The Reuben sandwich is a towering achievement in the world of deli classics. It is a salty, tangy, melty masterpiece that balances rich meat with sharp kraut and creamy dressing. While many believe this level of culinary perfection is reserved for New York City delis or high-end diners, the truth is that you can achieve that same gooey, grilled excellence in your own kitchen. Mastering the art of how to make Reuben sandwich at home requires a bit of patience and the right assembly of ingredients, but the result is a meal that feels like a genuine event.
The Essential Components of a Classic Reuben
Before you fire up the stove, you need to understand the five pillars of a Reuben. Each ingredient plays a specific role in the flavor profile, and compromising on one can throw off the delicate balance of the entire sandwich.
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High-Quality Corned Beef
The soul of the Reuben is the corned beef. You have a few options here. If you are in a hurry, high-quality deli-sliced corned beef works well, provided it is sliced thin enough to ribbon and fold. However, for the most authentic experience, many home cooks prefer to slow-cook a corned beef brisket until it is fork-tender and then hand-slice it. The meat should be savory, slightly spiced, and warm. Cold meat in a Reuben is a missed opportunity for textural harmony.
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The Tang of Sauerkraut
Sauerkraut provides the necessary acidity to cut through the richness of the beef and cheese. The secret to a non-soggy sandwich is to drain your sauerkraut thoroughly. Some chefs even go as far as to lightly sauté the kraut in a separate pan for a minute or two to warm it through and evaporate excess moisture. This ensures that the bread stays crispy while the filling remains juicy.
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Swiss Cheese and Marbled Rye
Swiss cheese is the glue that holds everything together. Its mild, nutty flavor complements the beef without overpowering it. As for the bread, standard white or wheat simply won’t do. You need the robust, earthy flavor of rye bread—ideally marbled rye for that beautiful visual swirl and a denser crumb that can stand up to the heavy fillings and the buttering process.
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Russian vs. Thousand Island Dressing
While Thousand Island is a common substitute, a true Reuben purist will often reach for Russian dressing. Russian dressing is typically spicier and more piquant, often containing horseradish or chili sauce, whereas Thousand Island leans more toward the sweet side with pickle relish. Whichever you choose, ensure it is spread generously to provide that signature creaminess.
Step-by-Step Preparation for the Perfect Home Reuben
Creating the sandwich is more than just stacking ingredients; it is about the engineering of heat and texture. Follow these steps to ensure your sandwich is heated through without burning the exterior.
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Preparing the Filling
Start by warming your corned beef. You can do this by wrapping the slices in foil and placing them in a 300°F oven for a few minutes, or by giving them a quick sear in a skillet. Simultaneously, drain about a half-cup of sauerkraut per sandwich. Press it between paper towels to remove as much brine as possible. If you like a more complex flavor, toss the kraut with a pinch of caraway seeds while it warms.
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Assembling the Layers
Layering is crucial for structural integrity. Begin by spreading a thick layer of dressing on one side of two slices of rye bread. Place a slice of Swiss cheese on each piece of bread; this acts as a moisture barrier, protecting the bread from the dampness of the meat and kraut. On one slice, pile the warm corned beef high, then top it with the sauerkraut. Close the sandwich with the second slice of bread, cheese-side down.
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The Grilling Process
Generously butter the outside of your sandwich from edge to edge. Heat a heavy-bottomed skillet or a cast-iron pan over medium-low heat. You want a slow griddle rather than a high-heat sear. Place the sandwich in the pan and cover it with a lid or a weighted press. The cover is essential because it traps the steam, ensuring the cheese melts completely and the interior meat gets hot before the rye bread burns.
Grill for approximately 3 to 5 minutes per side. You are looking for a deep, golden brown crust. If the bread is browning too quickly, turn the heat down. The goal is a crunch that can be heard across the room, giving way to a soft, molten center.
Pro Tips for Elevating Your Sandwich Game
Even a basic Reuben is delicious, but these small adjustments can take your homemade version to a legendary status.
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The Double Cheese Technique
If you find that your sandwich is falling apart, try the double cheese method. Place a slice of Swiss both below the meat and above the sauerkraut. This creates a “cheese envelope” that fuses the filling to both pieces of bread, making it much easier to eat without the contents sliding out the back.
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The Dressing Ratio
Do not just put dressing on the bread. For a truly decadent experience, lightly toss your sauerkraut in a tablespoon of the dressing before adding it to the sandwich. This ensures that every bite is infused with that creamy, zesty flavor, rather than it just being a top-and-bottom note.
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Butter Choice
While salted butter is the standard, some enthusiasts swear by using a thin layer of mayonnaise on the outside of the bread instead of butter. Mayonnaise has a higher smoke point and contains egg solids that lead to an incredibly even, mahogany-colored browning. If you stick with butter, make sure it is softened to room temperature so you don’t tear the rye bread while spreading.
Serving Suggestions and Accompaniments
A Reuben is a heavy, savory meal, so your side dishes should provide some contrast.
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The Essential Pickle
No Reuben is complete without a side of a crisp, cold dill pickle. The snap of the pickle and its vinegary bite act as a palate cleanser between the rich, buttery bites of the sandwich. A “half-sour” pickle is often the preferred choice in traditional delis.
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Side Dish Pairings
If you want to keep it traditional, serve your sandwich with a side of potato salad or thick-cut potato chips. For a lighter option, a simple green salad with a vinaigrette can help balance the caloric density of the meal. If you are serving this for a hearty lunch, a small cup of potato leek soup or tomato bisque makes for a classic pairing.
Variations on the Reuben Theme
Once you have mastered the classic, you can experiment with variations that cater to different tastes while keeping the spirit of the sandwich alive.
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The Rachel Sandwich
The most famous sibling of the Reuben is the Rachel. It swaps the corned beef for sliced turkey and replaces the sauerkraut with coleslaw. It is a lighter, slightly sweeter version that is perfect for those who find corned beef too heavy or salty.
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The West Coast Reuben
In some regions, you might find a version that uses sourdough bread instead of rye. While this loses the caraway notes of the rye, the extra tang of the sourdough provides a different but equally delightful acidic profile.
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Vegetarian Reubens
For those who don’t eat meat, thin slices of marinated and roasted tempeh or “pastrami-style” beets make an excellent substitute for corned beef. The key is to ensure the substitute is seasoned with similar pickling spices like coriander, peppercorns, and mustard seeds to mimic the corned beef flavor.
Frequently Asked Questions
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What is the best way to reheat a Reuben sandwich?
The best way to reheat a Reuben is in a toaster oven or a skillet over low heat. Avoid the microwave, as it will make the bread soggy and the meat rubbery. Heating it in a pan with a tiny bit of butter will crisp the bread back up while gently melting the cheese.
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Can I make a Reuben with pastrami instead of corned beef?
Yes, although technically this is often called a “New Yorker” or a “Pastrami Reuben.” Pastrami is smoked and more heavily spiced on the outside, which adds a wonderful smoky dimension to the sandwich. The preparation steps remain exactly the same.
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Why is my Reuben sandwich soggy?
Sogginess usually comes from two sources: the sauerkraut or the dressing. Make sure to squeeze your sauerkraut until it is as dry as possible before adding it. Additionally, placing the cheese directly against the bread slices acts as a barrier that prevents the liquids from soaking into the crust.
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What kind of rye bread is best?
A firm, seeded rye or a marbled rye is best. Look for a loaf that isn’t too airy; you want a dense crumb that can hold up to the weight of the meat and the moisture of the kraut. If the bread is too soft, it will compress and become gummy when grilled.
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How do I make homemade Russian dressing?
A simple homemade Russian dressing can be made by mixing 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 tablespoon horseradish, 1 teaspoon Worcestershire sauce, and a pinch of paprika. This provides a much bolder flavor than most store-bought options.