Classic Reuben Sandwich

I used to think Reubens were strictly deli territory until a rainy Tuesday when I had leftover corned beef and no patience to go out. The skillet was already warm, the rye bread slightly stale but perfect for grilling. What came out of that pan tasted better than any diner version I'd paid twelve dollars for. Now I make them at home more often than I order them.

The first time I made these for my brother, he ate both sandwiches before I could sit down. He kept saying something about the ratio being perfect, the way the tangy sauerkraut cut through the richness of the beef and cheese. I started keeping corned beef in the fridge just in case he showed up hungry.

Ingredients

• Rye bread: The caraway seeds in rye are non-negotiable here, they add an earthy note that balances the richness.
• Swiss cheese: It melts smooth and mild, never overpowering the other flavors, and holds everything together.
• Corned beef: Look for the kind sliced thin at the deli counter, it layers better and heats through faster.
• Sauerkraut: Drain it well and squeeze out the excess liquid or your bread will turn soggy halfway through cooking.
• Russian dressing: The sweet, tangy creaminess ties all the savory elements together.
• Butter: Softened butter spreads easier and creates an even golden crust without tearing the bread.

Instructions

Prep the Bread:

Lay out all four slices and spread one tablespoon of Russian dressing on each. This ensures every bite has that tangy richness.

Build the Sandwiches:

On two slices, stack a slice of Swiss, half the corned beef, half the sauerkraut, then another slice of Swiss. Top with the remaining bread slices, dressing side down.

Butter the Outsides:

Spread softened butter on the top and bottom of each sandwich. Even coverage means even browning.

Grill Until Golden:

Heat your skillet over medium heat and cook the sandwiches for three to four minutes per side, pressing gently with a spatula. The bread should turn crispy and the cheese should melt into everything.

Rest and Serve:

Let the sandwiches rest for one minute after pulling them off the heat. Slice in half and serve while still warm.

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There was an afternoon last spring when I made these for a small lunch gathering, and everyone went quiet for the first few bites. Someone finally said it tasted like a deli in New York, which felt like the highest compliment. I realized then that a Reuben done right doesn't need much, just good ingredients and a hot skillet.

Choosing Your Corned Beef

The quality of your corned beef makes or breaks this sandwich. I've tried the pre-packaged kind and the deli counter kind, and there's no comparison. Freshly sliced corned beef has better texture, more flavor, and it warms up beautifully without drying out. Ask for it sliced thin, almost shaved, so it layers neatly and melts into the cheese.

Getting the Bread Right

Not all rye bread is created equal. Look for a sturdy, dense loaf with caraway seeds, the kind that can hold up to butter and heat without falling apart. Day old bread actually works better here because it's less likely to get soggy from the dressing and sauerkraut. If your bread is too fresh, leave it out on the counter for an hour before you start.

Serving Suggestions

A Reuben is rich and filling, so I usually serve it with something simple and sharp to cut through the heaviness. Dill pickles are classic, and their brine wakes up your palate between bites. A handful of crispy potato chips or a small side salad with a vinegar based dressing works just as well.

• Serve with extra Russian dressing on the side for dipping.
• A cold beer or iced tea pairs perfectly with the savory, tangy flavors.
• Leftover sandwiches reheat well in a skillet over low heat, just cover with a lid to help the cheese melt again.

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Once you've made a Reuben at home, it's hard to go back to ordering one. You'll know exactly how much sauerkraut you like, how crispy you want the bread, and how gooey the cheese should be.

Recipe FAQs

→ What type of bread is best for this sandwich?

Rye bread is traditionally used for its robust flavor that complements the savory meat and tangy sauerkraut.

→ Can I use a different type of cheese?

Swiss cheese is preferred for its mild, nutty taste and excellent melting qualities, but Gruyère can be a good alternative.

→ How should I cook the sandwich for best results?

Grilling the sandwich with softened butter on medium heat ensures a crispy crust and melted cheese throughout.

→ Is there a substitute for Russian dressing?

Thousand Island dressing can be used as a flavorful alternative offering a similar creamy and tangy profile.

→ How can I add extra crunch to the sandwich?

Toasting the sauerkraut briefly in a pan before assembling adds a nice texture and enhances its flavor.

→ What are some traditional accompaniments?

Dill pickles and potato chips are classic sides that complement the rich and savory flavors.