Classic Reuben Sandwich

My tiny apartment kitchen smelled like a proper New York deli the first time I made these. The sizzling butter and melting cheese created such an aroma that my neighbor actually knocked on my door to ask what restaurant I'd ordered from.

I made these on a rainy Sunday when I was craving something warm and comforting. My roommate wandered in, took one look at the sandwiches bubbling in the pan, and immediately asked if there was enough for two.

Ingredients

• Rye bread: The caraway seeds and slight sourness of rye are essential for that authentic deli flavor and sturdy enough to hold all those fillings without falling apart
• Swiss cheese: This melts beautifully and its mild nutty flavor complements the strong corned beef without overpowering it
• Corned beef: Thinly sliced is crucial here so it heats through quickly and you get tender meat in every bite
• Sauerkraut: Drain it really well because excess moisture will make your bread soggy and nobody wants that disappointment
• Russian dressing: The creamy tangy element that brings everything together though Thousand Island works if that is what you have
• Unsalted butter: Softening it first makes spreading so much easier and helps achieve that gorgeous even golden color

Instructions

Prep your workstation:

Lay out all your rye bread and spread that Russian dressing generously on one side of each slice. Do not be shy with it.

Build the sandwiches:

Layer Swiss cheese then corned beef then sauerkraut then another slice of Swiss on two bread slices. Top with remaining bread dressing side down.

Butter the exterior:

Spread softened butter on the outside of both sandwiches. This is what creates that gorgeous crispy golden crust.

Grill to perfection:

Cook in a skillet over medium heat for 3 to 4 minutes per side. Press gently with your spatula and flip when golden brown.

Rest and serve:

Let them sit for just one minute before slicing. This tiny wait keeps all that cheese from oozing out immediately.

Save

These became my go to comfort food after long days at work. Something about the combination of hot melted cheese and tangy sauerkraut just makes everything feel better.

Getting The Perfect Melt

Medium low heat is your friend here. Rushing with high heat burns the bread before the cheese has time to melt into that glorious state we are all after. Patience pays off.

Make It Your Own

Sometimes I will toast the sauerkraut in a dry pan first which adds this incredible subtle sweetness and extra crunch. It is a tiny extra step but worth it.

Serving Suggestions

A classic dill pickle on the side and maybe some potato chips really completes the experience. It is simple but somehow makes the whole meal feel more special.

• Have extra napkins ready because these can get delightfully messy
• Cut diagonally for easier eating and that classic diner look
• Serve immediately while the cheese is still molten

Save

There is something so satisfying about making a restaurant quality sandwich in your own kitchen. Enjoy every bite.

Questions & Answers

→ What makes a Reuben sandwich authentic?

A traditional Reuben requires specific ingredients: corned beef, Swiss cheese, sauerkraut, and Russian dressing on rye bread, all grilled until golden and melty.

→ Can I use Thousand Island instead of Russian dressing?

Yes, Thousand Island makes an excellent substitute for Russian dressing. Many delis actually prefer it for its slightly sweeter flavor profile.

→ How do I prevent soggy bread when grilling?

Drain the sauerkraut thoroughly and butter the exterior of the bread generously. Cooking over medium heat ensures even browning without burning.

→ What's the best way to melt the cheese thoroughly?

Press gently with a spatula while cooking and cover the skillet briefly. The trapped heat helps melt the Swiss cheese completely.

→ What side dishes pair well with Reubens?

Classic accompaniments include dill pickles, potato chips, coleslaw, or a simple side salad. Some enjoy potato salad or cup of soup alongside.

→ Can I make Reubens ahead of time?

They're best served immediately after grilling for optimal texture. However, you can prep ingredients in advance and assemble just before cooking.