How to Make a Reuben Sandwich:

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  Prepare the Bread: Generously butter one side of each slice of rye bread. Place the buttered side down on a clean surface to prepare the rest of your ingredients. This butter will ensure a perfectly golden, crispy exterior when grilled.
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  Heat the Fillings: Place a large skillet over medium-high heat. First, add the pastrami (or corned beef) to the hot skillet and warm it through, breaking up any large clumps, until it’s steamy and fragrant. Remove the meat and set aside. Next, add the drained sauerkraut to the same skillet and heat it for a few minutes until warmed. Wipe the skillet clean with a paper towel, ready for grilling. Pre-heating these ingredients is key to a perfectly hot sandwich!
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  Assemble the Sandwiches: On the non-buttered side of each bread slice, lay down 3 slices of Swiss cheese. Then, evenly layer the warmed meat, followed by the warmed sauerkraut. Finish with a generous dollop of Thousand Island dressing. Place the remaining cheese-topped bread slices on top to form your sandwiches.
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  Grill to Perfection: Return the clean skillet to medium heat. Place the assembled sandwiches, buttered side down, into the hot skillet. Cook for about 2-4 minutes per side, or until both sides are beautifully golden brown and crispy, and the Swiss cheese has completely melted and is delightfully gooey. You want that perfect crunch and a warm, melty interior.
• Serve and Enjoy: Once perfectly grilled, carefully remove the sandwiches from the skillet. For easier eating and a classic diner presentation, cut each sandwich in half diagonally. Serve immediately with your favorite side, such as potato chips or pickles, and savor every warm, flavorful bite!

Corned Beef or Pastrami Insights: As discussed, both deli meats are excellent choices. Pastrami is distinguished by its black-cured appearance and a deeper, often spicier flavor profile, while corned beef typically presents a classic pink hue and a saltier, more subtle taste. Both are brined or cured beef products, making them interchangeable based on your preference. Look for high-quality, thinly sliced options at your local deli counter for the best results.

Dressing Choices: While Thousand Island is favored here, a classic Russian dressing is also an authentic choice for a Reuben. Both are creamy, tangy, and often ketchup-based, giving them a reddish hue. Feel free to use your preferred dressing or try a homemade version for extra freshness.

Nutrition per serving

A true Reuben sandwich is defined by its core components, each playing a vital role in its distinctive flavor and texture profile:

• Meat (Corned Beef or Pastrami): This is the heart of the sandwich. You can use either thinly sliced, brined pastrami (often with a deeper pink hue and a spiced, black crust) or tender, cured corned beef brisket. Both offer that savory, meaty foundation. For the best quality, seek out freshly sliced deli meat from your local grocery store deli counter.
• Sauerkraut: The tangy, fermented cabbage provides a crucial counterpoint to the richness of the meat and cheese. It adds a delightful sour crunch that is indispensable. I’ve even used my own homemade sauerkraut recipe, which sometimes includes carrots, though these can be omitted for a more traditional Reuben. The subtle flavor additions won’t detract from the classic taste.
• Thousand Island Dressing: This creamy, slightly sweet, and tangy dressing is a signature element. While some prefer Russian dressing, Thousand Island is a popular choice for its balanced flavor. Both dressings share a similar reddish-orange hue, often derived from ketchup. Making a homemade version is surprisingly easy and allows you to control the exact flavor profile.
• Swiss Cheese: No Reuben is complete without the mild, nutty, and wonderfully meltable Swiss cheese. Its characteristic holes and creamy texture provide a perfect gooey layer when heated. If you prefer a milder flavor, opt for baby Swiss cheese.
• Rye Bread: The foundation of the sandwich, rye bread (often marbled or dark rye) offers a sturdy structure and a distinctive tangy flavor that complements the other ingredients beautifully. Toasting it until golden and crisp is essential for the ultimate experience.

A Reuben Sandwich is a globally recognized and popular grilled cheese sandwich, built with layers of rye bread, corned beef (or pastrami), sauerkraut, Swiss cheese, and a creamy “Russian-type” dressing. While it’s a staple of American diners and deli culture, its exact origin is a subject of friendly debate, often attributed to a Jewish man named Reuben.

One popular theory suggests that Reuben Kulakofsky, a Lithuanian-born Jewish grocer in Omaha, Nebraska, invented the sandwich between 1920 and 1935 for his weekly poker game. Another common story attributes the creation to Arnold Reuben, the owner of Reuben’s Delicatessen in New York City, who supposedly invented it for an actress in 1914. Regardless of its precise birth story, the Reuben has firmly cemented its place in American culinary history, evolving into the beloved, hearty sandwich we know today. It’s a testament to simple, yet perfectly balanced ingredients coming together to create something truly iconic. You can delve deeper into the fascinating Reuben Sandwich facts on Wikipedia.

Making a truly excellent Reuben sandwich involves a few key steps to ensure all the components are perfectly warmed and melded together:

1. Start with the Dressing: If you’re opting for a homemade Russian or Thousand Island dressing, prepare it first. This allows the flavors to meld and ensures it’s ready when you assemble your sandwich.
2. Butter the Bread: Generously butter one side of each slice of your chosen rye bread. This buttered side will become the crispy, golden exterior of your grilled sandwich.
3. Pre-heat the Skillet: Heat a large skillet (cast iron works beautifully for even heat) over medium-high heat. A hot skillet is essential for browning the bread and melting the cheese efficiently.
4. Warm the Fillings: Place your corned beef or pastrami into the hot skillet and heat it thoroughly until it’s warmed through and steamy. Remove the meat. Next, add the drained sauerkraut to the same skillet and warm it for a few minutes. This step is crucial for an internally hot Reuben. Once done, wipe the skillet clean.
5. Assemble with Care: On the non-buttered side of one slice of bread, lay down a few slices of Swiss cheese. Then, pile on the hot pastrami or corned beef, followed by a generous layer of warm sauerkraut. Finish with a dollop of Thousand Island dressing. Place another cheese-topped bread slice on top, buttered side facing out.
6. Grill to Golden Perfection: Place your assembled sandwich into the hot, clean skillet, buttered side down. Cook for 2-4 minutes per side, pressing down gently with a spatula, until the bread is golden brown and crisp, and the Swiss cheese is wonderfully melted and gooey.
7. Serve Immediately: Once grilled, remove from the skillet, slice in half diagonally, and serve hot! While leftovers can be eaten warm or cold, a fresh, hot Reuben is truly unparalleled.

The choice between Russian Dressing and Thousand Island dressing for your Reuben often comes down to personal preference, as both are delicious and widely accepted. The good news is that both dressings are remarkably easy to make from scratch, often using common pantry ingredients like mayonnaise, ketchup, and seasonings. This allows you to customize their flavor and color – depending on how much ketchup and paprika you use, you can achieve anything from a pale orange to a deeper reddish hue.

Historically, Russian dressing was the original choice for the Reuben, offering a tangier, often spicier flavor profile due to ingredients like horseradish, chili sauce, and sometimes capers. Thousand Island, while similar in appearance, tends to be sweeter and milder, often incorporating finely minced pickles (relish), onions, and hard-boiled eggs, giving it a slightly chunkier texture. Many modern recipes, especially in diners, have adopted Thousand Island due to its widespread popularity and appealing taste.

If you’re leaning towards the classic, spicier kick, you might enjoy this simple Russian Dressing recipe. However, for a super tasty, balanced, and widely loved flavor, my personal favorite is this homemade Thousand Island dressing. Whichever you choose, making it fresh will undoubtedly elevate your Reuben!

While both corned beef and pastrami are delicious, cured beef products often found in deli sandwiches, they differ significantly in their preparation and flavor profiles. Understanding these distinctions can help you choose the perfect meat for your Reuben:

• Corned Beef: This meat, typically made from beef brisket, is cured in a saltwater brine (hence “corned,” referring to the large grains of salt used historically). It’s often seasoned with pickling spices like bay leaves, peppercorns, and allspice. After curing, it’s usually boiled or steamed until tender. The result is a savory, salty, and tender meat with a distinct pink color and a softer texture.
• Pastrami: Often made from the beef navel or plate cut, pastrami undergoes a more complex process. It’s first brined, similar to corned beef, but then it’s heavily seasoned with a robust spice rub (often including black pepper, coriander, and paprika), smoked, and finally steamed. The smoking and spice rub give pastrami a darker exterior crust and a bolder, spicier, and often smokier flavor than corned beef, along with a slightly firmer texture.

Both meats offer a fantastic, savory foundation for a Reuben sandwich, making them largely interchangeable in the recipe. Your choice depends on whether you prefer the milder, salty notes of corned beef or the deeper, spicier, and smoky character of pastrami. Either way, you’re in for a treat!