How to Make a Classic Reuben Sandwich: Your Complete Guide
Master the art of crafting the Reuben sandwich—from choosing ingredients to perfect assembly—and learn about its intriguing history.
The Classic Reuben Sandwich: An Iconic Deli Staple
The Reuben sandwich has claimed its place as one of America’s most beloved deli classics. With a combination of savory corned beef, tangy sauerkraut, creamy Russian dressing, and melted Swiss cheese, all grilled between slices of hearty rye bread, this sandwich offers an irresistible blend of bold flavors and textures. Interested in making your own? This guide walks you through the traditional preparation, provides tips for success, shares creative twists, and explores the story behind this flavorful American favorite.
What Is a Reuben Sandwich?
The Reuben is a grilled sandwich composed of rye bread, thinly sliced corned beef, Swiss cheese, sauerkraut, and Russian dressing, all toasted until the cheese melts and the bread is golden and crisp. It’s a filling, satisfying meal that seamlessly marries salt, tang, richness, and crunch in every bite. While its roots are firmly American, it’s also a popular way to repurpose leftover corned beef—especially after St. Patrick’s Day.
Ingredients for a Traditional Reuben Sandwich
- Rye bread (regular or marble): The classic foundation; marble rye adds a visual swirl and deeper flavor.
- Corned beef: Sliced thin, layered generously. Homemade or deli-bought both work superbly.
- Swiss cheese: Melts beautifully and adds creamy depth; other melting cheeses, such as provolone or Jarlsberg, may be substituted.
- Sauerkraut: Well-drained to prevent sogginess, contributing sourness and crunch.
- Russian dressing: Creamy, tangy-sweet condiment (can be swapped with Thousand Island in a pinch).
- Butter: Softened, for spreading on the bread and crisping during grilling.
Quick Reference Table: Traditional Ingredients
| Ingredient | Role | Notes |
|---|---|---|
| Rye bread | Sandwich base | Marble or light rye preferred |
| Corned beef | Main protein | Leftovers or deli-fresh |
| Swiss cheese | Creamy richness | Key for melt and flavor |
| Sauerkraut | Tang and crunch | Drain thoroughly |
| Russian dressing | Zesty condiment | Thousand Island is a common sub |
| Butter | Toasting | Ensures crisp exterior |
How to Make a Classic Reuben Sandwich
Making an exemplary Reuben sandwich is straightforward and fast. Take time to organize your ingredients, prep them for even cooking, and follow the steps below for a sandwich that’s crisp, melty, and packed with flavor.
Step-by-Step Instructions
- Prep the bread: Butter one side of each rye bread slice.
- Add Russian dressing: Spread Russian dressing (or Thousand Island) on the unbuttered side of each slice.
- Assemble the sandwich: On one slice (dressing side up), layer a slice of Swiss cheese, a portion of sliced corned beef, a scoop of well-drained sauerkraut, and another slice of cheese. Top with the second slice of bread (dressing side down, buttered side out).
- Grill: Preheat a nonstick skillet or griddle over medium heat. Add the sandwich and grill for 2–4 minutes per side, pressing gently until the bread is golden, the cheese is melted, and the filling is warmed through. If making multiple sandwiches, a sheet pan and oven may be used (see variations below).
- Serve: Slice in half and serve immediately, with classic sides like pickles and potato chips or a tangy potato salad.
Tips for the Perfect Reuben
- Drain the sauerkraut well to prevent a soggy sandwich.
- Generously butter the bread to achieve a crisp, golden crust.
- Layer cheese on both sides of the filling; it acts as a “glue,” helping the sandwich hold together.
- Use a heavy spatula to press the sandwich as it grills, if desired, for extra crispness.
- Let rest for 1–2 minutes before slicing, allowing the cheese to set slightly.
About Russian Dressing (and Alternates)
Russian dressing is a creamy, tangy-sweet sauce made with mayonnaise, ketchup, Worcestershire sauce, horseradish, and sometimes relish and onions. It’s less sweet and more piquant than Thousand Island, which is often used as an alternative. Both lend a rich, creamy layer and balance out the tanginess of sauerkraut and savoriness of corned beef. If you don’t have Russian or Thousand Island dressing on hand, making a quick homemade version is easy:
Homemade Russian Dressing Recipe
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon finely grated onion
- 1 teaspoon horseradish (prepared)
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon paprika
- Salt and pepper to taste
Mix ingredients thoroughly. Store in refrigerator for up to a week.
Sheet Pan Reuben Variation
For serving a crowd, or making multiple sandwiches at once, consider the sheet pan Reuben approach:
- Lay bread slices, buttered side up, on one pan and layer corned beef, cheese, and sauerkraut on another pan.
- Bake at high heat (about 425°F / 220°C) until the bread is toasted and the cheese melted.
- Spread dressing on the toasted bread, assemble the sandwiches, and serve warm.
This adaptation ensures even melting and golden bread, and is ideal for parties or family meals.
Origins and History of the Reuben Sandwich
The exact origin of the Reuben sandwich is the subject of culinary debate, with two prominent stories:
- Omaha, Nebraska Claim: Many attribute its invention to Reuben Kulakofsky (a local grocer), who reportedly created the sandwich in the 1920s for his friends at the Blackstone Hotel’s weekly poker games. The sandwich soon appeared on the hotel’s menu and became popular regionally.
- New York City Claim: Another tale credits Arnold Reuben, a New York deli owner, who is said to have invented the sandwich earlier, customizing it for a Broadway guest. This version calls for turkey or other variations in place of corned beef in some stories.
No matter which tale you believe, the Reuben sandwich has moved from deli menus to home kitchens, enjoying widespread appeal for its hearty, tangy-salty flavor profile.
Reuben Sandwich Variations and Twists
- Turkey Reuben (Rachel): Substitute roasted turkey or pastrami for corned beef.
- Vegetarian Reuben: Use sliced mushrooms, tempeh, or even roasted beets to replace the meat while preserving the classic flavors.
- Pastrami Reuben: Swap corned beef for pastrami to add a peppery edge.
- Open-faced Reuben: Serve the sandwich components atop a single bread slice for a lighter take.
- Slider Reubens: Mini-sandwiches made on small rye or pumpernickel rolls are perfect as appetizers.
- Sheet Pan Method: As detailed above, great for batch preparation.
Serving Suggestions
- Pickle spears or chips for a tangy counterpoint.
- Potato salad, classic or vinaigrette-based, for a hearty side.
- Potato chips or French fries for simple, satisfying crunch.
- Coleslaw or cucumber salad for freshness.
Nutrition Information
The Reuben sandwich is a filling, indulgent meal, often clocking in at just under 850 calories per sandwich, depending on the thickness of the bread and amount of filling. Expect around:
- Calories: 800–850 kcal
- Carbohydrates: 38–41g
- Protein: 35–38g
- Fat: 55–57g
- Sodium: 2400–2500mg (can vary widely based on corned beef and sauerkraut used)
This sandwich is best enjoyed as an occasional treat given its richness and sodium content.
Common Mistakes and Troubleshooting
- Watery filling: Always drain sauerkraut well; pat dry with paper towels if needed.
- Soggy bread: Use a preheated skillet or griddle and butter the bread thoroughly for quick browning and crisp edges.
- Undermelted cheese: Use thin cheese slices and layer one on each side of the filling; cover the skillet for part of the cooking if necessary.
- Overstuffing: Resist the urge to overload; too much filling can make grilling tricky.
Frequently Asked Questions (FAQs)
Q: Can I make a Reuben sandwich ahead of time?
A: It’s best enjoyed fresh for optimal crunch and melt. For prep ahead, assemble the fillings and refrigerate, then grill when ready to eat.
Q: What’s the best way to reheat a Reuben?
A: Reheat in a hot skillet or oven (not microwave) to restore crispness and melt.
Q: Is there a substitute for sauerkraut?
A: Try coleslaw (for a milder, crunchy bite) if you’re not a fan of sauerkraut’s tang.
Q: What’s the difference between Russian and Thousand Island dressing?
A: Russian dressing is piquant and less sweet, typically with horseradish and Worcestershire, while Thousand Island is sweeter and includes pickle relish. Both work for a Reuben—choose based on your taste preference.
Q: Can I use pastrami instead of corned beef?
A: Yes! Pastrami brings a pepperier, more robust flavor and is a classic variation.
Q: Is the Reuben an Irish sandwich?
A: Despite the corned beef (often linked to Irish-American cuisine), the Reuben sandwich is an American creation, with no direct Irish origins.
Final Thoughts: Why the Reuben Endures
The Reuben sandwich’s iconic status stems from its perfect contrast of flavors and textures: salty, tangy, creamy, and crispy, all packed into every bite. Whether you follow tradition or add your own twists, mastering this unmistakable deli favorite is a worthy addition to any sandwich lover’s repertoire. For your next lunch, dinner, or hearty snack, a homemade Reuben never disappoints.
