When I retired from the kitchen, this is what I kept cooking. The Classic Reuben Sandwich is one of the great American sandwiches — not a coincidence, since it was almost certainly invented in a New York or Nebraska deli kitchen by someone who understood what happens when you put corned beef, Swiss cheese, sauerkraut, and Russian dressing between two slices of rye bread and press it until the cheese melts and the bread turns to something golden and crispy. That person was a genius. The Reuben doesn’t need improvement. It needs execution.
The technique here is not complicated: good ingredients, properly layered, cooked in butter over medium heat with patience. The internal temperature needs to reach the point where the cheese fully melts and pulls into strings between every bite. That’s when you know it’s ready. Not before.
Why This Classic Reuben Works
- Marble rye bread: The traditional choice. Dense enough to hold the sandwich’s weight, with a slightly sour flavor that works against the richness of the meat and cheese.
- Proper corned beef: Thinly sliced, warm, with fat marbled throughout. Cold, dry corned beef makes for a dry, flat Reuben. Warming the beef before assembling is not optional.
- Drained sauerkraut: Wet sauerkraut makes wet bread. Drain thoroughly and squeeze out excess liquid before layering. The tangy flavor should contribute, not the moisture.
- Swiss cheese in two layers: One layer on each side of the bread so both pieces melt when pressed and create cheese coverage throughout the sandwich, not just in the middle.
- Cooking in butter over medium: Not high heat — the bread needs time to toast without burning before the cheese has fully melted. Medium heat, lid on, patience.
Ingredients
The Reuben
- 4 slices marble rye bread
- 8 oz corned beef, thinly sliced and warmed
- 4 slices Swiss cheese
- ½ cup sauerkraut, well drained and squeezed
- 4 tbsp Russian or Thousand Island dressing
- 2 tbsp unsalted butter (for cooking)
Quick Russian Dressing (if needed)
- ½ cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp prepared horseradish
- 1 tsp Worcestershire sauce
- 1 tsp white wine vinegar
- Pinch of paprika
- Salt and pepper to taste
Instructions
Step 1: Warm the Corned Beef
If using deli-sliced corned beef, warm it in a covered skillet with a splash of water for 2–3 minutes over medium-low heat. Cold corned beef is one of the main reasons Reubens disappoint — warm beef keeps the sandwich hot throughout and allows the cheese to melt fully. Shake off excess moisture before layering.
Step 2: Assemble the Sandwich
Spread Russian dressing on one side of each bread slice — the inside faces. On the first slice, layer one slice of Swiss cheese, then all the corned beef, then the drained sauerkraut, then the second slice of Swiss cheese. Place the second bread slice on top, dressing-side down. The cheese on both inner faces ensures complete melting from both sides.
Step 3: Cook the Reuben
Melt butter in a large skillet or griddle over medium heat. Add the assembled sandwich. Cook 3–4 minutes until the bottom is deep golden brown. Flip carefully using a wide spatula. Cover the pan with a lid for 1–2 minutes — the trapped steam helps melt the cheese while the second side toasts. Cook another 3–4 minutes until that side is also golden. The cheese should be fully melted and visible at the edges of the sandwich.
Tips and Common Mistakes
- Wet sauerkraut: The single most common reason for soggy Reubens. Drain in a strainer, then squeeze in a kitchen towel until truly dry. It should look almost completely drained of moisture.
- Too much heat: High heat toasts the bread before the cheese melts. The lid trick — covering for a minute or two on the second side — solves this without slowing down the toast.
- Too much filling: A properly built Reuben is thick but manageable. Over-stuffing creates a structurally unstable sandwich that falls apart and is unpleasant to eat. Let the flavors balance rather than pile everything on.
- Cold cheese: Swiss cheese straight from the fridge melts slowly and unevenly. Let it come to room temperature before assembling — 10 minutes is enough — and it will melt in half the time.
Variations
- Rachel sandwich: Substitute pastrami for corned beef and coleslaw for sauerkraut. Same bread, same cheese, same dressing. The Rachel is the Reuben’s equally excellent sibling.
- Turkey Reuben: Smoked turkey in place of corned beef. Lighter, still flavorful, and works beautifully with all the other original Reuben components.
- Reuben egg rolls: Chop all the Reuben ingredients and roll in egg roll wrappers with the cheese. Fry or bake until crispy. A party appetizer that disappears immediately.
- Open-faced Reuben: Build on a single slice of rye, pile everything on top, and broil until the cheese is bubbly and golden. No pressing, no flipping, spectacular results.
The great American sandwich lineup: pair this with the French Dip Sandwich, the Egg Salad Sandwich, the Classic BLT, the Chicken Caesar Wrap, and the Cuban Sandwich (Cubano).
Storage
- Best fresh: A grilled sandwich is best eaten immediately. The bread loses crispness within 30 minutes and the sauerkraut continues releasing moisture.
- Assembled uncooked: Can be assembled up to 2 hours ahead and stored wrapped in the refrigerator. Grill just before serving. Don’t assemble days ahead — the bread will absorb moisture from the sauerkraut.
- Components stored separately: All individual components keep well separately in the refrigerator for up to 5 days. Assemble and grill fresh each time for the best result.
Frequently Asked Questions
Is it Russian dressing or Thousand Island on a Reuben?
The traditional Reuben uses Russian dressing. Thousand Island is a common substitute with a sweeter flavor profile. Russian dressing has more horseradish and Worcestershire — it’s spicier and more complex. Either works. Traditional purists use Russian. Most diners use Thousand Island. Use whichever you prefer.
Can I make a Reuben without a grill or griddle?
A regular skillet works perfectly. A cast iron skillet produces an especially good crust. Even a panini press works. The method doesn’t change — butter, medium heat, lid on for the cheese melt, patience for the golden crust.
Where did the Reuben sandwich come from?
Origin is disputed. The most commonly cited story credits Arnold Reuben (of Reuben’s Deli in New York City) in the 1910s. A competing claim credits a Nebraska grocer named Reuben Kulakofsky who allegedly created it during a late-night poker game in the 1920s. Both stories are plausible. The sandwich transcends its origin at this point.
What’s the best corned beef for a Reuben?
Freshly sliced from a whole brisket is ideal — a Jewish deli or a grocery deli counter. Pre-packaged deli slices work well when warmed. Canned corned beef is acceptable for texture but won’t give you the same flavor. Thin slicing matters — too thick and it becomes difficult to eat and the beef doesn’t warm through quickly enough.
