Few things in life capture comfort as perfectly as a hearty sandwich—and the Reuben sandwich stands at the pinnacle of these. Whether you grew up noshing on them at a classic New York deli or you’re trying it for the first time, this recipe will bring those unforgettable flavors straight to your kitchen.
For me, the Reuben has always been a symbol of simple pleasures. My first taste was at a little neighborhood diner that my dad and I used to frequent after weekend errands. It’s funny how a sandwich can transport you—to shared laughter, the sound of clinking dishes, and that unmistakable combination of tangy sauerkraut and creamy Thousand Island dressing.
Today, I’m bringing you the magic of that classic Reuben sandwich, elevated by fresh, homemade ingredients and a few tips that will guarantee perfection every single time. Grab a napkin, because this one’s worth savoring bite by bite!
What Makes the Reuben Sandwich Special?
Let’s start with the star of the show: corned beef. Tender, salty, and utterly satisfying, it pairs beautifully with sauerkraut—a bold, tangy ingredient that cuts through the richness. And then there’s the Swiss cheese: its nutty, mellow flavor ties everything together while melting into gooey perfection.
But what truly makes the Reuben unforgettable is the Thousand Island dressing. A balance of sweet, tangy, and savory, this sauce adds a creamy layer that complements each ingredient flawlessly. When layered between slices of rye bread and grilled to crispy, golden perfection, it’s nothing short of magic.
Ready to make your own? Let’s dive in!
Ingredients You’ll Need
Before you get started, here’s a detailed list of what you’ll need. The key to a stellar Reuben is using fresh, high-quality ingredients:
For the Thousand Island Dressing:
- Mayonnaise: ½ cup
- Grated onion: 2 tablespoons (adds a subtle bite!)
- Ketchup: 2 tablespoons
- Sweet pickle relish: 2 tablespoons (for that classic tang)
- ️ Paprika: 1 pinch
- Salt: 1 pinch
For the Sandwiches:
- Corned beef: 12 ounces, thinly sliced
- Rye or marble rye bread: 8 slices (preferably bakery-fresh!)
- Swiss cheese: 8 slices
- Sauerkraut: 1 cup, well drained
- Butter: 4 tablespoons, softened
Equipment:
- Mixing bowl
- Skillet or grill pan
- Spatula
- Foil (optional, but recommended)
Step-by-Step Instructions
- Make the Dressing: In a small bowl, whisk together the mayonnaise, grated onion, ketchup, pickle relish, paprika, and salt until smooth. Taste and adjust as needed. Pro tip: Chill the dressing for 15 minutes to let the flavors meld together.
- Assemble the Sandwiches: Lay out your bread slices. On each slice, add a piece of Swiss cheese. Spread about 1 tablespoon of dressing on top of each slice. On four slices, layer the corned beef; on the other four, pile on the sauerkraut. Close the sandwiches, pressing gently.
- Butter and Toast: Spread softened butter generously over the top of each sandwich. Heat a skillet over medium-low heat and place the sandwiches butter-side down. While they cook, butter the exposed side of the bread. Cover the skillet loosely with foil to help melt the cheese without over-toasting the bread.
- Flip and Finish: Cook until the bottom is golden brown, about 3-4 minutes. Carefully flip, then cook the other side for another 3-4 minutes, pressing gently with a spatula for even crispness. Serve hot.
Tips for the Best Reuben Sandwich
- Low and Slow: Medium-low heat is your friend. It ensures the bread gets crisp while the cheese melts without burning.
- Drain the Sauerkraut: Excess moisture can make your sandwich soggy, so take the time to drain and lightly press the sauerkraut.
- Layer Wisely: Cheese on both sides of the bread acts as a barrier, keeping your sandwich from getting soggy.
- Upgrade Your Corned Beef: If possible, grab freshly sliced corned beef from the deli counter for the best texture and flavor.
Storing and Reheating Leftovers
Got leftovers? Wrap your sandwiches in foil and store them in the refrigerator for up to two days. To reheat, warm them in the oven at 375°F for about 10 minutes. Avoid microwaving, as it can make the bread chewy.
Serving Suggestions
A classic Reuben pairs beautifully with:
- Crispy dill pickles
- Kettle-cooked potato chips
- A side of coleslaw
- An ice-cold root beer or a malty brown ale
Frequently Asked Questions
Can I make this vegetarian?
Absolutely! Swap the corned beef for seasoned grilled mushrooms or a plant-based deli alternative.
What can I use instead of Thousand Island dressing?
Russian dressing or even a simple mix of mayo and spicy mustard works well in a pinch.
Can I use a different bread?
While rye bread is traditional, sourdough or pumpernickel can be excellent substitutes.
Let’s Share the Love!
Now that you’ve mastered the art of the classic Reuben, it’s time to spread the joy! Snap a photo of your masterpiece, share it with friends, or post it on social media. Don’t forget to tag us and let us know how it turned out! Looking for more comforting recipes like this? Subscribe to our blog for weekly updates that will keep your kitchen buzzing with flavor.
Here’s to hearty sandwiches and happy memories. Cheers!