Reuben Sandwich
Learn how to make the perfect Reuben sandwich with corned beef, sauerkraut, Swiss cheese, and Russian dressing on griddled rye bread. This iconic American deli classic is tangy, melty, and irresistible!
Ingredients
The Story
The Reuben sandwich is one of America's most beloved deli creations, a magnificent stack of corned beef, sauerkraut, Swiss cheese, and Russian dressing griddled between slices of rye bread until golden and melty. Like many iconic American dishes, its origins are hotly contested, with two compelling origin stories vying for the title. The most widely accepted tale credits Reuben Kulakofsky, a Lithuanian-born grocer in Omaha, Nebraska, who supposedly created the sandwich in the 1920s during a late-night poker game at the Blackstone Hotel. The hotel's owner was so impressed that he put it on the menu, and it eventually won a national sandwich competition in 1956, launching it to fame. The rival origin story places the sandwich's birth at Reuben's Delicatessen in New York City, where German-American owner Arnold Reuben allegedly created it in 1914 for a hungry actress named Annette Seelos. Adding to the confusion, some food historians suggest that similar sandwiches may have existed in Jewish delicatessens even earlier. What is certain is that by the mid-20th century, the Reuben had become a staple of American deli culture, appearing on menus from coast to coast. The sandwich represents a fascinating intersection of Jewish, German, and American culinary traditions - Jewish corned beef, German sauerkraut, Swiss cheese, and Russian dressing united on Eastern European rye bread. What makes the Reuben so magnificent is the harmonious balance of its bold flavors and contrasting textures. The corned beef, cured with salt and spices, provides savory, peppery meatiness. The sauerkraut contributes tangy acidity and a slight crunch that cuts through the richness. Swiss cheese melts into oozy, nutty goodness that binds everything together. The Russian dressing (or Thousand Island, depending on your allegiance) adds creamy, slightly sweet complexity with its mayonnaise, ketchup, and pickle relish base. And the rye bread, buttered and griddled until crispy and golden, provides the sturdy foundation and earthy caraway flavor that ties it all together. When properly assembled and griddled, the Reuben achieves sandwich perfection - every bite delivering the full symphony of salty, tangy, creamy, and crunchy.
Instructions
Step 1
Make the Russian dressing if not using store-bought. In a small bowl, whisk together the mayonnaise, ketchup, pickle relish, Worcestershire sauce, and paprika until well combined. Taste and adjust - you may want more ketchup for sweetness, more relish for tang, or a dash of hot sauce for kick. The dressing can be made up to a week ahead and refrigerated. Some purists insist on Thousand Island (which adds chopped hard-boiled egg), while others swear by Russian dressing - both are delicious and traditional.
Step 2
Prepare the sauerkraut. This step is crucial - wet sauerkraut will make your sandwich soggy. Drain the sauerkraut in a fine-mesh strainer, then spread it on a clean kitchen towel or several layers of paper towels. Roll up the towel and squeeze firmly to extract as much liquid as possible. The sauerkraut should be fairly dry to the touch. For extra flavor, you can warm the squeezed sauerkraut in a dry skillet for 2-3 minutes to remove additional moisture and develop a slightly caramelized taste.
Step 3
Assemble the sandwiches. Lay out 8 slices of rye bread. Spread Russian dressing generously on one side of each slice - about 1 tablespoon per slice. On 4 of the slices, layer the ingredients in this order: 1 slice of Swiss cheese, about 4 oz of corned beef (piled loosely, not packed flat), 1/4 cup of the prepared sauerkraut spread evenly, another slice of Swiss cheese. The cheese on both sides of the meat helps it melt together and prevents the bread from getting soggy. Top with the remaining bread slices, dressing side down.
Step 4
Butter the outside of each sandwich. Spread softened butter evenly over the top slice of bread on each sandwich. This will become the first side to hit the pan. The butter creates the golden, crispy crust that defines a properly griddled Reuben.
Step 5
Griddle the sandwiches. Heat a large skillet, griddle, or cast iron pan over medium-low heat - patience is key here. Place the sandwiches butter-side down in the pan. While the first side cooks, spread butter on the now-facing-up bread slices. Cook for 4-5 minutes until the bottom is deeply golden brown and crispy. The low heat allows the cheese to melt thoroughly without burning the bread. Press down gently with a spatula occasionally to ensure even contact with the pan.
Step 6
Flip and finish cooking. Carefully flip each sandwich using a spatula. Cook the second side for another 4-5 minutes until golden brown and crispy. The cheese should be fully melted and oozing slightly at the edges. If the bread is browning too quickly before the cheese melts, reduce the heat further. For extra melty cheese, cover the pan with a lid for the last minute of cooking - the trapped steam helps melt the cheese completely. Remove from the pan and let rest for 1-2 minutes before cutting - this allows the melted cheese to set slightly so it does not all ooze out when sliced. Cut each sandwich in half diagonally and serve immediately with pickle spears and your choice of potato chips, coleslaw, or french fries. A cold beer or cream soda is the traditional beverage pairing.
