The Reuben sandwich is a masterpiece of culinary balance. It is a salty, tangy, gooey, and crunchy marvel that has earned its place in the pantheon of great American deli staples. While its origins are debated—some claim it was born at a poker game in Omaha, Nebraska, while others point to Reuben’s Delicatessen in New York City—there is no debate about its deliciousness. To make the best Reuben sandwiches, you cannot simply throw ingredients between two slices of bread. It requires a specific harmony of flavors and a precise cooking technique to ensure the bread is crisp while the cheese is perfectly molten.
The Essential Anatomy of a Perfect Reuben
Every component of a Reuben plays a critical role. If one element is lacking, the entire sandwich feels off-balance. To achieve deli-quality results at home, you must be selective with your pantry.
The Foundation: Marbled Rye Bread
The bread is the structural integrity of your sandwich. Traditionalists insist on marbled rye, which is a swirl of light and dark rye flours. It provides a dense texture that can withstand the moisture of the sauerkraut and dressing without becoming soggy. More importantly, rye contains caraway seeds, which offer an earthy, anise-like flavor that cuts through the richness of the meat and cheese. If you can find a sturdy, thick-cut loaf from a local bakery, you are already halfway to success.
The Star: Corned Beef
While some people use pastrami, a true Reuben features corned beef. For the best experience, use brisket that has been slow-cooked until it is tender enough to pull apart but firm enough to slice. Thinly sliced meat is generally preferred because it creates “air pockets” within the sandwich, allowing the heat to distribute evenly and making the sandwich easier to bite through. If you are buying from a deli counter, ask for a “shaved” or “ultra-thin” cut.
The Tang: Sauerkraut
Sauerkraut provides the necessary acidity to balance the fatty corned beef. The secret to a non-soggy Reuben is to drain your sauerkraut thoroughly. Some chefs even go as far as pressing it between paper towels or giving it a quick sauté in a dry pan to remove excess moisture and take the chill off. Cold sauerkraut can prevent the cheese from melting properly, so warming it slightly is a pro move.
The Glue: Swiss Cheese
Swiss cheese acts as the delicious adhesive that holds the meat and kraut together. It has a mild, nutty flavor that doesn’t overpower the other ingredients. For the best melt, look for a high-quality Gruyère or an aged Swiss. Avoid pre-shredded varieties, as they are often coated in potato starch to prevent clumping, which can result in a grainy texture when melted.
The Soul: Russian vs. Thousand Island Dressing
This is where the most heated debates occur. Authentic Reubens typically use Russian dressing, which is spicier and more horseradish-forward. Many modern versions use Thousand Island, which is sweeter and contains pickle relish. To make the best Reuben sandwiches, a homemade Russian dressing is superior. It provides a zesty kick that complements the salty beef perfectly.
The Secret Technique: Building and Grilling
Once you have gathered your high-quality ingredients, the assembly and cooking process determine the final quality. You aren’t just making a sandwich; you are engineering a flavor experience.
Layering for Structural Success
The order of operations matters. Start with a slice of bread and apply a generous layer of dressing. Follow this with a slice of Swiss cheese. The cheese acts as a moisture barrier between the bread and the wet ingredients. Next, pile on the corned beef, followed by the sauerkraut. Add another slice of cheese on top of the kraut, then the final slice of bread with more dressing. This “double cheese” method ensures that both pieces of bread are fused to the filling.
The Butter Strategy
Do not butter the pan; butter the bread. Use softened, salted butter and spread it evenly from edge to edge on the exterior of the sandwich. This ensures a uniform, golden-brown crust. Some modern enthusiasts even suggest using a thin layer of mayonnaise instead of butter, as it has a higher smoke point and provides a very consistent crunch.
Managing the Heat
The biggest mistake home cooks make is using heat that is too high. If the pan is screaming hot, the bread will burn before the interior is warm. You want a steady, medium-low heat. Place the sandwich in a cold or lukewarm skillet and gradually bring the temperature up.
A heavy press, such as a cast-iron bacon press or even another heavy pan, can be placed on top of the sandwich. This ensures maximum contact with the heat source and helps the flavors meld. Grill the sandwich for about 3 to 5 minutes per side. You are looking for a deep mahogany color on the rye and a visible “ooze” from the Swiss cheese.
Elevating Your Reuben with Homemade Russian Dressing
If you want to truly claim you know how to make the best Reuben sandwiches, you must ditch the bottled dressing. A quick homemade version is significantly better.
In a small bowl, whisk together one-half cup of mayonnaise, two tablespoons of chili sauce (or ketchup), one tablespoon of prepared horseradish, a dash of Worcestershire sauce, and a pinch of smoked paprika. This combination provides creaminess, sweetness, and a sharp bite that highlights the savory notes of the corned beef. Let the dressing sit in the refrigerator for at least thirty minutes before using to allow the flavors to marry.
Variations and Modern Twists
While the classic recipe is hard to beat, there are several variations that cater to different palates while maintaining the spirit of the Reuben.
The Rachel Sandwich
The most popular sibling of the Reuben is the Rachel. It swaps the corned beef for sliced turkey breast and replaces the sauerkraut with coleslaw. It is a lighter, crunchier version that is perfect for those who find fermented cabbage a bit too intense.
The West Coast Reuben
In some regions, you will find the sandwich served on sourdough instead of rye. While this loses the caraway flavor profile, the extra tang of the sourdough provides a different but equally pleasant acidic balance.
Vegetarian Versions
For those who don’t eat meat, thin-sliced smoked beets or marinated tempeh can be used as a substitute for corned beef. When seasoned with pickling spices and salt, these alternatives provide a surprisingly similar “umami” experience when combined with the kraut and Swiss.
Serving and Storage Tips
A Reuben is best served immediately while the bread is still shattering-crisp and the cheese is hot. Traditionally, it is accompanied by a large kosher dill pickle spear and a side of potato chips or a scoop of potato salad.
If you have leftovers, the Reuben is notoriously difficult to reheat in a microwave, as the bread becomes rubbery. Instead, wrap the sandwich in foil and heat it in an oven set to 350 degrees Fahrenheit for about 10 minutes, or disassemble it and reheat the components in a skillet to regain that crunch.
Frequently Asked Questions
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, whereas a Rachel uses turkey (or sometimes pastrami) and coleslaw. The Rachel is generally considered a “sweeter” and lighter alternative to the salty, tangy Reuben.
Can I use pastrami instead of corned beef?
Yes, though technically this makes it a “New York Style” Reuben or a “Cloak and Dagger” depending on the region. Pastrami is seasoned with a spice rub and smoked, while corned beef is salt-cured and boiled. Pastrami adds a smoky depth that many people actually prefer over the traditional corned beef.
How do I stop my Reuben from getting soggy?
Sogginess is usually caused by the sauerkraut or the dressing. To prevent this, squeeze the sauerkraut in a clean kitchen towel until it is as dry as possible before adding it to the sandwich. Additionally, placing the cheese directly against the bread creates a protective barrier that keeps moisture from soaking into the crust.
What is the best way to melt the cheese without burning the bread?
The key is low and slow heat. Cooking the sandwich over medium-low heat gives the internal temperature time to rise and melt the cheese before the bread sugars caramelize too much. Covering the pan with a lid for a minute or two can also trap steam to help the cheese melt faster.
Is Russian dressing the same as Thousand Island?
No, they are different. Russian dressing is typically spicier and more savory, containing horseradish and sometimes minced onion or pimento. Thousand Island is sweeter because it contains sweet pickle relish. While both work in a Reuben, Russian dressing is the traditional choice for a more complex flavor profile.