The Reuben sandwich is a towering achievement in the world of deli classics. It is a masterpiece of salty, tangy, creamy, and crunchy textures all fused together between two slices of grilled bread. While its origins are debated—some point to a poker game in Omaha, Nebraska, while others credit Reuben’s Delicatessen in New York City—there is no debating its status as a comfort food icon.
Creating the perfect Reuben isn’t just about stacking ingredients; it’s about the harmony of flavors and the technique used to melt the cheese without burning the bread. If you have ever wondered how to replicate that deli-quality crunch and gooey center in your own kitchen, this comprehensive guide will walk you through every nuance of the process.
Selecting the Essential Ingredients
To understand how to make a Reuben sandwich that stands out, you must start with high-quality components. Because the ingredient list is short, each item carries a lot of weight.
The Bread: Rye is Non-Negotiable
Traditional Reubens require rye bread. Most enthusiasts prefer a sturdy marble rye for its visual appeal and the earthy depth provided by the swirl of light and dark dough. Pumpernickel is a viable alternative if you prefer a sweeter, denser base. The key is to ensure the slices are thick enough to hold up against the moisture of the sauerkraut and dressing.
The Meat: Corned Beef vs. Pastrami
While a “Rachel” sandwich uses turkey and a “Georgia Reuben” might use pastrami, a true Reuben features corned beef. You can use leftover home-cooked corned beef sliced thin against the grain, or high-quality deli meat. If using deli meat, ask for a “medium” slice; if it’s too thin (shaved), it can become mushy, and if it’s too thick, it won’t heat through evenly.
The Crunched Factor: Sauerkraut
Sauerkraut provides the necessary acidity to cut through the richness of the meat and cheese. However, the biggest mistake people make is using it straight from the jar. Wet sauerkraut leads to a soggy sandwich. Always drain your sauerkraut thoroughly and press it between paper towels to remove excess brine before it touches the bread.
The Melt: Swiss Cheese
Swiss cheese is the glue of the Reuben. It has a mild, nutty flavor that complements the corned beef without overpowering it. Emmental or Gruyère are excellent upscale substitutions if you want a superior melt and a slightly sharper profile.
The Secret Sauce: Russian or Thousand Island
While many modern recipes use Thousand Island dressing because of its sweetness and availability, a traditional Reuben often calls for Russian dressing. Russian dressing is typically spicier, featuring horseradish and chili sauce, whereas Thousand Island is sweeter and contains pickle relish. Both work beautifully, depending on your preference for sweet versus heat.
Preparing Your Components for Success
Before you even turn on the stove, you need to prep your ingredients to ensure the sandwich cooks evenly. A common issue when learning how to make a Reuben sandwich is ending up with a cold center and burnt bread.
Warming the Meat and Kraut
Cold corned beef and cold sauerkraut will not heat up sufficiently in the time it takes to toast the bread. To avoid a cold center, lightly warm the corned beef in a skillet over medium-low heat for about 30 seconds per side. Similarly, you can warm the drained sauerkraut in the same pan. This ensures that the cheese melts quickly once the sandwich is assembled.
Buttering the Bread
For that golden-brown, crispy exterior, butter the outside of your bread slices generously. Use room-temperature salted butter to ensure even coverage without tearing the rye. Some chefs prefer using a thin layer of mayonnaise instead of butter for a higher smoke point and a more uniform browning, but butter offers that classic dairy richness that defines a great melt.
Step by Step Assembly and Cooking Technique
The assembly order is crucial for structural integrity. You want the cheese to act as a barrier to keep the dressing and sauerkraut from soaking into the bread.
The Assembly Order
Lay out your two slices of rye bread, buttered sides down. On the unbuttered sides, spread a generous layer of Russian or Thousand Island dressing on both pieces. Place a slice of Swiss cheese on each piece of bread. On one slice, pile the warmed corned beef high. Top the meat with a mound of warmed, dried sauerkraut. Finally, flip the second slice of bread (cheese side down) onto the kraut.
The Grilling Process
Place a heavy-bottomed skillet or a cast-iron griddle over medium-low heat. You do not want the heat too high; 325°F to 350°F is the “sweet spot” for grilled sandwiches. Place the sandwich in the pan.
To achieve that compressed, deli-style texture, use a bacon press or another heavy pan to lightly weigh down the sandwich. This encourages the cheese to fuse with the meat and kraut. Grill for about 3 to 4 minutes per side. You are looking for a deep golden brown color and a visible melt on the cheese edges.
The Rest Period
It is tempting to cut into the sandwich immediately, but letting it sit for about 60 seconds allows the cheese to set slightly. This prevents the fillings from sliding out the back when you take your first bite. Use a serrated knife to cut the sandwich diagonally—it’s the classic way to serve it and makes for a better dipping experience if you have extra dressing on the side.
Common Variations to Explore
Once you master the classic, you might want to experiment with different flavor profiles while keeping the soul of the Reuben intact.
The Rachel Sandwich
As mentioned earlier, the Rachel replaces corned beef with sliced turkey breast and often swaps the sauerkraut for coleslaw. It is a lighter, crunchier version that is popular during the summer months.
The West Coast Reuben
Some California-style delis add avocado slices to the sandwich. While traditionalists might scoff, the creaminess of the avocado pairs exceptionally well with the tang of the sauerkraut and the richness of the Swiss cheese.
The Vegetarian Reuben
To make a meatless version, smoked beets or marinated tempeh can be used in place of corned beef. The “Smoked Beet Reuben” has gained massive popularity in trendy bistros because the earthiness of the beets mimics the depth of the beef when seasoned with coriander and peppercorns.
Tips for the Perfect Reuben Experience
To elevate your meal from a simple lunch to a gourmet experience, consider these final touches.
- Always serve your Reuben with a side of a crisp kosher dill pickle spear. The acidity of the pickle acts as a palate cleanser between bites of the rich, buttery sandwich.
- For a side dish, potato chips offer a nice textural contrast, but a warm German potato salad or a simple side of vinegar-based slaw can round out the meal perfectly.
- If you are cooking for a crowd, you can assemble the sandwiches and bake them in the oven. Preheat your oven to 400°F. Place the assembled sandwiches on a baking sheet and bake for about 5 to 7 minutes per side. While you lose some of the direct-contact browning of the skillet, it is much easier to serve six people at once this way.
Frequently Asked Questions
- What is the difference between Russian and Thousand Island dressing?
- Russian dressing is generally more savory and spicy, containing ingredients like horseradish, pimentos, and sometimes chili sauce. Thousand Island dressing is sweeter and includes chopped pickles or sweet relish. While both are used on Reubens, Russian dressing is the more traditional choice for those who want a bit of a kick.
- Can I make a Reuben sandwich in an air fryer?
- Yes, you can make a delicious Reuben in an air fryer. Butter the bread as usual and assemble the sandwich. Place it in the air fryer basket at 360°F for about 5 minutes, flipping halfway through. The air fryer creates an exceptionally crispy crust, though you may need to secure the top slice of bread with a toothpick so the fan doesn’t blow it off.
- Why is my Reuben sandwich soggy?
- Sogginess is usually caused by excess moisture in the sauerkraut or the dressing. To prevent this, make sure to squeeze the sauerkraut completely dry using a kitchen towel or paper towels. Additionally, placing the cheese directly against the bread creates a moisture barrier that protects the rye from the dressing and kraut.
- Is corned beef or pastrami better for a Reuben?
- A traditional Reuben always uses corned beef, which is salt-cured and usually boiled or steamed. Pastrami is similar but is typically seasoned with a spice rub and smoked. If you use pastrami, the sandwich is technically called a “Rachel” or a “Pastrami Reuben.” Both are delicious, but corned beef provides the classic flavor profile.
- What is the best way to reheat a Reuben?
- The best way to reheat a Reuben is in a skillet over low heat or in a toaster oven. Avoid the microwave, as it will make the bread rubbery and the sauerkraut will release too much moisture. Reheating at a low temperature (around 300°F in an oven) ensures the meat gets hot without burning the crust.