The key to a great Reuben sandwich lies in the perfect balance of crispy rye bread, melty Swiss cheese, and a tangy Russian dressing that ties it all together. Learning how to cook a reuben sandwich at home is easier than you think, and it saves you a trip to the deli. You can make this classic sandwich in under 20 minutes with just a few simple ingredients.
This guide will walk you through every step, from picking the right bread to getting that perfect golden crust. We will cover the traditional method using a skillet, plus a few variations for different tastes. By the end, you will be making Reubens that rival any restaurant version.
What Makes A Reuben Sandwich Special
A Reuben is not just any sandwich. It is a combination of flavors and textures that work together perfectly. The salty corned beef, the tangy sauerkraut, the creamy dressing, and the melted Swiss cheese all sit between slices of toasted rye bread.
The history of the Reuben is debated, but most agree it originated in the early 1900s. Some say it was created at the Reuben’s Delicatessen in New York City. Others claim it came from the Blackstone Hotel in Omaha, Nebraska. No matter where it started, it has become a beloved classic.
You can find Reubens on menus across the country, but making them at home gives you control over quality and portion size. Plus, you can customize them to your liking.
Ingredients You Will Need
Before you start cooking, gather all your ingredients. Fresh, high-quality components make a big difference in the final taste.
For The Classic Reuben
- 8 slices of rye bread (marble or dark rye works best)
- 1 pound of thinly sliced corned beef
- 1 cup of sauerkraut, drained well
- 8 slices of Swiss cheese
- 1/2 cup of Russian dressing (store-bought or homemade)
- 4 tablespoons of unsalted butter, softened
Optional Additions
- Thousand Island dressing as a substitute for Russian dressing
- Caraway seeds sprinkled on the bread for extra flavor
- Pickles on the side for serving
How To Cook A Reuben Sandwich
Now we get to the main event. Follow these steps carefully for a perfect Reuben every time.
Step 1: Prepare Your Ingredients
Start by draining the sauerkraut. Squeeze out as much liquid as possible using your hands or a clean kitchen towel. Wet sauerkraut will make your bread soggy.
Slice your corned beef if it is not pre-sliced. Thin slices work best for even heating and easy eating. If you have leftover corned beef from a holiday meal, that works great too.
Take the butter out of the fridge so it softens. Soft butter spreads easier and prevents tearing the bread.
Step 2: Assemble The Sandwiches
Lay out four slices of bread on a clean surface. Spread a thin layer of Russian dressing on each slice. Do not overdo it—too much dressing can make the sandwich messy.
Place one slice of Swiss cheese on top of the dressing. Then add a generous layer of corned beef. Pile on about 1/4 cup of drained sauerkraut per sandwich. Top with another slice of Swiss cheese.
Spread Russian dressing on the remaining four bread slices and place them on top, dressing side down. This creates a sandwich with dressing on both sides of the filling.
Step 3: Butter The Bread
Spread a thin layer of softened butter on the outside of each sandwich. Be sure to cover the entire surface, including the edges. This helps create an even, golden crust.
If you prefer a lighter option, you can use mayonnaise instead of butter. Mayo has a higher smoke point and can give a crispier result. But butter adds a rich flavor that complements the other ingredients.
Step 4: Cook In A Skillet
Heat a large skillet or griddle over medium heat. Do not use high heat, or the bread will burn before the cheese melts. Medium heat allows the sandwich to cook slowly and evenly.
Place the sandwiches in the skillet, buttered side down. You may need to cook them in batches if your skillet is small. Press down gently with a spatula to ensure good contact with the pan.
Cook for 3-4 minutes, or until the bottom is golden brown and crispy. Carefully flip the sandwich using a spatula. Cook the other side for another 3-4 minutes.
The cheese should be fully melted and the corned beef heated through when done. If the bread is browning too fast, lower the heat slightly.
Step 5: Rest And Serve
Remove the sandwiches from the skillet and let them rest for 1-2 minutes. This allows the cheese to set slightly and prevents burning your mouth.
Slice each sandwich diagonally. This is the traditional way to serve a Reuben and makes it easier to handle. Serve immediately with extra Russian dressing on the side and a pickle spear if desired.
Tips For The Perfect Reuben
Even simple recipes have room for improvement. Here are some tips to take your Reuben to the next level.
Bread Selection Matters
Rye bread is non-negotiable for a classic Reuben. Marble rye adds visual appeal, while dark rye gives a stronger flavor. Look for bread that is sturdy enough to hold the filling without falling apart.
If you cannot find rye, pumpernickel is a good substitute. Avoid soft white bread, as it will become soggy quickly.
Drain The Sauerkraut Thoroughly
This is the most common mistake people make. Wet sauerkraut ruins the texture of the sandwich. After draining, pat it dry with paper towels for extra measure.
You can also rinse the sauerkraut with cold water to reduce its tanginess if you prefer a milder flavor. Just be sure to drain it well afterward.
Use Quality Corned Beef
Thinly sliced corned beef from the deli counter is best. Pre-packaged slices can be thicker and less tender. If you have time, you can even make your own corned beef at home.
For a twist, try using pastrami instead of corned beef. This creates a variation called a Rachel sandwich, which is also delicious.
Cheese Placement Is Key
Putting cheese on both sides of the filling helps hold everything together. It also ensures every bite has melted cheese. Swiss cheese is traditional, but Gruyère or provolone can work too.
If you want extra cheesiness, add a third slice in the middle. Just be careful not to overload the sandwich.
Variations On The Classic Reuben
Once you master the basic recipe, try these variations for something different.
Turkey Reuben (Rachel Sandwich)
Substitute corned beef with sliced turkey breast. Use coleslaw instead of sauerkraut for a milder flavor. This version is lighter and perfect for those who prefer poultry.
Follow the same cooking method as the classic Reuben. The turkey cooks faster, so reduce the skillet time slightly.
Vegetarian Reuben
Replace corned beef with grilled portobello mushrooms or tempeh. Use vegan cheese and dressing if needed. The sauerkraut and rye bread remain the same.
Grill the mushrooms separately before assembling the sandwich. This adds a smoky flavor that mimics the meatiness of corned beef.
Open-Faced Reuben
Skip the top slice of bread for a lower-carb option. Toast one slice of rye, then layer on the dressing, cheese, corned beef, and sauerkraut. Broil for 2-3 minutes until the cheese bubbles.
Serve with a fork and knife. This version is great for a light lunch or appetizer.
Common Mistakes To Avoid
Even experienced cooks can make errors. Here are pitfalls to watch out for.
Using Too Much Filling
It is tempting to pile on the ingredients, but too much filling makes the sandwich hard to flip and eat. Stick to a balanced ratio of bread, meat, cheese, and kraut.
If you want a bigger sandwich, use thicker bread instead of adding more filling.
Overcooking The Bread
Burnt bread ruins the flavor. Keep the heat at medium and watch the sandwiches closely. If the bread browns too fast, the cheese may not be melted yet.
You can cover the skillet with a lid for the last minute of cooking to help the cheese melt without burning the bread.
Skipping The Rest Time
Cutting into the sandwich immediately causes the filling to spill out. Letting it rest for a minute allows the cheese to firm up slightly, making for a cleaner slice.
This also prevents burns from hot cheese and dressing.
Frequently Asked Questions
Can I Make A Reuben In The Oven?
Yes, you can bake Reubens in the oven. Assemble the sandwiches, butter the outside, and place them on a baking sheet. Bake at 375°F for 10-12 minutes, flipping halfway through. This method works well for making multiple sandwiches at once.
What Is The Difference Between Russian Dressing And Thousand Island?
Russian dressing is typically spicier and contains horseradish, while Thousand Island is sweeter and includes pickle relish. Both work for a Reuben, but Russian dressing is more traditional. You can use either based on your preference.
How Do I Store Leftover Reuben Sandwiches?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a skillet over medium heat to restore crispness. Avoid microwaving, as it makes the bread soggy.
Can I Use A Panini Press Instead Of A Skillet?
Absolutely. A panini press works great for Reubens. Preheat the press, butter the bread, and cook for 4-5 minutes until golden and the cheese melts. The press gives even pressure for a compact sandwich.
What Sides Go Well With A Reuben?
Classic sides include potato chips, french fries, or a simple pickle spear. A side salad or coleslaw also pairs nicely. For a heartier meal, try tomato soup or a cup of matzo ball soup.
Final Thoughts On Cooking Reubens
Making a Reuben sandwich at home is a rewarding experience. You get to control the quality of ingredients and customize the flavors to your liking. The process is simple, but attention to detail makes all the difference.
Remember to drain the sauerkraut well, use quality corned beef, and cook over medium heat for the best results. With a little practice, you will be able to make a Reuben that rivals any deli.
So next time you want a hearty, satisfying meal, skip the takeout and try this recipe. Your taste buds will thank you, and you will save money too. Enjoy your homemade Reuben sandwich with a cold drink and good company.