuben
Before you fire up the griddle, you need to understand that a Reuben is only as good as the sum of its parts. Because there are so few ingredients, the quality of each one matters immensely.
The Corned Beef
The heart of the sandwich is the corned beef. For the most authentic experience, you want beef that has been slow-cooked until it is tender enough to melt in your mouth but firm enough to hold its shape when sliced. Many home cooks prefer to use leftover corned beef from a holiday meal, but high-quality deli-sliced corned beef works perfectly well. If you are getting it from a deli counter, ask for it to be sliced thin but not shaved; you want enough “heft” to stack the sandwich high.
The Rye Bread
Rye bread provides the structural integrity and the earthy, caraway-scented backdrop for the sandwich. Seeded marble rye is the gold standard because it offers a beautiful visual swirl and a robust flavor that can stand up to the heavy fillings. If you aren’t a fan of caraway seeds, a plain light rye will suffice, but make sure the slices are thick enough to handle the moisture from the sauerkraut and dressing without becoming soggy.
The Sauerkraut
Sauerkraut provides the necessary acidity to cut through the richness of the meat and cheese. The key here is preparation. Never take sauerkraut straight from the jar or can and put it on the bread. It contains too much brine, which will ruin the texture of your sandwich. Always drain it thoroughly and press it between paper towels to remove excess moisture. For an extra layer of flavor, some chefs lightly sauté the sauerkraut in a pan with a pinch of sugar or a splash of apple juice before assembly.
The Swiss Cheese
Swiss cheese acts as the “glue” that holds the sandwich together. Its mild, nutty flavor complements the salty beef without overpowering it. Look for a high-quality Swiss or Emmental that melts smoothly. Placing a slice of cheese on both the top and bottom pieces of bread creates a barrier that protects the bread from the moist fillings.
The Russian Dressing
While some people substitute Thousand Island dressing, a true Reuben deserves authentic Russian dressing. It is slightly spicier and less sweet than Thousand Island, usually featuring horseradish or chili sauce. It provides the creamy, zesty finish that ties all the other ingredients together.
Step-by-Step Preparation and Assembly
Mastering how to make Reubens sandwich requires a bit of technique to ensure the bread is toasted perfectly while the interior is hot and the cheese is fully melted.
Preparing the Russian Dressing
If you want to elevate your sandwich, make your dressing from scratch. Combine mayonnaise, ketchup, bottled horseradish, a dash of Worcestershire sauce, a pinch of paprika, and finely minced shallots or onions. Let it sit in the refrigerator for at least thirty minutes before using so the flavors can marry. The horseradish is the secret weapon here; it provides a subtle heat that wakes up the palate.
Pre-Heating the Meat
One common mistake is putting cold corned beef directly onto the bread. By the time the beef gets hot, the bread will likely be burnt. Instead, lightly warm your corned beef slices in a skillet over medium-low heat or wrap them in foil and pop them in the oven for a few minutes. You don’t want to sear the meat or dry it out; you just want to take the chill off.
The Assembly Process
Lay out your two slices of rye bread. Spread a generous layer of Russian dressing on the interior side of both slices. Place a slice of Swiss cheese on each piece of bread. On one side, pile the warmed corned beef high. Top the beef with a generous portion of your drained and dried sauerkraut. Carefully flip the other piece of bread (cheese side down) onto the sauerkraut.
Grilling to Perfection
Generously butter the outside of your sandwich. Heat a heavy-bottomed skillet or a cast-iron griddle over medium heat. You want a steady, even heat—not so hot that the butter burns instantly.
Place the sandwich in the pan. A pro tip is to use a heavy press or another heavy skillet to weigh the sandwich down. This ensures even contact with the heat and helps the cheese melt into the crevices of the meat and kraut. Grill for about 3 to 4 minutes per side. You are looking for a deep, golden-brown crust and a visible melt on the cheese.
Tips for Avoiding a Soggy Sandwich
The biggest challenge in learning how to make Reubens sandwich is moisture management. A soggy Reuben is a tragedy, but it is easily avoided with a few professional tricks.
The Fat Barrier
As mentioned earlier, placing the cheese directly against the bread is your first line of defense. The fat in the cheese creates a seal that prevents the juices from the sauerkraut and dressing from soaking into the crumb of the rye bread.
Drying the Kraut
This cannot be overstated. If you think you’ve squeezed enough juice out of your sauerkraut, squeeze it one more time. The kraut should feel almost dry to the touch before it hits the sandwich. The heat of the griddle will release any remaining steam, but you don’t want liquid pooling on the bread.
Proper Toasting Temperature
If your heat is too high, the bread will brown before the internal temperature of the sandwich rises. If the heat is too low, the bread will soak up the butter and become greasy rather than crispy. Aim for medium heat, approximately 350°F if you are using an electric griddle. This allow the cheese to liquefy and the meat to steam slightly inside the bread “envelope.”
Variations and Modern Twists
Once you have mastered the classic version, you might want to experiment with different interpretations of the Reuben.
The Rachel Sandwich
The most famous variation is the Rachel. In this version, the corned beef is replaced with sliced turkey breast, and the sauerkraut is often replaced with coleslaw. It is a lighter, slightly sweeter alternative that remains incredibly popular in delis across the country.
The West Coast Reuben
Some regional variations in the Western United States use sourdough bread instead of rye. While purists might scoff, the tang of the sourdough provides a different but equally pleasant acidity that works well with the Swiss cheese and dressing.
Vegetarian Reubens
For those who don’t eat meat, thinly sliced roasted beets or marinated tempeh can be used in place of corned beef. The earthiness of beets, in particular, pairs surprisingly well with sauerkraut and rye bread. When seasoned with smoky spices, it mimics the depth of the traditional sandwich remarkably well.
Serving Suggestions and Sides
A Reuben is a heavy, rich sandwich, so it benefits from sides that offer a bit of crunch and acidity to cleanse the palate.
The Traditional Pickle
No Reuben is complete without a large, cold kosher dill pickle on the side. The snap of the pickle and the vinegary punch help reset your taste buds between bites of the buttery sandwich.
Potato Accompaniments
Potato salad or high-quality potato chips are the standard pairings. If you want something a bit more substantial, a side of German potato salad—served warm with a vinegar and bacon dressing—complements the flavors of the sauerkraut beautifully.
Beverage Pairings
To drink, a crisp lager or a pilsner works well to cut through the fat of the cheese and beef. For non-alcoholic options, a sharp ginger ale or a traditional cream soda provides a nostalgic deli experience.
FAQs
What is the difference between a Reuben and a Rachel?
The primary difference lies in the meat and the greens. A Reuben uses corned beef and sauerkraut, while a Rachel typically uses turkey and coleslaw. Both usually feature Swiss cheese and Russian or Thousand Island dressing on rye bread.
Can I use Thousand Island dressing instead of Russian dressing?
Yes, you can. Thousand Island is more common in grocery stores and is sweeter and creamier. However, Russian dressing is the traditional choice because its inclusion of horseradish and spicy chili sauce provides a better balance to the richness of the corned beef.
How do I prevent the bread from burning while the cheese melts?
The best method is to use medium heat and a lid or a weight. Warming the meat separately before assembling the sandwich also ensures that you aren’t waiting for the heat to penetrate through several layers of cold beef, which gives the cheese more time to melt before the bread burns.
Is pastrami or corned beef better for a Reuben?
While a classic Reuben always uses corned beef, many people prefer pastrami. Corned beef is saltier and boiled, whereas pastrami is seasoned with a spice rub and smoked. If you use pastrami, some people call this a “New York Reuben” or a “Cloak and Dagger.”
What is the best way to reheat a leftover Reuben?
Avoid the microwave, as it will make the bread rubbery and the sauerkraut soggy. The best way to reheat a Reuben is in a toaster oven or back in a skillet over low heat. This will recrisp the bread and melt the cheese without compromising the texture of the meat.