American Cuisine
Reuben Sandwich on Rye
By Harold Greenbaum
Rate this recipe
Few sandwiches inspire as much origin-story squabbling as the Reuben. One camp credits Reuben Kulakofsky, an Omaha grocer who supposedly built it during a 1920s weekly poker game at the Blackstone Hotel. The other credits Arnold Reuben, the New York delicatessen owner whose restaurant served a celebrated sandwich to the theater crowd. Wherever it began, the formula is now sacred: corned beef, Swiss cheese, sauerkraut, and Russian or Thousand Island dressing, all griddled between slices of rye until the bread crackles and the cheese pulls into strands. The magic is in the contrast: salty cured beef against tangy fermented kraut, nutty melted Swiss against the caraway bite of the rye, and a creamy dressing tying it together. It is delicatessen comfort food at its most satisfying, the kind of sandwich that demands a pickle spear and a cold drink alongside. Serve it hot off the griddle, cut on the diagonal so the molten layers show, ideally with a side of slaw or chips. It is a year-round lunch counter icon and a beloved way to repurpose leftover corned beef after St. Patrick's Day.
Ingredients
Serves 4Instructions
- 1
Butter one side of each slice of rye bread.
- 2
Spread Russian dressing on the unbuttered side of each slice.
- 3
Heat a large skillet or griddle over medium heat.
- 4
Place 4 bread slices, butter-side down, in the skillet.
- 5
Top each with a slice of Swiss cheese, a portion of corned beef, a mound of sauerkraut, and another slice of Swiss cheese. (The cheese helps bind the sandwich).
- 6
Top with remaining bread slices, butter-side up.
- 7
Grill for 3-4 minutes per side until the bread is crispy golden brown and the cheese is melted.
- 8
Serve hot, cut in half.
Chef's Tips
- ✦ Drain and squeeze the sauerkraut thoroughly in a clean towel; excess brine is the number one cause of a soggy, falling-apart Reuben.
- ✦ Butter the bread right to the edges and griddle over medium, not high, heat so the rye toasts golden while the cheese has time to melt fully.
- ✦ Sandwich the corned beef between two layers of Swiss; the melting cheese acts as glue that holds the kraut and meat in place when you cut it.
- ✦ Warm the sliced corned beef briefly before assembly, either in a steamer or in the pan, so the center heats through without overcooking the bread.
- ✦ Press the sandwich gently with a spatula or second pan while grilling for even contact and a crisp, uniform crust on both faces.
Ingredient Substitutions
-
corned beef → pastrami
Swapping pastrami for corned beef makes it a Rachel-adjacent sandwich; the smokier, peppery cure adds depth while keeping the same griddled assembly.
-
sauerkraut → coleslaw
Using slaw in place of kraut turns it into a Rachel; drain it well so the extra moisture does not soak the bread.
-
russian dressing → Thousand Island dressing
Thousand Island is sweeter and milder; whisk ketchup, mayo, relish, and a dash of horseradish for a quick homemade Russian instead.
-
swiss cheese → Gruyère or Emmental
Both melt smoothly with a nuttier flavor; Gruyère in particular browns beautifully against the griddled rye.
-
rye bread → marbled rye or pumpernickel
Marbled rye is the classic deli choice; pumpernickel adds a darker, slightly sweet, more robust backbone to the sandwich.
Tags
Frequently Asked Questions
How do I keep my Reuben from getting soggy? ▼
Moisture is the enemy. Drain the sauerkraut and squeeze it dry in a towel, and apply the dressing in a thin even layer rather than slathering it on. Griddling over medium heat also helps evaporate surface moisture as the bread crisps.
What is the difference between a Reuben and a Rachel? ▼
A classic Reuben uses corned beef and sauerkraut. A Rachel swaps in pastrami or turkey and replaces the sauerkraut with coleslaw, giving a sweeter, crunchier, less tangy sandwich. Both use Swiss cheese, rye bread, and a creamy dressing.
Can I make Reubens ahead for a crowd? ▼
You can assemble the sandwiches a few hours ahead and refrigerate them, but griddle them just before serving for the best crust. To serve a crowd at once, brown them in a skillet, then finish on a sheet pan in a 375°F oven until the cheese melts through.
Is the corned beef already cooked? ▼
Deli-sliced corned beef is fully cooked and cured, so you only need to warm it through. If you are using a corned beef brisket you cooked yourself, make sure it reached a safe internal temperature of 145°F (63°C) during cooking before slicing it thin for the sandwich.
What can I use instead of Russian dressing? ▼
Thousand Island is the most common swap and is slightly sweeter. You can make a quick Russian-style dressing by stirring together mayonnaise, ketchup, sweet relish or chili sauce, and a touch of horseradish for bite. Both work beautifully here.
How do I store and reheat leftovers? ▼
Wrap a leftover Reuben tightly and refrigerate for up to two days. Reheat in a skillet or 350°F oven to re-crisp the bread; avoid the microwave, which turns the rye rubbery. The sandwich is always best fresh off the griddle, so make only what you will eat.
