The Ultimate Guide to the Classic Reuben Sandwich: Tradition, Technique, and Mastery
Get the ideal crunch, tangy kraut, and gooey cheese with proven kitchen methods.
The Reuben Sandwich: An Iconic Classic
The Reuben sandwich stands as one of America’s most iconic deli creations, expertly blending salty corned beef, tangy sauerkraut, creamy dressing, and nutty Swiss cheese between hearty slices of rye bread. Though its origins are hotly debated, its place in culinary history is unquestioned. This comprehensive guide dives deep into the Reuben’s storied background, breaks down each essential component, and offers tested methods to help you master this beloved classic in your own kitchen.
Table of Contents
- The Origins and Controversy of the Reuben
- Essential Ingredients
- Technique: Key Steps for the Perfect Reuben
- Variations and Substitutions
- Make-Ahead Tips and Troubleshooting
- Frequently Asked Questions
The Origins and Controversy of the Reuben
Few menu items have sparked as much debate as the Reuben sandwich. Two distinct stories claim credit for its conception, both in early 20th-century America:
- Nebraska Claim: One account traces the sandwich to the Blackstone Hotel in Omaha, Nebraska. Here, grocer Reuben Kulakofsky is said to have invented the sandwich during a late-night poker game in the 1920s.
- New York Claim: Alternatively, New York City deli owner Arnold Reuben purportedly created the sandwich at his eponymous deli, serving it to an actress who named it after him.
Regardless of its true birthplace, the Reuben’s distinctive combination—corned beef, sauerkraut, Russian (or sometimes Thousand Island) dressing, Swiss cheese, on rye—soon captured the nation’s palate and remains a staple in delicatessens today.
Essential Ingredients: Building the Perfect Reuben
Every component of a Reuben matters. Each should be carefully chosen to ensure balance, texture, and the classic flavor profile. Here’s a breakdown of each ingredient and how to select or prepare it for optimal results.
1. Rye Bread
- Type: Opt for seeded or unseeded Jewish rye, thick enough to retain integrity, but not so thick as to overwhelm the fillings.
- Texture: Should be firm, chewy, and able to hold up to rich, juicy fillings without becoming soggy.
2. Corned Beef
- Quality: Fresh, hand-sliced corned beef from a deli counter typically yields superior results to pre-packaged options.
- Alternatives: Pastrami is sometimes substituted, lending a smokier profile but diverging from tradition.
- Preparation: Warming the corned beef before assembly is essential for perfect temperature and texture.
3. Swiss Cheese
- Flavor: The nutty, mild melt of Swiss cheese is essential for the authentic Reuben experience.
- Melt: Use thick enough slices for gooeyness, but avoid overwhelming the other flavors.
4. Sauerkraut
- Drain and Dry: Sauerkraut should be drained and, ideally, gently pressed to remove excess brine and avoid soggy bread.
- Flavor Boost: For extra flavor, seasoning the sauerkraut with a touch of caraway, black pepper, or a knob of butter while heating can elevate it.
5. Dressing (Russian or Thousand Island)
- Classic Choice: Russian dressing—with its signature combination of mayonnaise, ketchup, horseradish, pickles, and seasonings—delivers a peppery, tangy note.
- Thousand Island: Slightly sweeter and creamier, it’s often swapped in for Russian dressing in many delis.
- Homemade vs. Store-Bought: Homemade dressings offer fresher, more customizable flavors.
Technique: Key Steps for the Perfect Reuben
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The Reuben sandwich demands attention to process. Achieving the ideal melding of flavors, gooey cheese, and crisp exterior comes down to technique.
Step-by-Step Assembly
- Butter the Bread: Generously butter the outsides of each slice of rye; this will yield golden, crisp crust once grilled.
- Layer Ingredients: On one slice, layer corned beef, Swiss cheese, then sauerkraut. Spread dressing on the inside of each slice of bread as well to ensure every bite is flavorful and moist.
- Use Low and Slow Heat: Grill the sandwich in a skillet or on a griddle over medium-low heat, allowing time for the cheese to melt and the filling to warm without burning the exterior.
- Press Gently: Use a spatula to gently compress the sandwich to encourage even toasting and melting.
- Flip with Care: Turn only once, ensuring each side gets ample attention for a deep, even crust.
- Rest Before Slicing: Let the sandwich rest 1–2 minutes before slicing; this helps the cheese set and prevents fillings from spilling out too quickly.
Classic Reuben Sandwich Recipe
| Ingredient | Quantity (For One Sandwich) |
|---|---|
| Rye Bread, sliced | 2 slices |
| Corned Beef | 100–150 g (3.5–5 oz), sliced |
| Swiss Cheese | 2 slices |
| Sauerkraut | 1/4 cup, drained and pressed |
| Russian or Thousand Island Dressing | 1–2 tbsp |
| Butter | 1 tbsp (for griddling) |
Assemble the ingredients as above and grill on a skillet over medium-low heat until the bread is deeply golden and the cheese thoroughly melted (about 3-4 minutes per side).
Pro Tips for Reuben Success
- Use Weight: For an extra-crisp crust, press the sandwich gently with a heavy pan or grill press as it cooks.
- Cheese as Insulator: Layer cheese on both sides of the sauerkraut to prevent bread from getting soggy.
- Preheat Pan: Ensure your skillet is preheated to attain a beautiful, even crust.
Variations and Substitutions
While the Reuben’s classic formula is celebrated, many delicious variations have evolved to suit different tastes and dietary restrictions.
- Turkey Reuben (Rachel): Substitute sliced roasted turkey and coleslaw for corned beef and sauerkraut, respectively. This “Rachel” sandwich is beloved for its lighter profile.
- Vegetarian: Replace corned beef with grilled or roasted vegetables such as mushrooms or eggplant, paired with vegan cheese and vegan dressing options.
- Pastrami Reuben: Swap corned beef for pastrami for a smoky, peppery variant.
- Open-Faced Reuben: Prepare the sandwich with one slice of bread, layered high and broiled to melt the cheese, for easier handling and a crispier texture.
- Cheese Variations: Try Gruyère or Emmental for subtle twists on flavor.
- Homemade Sauerkraut: For adventurous cooks, fermenting your own sauerkraut allows for customization of crunch and flavor intensity.
Make-Ahead Tips and Troubleshooting
While a Reuben is best when freshly made, several components can be prepared in advance for faster assembly:
- Prepare and Store: Both the dressing and sauerkraut can be made up to a week in advance and kept refrigerated. Corned beef can be sliced and portioned ahead of time.
- Reheating: Heat the corned beef gently in a covered skillet or with a splash of water to keep it moist before assembling the sandwich.
- Bread Care: Keep rye bread fresh by storing it in a paper bag, then warming it briefly in the oven before assembly.
Common pitfalls and how to avoid them:
- Soggy Bread: Drain sauerkraut thoroughly and use cheese to create a moisture barrier.
- Unmelted Cheese: Keep heat moderate and cover the pan briefly if needed to aid melting.
- Over-stuffed Sandwiches: While tempting, overloading the sandwich can lead to fillings spilling out and uneven heating.
Frequently Asked Questions (FAQs)
Q: What is the difference between Russian and Thousand Island dressing?
A: Russian dressing traditionally combines mayonnaise, ketchup (or chili sauce), horseradish, pickles, and Worcestershire sauce, offering a spicy kick. Thousand Island dressing is sweeter, often including relish, sweet pickle, and hard-boiled egg for extra creaminess.
Q: Can I make a Reuben without corned beef or rye bread?
Yes. While substitutions alter the character of the sandwich, turkey (for the “Rachel”) or pastrami, and other sturdy breads can still produce delicious results. Sourdough is a popular alternative to rye for those who dislike caraway flavors.
Q: Is it necessary to heat the sauerkraut?
Heating sauerkraut is recommended as it melds flavors and ensures the sandwich is consistently warm throughout. However, well-drained room-temperature sauerkraut can be used in a pinch.
Q: Can I prepare Reuben sandwiches ahead of time?
While assembled Reubens lose crispness over time, components such as dressing and sauerkraut can be made ahead. For best texture, grill sandwiches fresh just before eating.
Q: What’s the best way to cut a Reuben?
Using a sharp, serrated knife, cut the sandwich on the diagonal for traditional presentation and easier handling.
Serving Suggestions
The mighty Reuben is deeply satisfying on its own, but traditional accompaniments include:
- Dill pickles: Their bright acidity cuts the richness of the sandwich.
- Potato chips or fries: Provide crunchy contrast.
- Coleslaw: A cooling, refreshing side that pairs nicely with the strong flavors.
- Beer or dark soda: Complements the savory profile.
Nutrition and Dietary Information
The Reuben is an indulgence—rich in protein and plentiful in flavor but also high in sodium and fat. For lighter options, use smoked turkey and light cheese, or opt for grilled vegetables and low-fat dressing. Gluten-free bread can also be substituted if needed.
Conclusion
The Reuben sandwich transcends its humble deli origins, earning its place as a beloved comfort food across America. By following the traditional techniques, selecting quality ingredients, and understanding each component’s role, you can achieve deli-level results at home. Whether for a hearty lunch, a late-night craving, or a showcase for homemade corned beef, the Reuben never fails to satisfy.
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