📝 About This Recipe
A cornerstone of the American deli tradition, the Reuben is a masterclass in flavor balancing: salty, fatty, tangy, and sweet all in one bite. This recipe honors the Mid-Atlantic classic by layering paper-thin corned beef with bubbly Swiss cheese and pungent sauerkraut between slices of buttery, griddled marble rye. It is a decadent, soul-warming sandwich that proves why some combinations are truly timeless.
🥗 Ingredients
The Russian Dressing
- 1/2 cup Mayonnaise (full-fat for best texture)
- 2 tablespoons Ketchup
- 1 tablespoon Prepared Horseradish (drained)
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Smoked Paprika
- 1 tablespoon Sweet Onion (grated)
The Sandwich Components
- 4 slices Marble Rye Bread (thick-cut)
- 1/2 pound Corned Beef (shaved or very thinly sliced)
- 4 slices Swiss Cheese (aged Gruyère-style is excellent)
- 1 cup Sauerkraut (fermented, thoroughly drained and squeezed dry)
- 3 tablespoons Unsalted Butter (softened to room temperature)
- 1/4 teaspoon Garlic Powder (to mix with butter)
👨🍳 Instructions
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1
In a small mixing bowl, whisk together the mayonnaise, ketchup, horseradish, Worcestershire sauce, paprika, and grated onion until smooth. Cover and refrigerate for at least 10 minutes to let flavors marry.
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2
Place the sauerkraut in a fine-mesh sieve and press firmly with a spoon, or squeeze it in a clean kitchen towel, to remove as much moisture as possible. This prevents a soggy sandwich.
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3
In a small bowl, combine the softened butter with the garlic powder, mixing until smooth.
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4
Lay out the four slices of marble rye. Spread the garlic butter generously and evenly on one side of each slice.
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5
Flip the slices over so the buttered side is down. Spread a thick layer of the Russian dressing on the dry side of all four slices.
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6
Place one slice of Swiss cheese on each of the four bread slices, directly on top of the dressing.
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7
On two of the slices, pile the corned beef high. For the best texture, 'fluff' the meat as you lay it down rather than laying it flat.
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8
Top the corned beef with a generous mound of the dried sauerkraut.
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9
Close the sandwiches by placing the remaining bread slices on top, cheese-side down (buttered-side up).
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10
Heat a heavy-bottomed cast iron skillet or griddle over medium-low heat. You want a slow toast to melt the cheese without burning the bread.
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11
Place the sandwiches in the skillet. If you have a bacon press or a heavy plate, place it on top of the sandwiches to ensure even browning and heat penetration.
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12
Grill for 3-5 minutes on the first side until the bread is deep golden brown and the cheese starts to sweat.
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13
Carefully flip the sandwiches using a wide spatula. Grill for another 3-4 minutes until the second side is crisp and the meat is warmed through.
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14
Remove from the heat and let the sandwiches rest for 1 minute—this allows the cheese to set so the fillings don't slide out.
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15
Slice diagonally with a serrated knife and serve immediately while the steam rises from the center.
💡 Chef's Tips
Squeeze your sauerkraut more than you think you need to; moisture is the enemy of a crisp Reuben. Use 'shaved' corned beef from the deli counter; the increased surface area makes the sandwich more tender and easier to bite through. If the bread is browning too fast before the cheese melts, cover the pan with a lid for 60 seconds to trap the heat. Always use marble rye for the aesthetic swirl and the perfect balance of caraway and pumpernickel flavors. If you prefer a 'Rachel' sandwich, simply swap the corned beef for turkey and the sauerkraut for coleslaw.
🍽️ Serving Suggestions
Serve with a large, crisp kosher dill pickle spear on the side. A side of kettle-cooked potato chips adds a satisfying crunch. Pair with a cold, peppery ginger beer or a classic Dr. Brown’s Cel-Ray soda. For a full meal, serve alongside a bowl of hot matzo ball soup. A crisp, light lager or a pilsner cuts through the richness of the beef and cheese beautifully.