The Reuben sandwich is a titan of the deli world. It is a messy, salty, tangy, and soulful masterpiece that balances heavy protein with sharp acidity. While its origins are debated—some swear it was born in a late-night poker game at the Blackstone Hotel in Omaha, while others credit Arnold Reuben’s Deli in New York City—the result is undisputed: it is the king of grilled sandwiches.
Preparing a Reuben at home is an exercise in layering flavors. It isn’t just about putting meat between bread; it’s about the synergy of the ingredients and the precision of the heat. If you want to move beyond a basic lunch and create a restaurant-quality experience, you need to understand the architecture of this classic.
Choosing the Foundation: The Essential Ingredients
To understand how to prepare a Reuben sandwich, you must first respect the five pillars of its construction. Substituting any of these turns the sandwich into something else entirely (like its cousin, the Rachel, which uses coleslaw and turkey).
The Corned Beef. The heart of the sandwich is the corned beef. Traditionally, this is beef brisket that has been salt-cured. For the best sandwich, you want meat that is tender enough to bite through but structural enough to hold its shape. If you are buying it from a deli, ask for a “thin ribbon cut.” If you are using leftovers from a home-cooked brisket, slice it against the grain as thinly as possible. High-quality corned beef should have a balance of lean meat and just enough fat to render down when the sandwich hits the pan.
The Rye Bread. A Reuben is a heavy sandwich, and it requires a sturdy bread to keep it from falling apart. Seeded Jewish Rye is the traditional choice, providing a distinct caraway aroma that cuts through the richness of the cheese and meat. Marble rye is also a popular choice for its aesthetic swirl and slightly denser crumb. Whatever you choose, ensure the slices are at least half an inch thick to withstand the buttering and grilling process.
The Swiss Cheese. Swiss cheese serves as the “glue” of the sandwich. It has a nutty, mild flavor and a low melting point, which is essential for binding the meat and sauerkraut together. Look for an aged Swiss or Emmental for a more complex flavor profile.
The Sauerkraut. Sauerkraut provides the necessary acidic “crunch” to balance the fat. Before adding it to your sandwich, it is crucial to drain it and squeeze out the excess moisture. If you put wet sauerkraut directly onto the bread, you will end up with a soggy mess. Some chefs prefer to warm the sauerkraut in a small pan beforehand to ensure the sandwich stays hot throughout.
The Russian Dressing. While some people use Thousand Island, a true Reuben enthusiast often leans toward Russian dressing. It is slightly spicier and less sweet, typically featuring horseradish and chili sauce. This zingy condiment is what ties the savory beef to the fermented cabbage.
Step-by-Step Preparation: The Assembly Line
Success in the kitchen is all about the “mise en place,” or having everything in its place. Because the grilling process happens quickly, you want your components ready to go before the bread ever touches the heat.
Preparing the Bread. Start by buttering one side of each slice of rye bread. Use softened, unsalted butter and spread it edge-to-edge. This ensures an even, golden-brown crust. For an extra layer of flavor, some people mix a pinch of garlic powder or dried parsley into the butter.
Layering for Structural Integrity. Flip the bread over so the buttered side is down on your workspace. Spread a generous tablespoon of Russian dressing on the dry side of both slices. On the bottom slice, place a layer of Swiss cheese. The cheese acts as a moisture barrier, protecting the bread from the meat juices.
Next, pile on the corned beef. Do not just lay it flat; “fluff” the meat by folding the thin slices over themselves to create height and air pockets. This makes the sandwich easier to bite and helps the heat penetrate the center.
Follow the meat with a heavy layer of drained sauerkraut. Finally, add another slice of Swiss cheese on top of the kraut before topping it with the second slice of bread (buttered side out). This double-cheese method ensures that both pieces of bread are securely “glued” to the filling.
The Art of Grilling: Achieving the Perfect Crunch
How you cook the sandwich is just as important as what is inside. The goal is a deep golden exterior and a melted, gooey interior.
Heat Management. Set a heavy-bottomed skillet or a cast-iron griddle over medium-low heat. A common mistake is using heat that is too high, which burns the bread before the cheese has a chance to melt. You are looking for a slow sizzle.
The Press Technique. Place the sandwich in the pan. To get that iconic deli look and feel, use a weight—like a bacon press or even another heavy pan—to lightly compress the sandwich. This ensures even contact with the heat source and helps the flavors meld.
Grill the first side for about 3 to 5 minutes. When you flip it, do so carefully with a wide spatula. The second side usually cooks faster because the pan and the ingredients are already warm. Aim for a rich, mahogany color on the rye.
The Internal Temperature. If your bread is browning too fast but the cheese isn’t melting, you can add a few drops of water to the corner of the pan and cover it with a lid for 30 seconds. The steam will finish the melting process without compromising the crispiness of the bread.
Professional Tips for an Elevated Reuben
If you want to take your Reuben from a standard lunch to a gourmet meal, consider these small but impactful tweaks:
- Warm the Meat: Cold corned beef can act as an insulator, preventing the center of the sandwich from getting hot. Quickly sear the meat in the pan for 30 seconds before assembling the sandwich to give it a head start.
- The Horseradish Kick: If your Russian dressing feels a bit flat, fold in a teaspoon of freshly grated horseradish. It provides a nasal-clearing heat that works beautifully with the caraway seeds in the rye.
- Quality Kraut: Skip the canned sauerkraut and look for the refrigerated, lacto-fermented varieties. They have a cleaner, more vibrant “snap” and contain probiotics that add a complex depth of flavor.
- Let it Rest: Once the sandwich comes off the griddle, let it sit for about 60 seconds before cutting into it. This allows the cheese to set slightly so the fillings don’t slide out when you take your first bite.
Frequently Asked Questions
- What is the difference between a Reuben and a Rachel sandwich? While the Reuben is made with corned beef and sauerkraut, the Rachel sandwich is a popular variation that uses sliced turkey (or sometimes pastrami) and coleslaw instead. The Rachel is generally lighter and sweeter, whereas the Reuben is savory and pungent.
- Can I use Thousand Island dressing instead of Russian dressing? Yes, you can. Many restaurants use Thousand Island because it is more widely available. The main difference is that Thousand Island is sweeter and contains pickle relish, while Russian dressing is spicier and usually contains horseradish or pimento.
- How do I prevent my Reuben from getting soggy? The primary culprit for a soggy Reuben is the sauerkraut. You must drain the kraut thoroughly and squeeze it between paper towels until it is nearly dry. Additionally, placing the cheese directly against the bread creates a seal that prevents the dressing and juices from soaking into the crumb.
- Is it better to use corned beef or pastrami? A traditional Reuben uses corned beef. If you use pastrami, the sandwich is technically called a “Cloak and Dagger” or simply a “Pastrami Reuben.” Pastrami is smoked and rubbed with spices like black pepper and coriander, which gives the sandwich a smokier, more aggressive flavor profile.
- What are the best side dishes to serve with a Reuben? Because the Reuben is very rich, it pairs best with acidic or salty sides. A large kosher dill pickle spear is mandatory. Other great options include potato salad, salt and vinegar chips, or a simple green salad with a light vinaigrette to cleanse the palate.