Few sandwiches command as much loyalty and love as the Reuben. A staple of American delis for generations, the Reuben is a masterpiece of contrasting flavors and textures: tangy sauerkraut, creamy Russian dressing, tender corned beef, gooey Swiss cheese, and hearty rye bread. Each bite offers a perfect balance of salty, sour, and savory, with a crisp, buttery exterior that gives way to a melty, satisfying interior.
A Brief History of the Reuben
The exact origins of the Reuben sandwich are a bit hazy, with several competing stories. One of the most widely accepted tales traces it back to the 1920s in Omaha, Nebraska, where Reuben Kulakofsky, a local grocer, supposedly created it for a poker game at the Blackstone Hotel. It quickly became a hit, finding its way onto the hotel’s menu and later spreading to delis and restaurants across the country.
Another account credits New York deli owner Arnold Reuben with inventing the sandwich around the same time, claiming he crafted it as a hearty, indulgent offering for his hungry customers. Regardless of its true birthplace, the Reuben’s enduring popularity is a testament to its deliciousness and versatility. Today, it’s considered a quintessential American sandwich, beloved by deli-goers from coast to coast.
Ingredients
- Rye bread slices: 8
- Corned beef (thinly sliced): 1 pound (450g)
- Swiss cheese slices: 8
- Sauerkraut (drained and patted dry): 1 cup (240ml)
- Russian dressing: 1/2 cup (120ml)
- Butter (unsalted, softened): 4 tablespoons (60ml)
Directions
- Prepare the bread and dressing: Spread a thin layer of butter on one side of each slice of rye bread. Spread Russian dressing on the opposite side.
- Assemble the sandwiches: On four of the bread slices (dressing side up), layer corned beef, sauerkraut, and Swiss cheese. Top each with another slice of bread, butter side facing out.
- Cook: Heat a large skillet or griddle over medium heat. Cook each sandwich for about 3–4 minutes on each side, pressing down lightly with a spatula, until the bread is golden brown and the cheese has melted.
- Serve: Slice each sandwich in half and serve warm, with extra Russian dressing or pickles on the side if desired.
Nutritional Information (per sandwich) (Approximately 4 sandwiches total)
- Calories: ~600
- Protein: ~30g
- Fat: ~35g
- Carbohydrates: ~40g
- Fiber: ~5g
- Sugar: ~3g
- Sodium: ~1200mg
Why the Reuben Endures
What sets the Reuben apart from other sandwiches is its unique combination of flavors and textures. The tangy sauerkraut and zesty Russian dressing cut through the richness of the corned beef and cheese, creating a harmony that keeps you coming back for more. The rye bread, with its slight sourness and hearty texture, provides the perfect backdrop, ensuring the sandwich holds together while delivering its own layer of flavor.
The Reuben also has a special kind of nostalgia attached to it. For many, it’s a reminder of bustling deli counters, quick lunches with coworkers, or leisurely weekend outings with family. The smell of toasted rye bread and the sight of melted Swiss cheese oozing out of the sides are enough to bring back memories of countless happy meals. It’s comfort food at its finest—familiar, satisfying, and always delicious.
Customizing the Reuben
While the classic Reuben is a near-perfect creation, it’s also highly adaptable. Some variations swap corned beef for pastrami, creating a slightly spicier profile. Others experiment with different dressings, such as Thousand Island, or add extra layers of flavor with a dollop of horseradish or a sprinkle of caraway seeds. Even the bread can be adjusted: marble rye offers a slightly sweeter, milder base, while pumpernickel gives the sandwich a deeper, earthier flavor.
For those looking to lighten things up, leaner cuts of corned beef, lower-fat Swiss cheese, or whole-grain rye bread can be used without sacrificing too much of the sandwich’s signature taste. Vegetarians can even enjoy a “Rachel” variation, replacing the corned beef with roasted vegetables, tempeh, or grilled mushrooms. No matter how it’s customized, the Reuben remains a satisfying, hearty meal.
Perfect Pairings and Side Dishes
A classic Reuben sandwich is often served with a crisp dill pickle on the side, adding a refreshing crunch that complements the sandwich’s rich and tangy filling. Other great accompaniments include:
- Potato Chips: A salty, crunchy counterpoint to the creamy, melty sandwich.
- Coleslaw: A cool, tangy side that echoes the flavors of the sauerkraut while adding a fresh, crunchy element.
- Potato Salad: A creamy, comforting pairing that makes the meal even heartier.
- Soup: A bowl of matzo ball soup or a creamy tomato bisque can round out the meal, especially on a chilly day.
FAQs About the Reuben Sandwich
What makes the Reuben sandwich unique?
The Reuben’s distinct flavor comes from its combination of tangy sauerkraut, savory corned beef, creamy Russian dressing, and nutty Swiss cheese. Toasted rye bread ties it all together, creating a sandwich that’s bold, balanced, and deeply satisfying.
Is a Reuben always made with corned beef?
Traditionally, yes. However, variations exist, such as the “Rachel,” which uses turkey instead of corned beef and sometimes substitutes coleslaw for sauerkraut. Pastrami is another popular substitute, offering a spicier, smokier flavor.
What’s the difference between Russian dressing and Thousand Island?
Russian dressing is typically less sweet than Thousand Island and has a slightly spicier, tangier flavor. It’s made with mayonnaise, ketchup, and a touch of horseradish or chili sauce. Thousand Island, on the other hand, often includes pickle relish and sometimes a bit of sugar, making it sweeter and more textured.
Can the Reuben be made gluten-free?
Absolutely! Simply swap the rye bread for a gluten-free rye-style or whole-grain bread. Be sure to check that your sauerkraut, dressing, and other ingredients are gluten-free as well.
What’s the best way to reheat a Reuben?
Reheating a Reuben sandwich in a skillet over low to medium heat is ideal. Place the sandwich in the skillet, cover it with a lid to trap heat, and cook for a few minutes on each side until warmed through. This helps maintain the crispness of the bread while melting the cheese evenly.
Conclusion: A Sandwich for the Ages
The Reuben sandwich is more than just a meal—it’s a culinary icon that has stood the test of time. With its harmonious balance of salty, tangy, creamy, and crisp elements, it delivers an eating experience that’s as satisfying today as it was nearly a century ago. Whether you enjoy it in a bustling deli, at a family dinner table, or on a quiet afternoon at home, the Reuben remains a testament to the power of simple ingredients combined with care and tradition.
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Classic Reuben Sandwich Recipe
- Total Time: 35 minutes
- Yield: 5 sandwiches 1x
Description
Indulge in the classic flavors of a Reuben Sandwich—a mouthwatering combination of tender pastrami, tangy sauerkraut, creamy Russian dressing, and melted Swiss cheese layered between slices of toasted rye bread. Perfect for lunch, dinner, or any time you crave a hearty, flavorful meal, this deli favorite is surprisingly easy to make at home!
Ingredients
For the Sandwich:
- 1 kg / 2 lb homemade pastrami, thinly sliced
- 10 slices light rye bread
- 10 slices Swiss cheese
- Butter (for spreading)
For the Quick Sauerkraut:
- 1 tablespoon grapeseed oil
- ½ onion, thinly sliced
- 350g / 12 oz white cabbage, thinly shredded
- 1¼ cups cider vinegar
- ⅓ cup water
- 1 teaspoon salt
- 2 teaspoons sugar
- 1 teaspoon caraway seeds (optional)
For the Russian Dressing:
- 1 tablespoon onion, finely minced
- 1 tablespoon dill pickle/gherkin, finely minced
- ¾ cup mayonnaise
- ¼ cup sour cream (or more mayo)
- 2.5 tablespoons sriracha, spicy ketchup, or chili sauce (or ¼ cup ketchup + 2 teaspoons Tabasco)
- 3 teaspoons horseradish (jarred)
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon sweet paprika
Instructions
Make the Russian Dressing:
- Combine all dressing ingredients in a bowl and mix well.
- Refrigerate for at least 20 minutes to let the flavors meld.
Prepare the Quick Sauerkraut:
- In a bowl, dissolve sugar and salt in cider vinegar.
- Heat grapeseed oil in a large pot over medium heat. Add the sliced onion and sauté for 2 minutes until softened.
- Add the cabbage, vinegar mixture, water, and caraway seeds. Toss to combine.
- Cover and cook on low heat for 15 minutes, stirring once after 10 minutes.
- Transfer the sauerkraut to a container (including liquid) and let cool. Store in the fridge for up to 2 weeks.
Prepare the Pastrami:
- Thinly slice the cold pastrami for easy handling.
- Warm the slices with a few tablespoons of reserved cooking liquid (if available) in the microwave or oven.
Assemble the Reuben Sandwich:
- Preheat the grill/broiler to medium-high. Place the rack about 10 inches from the heat source.
- Toast the rye bread slices until lightly browned.
- Spread butter on one side of each toasted slice. On the unbuttered side, spread 1 tablespoon of Russian dressing.
- Layer the warmed pastrami on one slice of bread. Top with sauerkraut and a slice of Swiss cheese.
- Place a slice of Swiss cheese on the other slice of bread.
- Place both halves under the grill until the cheese melts.
- Sandwich the halves together, slice diagonally, and serve immediately.
Notes
- Make-Ahead Tip: Prepare the dressing and sauerkraut in advance to save time. Both keep well in the fridge for up to 2 weeks.
- Alternative Proteins: Substitute pastrami with corned beef for a traditional variation or turkey for a lighter option.
- Customization: Add spicy mustard for an extra kick or switch to marble rye for added flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course, Sandwich
- Method: Grilling
- Cuisine: American
