The Reuben sandwich is a culinary masterpiece that defies the sum of its parts. It is a salty, tangy, gooey, and crunchy marvel that has earned its place as a cornerstone of American deli culture. Whether you are sitting in a high-backed booth in a New York City delicatessen or standing in your own kitchen on a Tuesday night, the allure of the Reuben is universal. Mastering the art of how to make Reuben sandwiches is less about complex culinary techniques and more about understanding the harmony of five specific ingredients: corned beef, Swiss cheese, sauerkraut, Russian dressing, and rye bread.
The Surprising History of a Deli Classic
Before we fire up the griddle, it is worth noting that the Reuben’s origins are a subject of friendly culinary debate. One popular legend suggests it was born at the Blackstone Hotel in Omaha, Nebraska, during a poker game in the 1920s. A local grocer named Reuben Kulakofsky supposedly requested a sandwich made of corned beef and sauerkraut, and the hotel owner’s son perfected it by adding Swiss cheese and Russian dressing. Another story claims it was invented by Arnold Reuben, the founder of Reuben’s Restaurant in New York City, back in 1914. Regardless of who took the first bite, the sandwich became a nationwide sensation after winning a sandwich contest in the 1950s, and it hasn’t left the spotlight since.
Selecting the Right Foundation: Bread and Meat
The foundation of any great Reuben is the bread. You cannot use a soft white loaf or a brioche bun here; the sandwich requires the structural integrity and earthy flavor of rye bread. Most traditionalists opt for seeded rye, where the caraway seeds provide a sharp, anise-like pop that cuts through the richness of the meat. If you prefer a more visual flair, a marble rye—a swirl of light and dark rye—is the gold standard for home cooks.
Next comes the star of the show: the corned beef. For the best results, you want thinly sliced deli-style corned beef. It should be tender enough to melt into the cheese but have enough body to provide a satisfying chew. Some enthusiasts prefer to use leftover homemade corned beef from a St. Patrick’s Day feast, sliced against the grain for maximum tenderness. If you are buying it from a deli counter, ask for it to be sliced “ribbon thin.”
The Flavor Enhancers: Sauerkraut and Cheese
Sauerkraut provides the necessary acidity to balance the fatty corned beef and buttery bread. However, the biggest mistake people make when learning how to make Reuben sandwiches is using wet sauerkraut. If you pull it straight from the jar and put it on the bread, you will end up with a soggy mess. Always drain your sauerkraut thoroughly and press it between paper towels to remove excess moisture. For an even better experience, warm the sauerkraut in a small pan or the microwave for 30 seconds before assembly so it doesn’t chill the center of your sandwich.
As for the cheese, Swiss is non-negotiable. Its mild, nutty profile and superior melting capabilities act as the “glue” that holds the sandwich together. Look for an Emmental or a high-quality domestic Swiss. You want two slices per sandwich—one on the bottom and one on the top—to create a moisture barrier that protects the bread from the dressing and the kraut.
The Secret Sauce: Russian vs. Thousand Island
While many modern menus use Thousand Island dressing because of its sweetness and availability, a true Reuben purist will advocate for Russian dressing. Russian dressing is typically spicier and more robust, often featuring horseradish or chili sauce. If you want to make your own at home, simply mix:
- mayonnaise
- ketchup
- horseradish
- a dash of Worcestershire sauce
- a pinch of paprika
This piquant sauce provides the “zing” that makes the Reuben iconic. If you prefer the sweeter profile of Thousand Island, which includes chopped pickles or relish, that works too—just know that the flavor profile will shift toward the sweeter side of the spectrum.
The Step-by-Step Assembly Process
Preparation is key. Start by buttering one side of each slice of rye bread generously. You want to butter the bread all the way to the edges to ensure a uniform golden-brown crust. Place the slices butter-side down on a clean surface.
- On the non-buttered side of the first slice, spread a thick layer of your dressing.
- Follow this with a slice of Swiss cheese.
- Next, pile on the corned beef. Do not just lay it flat; “fluff” the meat by folding the thin slices to create height and air pockets, which helps the heat penetrate the center.
- On top of the meat, add a generous heap of the drained sauerkraut.
- Finally, add the second slice of Swiss cheese and the top slice of bread, butter-side up.
Cooking to Golden Perfection
To achieve that perfect deli-style crunch, heat a heavy-bottomed skillet or a cast-iron griddle over medium-low heat. You do not want the heat too high, or the bread will burn before the cheese has a chance to melt and the meat has warmed through.
Place the sandwich in the pan and cook for about 3 to 4 minutes on the first side. A helpful trick is to use a heavy press or another heavy pan to lightly weigh down the sandwich. This ensures even contact with the heat and helps the ingredients fuse together. Flip the sandwich carefully using a wide spatula and cook for another 3 to 4 minutes until the bread is a deep golden brown and the cheese is visibly oozing from the sides.
Serving Suggestions and Pairings
The Reuben is a heavy, savory meal, so it pairs best with sides that offer a crisp contrast. A large kosher dill pickle spear is the traditional accompaniment, providing a vinegary snap between bites of the rich sandwich. Potato chips or a side of creamy coleslaw are also classic choices. For a drink pairing, the acidity of a ginger ale or the bitterness of a pale ale works wonderfully to cleanse the palate.
Common Mistakes to Avoid
One of the most frequent errors is overstuffing the sandwich to the point where it becomes impossible to eat. While a “mile-high” deli sandwich looks impressive, a home-cooked Reuben should be manageable. Ensure your ratios are balanced: about 4 to 6 ounces of meat is usually sufficient for a standard slice of rye.
Another pitfall is cold meat. Because the Reuben is cooked quickly in a pan, the heat often fails to reach the very center of a thick stack of cold corned beef. To avoid this, you can lightly sauté the corned beef in the skillet for a minute before assembling the sandwich, or ensure your meat is at room temperature before you begin.
Variations on the Theme
Once you know how to make Reuben sandwiches in the traditional style, you can experiment with variations. The most famous is the Rachel, which swaps the corned beef for sliced turkey and the sauerkraut for coleslaw. There is also the West Coast Reuben, which might incorporate sourdough bread instead of rye. For vegetarians, a “Tempeh Reuben” or a “Mushroom Reuben” uses marinated proteins to mimic the savory depth of the corned beef while keeping the spirit of the sandwich intact.
Frequently Asked Questions
Can I use a sandwich press or Panini maker for a Reuben?
Yes, a sandwich press works excellently for making a Reuben. It provides even heat from both sides and presses the ingredients together, which helps the cheese melt more efficiently. Just be sure to butter the outside of the bread as you would with a skillet to get that characteristic fried-bread texture.
What is the difference between corned beef and pastrami?
While both are usually made from beef brisket, corned beef is salt-cured (brined) and then boiled. Pastrami is also brined, but it is seasoned with a spice rub (usually black pepper and coriander) and then smoked. You can certainly make a sandwich with pastrami—often called a “Reuben-style” pastrami sandwich—but the flavor will be smokier and more peppery than a traditional Reuben.
How do I prevent the bread from getting soggy?
The secret to preventing sogginess is two-fold: first, you must drain and squeeze the sauerkraut until it is as dry as possible. Second, place the Swiss cheese directly against the bread on both the top and bottom. The melted cheese acts as a waterproof barrier that prevents the dressing and the moisture from the kraut from soaking into the rye.
What temperature should I cook the sandwich at?
You should aim for a medium-low heat on your stove. If you are using a griddle with a temperature gauge, approximately 325 degrees Fahrenheit is ideal. This allows the bread to toast slowly to a perfect golden brown while giving enough time for the internal ingredients to reach a warm, appetizing temperature.
Can I make Reuben sandwiches in bulk for a party?
Yes, if you are serving a crowd, you can assemble the sandwiches and bake them in the oven. Preheat your oven to 400 degrees Fahrenheit. Place the assembled sandwiches on a large baking sheet and bake for about 10 to 12 minutes, flipping halfway through. While you lose some of the buttery crust quality of a skillet-fried sandwich, it is much more efficient for feeding a large group.