How to Make a Classic Reuben Sandwich: A Step-by-Step Guide
Master the art of balancing savory, tangy, and creamy layers for a homemade deli delight.
The Ultimate Guide to Making a Reuben Sandwich
The Reuben sandwich stands tall as one of America’s iconic deli offerings. With its irresistible combination of corned beef, tangy sauerkraut, creamy Thousand Island dressing, and melted Swiss cheese sandwiched between slices of crusty rye bread, it’s a warm, gooey comfort food that delights with every bite. Whether you’re a longtime fan or new to this classic, this comprehensive guide covers the essentials—history, ingredient selection, step-by-step assembly, serving tips, creative variations, and more.
What Is a Reuben Sandwich?
The Reuben is a hot grilled sandwich packed with layers of corned beef, Swiss cheese, sauerkraut, and Thousand Island (or Russian) dressing, all wedged between rye bread and grilled until golden brown and melty. While its precise origins are contested between Omaha and New York City, the Reuben’s status as a top-tier deli favorite is undisputed, beloved for its bold flavors and deeply satisfying texture.
Reuben Sandwich Ingredients
Each component of the Reuben sandwich brings a distinct quality. Here’s a breakdown of what you’ll need:
- Rye bread: Traditional marble rye or seeded rye provides the sandwich’s signature flavor and sturdy structure.
- Corned beef: Tender, flavorful, and sliced thin. Available from the deli counter or made at home from brisket.
- Swiss cheese: Mild, nutty, and perfectly meltable. Sliced or grated both work well for even melting.
- Sauerkraut: Drained and lightly pressed to prevent sogginess, lending bright tang and texture.
- Thousand Island dressing: Creamy, tangy, and slightly sweet; acts as the sandwich’s flavorful glue.
- Butter: Softened for spreading on the bread exterior, ensuring an ultra-crisp, golden-brown finish during grilling.
Ingredient Tips:
- For the best sauerkraut, opt for fresh, refrigerated versions found in the produce or deli section—these tend to be crunchier and less salty than canned or jarred varieties.
- When corned beef is scarce, pastrami makes an excellent substitute, imparting a smokier, spiced complexity.
- If Swiss isn’t available, try Gruyère or Jarlsberg for similarly nutty notes.
How to Make a Classic Reuben Sandwich
Making a Reuben sandwich at home is surprisingly straightforward but benefits from attention to detail. Here is a step-by-step guide:
- Prepare the ingredients: Lightly drain and pat dry the kraut to keep the sandwich from getting soggy. Trim and portion the corned beef; slice the Swiss cheese if not pre-sliced.
- Assemble the sandwich: Lay two slices of rye bread on your work surface. Spread one side of each with softened butter (this will brown on the pan). On the unbuttered side of one slice, spread a generous layer of Thousand Island dressing.
- Layer the fillings: Add slices of Swiss cheese to the dressed side, followed by layers of corned beef, then spoon sauerkraut evenly over the meat. Add another slice of Swiss cheese before topping with the remaining slice of bread, butter side out.
- Grill: Heat a skillet or griddle over medium heat. Place the sandwich, buttered side down, and cook until the bread is golden brown and the cheese begins to melt—about 3 to 5 minutes per side. Press gently with a spatula for even toasting, and reduce the heat as needed to avoid burning while the center heats through.
- Slice and serve: Transfer the Reuben to a cutting board, let rest briefly, then slice diagonally. Serve hot with extra dressing, pickles, and, if you like, a side of coleslaw or chips.
Key Tips for Reuben Perfection
- Wring out excess liquid from sauerkraut using a kitchen towel or paper towels to prevent a soggy sandwich.
- Moderate heat is crucial. A too-hot pan will scorch the bread before melting the cheese.
- Generous cheese on both sides of the fillings helps glue the sandwich together and shields bread from excess moisture.
- Use a panini press or grill pan for extra-crispy, evenly pressed results.
- For extra flavor, add caraway seeds to butter before grilling or sprinkle over the bread.
Ingredient Insights: Corned Beef, Pastrami, and Rye Bread
| Ingredient | Key Features | Alternatives/Subs |
|---|---|---|
| Corned Beef | Salt-cured, spiced beef brisket; tender and flavorful. | Pastrami (smoked & spiced); roast beef in a pinch. |
| Swiss Cheese | Mild, melty, nutty; classic sandwich cheese. | Gruyère, Jarlsberg, provolone. |
| Sauerkraut | Fermented cabbage; tart, crunchy, and aromatic. | Coleslaw (adds crunch, less tang); kimchi (for a twist). |
| Rye Bread | Hearty, earthy, sometimes with caraway. Holds up to rich fillings. | Pumpernickel, whole-wheat, sourdough (for non-traditional versions). |
| Thousand Island | Creamy, tangy with a hint of sweetness. | Russian dressing, aioli, or homemade blends. |
Expert Variations and Creative Twists
- Pastrami Reuben (also called a “Rachel”): Substitute pastrami for corned beef and consider swapping sauerkraut for coleslaw for a sweeter, milder filling.
- Turkey Reuben: Replace corned beef with sliced roasted turkey breast for a lighter alternative.
- Vegetarian Reuben: Omit the meat and layer grilled mushrooms or thinly sliced roasted beets for umami depth. Vegan cheese and plant-based meats also work well.
- Reuben Sliders: Use small rye rolls and follow the usual assembly for perfectly portioned party snacks.
- Open-Faced Reuben: Pile the fillings high on a single slice of bread, then broil until bubbly.
- Reuben Casserole: Transform the sandwich into a bake by layering all the ingredients in a casserole dish with diced rye bread and baking until bubbly—a great way to feed a crowd or use up leftovers.
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Make-Ahead and Storage Tips
- Sandwiches are best made fresh, but components (corned beef, kraut, cheese, dressing) can be portioned out ahead and refrigerated for up to 3 days.
- If needed, assemble and wrap sandwiches in foil, then reheat in a pan or oven for crispness.
- Leftover corned beef from slow cooker corned beef and cabbage makes a perfect filling; just slice and dice to sandwich size.
Serving Suggestions
- Serve with potato chips, crisps, or a classic deli pickle spear.
- Coleslaw or a simple green salad offers a cool, crunchy contrast.
- Pair with a dark lager, Irish stout, or a crisp soda for a complete deli-style meal.
Frequently Asked Questions (FAQs)
- What’s the difference between corned beef and pastrami?
- Corned beef is beef brisket brined in a seasoned salt solution, then simmered until tender. Pastrami, by contrast, is also brined but then coated in a spice rub and smoked, resulting in a deeper and often smokier flavor profile.
- Is a Reuben traditionally made with Russian or Thousand Island dressing?
- Traditionally, Russian dressing was used, but Thousand Island is now common and provides a sweeter, creamier tang.
- Can I use ham or another meat?
- While not classic, ham or roast turkey can be substituted for a different twist. The other fillings can remain the same for a tasty result.
- How do I keep the bread from getting soggy?
- Carefully drain and squeeze out sauerkraut, and use cheese as a barrier layer between wet and dry ingredients. Grill until deeply golden for added crispness.
- Can I make Reubens for a crowd?
- Yes—use a large griddle or bake multiple assembled sandwiches on a sheet pan in the oven for 10-12 minutes at 375°F, flipping halfway through.
- What is the origin of the Reuben sandwich?
- Popular lore attributes the Reuben’s invention to either a New York City deli or Omaha, Nebraska’s Blackstone Hotel in the 1920s or 1930s. Both tales credit a chef responding to a customer craving a hearty, savory sandwich.
Homemade Thousand Island Dressing Recipe
If you wish to craft your own dressing, combine the following ingredients in a bowl and whisk together until smooth:
- 1/2 cup mayonnaise
- 2 tablespoons ketchup or tomato paste
- 1 tablespoon sweet pickle relish
- 1 teaspoon white vinegar or lemon juice
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- Salt and freshly ground pepper, to taste
This homemade version can be stored in the fridge for up to a week and used on sandwiches, burgers, or as a fry dip.
History and Traditions
The Reuben sandwich, often associated with St. Patrick’s Day and delis nationwide, celebrates the American melting pot—borrowing ingredients and culinary traditions from Irish, German, and Jewish cuisines. Its enduring popularity lies in the compelling blend of savory, creamy, sour, and crispy notes, each bite as memorable as the first.
Recipe Recap: Classic Reuben Sandwich
- Butter one side of two rye bread slices.
- Spread Thousand Island dressing on the unbuttered side of one slice.
- Layer Swiss cheese, corned beef, sauerkraut, and more cheese.
- Top with the second bread slice, butter side facing outward.
- Grill on medium heat until golden brown on both sides and cheese melts.
- Slice, serve hot, and enjoy!
Frequently Asked Questions (FAQs)
Q: Can leftover corned beef be used for Reuben sandwiches?
A: Absolutely. Leftover corned beef, especially after holidays like St. Patrick’s Day, is ideal. Dice or slice it to fit your sandwich size.
Q: What are some gluten-free options for a Reuben?
A: Substitute your favorite gluten-free bread or prepare the fillings as a casserole without bread for a gluten-free version.
Q: Is it possible to make a Reuben without meat?
A: Yes! Opt for hearty roasted vegetables, plant-based deli slices, or mushrooms to keep the sandwich satisfying and flavorful.
Final Thoughts
Whether you’re a deli devotee or simply seeking the perfect hot sandwich, the Reuben delivers. Experiment with different breads, meats, and cheese styles until you find your favorite combination. With a handful of ingredients and a little time, you’ll master a timeless sandwich classic that’s worthy of any lunch or dinner table.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a42396754/reuben-casserole-recipe/
- https://www.youtube.com/watch?v=rwo1gZ4Ff_I
- https://www.thepioneerwoman.com/food-cooking/recipes/a46913070/reuben-dip-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a39296761/reuben-sandwich-recipe/
- https://www.aol.com/youll-melt-ree-drummonds-reuben-171300570.html
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