Classic Reuben Sandwich

About This Recipe

The Reuben sandwich stands alongside the BLT and club sandwich as one of America's great deli constructions — a towering, magnificent assembly of thinly sliced corned beef, tangy sauerkraut, melted Swiss cheese and creamy Thousand Island dressing between two slices of rye bread, griddled until the exterior is golden and the interior is a molten, savory combination of flavors that somehow add up to far more than their parts. The origins are disputed between Omaha, Nebraska (where Reuben Kulakofsky supposedly invented it for a weekly poker game around 1920) and the Reuben's delicatessen in New York City. Regardless, it became a staple of Jewish-American delicatessens and spread to diner menus across the country, entering the American food canon by the mid-20th century. The key is the corned beef — thinly sliced, generously piled, warmed in a skillet before assembly. The sauerkraut must be drained well or the sandwich becomes soggy. The rye bread should be seeded for authenticity and buttered on the outside for a perfect griddle-toast. The result is one of the most satisfying sandwiches in the world: rich, tangy, salty, slightly funky from the sauerkraut, with the creamy sweetness of Thousand Island tying everything together.

Ingredients

Serves 2

• 4 slicesseeded rye bread
• 8 ozthinly sliced corned beef(from the deli)
• 4 slicesSwiss cheese
• ½ cupsauerkraut(well-drained and pressed dry)
• 4 tbspThousand Island dressing
• 2 tbspunsalted butter(softened)

Instructions

1. 1

   Warm the corned beef

   Heat a dry skillet over medium heat. Add corned beef in a loose pile and warm through, about 2 minutes, until just heated. Remove and set aside.

2. 2

   Build the sandwich

   Spread Thousand Island on the unbuttered sides of all bread slices. Layer two slices with Swiss cheese, warmed corned beef and drained sauerkraut. Top with remaining bread slices, dressing-side in.

3. 3

   Butter outside and griddle

   Spread softened butter on the outside of both bread slices. Cook in the same skillet over medium-low heat, 3–4 minutes per side, pressing lightly, until deeply golden and cheese is melted.

   Press with a spatula but don't smash — you want the interior to stay piled and lush, not compressed.

4. 4

   Slice and serve

   Cut diagonally. Serve immediately with potato chips and a half sour pickle.

Variations

• •

  Turkey Reuben (Rachel): substitute corned beef with turkey for a lighter version.

• •

  Pastrami Reuben: use pastrami instead of corned beef for a smokier, spicier sandwich.

• •

  Vegetarian Reuben: use marinated and baked tempeh or portobello mushrooms instead of meat.

Storage

Eat immediately. Assembled Reubens do not store well — the bread softens from the sauerkraut.

Frequently Asked Questions