This Reuben Recipe is a classic and gooey recipe, which is made with savory corned beef and tangy sauerkraut. It’s the ultimate comfort food recipe, ready in about 15 minutes.
Reuben Recipe Ingredients
- 2 slices seeded rye bread, thinly sliced
- 3 ounces corned beef, thinly sliced
- ½ cup sauerkraut
- 1 ounce Swiss cheese, thinly sliced
- Spicy brown mustard or Russian Dressing
- 1 tablespoon unsalted butter, divided
- Pickles, for serving
How To Make a Reuben
- Assemble the Sandwich: Place one slice of bread on your work surface. Layer it with the corned beef, sauerkraut, and Swiss cheese. Spread your desired amount of Russian dressing or spicy brown mustard on the other slice of bread and place it on top, dressing-side down.
- Grill the First Side: Heat a cast-iron skillet over medium heat. Add 1/2 tablespoon of the butter and let it melt. Place the sandwich in the skillet on top of the melted butter. Cook for about 2 minutes, pressing down gently with a spatula, until the bread is golden brown.
- Grill the Second Side: Lift the sandwich from the skillet and add the remaining 1/2 tablespoon of butter to the pan. Place the sandwich back in the skillet on its untoasted side. Cook for another 2 to 3 minutes, until the second side is golden and the cheese has completely melted.
- Serve Immediately: Serve the hot Reuben immediately with pickles on the side.
Recipe Tips
- How to prevent a soggy Reuben? This is the most important tip! You must drain the sauerkraut very well. Place it in a strainer and press down firmly with a spoon to squeeze out as much excess liquid as possible. This is the secret to a crispy, not soggy, sandwich.
- What’s the best bread to use? A good quality, seeded rye bread is non-negotiable for a classic Reuben. Its sturdy texture holds up to the hearty fillings and its distinct flavor is a hallmark of the sandwich.
- How do you get the perfect cheese melt? The key is to cook the sandwich over medium heat, not high heat. This gives the bread time to become golden and crisp while allowing the heat to penetrate through the layers and fully melt the Swiss cheese.
- Can I use a different meat? Yes. If you substitute the corned beef with pastrami, the sandwich is traditionally called a “Rachel.” Turkey is another popular substitute.
What To Serve With a Reuben
This is a classic deli sandwich that is a complete meal on its own. It is perfectly paired with simple, classic sides:
- Crispy kettle-cooked potato chips
- A classic dill pickle spear
- A side of creamy coleslaw or potato salad
How To Store a Reuben
- Best Eaten Fresh: A Reuben is at its absolute best when it’s hot from the skillet, with a crispy exterior and gooey, melted cheese.
- Refrigerate: If you have leftovers, they can be stored wrapped in foil in the refrigerator for up to 2 days, but the bread will soften.
- Reheat: For the best results, reheat the sandwich in a dry skillet over medium-low heat or in an air fryer for a few minutes to restore its crispiness. Avoid the microwave, which will make the bread soggy.
Reuben Nutrition Facts
- Serving: 1 sandwich
- Calories: 720 kcal
- Carbohydrates: 45g
- Protein: 35g
- Fat: 45g
- Saturated Fat: 22g
- Sodium: 1900mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This is a common question! While often used interchangeably, classic Russian dressing is spicier and less sweet, often containing horseradish and chili sauce. Thousand Island dressing is sweeter and typically contains sweet pickle relish. Both are delicious on a Reuben.
This usually happens if the sandwich is overstuffed. While it’s tempting to pile on the corned beef, use a moderate amount of fillings so they stay contained within the bread. Gently pressing the sandwich with a spatula as it grills also helps to meld the layers together.
For the classic Reuben flavor, a good quality Swiss cheese is essential for its nutty, mild flavor and excellent melting properties.
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Reuben Recipe
Description
A classic, diner-style grilled sandwich loaded with savory corned beef, tangy sauerkraut, and melted Swiss cheese, all pressed between slices of buttery rye bread.
Ingredients
Instructions
- Assemble the sandwich on one slice of rye bread in this order: corned beef, well-drained sauerkraut, and Swiss cheese.
- Spread Russian dressing or mustard on the other slice of bread and place it on top.
- Heat half the butter in a cast-iron skillet over medium heat.
- Grill the sandwich for about 2 minutes, pressing down, until the first side is golden brown.
- Add the remaining butter to the pan, then flip the sandwich and grill for another 2-3 minutes until the second side is golden and the cheese is fully melted.
Notes
- The most important tip for a non-soggy Reuben is to squeeze the sauerkraut very, very dry before adding it to the sandwich.
- Grilling the sandwich over medium heat is the key to getting a perfectly golden crust without burning the bread before the cheese has a chance to melt.
- Pressing down on the sandwich with a spatula as it cooks helps to meld all the flavors and ingredients together.
- For the most authentic flavor, you must use a good quality seeded rye bread.