The Ultimate Classic Reuben Sandwich Recipe: Your Guide to a Stacked Deli Favorite
Indulge in the unparalleled delight of a homemade Reuben sandwich, a true culinary masterpiece that brings together a symphony of flavors and textures. This classic, savory Reuben is generously piled high with tender corned beef, tangy sauerkraut, and creamy Swiss cheese, all nestled between slices of butter-toasted rye bread, then perfectly heated on a skillet until the cheese is wonderfully melty and the bread achieves a beautiful golden-brown crispness. It’s a hearty and satisfying meal that perfectly balances rich, salty, sour, and savory notes, making it a beloved choice for lunch or dinner.
The Irresistible Appeal of the Reuben Sandwich: Why This Recipe Stands Out
There’s a reason the Reuben sandwich has earned its place as a deli classic, cherished by generations. This recipe masterfully combines the distinct sweet and sour flavors of perfectly cooked corned beef with the tart crunch of sauerkraut. These elements are expertly layered between slices of butter-toasted rye bread, all brought together with a generous smear of rich and tangy Thousand Island dressing. The magic happens on the skillet, where the bread turns crisp and golden, and the Swiss cheese melts into a gooey, savory embrace, creating a sandwich that is comforting, robust, and utterly addictive.
While many might associate the Reuben with festive Irish traditions, especially around St. Patrick’s Day, its true origins are a fascinating blend of American deli culture and immigrant history. The sandwich, as we know it today, is most notably enjoyed by Americans and has become a staple on countless restaurant menus across the country. The star of the show, corned beef, certainly has roots deeply intertwined with Irish-American immigrants in New York, who adapted their traditional beef preparations with readily available ingredients. Alongside this, Jewish delis played a crucial role in popularizing similar stacked meat sandwiches, eventually leading to the development of the iconic Reuben, with its distinctive combination of toasted bread, sauerkraut, and tangy dressing. This recipe honors that rich history while providing a straightforward path to making an exceptional Reuben in your own kitchen.
Ingredients You Will Need for Your Reuben
To create this magnificent Reuben sandwich, you’ll need a selection of simple yet essential ingredients that, when combined, produce its unforgettable flavor. You’ll find all specific measurements, quantities, and detailed instructions in the printable recipe card located at the very end of this comprehensive guide. Gather your ingredients, and let’s get ready to build your perfect sandwich!
Ingredient Spotlight and Substitution Suggestions
Each component of a Reuben sandwich plays a vital role in its overall deliciousness. Understanding these ingredients and their characteristics will help you craft the best sandwich possible, allowing for informed substitutions if needed.
CORNED BEEF: The Heart of the Reuben
For the foundation of your Reuben, you’ll need about 1/2 lb of high-quality corned beef per sandwich. You have a couple of excellent options here. The simplest route is to pick up thinly sliced deli corned beef, which is convenient and offers a consistent flavor. For an even more robust and authentic taste, consider using leftover homemade corned beef, perhaps from a St. Patrick’s Day feast. If using homemade, ensure it’s sliced against the grain for maximum tenderness. The savory, slightly briny flavor of corned beef is irreplaceable, but in a pinch, pastrami can offer a similar deli-style experience, though it will alter the classic Reuben profile slightly.
RYE BREAD: The Essential Foundation
Rye bread is not just a suggestion; it’s an integral part of the Reuben experience. Its distinctive earthy, slightly sour flavor and firm texture hold up beautifully to the hearty fillings and toasting process. You can opt for light rye, dark rye, or even marbled rye for visual appeal. Each offers a slightly different nuance in taste. When selecting your bread, look for a thick-cut variety that can support the generous stack of ingredients without falling apart. If rye bread is absolutely unavailable or not to your preference, a good quality sourdough or pumpernickel could be considered, though it won’t be a classic Reuben. Avoid overly soft or thin sandwich bread, as it won’t toast as well or provide the necessary structural integrity.
SWISS CHEESE: The Creamy Melty Layer
Six slices of Swiss cheese are used for three sandwiches, meaning two slices per sandwich. Swiss cheese is chosen for its mild, nutty flavor and, more importantly, its superb melting properties. As the sandwich heats, the Swiss cheese softens and envelops the corned beef and sauerkraut, creating a luscious, gooey layer that binds everything together. Look for traditional Emmentaler or Gruyère for a more upscale flavor, but standard deli Swiss works perfectly. If you must substitute, Muenster or even provolone could offer a similar melt, but they lack the characteristic tang of Swiss.
SAUERKRAUT: The Tangy Counterpoint
No Reuben is complete without sauerkraut! This fermented cabbage adds a crucial tartness and a delightful crunch that cuts through the richness of the corned beef and cheese. Be sure to drain the sauerkraut thoroughly before adding it to your sandwich to prevent it from becoming soggy. Excess moisture can make the bread less crispy and dilute the flavors. Gently press out the liquid, but don’t rinse it, as that would remove too much of its characteristic flavor. Some people prefer to lightly sauté the sauerkraut to warm it and soften its texture slightly, which is an optional step if desired.
DRESSING: The Flavor Unifier
You’ve likely encountered debates about whether to use Russian dressing or Thousand Island dressing on a Reuben. While both are acceptable and have their proponents, we’ve opted for a quick and easy Thousand Island dressing, readily available at any grocery store. Thousand Island is typically a tad sweeter and often includes relish, offering a slightly different profile than Russian dressing, which is generally spicier and contains horseradish. Feel free to use your favorite homemade Russian dressing if that’s your preference, or even make your own Thousand Island from scratch for an extra personal touch. The creamy, tangy dressing is essential for moistening the sandwich and adding a final layer of complex flavor.
BUTTER & OLIVE OIL: For the Perfect Toast
A little butter is crucial for achieving that golden-brown, crispy exterior on your rye bread. It adds a rich, savory flavor that complements the other ingredients. Olive oil is used to lightly warm the corned beef and cheese in the skillet before assembly, ensuring all components are heated through evenly for that perfect melty experience.
How to Make a Reuben Sandwich: Step-by-Step
These detailed step-by-step photos and instructions are provided to help you visualize each stage of making this incredible Reuben sandwich. For the printable version of this recipe, complete with precise measurements and full instructions, simply Jump to Recipe at the bottom of this post.
- Prepare the Bread: Begin by generously buttering one side of each slice of rye bread. Place these buttered slices, butter side down, onto a piece of waxed paper or a clean cutting board. This ensures the buttered side will toast beautifully in the skillet.
- Apply the Dressing: Flip the bread slices over. On the unbuttered side of each slice, spread approximately 1/2 tablespoon of Thousand Island (or Russian) dressing. This dressing will be the inside layer, adding moisture and tang.
- Warm the Fillings: In a non-stick skillet over medium heat, add 1 teaspoon of olive oil. Add the desired amount of corned beef for one sandwich (typically about 1/2 lb for a hearty serving) and two slices of Swiss cheese. Cook just long enough to warm the corned beef through and start melting the cheese, usually 1-2 minutes. The goal is to get it warm and pliable, not fully cooked or browned. Remove the warmed beef and cheese from the pan and set aside.
- Assemble the Sandwich: Place one slice of the prepared rye bread (with dressing on top, buttered side down) into the hot skillet. Layer about 1/4 cup of well-drained sauerkraut evenly over the bread. Then, carefully pile on the warmed corned beef and the two slices of cheese that were heated in the previous step. Ensure the ingredients are distributed from edge to edge for a balanced bite.
- Add the Top Layer: Complete the sandwich by placing the remaining slice of rye bread on top, with its buttered side facing upwards. This buttered side will now be exposed to the heat of the skillet when flipped.
- Grill to Perfection: Continue to grill the sandwich in the hot skillet over medium-high heat. Cook the first side until the bread is golden brown and crispy, typically 3-5 minutes, depending on your stove and skillet. Then, carefully flip the sandwich to toast the other side. Cook until the second side is also golden brown, the Swiss cheese is completely melted and gooey, and all the fillings are heated through. You might need to gently press down on the sandwich with a spatula to ensure even contact with the pan and help the cheese melt.
Frequently Asked Questions & Expert Tips for Your Reuben
Crafting the perfect Reuben sandwich is straightforward, but a few tips and tricks can elevate your results and make preparation even easier. Here are some commonly asked questions and expert advice:
Yes, absolutely! You can certainly assemble your Reuben sandwiches the morning of or a few hours before you plan to eat them. Store them in a single layer in a large airtight container or wrap each sandwich individually in plastic wrap. A crucial tip for make-ahead Reubens is to consider keeping the dressing separate until just before heating. Applying the dressing too far in advance can sometimes lead to the bread becoming soggy, especially with the moisture from the sauerkraut. So, prepare the components, assemble, and add dressing right before grilling for the freshest taste and texture.
A panini press is an excellent tool for making Reubens! It applies even heat and pressure from both sides, ensuring a perfectly toasted exterior and a beautifully melted interior. To use a panini press, simply assemble your sandwich as directed, then place it in the preheated press. Close the lid and press the sandwich for approximately 5-7 minutes, or until the bread is golden brown with appealing grill marks, and the cheese is thoroughly melted and bubbling. Keep an eye on it to prevent burning, as cooking times can vary between different panini press models.
The key to a truly great Reuben lies in the contrast between crispy, buttery rye bread and gooey, melted Swiss cheese. To achieve this, don’t skimp on the butter for the outside of the bread. Use medium-high heat on your skillet – too low, and the bread won’t crisp; too high, and it might burn before the cheese melts. Using a lid on your skillet for the last minute or two of cooking can create a steamy environment that helps the cheese melt even faster without over-toasting the bread. Additionally, gently pressing down on the sandwich with a spatula helps ensure even contact with the hot surface, promoting uniform browning and melting.
While a true Reuben features corned beef, you can certainly experiment with other deli meats to create variations. A “Rachel” sandwich is a popular alternative that uses pastrami or even turkey instead of corned beef, often swapping sauerkraut for coleslaw. If you love the flavors of the Reuben but want a different protein, sliced roast beef or even smoked turkey could make for a delicious twist, though it wouldn’t technically be a Reuben. Remember that changing the meat will alter the flavor profile significantly, but it can be a fun way to customize your sandwich.
Serving Suggestions for Your Reuben Sandwich
The Reuben sandwich is a meal in itself, but it pairs wonderfully with a variety of classic side dishes to complete the deli experience. It’s an excellent way to use up leftover corned beef from your St. Patrick’s Day celebrations, making it a delicious encore to your holiday feast. However, the delightful combination of flavors in a Reuben makes it a welcome addition to your menu any time of year! Here are some serving suggestions to complement your perfect Reuben:
- Crisp Potato Chips: A simple, classic pairing that adds a satisfying crunch and saltiness.
- Golden French Fries: For a heartier side, crispy golden french fries are always a hit.
- Dill Pickle Spears: The bright, briny tang of a sliced dill pickle or spear offers a refreshing contrast and traditional deli flair.
- Creamy Coleslaw: A cool, creamy coleslaw provides another layer of crunch and a slightly sweet balance to the savory sandwich.
- Potato Salad: A classic American deli side, a good potato salad can make your Reuben meal even more substantial.
- Side Salad: For a lighter option, a simple green salad with a vinaigrette dressing can cut through the richness.
- Cup of Soup: A warm cup of tomato soup or even a hearty beef and vegetable soup makes for a comforting lunch combination.
More St. Patrick’s Day and Classic Recipes
If you’re looking to explore more traditional Irish-American dishes or simply enjoy hearty, comforting meals, be sure to check out these other fantastic recipes. They’re perfect for St. Patrick’s Day or any day you’re craving a taste of classic home cooking:
- Hearty Irish Stew: A warming, savory stew packed with meat and vegetables.
- Authentic Irish Coffee: The perfect after-dinner drink to warm you from the inside out.
- Classic Irish Soda Bread: A quick and easy bread that’s perfect with almost any meal.
- Savory Corned Beef Hash: An excellent breakfast or brunch dish, especially for using up leftover corned beef.
- Creamy Colcannon Mashed Potatoes: A traditional Irish side dish made with mashed potatoes and cabbage or kale.
- Easy Instant Pot Corned Beef: For perfectly tender corned beef in a fraction of the time.
- Simple Corned Beef Sandwich: If you love corned beef, this simpler sandwich is a must-try.
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Reuben Sandwich
IMPORTANT – Don’t forget to scroll up and read the Frequently Asked Questions and Expert Tips within the blog post! You may find them incredibly helpful for making the best Reuben.
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Ingredients
- 1 tsp olive oil
- 3 Tbsp butter or margarine
- 6 slices rye bread
- 3 Tbsp thousand island dressing
- ½ lb corned beef
- 6 slices Swiss cheese
- ¾ cup sauerkraut drained
Things You’ll Need
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Skillet
Before You Begin
- This recipe is designed to make 3 delicious sandwiches. For each individual sandwich, you will use 2 slices of Swiss cheese. Simply follow the step-by-step directions to create one perfect Reuben, then repeat the process for the subsequent two sandwiches.
- Both thinly sliced deli corned beef and any leftover homemade corned beef will work exceptionally well in this recipe, offering flexibility and convenience.
- While traditional Reubens are famously made with rye bread for its distinct flavor and texture, feel free to substitute with another thick-cut bread of your choice if rye isn’t available or preferred. Just be aware the flavor profile will differ slightly from the classic.
- Ensure your sauerkraut is very well drained to prevent the sandwich from becoming soggy and to allow for optimal crisping of the bread.
Instructions
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Generously butter one side of each slice of rye bread. Place these buttered slices, butter side down, onto waxed paper or a clean surface.
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Flip the bread slices over. On the unbuttered side, spread 1/2 tablespoon of Thousand Island (or Russian) dressing on each slice of bread.
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In a skillet over medium heat, add 1 teaspoon of olive oil. Add the desired portion of corned beef (about 1/2 lb for one sandwich) and 2 slices of Swiss cheese. Cook just long enough to warm the corned beef and begin melting the cheese. Remove from the pan and set aside.
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Place one slice of the prepared bread (dressing side up, buttered side down) into the hot skillet. Layer about 1/4 cup of well-drained sauerkraut over the bread, then pile on the warmed beef and cheese.
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Top the sandwich with the remaining slice of bread, ensuring the buttered side is facing upwards.
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Grill the sandwich in the hot skillet over medium-high heat. Cook the first side until golden brown, then carefully flip. Continue grilling until both sides of the bread are golden brown and crispy, and the cheese is fully melted and gooey. Serve immediately.
Nutrition Information
The recipes on this blog are meticulously tested using a conventional gas oven and a gas stovetop to ensure consistent and reliable results. It’s important to keep in mind that oven performance can vary, especially with older models, leading to inconsistent heating and baking. We highly recommend using an inexpensive oven thermometer to verify that your oven is truly reaching and maintaining the proper temperature specified in the recipe. If you utilize a toaster oven or countertop oven, please note that their heat distribution may differ from a full-sized conventional oven, potentially requiring adjustments to your cooking or baking times. For recipes prepared with specialized appliances like pressure cookers, air fryers, or slow cookers, a direct link to the specific models we use is conveniently provided within each respective recipe. When it comes to baking, where measurements are given by weight, please be aware that using volumetric cup measurements instead may lead to different outcomes, and we cannot guarantee success with alternative methods.
This comprehensive post was originally published on February 24, 2022, and has since been significantly updated with fresh photos, expanded content, and enhanced expert tips to provide you with the most valuable and enjoyable cooking experience.