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This Ultimate Reuben Sandwich is the perfect blend of savory corned beef, melting Swiss cheese, tangy sauerkraut, and creamy Russian dressing all grilled to golden perfection on hearty rye bread. It’s the kind of sandwich that wins over taste buds with every crispy, gooey bite.
I remember making this sandwich to recreate my favorite deli experience at home. It quickly became my go-to comfort food on chilly evenings and leftover corned beef days.
Ingredients You Need
- 1 tablespoon salted butter: at room temperature to spread on the bread and create a crisp golden crust, choose good quality for flavor
- 2 slices rye bread: for that iconic slightly sour and dense base, look for fresh slices with a sturdy texture
- 2 ounces cooked corned beef: sliced or shredded and warmed for tender, savory filling
- 1/2 cup Swiss cheese: shredded to melt nicely and add buttery nuttiness—fresh shredded works best
- 2 tablespoons sauerkraut: well squeezed and drained to remove excess liquid, offering tang and moisture without sogginess
- 1 tablespoon Russian dressing: for creamy, slightly spicy, and sweet flavor contrast, homemade or store-bought both work well
Detailed Cooking Directions
- Build The Sandwich:
- Butter the outside of each rye bread slice evenly to ensure a golden crust. On the inside of one slice, sprinkle half of the shredded Swiss cheese as the first layer of melty goodness.
- Layer The Fillings:
- Add warm corned beef over the cheese so it begins to melt slightly on contact. Next, evenly distribute the squeezed sauerkraut, then spread Russian dressing on top for creamy crunch. Finish by sprinkling the rest of the Swiss cheese over the dressing.
- Grill To Perfection:
- Place the second slice of bread on top with the buttered side facing out. Heat a pan over medium heat and carefully place the sandwich inside. Grill for about 2 to 4 minutes on each side or until the bread is golden brown and the cheese is melted through. Press gently with a spatula to help the layers meld together without crushing.
- Serve Warm:
- Remove the sandwich from the pan once all sides are beautifully toasted and the cheese is gooey. Slice it in half on a diagonal and serve immediately for best experience.
Smart storage tips If you have leftovers wrap them tightly in foil or plastic wrap and refrigerate promptly. Reheat in a skillet over low heat to revive the crispiness rather than a microwave to avoid soggy bread. Sauerkraut can vary in moisture; always drain it well to keep the sandwich from getting soggy. Prepare components like shredded cheese or dressing in advance to speed up assembly on busy days.
Ingredient variations
Try swapping Swiss cheese for Gruyère or mozzarella for different melts and flavors. Use Pastrami instead of corned beef for a different take with a little more spice. For a vegetarian version, substitute corned beef with seasoned sautéed mushrooms and a smoky mustard in place of Russian dressing.
Perfect pairing ideas
Serve with classic kettle chips or crisp dill pickles for a deli feel. A cold glass of lager or a robust iced tea pairs beautifully with the sandwich’s rich flavors. A simple side salad with a sharp vinaigrette can lighten the plate and complement the tangy sauerkraut.
Cultural or regional inspiration
The Reuben sandwich is a beloved staple in American deli culture with debated origins but undisputed deliciousness. It reflects the fusion of Eastern European Jewish and American deli traditions. Enjoying one is like tasting a piece of New York’s bustling deli scene wherever you are.
Making this sandwich brings back memories of late-night deli runs and sharing comfort food with friends. It’s simple yet packed with flavors that feel like a hug in sandwich form. Once you master the basics, the Reuben becomes your blank canvas for endless delicious creativity.
Frequently Asked Questions
- → What bread works best for a Reuben?
Rye bread is traditional, offering a sturdy base with a slightly tangy flavor that complements the filling.
- → How can I prevent the sandwich from becoming soggy?
Make sure to squeeze excess moisture from the sauerkraut and use room temperature butter sparingly on the bread edges.
- → Why warm the corned beef before assembling?
Warming corned beef ensures it melds well with the cheese and dressing, enhancing overall flavor and texture.
- → Can I substitute Swiss cheese with another type?
Gruyère or mozzarella can be used for a similar melt and mild flavor, though Swiss remains classic.
- → What is the best way to achieve melted cheese and golden crust?
Grill the sandwich over medium heat, pressing gently, turning after 2-4 minutes until both sides are golden and cheese is gooey.