Classic Reuben Sandwich

The corner deli near my first apartment made these on an ancient cast iron flattop that hissed and popped, and I'd watch through the window as the cheese oozed out the sides, bubbling into that perfect crispy lace that only happens when you don't rush things. I'd order mine extra sauerkraut, something the counterman eventually started doing automatically when he saw me walk through the door, and sometimes he'd slip me an extra pickle behind the register.

My younger sister visited during her broke college years, and I made her a Reuben for the first time, watching her face change from skeptical to absolutely blissful with that first bite. She texted me three months later complaining that every sandwich she'd eaten since had been disappointing, asking for my secrets, and I realized I'd accidentally made her a sandwich snob.

Ingredients

• Rye bread: The caraway seeds and slight sourness of rye create the traditional foundation, though marbled rye adds beautiful visual contrast.
• Swiss cheese: Use good quality Swiss with proper holes as milder cheese wont stand up to the bold flavors of corned beef and sauerkraut.
• Corned beef: Ask your deli counter to slice it paper thin, almost translucent, as thick slices make the sandwich unwieldy and less cohesive.
• Sauerkraut: Drain it thoroughly and even squeeze it gently in paper towels too much moisture is the enemy of a crisp grilled sandwich.
• Russian dressing: The creamy tang balances the rich meat, though Thousand Island works perfectly if that is what you have in the fridge.
• Butter: Softened butter spreads more evenly than melted, ensuring every inch of bread gets properly golden and crisp.

Instructions

Prepare the bread:

Lay out all four slices and spread Russian dressing generously on one side of each, going almost to the edges so every bite gets that creamy tang.

Build the sandwiches:

Layer Swiss cheese first so it melts directly into the bread, then pile on half the corned beef, followed by sauerkraut and another cheese slice to glue everything together.

Assemble and butter:

Place the remaining bread slices on top, dressing side down, then spread softened butter on the exterior of both sides, being thorough about coverage to prevent any dry spots.

Grill to perfection:

Cook in a hot skillet over medium heat for 3 to 4 minutes per side, pressing gently with your spatula and listening for that satisfied sizzle that tells you the butter is doing its work.

Rest and serve:

Let the sandwiches sit for just one minute after cooking so the cheese sets slightly, then cut diagonally and watch the steam escape as you serve them immediately.

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There is something deeply satisfying about cutting into a perfectly grilled Reuben and seeing that cross section of layers, the cheese stretching between knife and sandwich, the steam carrying that impossible combination of aromas. It is the sandwich that convinced me that sometimes the simplest classics, when done with care, beat any trendy restaurant creation.

The Bread Choice Matters

Sometimes I use marbled rye just because it looks gorgeous on the plate, that swirl of light and dark dough makes it feel like a special occasion sandwich. But traditional dark rye has a deeper, earthier flavor that stands up better to the strong ingredients, so save the marbled version for when you want something lighter.

The Sauerkraut Secret

A chef once told me to quickly sauté my drained sauerkraut in a little butter before building the sandwich, and honestly, it changed everything. The slight caramelization takes away that harsh raw fermented edge and adds a subtle sweetness that plays beautifully with the salty corned beef.

Serving It Right

A proper Reuben deserves the full deli treatment, so put out some cold dill pickles and maybe a small handful of potato chips alongside. The contrast of temperatures and textures, the cool pickle against the warm sandwich, the crisp chip against the tender meat, is what makes this feel like a complete meal rather than just a sandwich.

• Have extra napkins ready because a properly constructed Reuben should be gloriously messy.
• Use a sharp serrated knife to cut through without dragging all the fillings out.
• Serve immediately while the cheese is still molten and the bread has that perfect crunch.

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Now every time I smell caraway seeds or see a jar of sauerkraut, I am back in that tiny apartment kitchen, figuring out that good cooking is sometimes just about paying attention to the small details. Hope this recipe brings you that same perfect sandwich satisfaction.

Your Questions Answered

→ What bread works best for a Reuben?

Traditional rye bread is the classic choice, providing that distinctive earthy flavor and hearty texture that holds up well to grilling. Marble rye or pumpernickel also work beautifully.

→ Can I use Thousand Island instead of Russian dressing?

Absolutely. Thousand Island makes an excellent substitute and many actually prefer it. Both creamy dressings provide that perfect tangy contrast to the rich corned beef and melted cheese.

→ How do I prevent soggy bread?

Drain your sauerkraut thoroughly before assembling and butter the exterior of the bread rather than the interior. The butter creates that crispy, golden barrier that keeps everything perfectly toasted.

→ What's the best cheese for melting?

Swiss cheese is traditional and melts beautifully. Provolone or Gruyère also work well if you want to experiment. The key is using a good melting cheese that complements the corned beef.

→ Can I make these ahead of time?

These are best enjoyed fresh off the griddle while the cheese is hot and gooey. However, you can prep all your ingredients in advance and assemble just before cooking for quick weeknight meals.