Classic Reuben Sandwich

The smell of butter melting in a hot skillet takes me straight back to this tiny deli counter where I first watched someone make a proper Reuben. The way they layered everything with such casual precision made it look like an art form. I went home and absolutely butchered my first attempt, but practice makes perfect. Now it's become my go-to when I want something that feels indulgent but still deeply comforting.

Last winter my neighbor came over shivering from a walk, and I threw these together in about fifteen minutes. She took one bite and actually stopped talking, which never happens. We ended up sitting at the counter eating them while the rain hit the windows, and she told me it tasted like something from a proper New York deli. Sometimes the simplest meals create the best moments.

Ingredients

• Rye bread: The sturdy texture holds up perfectly to grilling and gives that authentic earthy flavor that defines a classic Reuben
• Swiss cheese: Use good quality cheese here because it melts into that gorgeous creamy layer that binds everything together
• Corned beef: Thinly sliced is absolutely key so it heats through quickly and you get those tender layers in every bite
• Sauerkraut: Drain it really well, excess water will make your bread soggy and nobody wants that disappointment
• Russian dressing: The tangy creaminess cuts through the rich meat and cheese while adding that signature deli flavor
• Unsalted butter: Softened butter spreads evenly and helps achieve that gorgeous golden crunch on the outside

Instructions

Prep your canvas:

Lay out all four slices of rye bread and spread a tablespoon of Russian dressing on one side of each slice, making sure to get it all the way to the edges

Build the layers:

On two slices, place Swiss cheese first, then pile on half the corned beef, add half the drained sauerkraut, and top with another slice of Swiss cheese to create this amazing melty middle

Close it up:

Top each sandwich with the remaining bread slice, dressing side down, pressing gently to help everything settle together before cooking

Butter the outside:

Spread softened butter generously on both exterior sides of each sandwich, this is what creates that irresistible golden crunch we are all here for

Grill to perfection:

Cook in a hot skillet over medium heat for about 4 minutes per side, pressing gently with your spatula until the bread is deeply golden and you can see the cheese starting to ooze out

The final touch:

Let them rest for just one minute before slicing in half, this tiny patience moment keeps everything from tumbling out when you cut

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My dad swore up and down that Thousand Island was the only acceptable dressing substitution, but honestly, I think Russian dressing hits a brighter note. We spent one Sunday afternoon making both versions and doing a taste test. He finally admitted I might be right, which is basically the highest compliment I have ever received in the kitchen.

The Art of Cheese Placement

Putting cheese on both sides of the corned beef creates this incredible adhesive effect that keeps your sandwich intact. I learned this after watching my carefully assembled Reuben fall apart in the first bite one too many times. The bottom cheese layer melts into the bread while the top one fuses with the sauerkraut.

Butter vs Mayo Debate

Some people swear by mayonnaise on the outside instead of butter for grilling. I have tried both methods extensively and butter wins every single time for that authentic diner flavor and superior crunch. Mayo might be easier to spread cold, but soft butter at room temperature works beautifully.

Serving It Right

A proper Reuben deserves the full deli treatment. Serve it with a pile of crispy potato chips and some dill pickles on the side. The cold crunch against the warm sandwich creates this perfect contrast that makes the whole experience feel complete.

• Cut the sandwiches on a diagonal for easier handling
• Use a sharp serrated knife to get through all those layers cleanly
• Serve immediately while the cheese is still molten and irresistible

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There is something deeply satisfying about a sandwich that requires both hands to eat. Hope your kitchen smells amazing right now.

Recipe FAQs

→ What makes a Reuben sandwich authentic?

An authentic Reuben features corned beef, Swiss cheese, sauerkraut, and Russian dressing grilled between rye bread slices. The combination of tangy sauerkraut with creamy dressing and savory beef creates its signature flavor profile.

→ Can I use pastrami instead of corned beef?

While corned beef is traditional, pastrami makes an excellent substitution. Both are cured beef cuts, though pastrami is smoked and spiced with pepper, giving it a slightly different but equally delicious flavor.

→ What's the difference between Russian and Thousand Island dressing?

Russian dressing typically combines mayonnaise, ketchup, horseradish, and mustard for a spicier kick. Thousand Island is sweeter, featuring mayonnaise, ketchup, and sweet pickle relish. Both work wonderfully in this sandwich.

→ How do I prevent the bread from getting soggy?

Drain the sauerkraut thoroughly before assembling and avoid overloading with dressing. Grilling the sandwiches immediately after preparation helps maintain the bread's texture while melting the cheese.

→ What sides pair well with a Reuben?

Classic deli sides include dill pickles, potato chips, or coleslaw. A simple side salad or cup of tomato soup also complements the rich, hearty flavors of this sandwich beautifully.

→ Can I make Reubens ahead of time?

It's best to grill and serve Reubens immediately for optimal texture. However, you can prepare the ingredients in advance and assemble them just before cooking. Leftovers can be reheated in a skillet or oven.