📝 About This Recipe
A true icon of American deli culture, the Reuben is a masterclass in flavor balancing: salty, sour, sweet, and creamy all in one bite. This recipe features layers of tender corned beef, tangy sauerkraut, and melted Swiss cheese, all bound together by a zesty homemade Russian dressing. Griddled to a perfect golden-brown on marble rye, it’s a warm, gooey, and deeply satisfying sandwich that brings the soul of a classic Jewish deli right into your kitchen.
🥗 Ingredients
The Sandwich Foundation
- 4 slices Marble Rye Bread (thick-cut for structural integrity)
- 3 tablespoons Unsalted Butter (softened to room temperature)
- 1/4 teaspoon Garlic Powder (to mix with butter for a flavor boost)
The Fillings
- 1/2 pound Corned Beef (thinly sliced, high-quality deli style)
- 4 slices Swiss Cheese (aged Emmental or Gruyère works beautifully)
- 1/2 cup Sauerkraut (well-drained and squeezed dry)
Signature Russian Dressing
- 1/4 cup Mayonnaise (full-fat for best texture)
- 1 tablespoon Ketchup
- 1 teaspoon Prepared Horseradish (drained)
- 1/2 teaspoon Worcestershire Sauce
- 1 teaspoon Sweet Relish
- 1/8 teaspoon Smoked Paprika
- 1 pinch Kosher Salt and Black Pepper (to taste)
👨🍳 Instructions
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1
In a small bowl, whisk together the mayonnaise, ketchup, horseradish, Worcestershire sauce, relish, and smoked paprika to create the Russian dressing. Season with salt and pepper, then set aside in the fridge to allow flavors to meld.
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2
Place the sauerkraut in a fine-mesh sieve and press firmly with a spoon to remove as much moisture as possible. This prevents the bread from becoming soggy.
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3
Mix the softened butter with the garlic powder in a small ramekin until smooth.
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4
Lay out the four slices of rye bread. Spread the garlic butter generously on one side of each slice; these will be the 'outside' faces of the sandwich.
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5
Flip the slices over so the buttered sides are 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. This creates a moisture barrier and ensures cheese is in every bite.
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7
Divide the corned beef into two portions. Gently fold and mound the meat onto two of the bread slices (over the cheese). Folding the meat creates air pockets that hold heat better than flat layers.
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8
Top the corned beef with the squeezed sauerkraut, distributing it evenly.
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9
Close the sandwiches with the remaining bread slices, ensuring the buttered side is facing outward.
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10
Preheat 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. Cover with a lid or a loose tent of foil for the first 3 minutes; this helps the internal temperature rise and melts the cheese perfectly.
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12
Remove the cover and flip the sandwiches carefully using a wide spatula. Cook for another 3-4 minutes until the bread is a deep golden brown and crispy.
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13
Remove from the heat and let the sandwiches rest for 1 minute. This allows the cheese to set slightly so the fillings don't slide out when sliced.
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14
Slice diagonally with a serrated knife and serve immediately while the cheese is gooey.
💡 Chef's Tips
Always squeeze your sauerkraut dry; excess moisture is the enemy of a crispy Reuben. Use medium-low heat for griddling—rye bread has a high sugar content and burns easily if the pan is too hot. For an extra-tender sandwich, briefly steam the corned beef in a pan with a splash of water before adding it to the bread. If you can't find Marble Rye, a seeded Jewish Rye is the best authentic substitute. Try to use 'aged' Swiss cheese for a sharper flavor profile that cuts through the richness of the beef.
🍽️ Serving Suggestions
Serve with a large, crisp Kosher dill pickle spear on the side. Pair with a side of classic potato salad or crispy kettle-cooked potato chips. A cold Cream Soda or a hoppy IPA complements the salty and tangy flavors perfectly. Offer extra Russian dressing in a small ramekin for dipping. A side of vinegar-based coleslaw provides a refreshing crunch against the warm sandwich.