A Reuben sandwich is the perfect combination of salty, savory, tangy, and creamy, making it one of the most beloved deli classics. Here’s how to make the Best-in-Class Reuben that will satisfy even the most discerning palate:
Ingredients (Makes 1 Sandwich)
- 2 slices of rye bread (preferably thick, lightly toasted)
- 1/4 pound of corned beef (sliced thinly, preferably freshly made or from a high-quality deli)
- 2 slices of Swiss cheese
- 1/4 cup sauerkraut (drained and warmed)
- 2 tablespoons Russian dressing (homemade or store-bought)
- Butter (for grilling the sandwich)
Instructions
Step 1: Prepare the Bread
- Start by spreading a thin layer of butter on one side of each slice of rye bread. This will give your sandwich that perfect golden, crispy exterior once grilled.
Step 2: Build the Sandwich
- Spread Russian dressing on the unbuttered side of one slice of rye bread. Use a generous amount, but don’t overdo it. This creamy, tangy dressing is a key part of the flavor profile.
- Layer the ingredients: On top of the dressing, add the Swiss cheese slices, followed by the thinly sliced corned beef. Be sure to distribute the corned beef evenly so each bite has plenty of flavor.
- Add a heaping spoonful of warm sauerkraut over the corned beef. The warmth of the sauerkraut will slightly melt the cheese and help bring everything together.
- Top with the second slice of rye bread, buttered side facing up.
Step 3: Grill the Sandwich
- Preheat a griddle or skillet over medium heat. Once hot, place the sandwich on the griddle or skillet.
- Grill for about 3-4 minutes on one side, pressing the sandwich gently with a spatula to ensure the bread gets crisp and the cheese starts to melt.
- Flip the sandwich and grill the other side for another 3-4 minutes or until the bread is golden brown, the cheese is fully melted, and the sandwich holds together well.
Step 4: Serve
- Remove the sandwich from the griddle and let it rest for a minute before cutting. This allows the cheese to set slightly so the sandwich doesn’t fall apart.
- Slice in half diagonally for easy eating and presentation.
Tips for the Best Reuben:
- Corned Beef: For the best flavor, go for freshly sliced corned beef from a deli that specializes in it. Reheating leftovers or using pre-packaged corned beef is an option, but fresh is best.
- Sauerkraut: Make sure to drain and warm the sauerkraut to prevent your sandwich from getting soggy. You can even sauté it for a couple of minutes in a pan for extra flavor.
- Russian Dressing: Homemade dressing is easy to make with mayo, ketchup, relish, and a bit of Worcestershire sauce. You can also substitute with thousand island dressing if you prefer.
- Grilling: Butter the bread generously for a crisp, golden exterior, and use medium heat to avoid burning while ensuring the cheese melts perfectly.
Homemade Russian Dressing (Optional but highly recommended)
Ingredients:
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 2 teaspoons horseradish (for a spicy kick)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon sweet relish
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Instructions:
- Mix all the ingredients in a small bowl until smooth and well-combined.
- Adjust the seasoning with salt and pepper to taste.
- Refrigerate for at least 30 minutes to allow the flavors to meld.
This Classic Reuben recipe delivers the perfect balance of rich corned beef, melted Swiss cheese, tangy sauerkraut, and creamy Russian dressing, all on buttery, crispy rye bread. Whether you’re enjoying it as a hearty lunch or a comforting dinner, it’s sure to be a crowd-pleaser!
