The Reuben sandwich is a monument of American deli culture, a towering achievement of salty, tangy, and creamy flavors held together by the earthy crunch of toasted rye. Whether you are standing in a bustling New York City deli or your own kitchen, the sight of melted Swiss cheese cascading over ribbons of corned beef is enough to make anyone’s mouth water. Understanding how to cook a reuben sandwich is more than just stacking ingredients; it is about managing moisture, balancing bold flavors, and achieving the perfect structural integrity of the bread.
The Anatomy of an Authentic Reuben
To build a legendary Reuben, you must first understand the five core pillars that define it. Each ingredient serves a specific purpose in the flavor profile.
The base is almost always rye bread. Traditionally, a seeded Jewish rye provides that characteristic caraway aroma that cuts through the richness of the meat. Some modern cooks prefer marbled rye for its visual appeal, while others opt for pumpernickel for a deeper, slightly sweeter finish. Regardless of the variety, the bread must be sturdy enough to withstand the “griddling” process without becoming a soggy mess.
Next is the corned beef. This is beef brisket that has been cured in a salt brine with spices like peppercorns, mustard seeds, and bay leaves. For the best sandwich, you want your corned beef sliced thin. This creates more surface area for the heat to penetrate and makes for a more tender bite. If the meat is sliced too thick, you risk pulling the entire slab out of the sandwich with your first bite.
Swiss cheese is the glue. It provides a nutty, mild creaminess that tames the sharp acidity of the other ingredients. Emmental is the classic choice here, known for its superior melting capabilities.
Then comes the sauerkraut. This fermented cabbage provides the “tang.” It is the bright, acidic counterpoint to the fatty beef and cheese. However, the kraut is also the most dangerous ingredient because of its liquid content.
Finally, the dressing. While some use Thousand Island, purists often insist on Russian dressing. Russian dressing typically contains horseradish and chili sauce, giving it a spicy kick that Thousand Island—which leans sweeter with pickle relish—lacks.
Essential Preparation Steps for Success
Before you even turn on your stove, you need to prep your components. The biggest mistake home cooks make is using cold ingredients straight from the refrigerator. If you put cold sauerkraut and cold corned beef between two slices of bread and start grilling, your bread will burn long before the center of the sandwich reaches a pleasant temperature.
- First, drain your sauerkraut thoroughly. Place it in a fine-mesh strainer and press down with a spoon to remove as much brine as possible. Some chefs even recommend patting it dry with paper towels. To take it a step further, quickly sauté the kraut in a small pan with a pat of butter just until it is warm and the excess moisture has evaporated.
- Second, warm your corned beef. You can wrap the slices in aluminum foil with a teaspoon of water and pop them into a 350°F oven for 5 to 10 minutes. Alternatively, you can give them a quick toss in a skillet over medium heat. You aren’t looking to sear the meat—just to take the chill off.
The Secret to the Perfect Crunch
When it comes to the bread, you have a choice: butter or mayonnaise. Butter is the traditional choice, offering a rich, dairy flavor. However, many professional sandwich shops use a thin layer of mayonnaise on the outside of the bread. Because mayonnaise has a higher smoke point than butter, it allows you to grill the sandwich longer without burning the bread, resulting in an even, deep golden-brown crust.
Step-by-Step Guide to Cooking Your Reuben
Once your ingredients are prepped and warmed, it is time for assembly. Follow this specific order to protect the bread from moisture:
- Lay out 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. This creates a “moisture barrier” that prevents the dressing and meat juices from soaking directly into the crumb.
- Pile the warmed corned beef onto one slice.
- Mound the drained, warm sauerkraut on top of the beef.
- Close the sandwich.
Now, heat a heavy-bottomed skillet—cast iron is ideal—over medium-low heat. You want “low and slow” here. Add a tablespoon of butter to the pan. Once it is foaming, place the sandwich in the skillet.
To ensure the cheese melts perfectly, you can use a “press” method. Place a second, smaller skillet or a weighted lid on top of the sandwich. This ensures even contact with the heat and helps the flavors fuse together. Cook for about 3 to 4 minutes on the first side.
Flip carefully. If the pan looks dry, add another small knob of butter. Cook for another 2 to 3 minutes until the second side is golden and the Swiss cheese is visibly oozing from the edges.
Expert Tips for the Ultimate Experience
If you want to elevate your sandwich to “deli-king” status, consider these pro tips.
- First, try using “Double Swiss.” Put a slice of cheese on the bottom and a slice on the top of the filling. This double-layering ensures the sandwich stays together when you cut it.
- Second, let the sandwich rest. Just like a steak, a hot sandwich benefits from a 60-second rest on a cutting board before you slice it. This allows the melted cheese to set slightly, so the fillings don’t slide out the moment the knife hits the bread.
- Lastly, always slice on the diagonal. It sounds like a minor detail, but a diagonal cut provides a better “point” for that first bite and makes the sandwich easier to handle.
Creative Variations on the Classic
While the corned beef Reuben is the gold standard, the “Reuben family” is quite large. The most famous variation is the Rachel. The Rachel replaces corned beef with sliced turkey and swaps the sauerkraut for creamy coleslaw. It is a lighter, sweeter alternative that still hits those same crunchy, melted notes.
For those who prefer a smokier profile, the Pastrami Reuben is a popular choice. Pastrami is seasoned with a black pepper and coriander rub before being smoked, offering a much more aggressive flavor than the brine-focused corned beef. In Florida, you might encounter a “Grouper Reuben,” which uses fried or blackened fish instead of meat—a testament to the versatility of the Reuben’s supporting cast.
Common Mistakes to Avoid
The most common pitfall is “The Soggy Bottom.” This happens when the sauerkraut isn’t drained well or when the sandwich is cooked over heat that is too high. High heat sears the outside but leaves the inside cold and wet. Keep the temperature at a steady medium-low to allow the internal heat to work its magic.
Another mistake is over-dressing. It is tempting to slather on the Russian dressing, but too much will make the sandwich slippery. If you love the sauce, serve an extra ramekin on the side for dipping rather than flooding the bread.
Frequently Asked Questions
- What is the difference between Russian dressing and Thousand Island?
- Russian dressing is generally spicier and more savory, often containing horseradish, chili sauce, and sometimes minced onion or papsrika. Thousand Island is sweeter because it uses chopped pickles or sweet relish as a primary base. While both are used on Reubens, Russian dressing is considered the more traditional choice for a classic deli-style sandwich.
- Can I make a Reuben in the oven instead of a skillet?
- Yes, you can make a Reuben in the oven, which is especially helpful if you are cooking for a large group. Preheat your oven to 400°F. Place your assembled sandwiches on a baking sheet and brush the tops with melted butter. Bake for about 10 minutes, flipping halfway through, until the bread is toasted and the cheese is melted.
- Why is my Reuben sandwich falling apart when I flip it?
- This usually happens for two reasons: either the sandwich is overstuffed or the cheese hasn’t melted enough to act as a binder. To prevent this, don’t overdo the sauerkraut, and make sure you use a heavy press or spatula to compress the sandwich slightly during the first few minutes of cooking.
- Is a Reuben sandwich kosher?
- No, a traditional Reuben is not kosher because it violates the dietary law that prohibits mixing meat and dairy (corned beef and Swiss cheese) in the same meal. While it is a staple of “Jewish-style” delis, it is not a dish you would find in a strictly kosher establishment.
- What are the best side dishes to serve with a Reuben?
- The classic accompaniment is a large, crisp kosher dill pickle spear and a side of potato chips. For a heartier meal, potato salad, coleslaw, or a bowl of hot tomato soup are excellent choices. The acidity of the pickle and the crunch of the chips help balance the heavy, rich nature of the sandwich.