The Reuben sandwich is a titan of the deli world. It is a messy, salty, tangy, and soulful masterpiece that balances heavy protein with sharp acidity. While its exact origins are a subject of heated debate between Omaha, Nebraska, and New York City, its status as a comfort food icon is undisputed. A truly great Reuben isn’t just about throwing ingredients between bread; it is about the architecture of flavors and the precise application of heat. To master this sandwich, you need to understand the harmony between corned beef, Swiss cheese, sauerkraut, and Russian dressing, all held together by toasted rye bread.
Selecting the Essential Ingredients
The quality of your Reuben depends entirely on your components. Since this sandwich has relatively few ingredients, there is nowhere for subpar flavors to hide.
The Foundation: Rye Bread
A classic Reuben requires rye bread. Most enthusiasts prefer a seeded marbled rye or a dark pumpernickel. The bread needs to be sturdy enough to handle the moisture from the sauerkraut and dressing without disintegrating. If the bread is too soft, the sandwich becomes a soggy mess before you finish the first half. Look for a loaf with a thick crust and a tight crumb.
The Heart: Corned Beef
Thinly sliced corned beef is the traditional choice. You can use leftovers from a home-cooked brisket or high-quality deli meat. The key is the slice: it should be thin enough to fold and pile high, creating air pockets that trap heat and melted cheese. If the meat is sliced too thick, it can be tough to bite through, ruining the structural integrity of the sandwich.
The Tang: Sauerkraut
Sauerkraut provides the necessary acidity to cut through the fat of the beef and cheese. Always drain your sauerkraut thoroughly. Some chefs even go as far as squeezing it in a paper towel or a clean kitchen cloth to remove excess brine. If you want to take it a step further, quickly sauté the sauerkraut in a pan with a little butter or caraway seeds to warm it up before it hits the sandwich.
The Glue: Swiss Cheese
Swiss cheese is the mild, nutty component that binds the sandwich together. Emmental or Gruyère are excellent choices for their superior melting capabilities. You want a cheese that gets gooey and elastic, acting as a barrier between the moist fillings and the bread.
The Soul: Russian Dressing
While some people substitute Thousand Island dressing, a true Reuben lover knows that Russian dressing is the way to go. It is spicier and less sweet than Thousand Island, usually containing horseradish and pimento. This kick is vital for balancing the richness of the meat.
Preparing Your Homemade Russian Dressing
While store-bought options exist, making your own dressing takes about two minutes and elevates the sandwich significantly. Combine mayonnaise, ketchup, horseradish, Worcestershire sauce, minced onion, and a dash of paprika. Whisk these until smooth. The horseradish is the secret weapon here; it provides a nasal heat that makes the corned beef pop. Let the dressing sit in the fridge for at least thirty minutes before using so the flavors can meld.
The Art of Assembly
Assembly is where many home cooks go wrong. If you place the wet ingredients directly against the bread, you are inviting sogginess. Follow this specific order for the best results:
- Spread a thin layer of butter on the outside of two slices of rye bread.
- Flip them over and spread a generous amount of Russian dressing on the inside of both slices.
- Place a slice of Swiss cheese on each piece of bread. This creates a “shield” for the bread.
- On one slice, pile the thinly sliced corned beef.
- Top the beef with a healthy mound of drained, warmed sauerkraut.
- Close the sandwich with the second slice of bread, cheese-side down.
Cooking to Golden Perfection
The goal is a sandwich that is golden brown and crisp on the outside, with a hot center and fully melted cheese. You have two primary methods for achieving this: the stovetop skillet or the panini press.
The Skillet Method
Heat a heavy-bottomed skillet or a cast-iron pan over medium-low heat. You want a slow toast. If the heat is too high, the bread will burn before the cheese melts and the meat warms through. Place the sandwich in the pan and cover it with a lid for the first two minutes. The lid creates a mini-oven effect that helps melt the Swiss cheese. Flip carefully using a wide spatula and cook the other side uncovered until it reaches a deep mahogany color.
The Oven Method for Crowds
If you are making Reubens for a large group, the stovetop can be tedious. Instead, preheat your oven to 400 degrees Fahrenheit. Arrange the assembled sandwiches on a baking sheet and weight them down with a second baking sheet on top. Bake for about 10 to 12 minutes. This “presses” the sandwiches and ensures they all finish at the same time.
Pro Tips for the Perfect Reuben
- First, always “fluff” your meat. Instead of laying flat sheets of corned beef on the bread, fold and ripple them. This creates a better “mouthfeel” and allows the heat to penetrate the pile of meat more effectively.
- Second, consider the temperature of your fillings. Cold sauerkraut and cold beef will suck the heat out of the bread, resulting in a lukewarm sandwich. Briefly warming the meat and kraut in a separate pan before assembly ensures that the entire sandwich hits the plate at the optimal temperature.
- Third, don’t skimp on the butter. Use softened, unsalted butter and spread it edge-to-edge on the rye. This ensures an even, crispy crust that shatters when you bite into it.
Common Reuben Variations
While the classic Reuben is made with corned beef, the “Rachel” is its most famous sibling. The Rachel replaces the corned beef with sliced turkey and the sauerkraut with coleslaw. It is a lighter, sweeter alternative that still hits many of the same flavor notes.
Another popular twist is the “West Coast Reuben,” which often incorporates sourdough bread instead of rye. Some modern gastropubs also experiment with “Kimchi Reubens,” swapping the traditional sauerkraut for spicy fermented cabbage, which adds a funky, Korean-inspired heat to the dish.
Serving and Presentation
A Reuben is a heavy meal, so it pairs best with simple, crunchy sides. A large kosher dill pickle spear is mandatory. The acidity of the pickle cleanses the palate between bites of the rich sandwich. For a side dish, potato chips provide a nice textural contrast, or you can go the traditional deli route with a side of potato salad or a vinegar-based coleslaw.
When cutting the sandwich, always go for a diagonal slice. Not only does it look more professional, but it also makes the sandwich easier to handle, especially since the fillings have a tendency to slide around.
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, while a Rachel uses sliced turkey and coleslaw. Both typically use Swiss cheese, Russian dressing, and rye bread.
Can I make a Reuben sandwich with pastrami instead of corned beef?
Yes, this is often called a “New York Reuben” or a “Cloak and Dagger.” While corned beef is the traditional choice, pastrami offers a smokier, more peppery flavor profile that many people prefer.
Why is my Reuben sandwich soggy?
Sogginess is usually caused by excess moisture in the sauerkraut or by putting the dressing/kraut directly against the bread. To prevent this, squeeze the sauerkraut dry before using and place the cheese slices directly against the bread to act as a moisture barrier.
How do I store and reheat a leftover Reuben?
Reubens are best eaten fresh, but if you have leftovers, store them in an airtight container in the fridge. To reheat, avoid the microwave, which will make the bread rubbery. Instead, use a toaster oven or a dry skillet over low heat to regain the crispness of the bread.
Is Russian dressing the same as Thousand Island?
No. Russian dressing is typically zestier and spicier, containing horseradish and sometimes chili sauce. Thousand Island is sweeter and often contains chopped pickles or relish. While both work, Russian dressing provides a better balance to the salty corned beef.