Classic Reuben Sandwich

The first time I encountered a proper Reuben was at this tiny deli in Chicago where the guy behind the counter called everyone "honey" and the air smelled permanently of roasted meats and rye bread. I watched him assemble my sandwich with this practiced rhythm—buttering, stacking, pressing—that made it look like he was conducting a small orchestra. When I bit into that sandwich with its crunch and tang and melting cheese all at once, I understood why people become obsessed with deli food.

Last winter when my brother came over after his flight got cancelled, I threw these sandwiches together without really thinking about it. He took one bite, set it down, and said "okay, what did you do differently" because apparently he had been trying to recreate the perfect Reuben for years. The secret was just draining the sauerkraut really well and not being shy with the Russian dressing—simple things that make all the difference.

Ingredients

• Rye bread: Use a sturdy deli-style rye with caraway seeds if you can find it—soft bread will turn to mush when you grill it
• Swiss cheese: The mild nutty flavor bridges the gap between the tangy sauerkraut and salty corned beef perfectly
• Corned beef: Ask for it sliced thin at the deli counter—thick slices make the sandwich hard to eat and the cheese wont melt through properly
• Sauerkraut: Rinse it if you prefer less tang but absolutely squeeze out as much liquid as your hands can manage
• Russian dressing: Make it extra creamy and slightly sweet—it needs to stand up to all those strong flavors
• Butter: Softened butter spreads more evenly than melted and gives you that gorgeous golden crust

Instructions

Prep your workspace:

Lay out all your ingredients first because once you start grilling, things move fast and you dont want to realize you forgot something halfway through

Build the base layer:

Spread Russian dressing on every single slice of bread—it acts as a moisture barrier and flavor booster on both sides

Stack like a pro:

Start with Swiss cheese directly on the dressing so it melts into the bread, then pile on corned beef and sauerkraut, ending with another cheese slice to glue everything together

Butter the exterior:

Spread softened butter generously on the outside faces of your sandwich—dont miss the edges because those crispy corners are maybe the best part

Get your pan ready:

Heat your skillet over medium heat until a drop of water sizzles and dances across the surface—too hot and the bread burns before the cheese melts

Grill with patience:

Cook for 3 to 4 minutes per side, pressing gently with your spatula so everything makes good contact, and flip when you see that deep golden brown color

The resting moment:

Let your sandwiches rest for a full minute after cooking so the cheese sets slightly and doesnt ooze out everywhere when you cut them

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These sandwiches became our Friday night tradition during a particularly brutal winter when nobody wanted to leave the house but everyone wanted something that felt like comfort. Theres something about the smell of butter and melting cheese that just makes a house feel warmer, like the kitchen is giving everyone a hug.

Getting That Perfect Crunch

The difference between a good Reuben and a great one comes down to the bread. I have found that slightly stale rye actually grills better than fresh—it holds up to the moisture from the dressing and sauerkraut without turning into a sad, soggy situation. If your bread is super fresh, toast it lightly in the oven for a few minutes before you start building.

The Cheese Strategy

Putting cheese on both sides of the corned beef is not just me being excessive—it actually serves a purpose. The bottom slice melts into the bread creating a moisture barrier, while the top slice melts down through the sauerkraut and meat, basically gluing everything together so nothing slides out when you take that first bite.

Serving It Up Right

A Reuben deserves proper sides to feel complete. I always serve it with dill pickles and maybe some potato chips because the crunch and acid cut through all that rich, melty goodness. A simple coleslaw on the side works too, especially if you use some of the extra Russian dressing as the coleslaw binder.

• Cut your sandwich on a diagonal—it just looks better and somehow tastes more professional
• Have extra napkins ready because a good Reuben is definitely a two-napkin minimum situation
• Let everyone assemble their own pickles and chips on the side so they can control how much crunch they want

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There is nothing quite like cutting into a perfectly grilled Reuben and watching that cheese stretch while the smell hits you. Make these for someone you love, or just for yourself on a Tuesday night—you deserve it.

Common Questions

→ What makes a Reuben sandwich authentic?

An authentic Reuben features corned beef, Swiss cheese, sauerkraut, and Russian dressing grilled between rye bread. The combination of tangy sauerkraut and creamy dressing balances the rich beef, while the rye provides essential structure and flavor.

→ Can I use Thousand Island instead of Russian dressing?

Absolutely. Thousand Island makes an excellent substitute and many delis actually prefer it. Both dressings provide the creamy, tangy element that cuts through the rich corned beef and cheese.

→ How do I prevent the bread from getting soggy?

Drain the sauerkraut thoroughly before assembling. Toasting it briefly in a pan also removes excess moisture. Butter the outside bread slices rather than the inside, and grill over medium heat to ensure the bread crisps before the filling makes it wet.

→ What's the best cheese for a Reuben?

Swiss cheese is traditional because its mild, nutty flavor complements the corned beef without overpowering it. Swiss also melts beautifully, creating that irresistible cheesy layer that holds everything together.

→ Can I make Reubens ahead of time?

They're best enjoyed fresh off the griddle. You can prep ingredients in advance—slice the beef, drain the sauerkraut, mix the dressing—but assemble and grill just before serving for optimal texture and flavor.

→ What sides pair well with Reubens?

Classic deli sides include dill pickles, potato chips, or coleslaw. A simple side salad or cup of tomato soup also works well. The tangy crunch of pickles especially complements the rich, savory sandwich.