📝 About This Recipe
A masterpiece of Jewish-American deli culture, the Reuben is a symphony of salty, sour, and creamy flavors pressed between toasted rye. This recipe features succulent corned beef piled high with tangy sauerkraut, melted Swiss cheese, and a signature homemade Russian dressing that provides a spicy, piquant kick. It is the gold standard of grilled sandwiches, offering a perfect textural contrast between the buttery, crunchy bread and the tender, warm fillings.
🥗 Ingredients
The Sandwich Foundation
- 4 slices Rye Bread (thick-cut seeded rye or marbled rye)
- 1/2 pound Corned Beef (thinly sliced, high-quality deli meat)
- 4 slices Swiss Cheese (aged Emmental or baby Swiss)
- 1 cup Sauerkraut (well-drained and squeezed dry)
- 3 tablespoons Unsalted Butter (softened to room temperature)
Signature Russian Dressing
- 1/2 cup Mayonnaise (full-fat for best flavor)
- 2 tablespoons Ketchup
- 1 tablespoon Horseradish (prepared, not cream-style)
- 1 teaspoon Worcestershire Sauce
- 1/2 teaspoon Smoked Paprika
- 1 tablespoon Dill Pickle Relish
- 1/2 teaspoon Hot Sauce (optional for extra heat)
👨🍳 Instructions
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1
In a small mixing bowl, whisk together the mayonnaise, ketchup, horseradish, Worcestershire sauce, smoked paprika, and relish until smooth. Cover and refrigerate for at least 10 minutes to allow flavors to meld.
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2
Place the sauerkraut in a fine-mesh sieve and press down firmly with a spoon or paper towels to remove as much moisture as possible. This prevents a soggy sandwich.
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3
Lay out the four slices of rye bread on a clean work surface. Generously butter one side of each slice, ensuring you reach all the way to the edges.
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4
Flip two of the slices over so the buttered side is down. Spread a thick layer of the Russian dressing on the dry side of these two slices.
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5
Place one slice of Swiss cheese over the dressing. The cheese acts as a barrier to keep the bread from getting damp.
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6
Divide the corned beef into two portions. For the best texture, 'fluff' the meat rather than laying it flat; this creates air pockets that hold heat.
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7
Top the meat with a generous heap of the drained sauerkraut, spreading it evenly.
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8
Add the second slice of Swiss cheese over the sauerkraut, followed by another smear of dressing on the dry side of the remaining bread slices.
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9
Place the top bread slices onto the sandwiches, buttered side facing up.
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10
Preheat a large cast-iron skillet or griddle over medium-low heat. You want a steady, gentle heat to melt the cheese without burning the bread.
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11
Carefully place the sandwiches in the skillet. Cook for 4-5 minutes on the first side until the bread is deep golden brown and crispy.
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12
Flip the sandwiches gently using a wide spatula. Cook for another 3-4 minutes, pressing down lightly to ensure the heat penetrates the center.
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13
Once the cheese is fully melted and the meat is warmed through, remove from the heat. Let the sandwiches rest for 1 minute before slicing diagonally.
💡 Chef's Tips
Always squeeze your sauerkraut dry; excess moisture is the enemy of a crispy Reuben. Use medium-low heat to ensure the thick stack of meat warms through before the bread burns. If you prefer a 'Rachel' sandwich, simply swap the corned beef for turkey and the sauerkraut for coleslaw. For the most authentic flavor, use a seeded rye bread which provides an earthy anise-like aroma. Try 'shingling' the meat rather than piling it in a block to ensure every bite is tender.
🍽️ Serving Suggestions
Serve with a large, crisp Garlic Dill Pickle spear on the side. A side of crunchy kettle-cooked potato chips provides the perfect textural contrast. Pair with a cold Cream Soda or a spicy Ginger Beer to cut through the richness. A small side of potato salad or vinegar-based coleslaw rounds out the deli experience. For an adult beverage, a malty Amber Ale or a classic Pilsner complements the salty corned beef perfectly.