Mastering the Art: How to Make a Reuben Sandwich at Home

The Reuben sandwich is a masterpiece of culinary engineering. It is a towering, messy, and deeply satisfying combination of salty, tangy, creamy, and crunchy elements that has earned its place as a cornerstone of the American deli experience. Whether you are biting into one at a legendary New York eatery or a quiet diner in the Midwest, the sensation is unmistakable: the warmth of toasted rye, the pull of melted Swiss cheese, and the complex zing of sauerkraut and dressing.

While the Reuben may seem like a dish reserved for professional sandwich makers with industrial griddles, it is actually quite simple to replicate at home. The secret lies not in complex techniques, but in the quality of the ingredients and the order in which they are assembled. By understanding the history and the science behind this classic, you can transform a few humble deli staples into a gourmet meal.

The Disputed Origins of a Deli Classic

Before we dive into the kitchen, it is worth noting that the Reuben has a history as rich as its flavor profile. There are two primary legends surrounding its birth. The most popular tale takes us to Omaha, Nebraska, in the 1920s. Legend has it that Reuben Kulakofsky, a local grocer, requested a sandwich made of corned beef and sauerkraut during a weekly poker game at the Blackstone Hotel. The hotel’s chef, Bernard Schimmel, refined the request by adding Swiss cheese and Russian dressing, then grilling it on rye.

The second claim comes from New York City, where Arnold Reuben, the owner of Reuben’s Delicatessen, is said to have created the “Reuben Special” in 1914 for a hungry actress. While both cities claim the sandwich as their own, the Nebraska version is often credited with the specific combination of ingredients we recognize today. Regardless of its true birthplace, the Reuben remains a symbol of cultural fusion, blending Jewish-style deli meats with European-inspired kraut and cheese.

Essential Ingredients for the Perfect Reuben

To make an authentic Reuben, you cannot afford to take shortcuts. Every component serves a structural and flavor-based purpose.

The Foundation: Rye Bread

A Reuben is only as good as the bread that holds it together. Traditional rye bread is essential because its dense crumb can withstand the moisture of the sauerkraut and dressing without becoming a soggy mess. Marbled rye is a popular choice for its visual appeal and balanced flavor, but a sturdy seeded Jewish rye or a robust pumpernickel also works beautifully. Look for bread with a firm crust and avoid ultra-soft, pre-sliced varieties that lack structural integrity.

The Star: Corned Beef

Corned beef is beef brisket that has been cured in a salt brine with pickling spices. For the best results, use high-quality deli-sliced corned beef. Ask your butcher to slice it medium-thin; this allows you to “ribbon” or fold the meat onto the sandwich, creating air pockets that help the heat penetrate and the cheese melt. If you have leftovers from a home-cooked corned beef brisket, thinly slice it against the grain to ensure every bite is tender rather than chewy.

The Tang: Sauerkraut

Sauerkraut provides the necessary acidity to cut through the richness of the meat and cheese. However, moisture is the enemy of a crisp sandwich. Before assembling, you must drain the sauerkraut thoroughly and press it between paper towels to remove excess brine. For an extra touch of pro-level cooking, warm the sauerkraut in a small pan before adding it to the sandwich to ensure the center isn’t cold when the bread is toasted.

The Glue: Swiss Cheese

Swiss cheese—specifically Gruyère or Emmental—is the traditional choice. It has a mild, nutty flavor and excellent melting properties. You will want at least two slices per sandwich: one on the bottom and one on the top to act as a barrier, protecting the bread from the moisture of the meat and kraut.

The Soul: Russian vs. Thousand Island Dressing

Purists insist on Russian dressing, which is a savory, slightly spicy blend of mayonnaise, ketchup, horseradish, and Worcestershire sauce. Many modern versions use Thousand Island dressing, which is sweeter and contains pickle relish. Both are delicious, but if you want that authentic deli “kick,” stick with Russian.

Step-by-Step Guide to Assembly and Grilling

Once you have gathered your ingredients, the assembly process is what ensures a balanced bite every time.

Prepare the Bread: Spread a thin, even layer of softened butter on one side of each slice of rye bread. This buttered side will be the exterior of the sandwich, ensuring a golden, crispy crust.
The First Layer: Place one slice of bread, butter-side down, on a clean surface. Lay a slice of Swiss cheese on the unbuttered side.
Stack the Meat: Pile roughly 4 to 6 ounces of corned beef on top of the cheese. Instead of laying the slices flat, fold or “ruffle” them to create height and texture.
Add the Kraut and Dressing: Spread a generous tablespoon of well-drained sauerkraut over the meat. Top the kraut with a spoonful of your chosen dressing.
Seal the Deal: Place a second slice of Swiss cheese over the dressing and kraut. Finally, top it with the second slice of bread, butter-side up.
The Grilling Process: Heat a heavy-bottomed skillet or a cast-iron pan over medium-low heat. High heat will burn the bread before the cheese has a chance to melt. Place the sandwich in the pan and cook for about 3 to 5 minutes.
The Flip: Once the bottom is deep golden brown, carefully flip the sandwich. If you find the ingredients are shifting, you can use a second heavy pan or a foil-wrapped brick to press down lightly on the sandwich, creating a “Panini” effect.
Finishing Touches: Cook the second side for another 3 to 5 minutes until the cheese is visibly oozing from the sides. Remove from the heat and let it rest for one minute before slicing diagonally.

Tips for Avoiding a Soggy Sandwich

The most common mistake when making a Reuben at home is a soggy bottom. To prevent this, follow these professional tips:

The Cheese Barrier: Always place a slice of cheese on both the top and bottom of the fillings. The melted cheese creates a waterproof seal that keeps the dressing and kraut juices away from the bread.
Pre-Heat the Fillings: If you are using very thick slices of meat or cold sauerkraut, give them 30 seconds in the microwave or a quick toss in a warm pan before assembly. This ensures the sandwich is hot all the way through without needing to over-toast the bread.
Low and Slow: Patience is a virtue. Grilling at a lower temperature for a longer period allows the heat to migrate to the center of the sandwich.

Creative Reuben Variations

While the classic is hard to beat, there are several popular variations that cater to different tastes:

The Rachel: This version swaps out the corned beef for sliced turkey and replaces the sauerkraut with creamy coleslaw. It is a lighter, sweeter alternative.
The West Coast Reuben: Some variations use pastrami instead of corned beef. While pastrami is also a cured brisket, it is smoked and seasoned with a peppery rub, adding a deeper, woodsy flavor to the sandwich.
Vegetarian “Tempeh” Reuben: Many plant-based diners replace the meat with marinated, grilled tempeh or even thinly sliced roasted beets. When paired with the traditional kraut, Swiss, and dressing, the profile remains remarkably similar to the original.

FAQs

What is the difference between a Reuben and a Rachel sandwich?: The primary difference lies in the meat and the greens. A Reuben uses corned beef and sauerkraut, while a Rachel uses turkey and coleslaw. Both typically use Swiss cheese and rye bread, but the Rachel is generally considered a lighter and sweeter variation of the original.
Can I use Thousand Island dressing instead of Russian dressing?: Yes, you certainly can. While Russian dressing is the more traditional and spicy choice due to the inclusion of horseradish, Thousand Island is a very common substitute in many American diners. It offers a sweeter flavor profile that many people find balances the salty corned beef and sour sauerkraut perfectly.
How do I prevent my Reuben from falling apart while eating?: The key is the “melted glue.” Ensure you have a layer of Swiss cheese on both sides of the meat and kraut. As the cheese melts, it binds the bread to the internal ingredients. Additionally, let the sandwich rest for about 60 seconds after taking it off the heat; this allows the cheese to set slightly so the fillings don’t slide out during the first bite.
What is the best side dish to serve with a Reuben?: A Reuben is a heavy, rich sandwich, so it pairs best with sides that offer a bit of crunch or acidity. A large dill pickle spear is the traditional accompaniment. Other great options include potato chips, a side of potato salad, or even a simple green salad with a light vinaigrette to cleanse the palate.
Can I make a Reuben ahead of time?: Reubens are best enjoyed immediately while the bread is crisp and the cheese is hot. However, you can prep the ingredients in advance by draining the sauerkraut and mixing the dressing. If you must transport them, wrap the finished sandwich tightly in aluminum foil to retain heat, though the bread may lose some of its initial crunch.