The Reuben sandwich is a culinary masterpiece that defies the simple logic of its ingredients. On paper, it is a strange collection of salty meat, fermented cabbage, pungent cheese, and creamy dressing, all smashed between slices of rye bread. However, once that bread hits a hot griddle and the cheese begins to weep into the folds of the corned beef, a transformation occurs. It becomes a warm, gooey, tangy, and salty icon of American deli culture.
Whether you are looking to recreate the magic of a New York City delicatessen in your own kitchen or you simply have some leftover corned beef from a holiday meal, mastering the Reuben is a rite of passage for any home cook. It is about more than just stacking ingredients; it is about the balance of textures and the precision of the sear.
The Essential Anatomy of a Perfect Reuben
To understand how to make a Reuben sandwich, you must first respect the five pillars of its construction. Each ingredient plays a specific role, and substituting them too liberally can turn a Reuben into a generic patty melt.
The Bread: Seeded Rye or Marbled Rye
The foundation of any great Reuben is rye bread. Ideally, you want a sturdy, seeded rye or a beautiful marbled rye. The caraway seeds in the bread provide an earthy, anise-like flavor that cuts through the richness of the meat and cheese. The bread needs to be sliced thick enough to hold up to the moisture of the sauerkraut and dressing, but not so thick that it overwhelms the filling.
The Meat: Corned Beef
Traditionally, a Reuben uses corned beef. This is beef brisket that has been salt-cured and seasoned with pickling spices. For the best results, use thinly sliced corned beef. The “shaved” texture allows for more surface area, which means more heat can penetrate the meat, and it creates a tender bite that doesn’t pull out of the sandwich. While some variations use pastrami (often called a “Rachel” if it also uses coleslaw), the classic Reuben demands the briny, spiced profile of corned beef.
The Cheese: Swiss
Swiss cheese is the glue that holds the sandwich together. It has a mild, nutty flavor and a superior melting point. Emmental or Gruyère are excellent upscale choices, but a standard domestic Swiss works perfectly. The key is to use two slices—one on the top and one on the bottom—to create a moisture barrier for the bread.
The Tang: Sauerkraut
Sauerkraut provides the necessary acidity to balance the fatty meat. It is crucial to drain your sauerkraut thoroughly. If it is too wet, you will end up with a soggy sandwich. Some chefs even give it a quick squeeze or a light sauté in a pan to warm it up and remove excess brine before adding it to the stack.
The Sauce: Russian vs. Thousand Island
This is the great debate of the Reuben world. Russian dressing is the traditional choice, offering a spicier, more horseradish-forward kick. Thousand Island is sweeter and contains pickle relish. Whichever you choose, it should be applied generously. It provides the creamy element that ties the salt of the beef to the sour of the cabbage.
Step-by-Step Instructions for the Perfect Melt
Making the sandwich is an exercise in heat management. You want the bread to be golden brown and shattered-glass crispy, while the interior must be steaming hot and the cheese fully liquefied.
Preparation of Ingredients
Before you turn on the stove, get everything ready. If your corned beef is cold from the fridge, the cheese will melt long before the meat gets warm. A pro tip is to lightly warm the corned beef and sauerkraut in a separate skillet or a microwave for thirty seconds. This ensures a uniform temperature throughout the sandwich.
Assembling the Layers
Start with two slices of bread. Butter one side of each slice generously. Flip them over so the buttered sides are down. Spread a heavy layer of dressing on the dry side of both slices. Place a slice of Swiss cheese on each piece of bread. On one side, pile the corned beef high, followed by a generous heap of drained sauerkraut. Close the sandwich so the buttered sides are facing out.
Griddling to Perfection
Heat a heavy skillet or a cast-iron griddle over medium-low heat. You do not want the heat too high, or the bread will burn before the cheese melts. Place the sandwich in the pan. A common technique is to use a second heavy pan or a sandwich press to lightly weight the Reuben down. This ensures even contact with the heat and helps the ingredients fuse together.
Cook for about three to four minutes per side. You are looking for a deep, mahogany brown color. Once the first side is done, flip carefully with a wide spatula. When the second side is toasted and the cheese is visibly oozing from the edges, your Reuben is ready.
Common Pitfalls and How to Avoid Them
Even with the best ingredients, a Reuben can go wrong if you aren’t careful with the physics of the sandwich.
The most common issue is the “Soggy Bottom Syndrome.” This happens when the sauerkraut or the dressing soaks into the bread. To prevent this, always place the cheese directly against the bread. The melted cheese acts as a waterproof seal. Additionally, never skip the step of draining your sauerkraut. You can even pat it dry with a paper towel.
Another mistake is using cold meat. Because a Reuben is a thick sandwich, the heat from the pan often struggles to reach the very center. By pre-warming your corned beef, you guarantee that the first bite is just as hot as the last.
Variations and Modern Twists
While purists will argue that there is only one way to make a Reuben, the kitchen is a place for experimentation.
The “Rachel” sandwich is the most famous sibling, substituting corned beef with pastrami or turkey and sauerkraut with coleslaw. For vegetarians, the “Mushroom Reuben” has gained popularity, using large, sliced portobello mushrooms marinated in beets and pickling spices to mimic the color and texture of corned beef.
If you want to add a bit of a kick, try adding sliced jalapeños or using a spicy brown mustard in addition to the Russian dressing. Some people also prefer to use sourdough if they find rye too overpowering, though you lose that classic deli aroma.
Why the Reuben Remains a Classic
The Reuben persists because it hits every flavor profile the human palate craves: salt, fat, acid, and heat. It is a hearty, soulful meal that feels like an indulgence. It is the king of the griddle sandwiches, a complex harmony of flavors that, when executed correctly, is far greater than the sum of its parts. By following these steps and respecting the ingredients, you can bring that iconic deli experience directly into your own home.
Frequently Asked Questions
- Can I make a Reuben sandwich in an air fryer?
- Yes, you can make a Reuben in an air fryer. Pre-assemble the sandwich with buttered bread on the outside. Place it in the air fryer basket at 350°F for about 5 to 8 minutes, flipping halfway through. This results in an incredibly crispy exterior, though you may need to secure the top slice of bread with a toothpick so the air circulation doesn’t blow it off.
- What is the difference between Russian and Thousand Island dressing?
- Russian dressing is typically more savory and spicy, containing ingredients like horseradish and chili sauce. Thousand Island dressing is sweeter and uses chopped pickles or sweet relish as a primary component. While both are used on Reubens, Russian dressing is the more traditional, “authentic” choice for a sharper flavor profile.
- Is corned beef or pastrami better for this sandwich?
- A traditional Reuben always uses corned beef. Corned beef is boiled and has a saltier, more subtle spice profile. Pastrami is smoked and coated in a heavy crust of black pepper and coriander. While a sandwich made with pastrami is delicious, it is technically a different variation often found on deli menus as a “Reuben-style” pastrami sandwich.
- How do I keep the sandwich from falling apart when flipping?
- The secret to a stable Reuben is the “cheese glue.” By putting cheese on both the top and bottom layers of the fillings, the melted cheese binds the bread to the meat and sauerkraut. Also, using a wide spatula and placing your hand lightly on the top of the sandwich (carefully!) as you flip can help keep everything contained.
- What are the best side dishes to serve with a Reuben?
- Because the Reuben is very rich and salty, it pairs best with acidic or crunchy sides. A classic dill pickle spear is mandatory. Potato chips, a light potato salad, or a simple green salad with a vinaigrette help cut through the heaviness of the meat and cheese. For a full deli experience, serve it alongside a bowl of matzo ball soup.