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This Reuben sandwich mixes juicy corned beef, melty Swiss cheese, tangy sauerkraut, and creamy Russian dressing all grilled golden on hearty rye bread. Every crunchy, cheesy bite wins your taste buds over.
I made this sandwich to bring the deli vibe home. It quickly became my comfort when it’s cold out or when I have leftover corned beef to use up.
What You Need
- 2 slices rye bread: fresh and firm with that classic sour tang for a sturdy base
- 1 tablespoon salted butter: soften it to spread on bread for a crisp, golden crust—good butter makes a difference
- 2 ounces cooked corned beef: warmed and sliced or shredded for juicy, flavorful filling
- 2 tablespoons sauerkraut: well drained and squeezed dry so it won’t make the sandwich soggy
- 1/2 cup Swiss cheese: shredded fresh for buttery meltiness that ties it all together
- 1 tablespoon Russian dressing: creamy with a little sweet heat, homemade or store-bought both work
Step-by-Step Guide
- Make the Base:
- Spread butter on the outsides of the rye bread slices for a crisp, golden finish. Put half the Swiss cheese on the inside of one slice so it starts melting early.
- Add the Layers:
- Next, pile on the warm corned beef over the cheese. Then, scatter the squeezed sauerkraut evenly, spread the Russian dressing on top for a creamy zip, and sprinkle the rest of the Swiss cheese last.
- Grill it Up:
- Top with the other bread slice, butter side out. Heat a pan on medium and gently place the sandwich inside. Cook each side around 2 to 4 minutes until golden brown and the cheese is melted. Press lightly with a spatula to help everything stick together without flattening it too much.
- Ready to Eat:
- Take the sandwich off the heat once it's toasty on all sides and the cheese is gooey. Cut diagonally and dig in right away for the best taste.
If you have leftovers, wrap tightly in foil or plastic and pop in the fridge right away. Reheat gently in a skillet over low heat to keep the crust crisp instead of microwaving which can make bread soggy. Always drain sauerkraut well to keep things from getting wet. You can prep shredded cheese or dressing ahead to save time on busy days.
Switch It Up
Try Gruyère or mozzarella in place of Swiss for different melts and tastes. Pastrami swaps in nicely for corned beef if you want something a bit spicier. For a veggie twist, use seasoned sautéed mushrooms and swap Russian dressing for a smoky mustard.
Perfect Sides
Serve with crispy kettle chips or dill pickles for that classic deli touch. Cold lager or strong iced tea pairs great with these rich flavors. A simple salad with tangy vinaigrette is a nice, light contrast to the sauerkraut punch.
Where It Comes From
The Reuben is a beloved classic from American deli culture with some debate about its origins. It combines Eastern European Jewish and American deli flavors. Eating one feels like a trip to a lively New York deli, no matter where you are.
Making this sandwich brings back memories of late-night deli runs and sharing food with friends. It’s simple but packed with familiar, cozy flavors. Once you get the hang of it, you can tweak it endlessly to fit what you like.
Frequently Asked Cooking Questions
- → Which bread’s best for a Reuben?
Rye bread is the go-to since it’s sturdy and has a little tang that pairs well with the fillings.
- → How do I stop the sandwich from getting soggy?
Make sure you press the sauerkraut well to get rid of extra liquid and go easy with butter on the bread edges at room temp.
- → Why should I warm the corned beef first?
Heating the beef helps it blend nicely with the cheese and dressing, giving better taste and texture.
- → Can I swap Swiss cheese for something else?
Gruyère or mozzarella works if you want something similar and melty, but Swiss keeps it classic.
- → What’s the trick for gooey cheese and a crispy crust?
Cook the sandwich on medium heat, pressing lightly, flipping after a few minutes until both sides turn golden and the cheese melts perfectly.