Classic Reuben Sandwich

There's something about a Reuben that demands your full attention. I learned this the hard way after attempting to eat one while driving and ending up with dressing on my steering wheel and sauerkraut in my lap. Now I treat this sandwich as an event, something worth sitting down for, preferably on a rainy Sunday with a newspaper spread out. The combination of hot corned beef, tangy kraut, and melted Swiss creates these incredible flavors that somehow get better with every bite. My kitchen still smells like that first perfect Reuben I made three years ago.

My roommate in college used to make these after midnight during exam week. The whole dorm would know because you can't hide the smell of melting Swiss and toasted rye. Something about that combination made even the most stressful nights feel manageable. We'd crowd into the tiny kitchen, taking turns at the stove, and somehow those sandwiches tasted better than anything from the campus cafeteria. Now whenever I make Reubens, I'm back in that cramped kitchen with cheap plates and good company.

Ingredients

• Rye bread: The sturdy texture holds up beautifully to grilling and adds that distinctive earthy flavor that makes a Reuben authentic
• Swiss cheese: Use good quality slices here because they melt into creamy ribbons that bind the corned beef and sauerkraut together
• Corned beef: Ask for it thinly sliced at the deli counter, thick pieces can make the sandwich awkward to eat
• Sauerkraut: Drain it really well and squeeze out excess moisture in paper towels or your bread will get soggy
• Russian dressing: The tangy creaminess balances the rich corned beef and adds that classic deli flavor profile
• Unsalted butter: Softening it first makes spreading so much easier and helps achieve that golden, even crust on the bread

Instructions

Prep your canvas:

Lay out all four slices of rye bread and spread Russian dressing generously on one side of each slice, making sure to cover every corner

Build the layers:

On two dressed slices, place Swiss cheese, then pile half your corned beef, add well-drained sauerkraut, and top with another slice of Swiss cheese

Complete the sandwich:

Top each with remaining bread slices, dressing side down, then butter the outside of both top and bottom generously

Get your sizzle on:

Heat your skillet over medium heat until a drop of water sizzles gently, then carefully place sandwiches in the pan

Grill to perfection:

Cook for 3-4 minutes per side, pressing gently with your spatula, until bread is deeply golden and cheese is oozing out the sides

The resting moment:

Let sandwiches rest for a full minute before slicing, which helps the cheese set slightly so everything stays together when you cut

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Last winter my dad came over and I made these for lunch. He took one bite and got quiet, which is his highest compliment. We ended up sitting at the counter for an hour talking about nothing, just picking at the last crumbs on our plates. Some foods create memories like that, without even trying.

Making It Your Own

Thousand Island works beautifully instead of Russian dressing if that's what you have in the fridge. Sometimes I add a layer of pickled peppers for extra kick. The key is keeping that balance between tangy, creamy, and savory intact.

The Perfect Sides

A Reuben deserves proper accompaniments. I always serve with dill pickles and salty potato chips. Coleslaw on the side works too, and a cold beer or cream soda completes the deli experience perfectly.

Getting That Restaurant Quality

The difference between good and great often comes down to the cheese-to-meat ratio. Don't be afraid to use slightly more corned beef than seems reasonable. Also, let your skillet heat up properly before adding sandwiches. That initial sizzle creates the crust that makes these addictive.

• Use a cast iron skillet if you have one for the most even heating
• Don't press too hard with your spatula or you'll squeeze out all the good juices
• Cut diagonally for easier eating and better presentation

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There's nothing quite like cutting into a perfectly grilled Reuben and watching that cheese stretch. Make these for someone you love, or just for yourself on a Tuesday. You deserve it.

Recipe FAQs

→ What makes a Reuben sandwich authentic?

An authentic Reuben requires corned beef, Swiss cheese, sauerkraut, and Russian dressing on rye bread, all grilled until golden and the cheese melts perfectly.

→ Can I use Thousand Island instead of Russian dressing?

Yes, Thousand Island makes an excellent substitute for Russian dressing and is commonly used in many deli versions of this sandwich.

→ How do I prevent soggy bread when grilling?

Drain the sauerkraut thoroughly before assembling and butter the outside of the bread rather than the inside to create a crispy, golden crust.

→ What sides pair well with a Reuben?

Classic deli sides like dill pickles, potato chips, or coleslaw complement the rich flavors beautifully. A cup of tomato soup also works wonderfully.

→ Can I make this sandwich ahead of time?

While best enjoyed fresh, you can assemble the sandwiches and wrap them tightly before grilling. This makes them perfect for picnics or lunch boxes.