Reuben Recipe: The Reuben sandwich is a mouthwatering American classic that combines bold flavors, rich textures, and comfort food vibes all in one bite. At its core, it’s a grilled sandwich that typically includes corned beef, Swiss cheese, sauerkraut, and Russian dressing, all piled high between slices of rye bread. What makes it stand out isn’t just the ingredients but how they harmonize to create a tangy, savory, and slightly sweet flavor profile. The sauerkraut adds zing, the cheese melts beautifully, and the corned beef brings a savory, hearty touch.
This isn’t your ordinary deli sandwich. It’s hearty enough to be a meal on its own, and when done right, it offers a perfect balance of crispy bread, juicy meat, and gooey cheese. It’s comfort food with a gourmet twist, loved by sandwich lovers all around the world.
The History Behind the Reuben
There’s a bit of a sandwich squabble when it comes to who really invented the Reuben. Two main origin stories claim the title. One attributes the sandwich to Reuben Kulakofsky, a grocer from Omaha, Nebraska, who supposedly whipped it up during a poker game at the Blackstone Hotel in the 1920s. Another version credits Arnold Reuben, a New York deli owner, who allegedly created the sandwich in the early 1900s for a Broadway actress.
Regardless of its true birthplace, the Reuben sandwich found fame and adoration across the U.S., eventually making its way onto menus from coast to coast. Today, it’s not just a sandwich—it’s a staple, a legend, and an indulgent treat that foodies can’t resist.
Essential Ingredients for a Classic Reuben
Choosing the Right Bread
Bread isn’t just a vehicle in a Reuben—it’s a co-star. The traditional choice is rye bread, with its earthy flavor and hearty texture. Rye bread stands up well to the moisture from the sauerkraut and dressing, and its slight tang complements the richness of the sandwich. You can use either light or dark rye, but make sure the slices are thick enough to hold everything without falling apart.
Looking for a bit more crunch or complexity? Consider marble rye, which combines light and dark rye doughs in a swirl pattern. It adds an eye-catching aesthetic and a nuanced flavor. Whatever type of rye you choose, ensure it’s fresh and sturdy.
Best Meats for a Reuben
Corned beef is the undisputed king when it comes to the Reuben. This salt-cured beef brisket is typically simmered until tender, sliced thin, and layered generously into the sandwich. Its rich, savory taste is balanced perfectly by the acidity of the sauerkraut and the creaminess of the cheese.
If corned beef isn’t your thing, or if you’re just in the mood to experiment, pastrami is a smoky, spiced alternative that still delivers that robust flavor. For a lighter option, turkey can be used instead of beef—this variation is commonly known as the Rachel sandwich.
Must-Have Toppings and Dressings
- Swiss Cheese: This cheese melts beautifully and has a mild, nutty flavor that complements the bold meat.
- Sauerkraut: Fermented cabbage that adds a sharp tang and a touch of crunch. Drain and even squeeze it before adding to prevent sogginess.
- Russian Dressing: A creamy, zesty mix of mayonnaise, ketchup, horseradish, and pickles that brings everything together.
No need to overcomplicate the toppings—the magic of the Reuben is in its simplicity. Just stick to the classics, and you’re guaranteed a satisfying sandwich every time.
Equipment You’ll Need
To make the perfect Reuben sandwich, you don’t need fancy kitchen tools, but a few basics will make the job a whole lot easier:
- Skillet or Griddle: For grilling your sandwich to crispy, golden perfection.
- Spatula: A wide spatula helps flip the sandwich without everything falling apart.
- Cutting Board and Knife: Essential for prepping ingredients and slicing the finished product.
- Butter Knife or Spoon: For spreading dressing evenly on the bread.
You could also use a panini press if you want a perfectly even grill and melty center. But a stovetop skillet works just as well with a bit of attention and love.
Step-by-Step Guide to Making a Reuben Sandwich
Step 1: Preparing Your Ingredients
Before you start grilling, make sure everything is prepped and ready to go. This will save time and ensure your sandwich cooks evenly:
- Slice the Bread: Make sure your rye bread slices are uniform—about 1/2-inch thick.
- Drain the Sauerkraut: Use a colander or even squeeze with paper towels. Too much liquid can ruin the texture.
- Slice the Cheese: Pre-sliced Swiss cheese is fine, but freshly sliced off the block melts better.
- Warm the Corned Beef: Either steam or lightly heat in a pan to ensure it’s warm before it hits the sandwich.
Being organized and having a mise en place (a fancy term chefs use for “everything in its place”) helps make the process smooth and enjoyable.
Step 2: Assembling the Sandwich
Now comes the fun part—building your Reuben. It’s all about layering each ingredient with care so every bite is packed with flavor.
- Butter the Bread: Spread a thin, even layer of softened butter on one side of each slice of bread. This will be the outside that gets grilled to golden perfection.
- Spread the Russian Dressing: On the unbuttered side of each slice, spread a generous amount of Russian dressing. Don’t skimp—it’s the glue that ties everything together.
- Add the Swiss Cheese: Place a slice of Swiss cheese on each bread half. This creates a melty barrier between the bread and wet ingredients like sauerkraut.
- Layer the Corned Beef: Pile on the warm corned beef. Use about 4–6 ounces per sandwich, depending on how hearty you want it.
- Top with Sauerkraut: Add a layer of drained sauerkraut on top of the meat. Keep it even so the sandwich doesn’t become lopsided.
- Close the Sandwich: Place the two halves together with the buttered sides facing out.
At this stage, your Reuben is fully constructed and ready to hit the heat!
Step 3: Grilling to Perfection
Grilling is what transforms a good Reuben into a great one. You want a perfectly toasted crust and gooey, melted cheese. Here’s how to do it:
- Preheat Your Pan: Place your skillet or griddle over medium heat and let it get hot.
- Grill the Sandwich: Carefully place the sandwich in the pan, pressing gently with a spatula. Cook for about 3–4 minutes on each side until the bread is golden brown and crispy.
- Flip Carefully: Use a wide spatula to flip the sandwich without letting it fall apart. If you’re nervous, use a second spatula to assist.
- Check the Cheese: You’ll know it’s ready when the cheese is melted and oozing slightly from the sides.
If you’re cooking more than one sandwich, you can keep the finished ones warm in a low oven (around 200°F) while the rest grill.
Once it’s grilled to perfection, transfer to a cutting board and let it rest for a minute. Then slice it diagonally and serve immediately for maximum crunch and flavor.
Tips and Tricks for the Perfect Reuben
- Use Room Temperature Ingredients: This helps everything heat more evenly and ensures the cheese melts better.
- Toast Both Sides: If you want extra crispiness, lightly toast the inner sides of the bread before assembling the sandwich.
- Don’t Overload It: A Reuben is rich by nature. Overstuffing it can make it hard to eat and lead to a soggy mess.
- Steam the Meat: Steaming corned beef before assembly keeps it juicy and helps it meld better with the cheese and sauerkraut.
- Weight It Down: Use a heavy pan or even a foil-wrapped brick to press the sandwich down while grilling for an even sear.
The devil’s in the details. These small tweaks can elevate your Reuben from a deli standard to a homemade masterpiece.
Variations and Substitutes
Vegetarian or Vegan Reuben
You don’t have to eat meat to enjoy a great Reuben. Here’s how to make a delicious plant-based version:
- Meat Substitute: Use marinated tempeh, grilled mushrooms, or plant-based deli slices.
- Cheese: Swap Swiss for your favorite vegan cheese that melts well.
- Dressing: Many stores sell vegan Russian or Thousand Island dressing, or make your own using vegan mayo.
- Butter Substitute: Use plant-based margarine for grilling.
Same great flavors, no animal products. It’s a win-win for vegetarians and vegans.
Turkey Reuben (Rachel Sandwich)
The Rachel sandwich is the lighter, often overlooked cousin of the Reuben:
- Meat: Turkey breast replaces corned beef.
- Slaw Instead of Sauerkraut: Some recipes call for coleslaw instead of sauerkraut for a sweeter, creamier twist.
- Same Great Dressing: Russian or Thousand Island still ties everything together.
This version is milder and less salty, making it a perfect choice for those who prefer leaner proteins or a slightly sweeter profile.
What to Serve with a Reuben Sandwich
A Reuben sandwich is incredibly flavorful and filling on its own, but the right sides can take your meal to the next level. Here are some mouthwatering accompaniments that perfectly complement this hearty sandwich:
1. Crispy French Fries or Sweet Potato Fries
A classic choice. The salty crunch of fries contrasts wonderfully with the gooey richness of the Reuben. Add a side of ketchup or even a little extra Russian dressing for dipping.
2. Pickles or Pickled Vegetables
The acidic snap of pickles or pickled onions helps cut through the richness of the corned beef and cheese. Dill pickles are the go-to, but pickled carrots or beets can add color and flair.
3. Coleslaw
Whether you serve it on the side or as a topping (in a Rachel sandwich), coleslaw adds a refreshing crunch and creamy bite that balances the intense flavors of the sandwich.
4. Potato Salad
Creamy, tangy potato salad is another traditional side. Its mellow flavor doesn’t overpower the sandwich, making it a perfect partner.
5. Tomato Soup or Dill Pickle Soup
If you’re in the mood for comfort food, pair your Reuben with a bowl of hot soup. The acidity and richness of dill pickle soup surprisingly mirror the sandwich’s flavors in a cozy way.
Side dishes don’t need to be complicated—simple and classic choices work best when you have a star like the Reuben on your plate.
Storage and Reheating Tips
Made too many sandwiches or want to prep in advance? Here’s how to store and reheat your Reuben without sacrificing flavor or texture:
Storage Tips
- Refrigeration: Wrap the sandwich tightly in foil or place it in an airtight container. It will keep in the fridge for up to 3 days.
- Separate Ingredients: If possible, store components (like sauerkraut, dressing, and meat) separately and assemble just before eating to prevent sogginess.
Reheating Tips
- Oven Method: Preheat your oven to 350°F. Wrap the sandwich in foil and heat for 10–15 minutes until warmed through. Unwrap for the last 2–3 minutes to crisp the bread.
- Skillet Method: Reheat in a skillet over medium heat, pressing gently with a spatula. This keeps the bread crispy while reheating the filling.
- Avoid Microwaving: It can make the bread soggy and unevenly heat the meat and cheese.
Proper reheating ensures you enjoy your Reuben just as much the second time around.
Nutritional Information
While the Reuben is delicious, it’s also indulgent. Here’s a rough breakdown of what you’re getting per sandwich (values may vary depending on ingredients used):
| Nutrient | Amount |
|---|---|
| Calories | 600–800 kcal |
| Protein | 25–30g |
| Carbohydrates | 35–45g |
| Fat | 35–45g |
| Saturated Fat | 10–15g |
| Sodium | 1500–2000mg |
| Fiber | 3–5g |
| Sugar | 4–8g |
The Reuben isn’t exactly a “light” meal, but it can be part of a balanced diet if enjoyed occasionally. You can also tweak the ingredients (leaner meats, low-fat cheese, lighter dressing) to suit your dietary preferences.
FAQs about Reuben Recipe
Can I use different bread for a Reuben?
Absolutely! While rye bread is traditional, you can use sourdough, pumpernickel, or even whole grain. Just make sure it’s sturdy enough to hold all the ingredients.
Is a Reuben sandwich healthy?
It’s definitely more on the indulgent side due to the meat, cheese, and dressing. But it can be made healthier with leaner cuts, low-fat cheese, and lighter dressings.
What’s the difference between a Reuben and a Rachel sandwich?
A Reuben typically uses corned beef and sauerkraut, while a Rachel swaps in turkey and coleslaw. Both are delicious in their own right.
How do I make a Reuben not soggy?
Drain the sauerkraut well, use thick slices of bread, and grill it on medium heat to crisp the bread without overcooking the insides.
Can I make a Reuben sandwich ahead of time?
You can prep the ingredients ahead, but it’s best to assemble and grill the sandwich just before eating to keep the texture ideal.
Conclusion
Whether you’re whipping one up for lunch, dinner, or an indulgent weekend treat, the Reuben sandwich is a timeless classic that delivers every time. With its bold flavors, satisfying textures, and rich history, it’s no wonder this sandwich continues to be a favorite across generations.
By following this step-by-step guide, you now have everything you need to master the art of the perfect Reuben—from choosing the right bread and meat to grilling it to crispy perfection. Don’t be afraid to try out variations or pair it with your favorite sides. The beauty of the Reuben lies in its versatility and comforting familiarity.
