Classic Reuben Sandwich

There's something about a Reuben that makes you feel like you're sitting in a proper deli, even if you're making it in your own kitchen. I discovered this sandwich during a particularly cold March when my neighbor insisted on teaching me the exact technique—she'd grown up eating these after her grandmother's shift at a nearby deli. Watching her butter the bread and listen for that specific sizzle taught me that the magic isn't in fancy ingredients, it's in the care you take with each layer. Now, whenever I make one, I'm transported to that conversation in her kitchen.

I'll never forget making these for my partner on a rainy afternoon when we both needed something warm and satisfying without much fuss. The sound of the butter hitting the hot skillet was so inviting that he came wandering into the kitchen before they were even halfway done. We ended up eating them standing up at the counter, watching the rain, and somehow it felt like the best meal we'd had in weeks.

Ingredients

• Rye bread: Four slices of sturdy, substantial bread that can handle the heat and weight of everything inside without falling apart.
• Swiss cheese: Four slices—the holes in Swiss cheese help it melt evenly, and the mild flavor doesn't overpower the other components.
• Corned beef: Two hundred grams, thinly sliced, which is the backbone of this sandwich; ask your deli counter to slice it fresh if possible.
• Sauerkraut: One cup, well drained, so excess liquid doesn't make your sandwich soggy or cause the bread to fall apart.
• Russian dressing: Four tablespoons total, which adds tanginess and richness in every bite.
• Unsalted butter: Two tablespoons, softened, for creating that golden, crispy exterior that makes this sandwich sing.

Instructions

Set up your canvas:

Lay out all four bread slices and spread one tablespoon of Russian dressing on one side of each slice. This is your base layer, so make sure it's distributed evenly.

Build the first layer:

On two slices, place one slice of Swiss cheese, then half the corned beef in an even layer, then half the sauerkraut, and finally another slice of Swiss cheese. Don't skip the cheese-sauerkraut-cheese structure—it keeps everything in place.

Close the sandwich:

Place the remaining dressing-side-down bread slices on top of each sandwich, pressing gently so everything nestles together. You're creating a complete package now.

Butter the exterior:

Spread softened butter evenly on the outside of each sandwich, top and bottom, making sure every edge gets some butter for that beautiful golden crust.

Grill with confidence:

Heat a large skillet or griddle over medium heat until you can feel the warmth above it. Place the sandwiches in and listen for that gentle sizzle—it means you're doing it right. Cook for three to four minutes per side, pressing gently with a spatula to encourage contact with the pan, until the bread is deep golden and the cheese has visibly melted.

Rest and serve:

Let the sandwiches rest for one minute out of the pan so the cheese sets slightly, then slice in half and serve immediately while everything is warm and the bread is still crispy.

Save

There was a moment when my teenage niece reluctantly tried her first Reuben at my place and completely transformed her opinion of sauerkraut. She'd avoided it her whole life, but something about having it warm and melted into the sandwich made her see it differently. That small moment of discovery—watching someone find something unexpectedly delicious—is why I keep making these.

The Dressing Question

Russian dressing is the traditional choice here, but I've learned that Thousand Island works beautifully as a substitute if that's what you have on hand. The key is using a dressing with enough tang and creaminess to complement the richness of the cheese and corned beef. Some people swear by mixing a bit of horseradish into their dressing for extra bite, and honestly, that's a clever move if you like a sharper flavor profile.

Toasting the Sauerkraut

If you want to elevate this sandwich, try warming the sauerkraut in a separate pan for two minutes before assembling. This step removes even more moisture and adds a subtle toasted note that makes the whole thing taste more intentional and developed. It's a small effort that changes the texture and depth noticeably, and once you try it, you might never go back.

The Perfect Pairing

A Reuben doesn't exist in isolation in the real deli experience—it's part of a complete moment.

• Serve alongside dill pickles, which cut through the richness and refresh your palate between bites.
• Potato chips or thick-cut fries round out the plate and make it feel like a proper meal.
• A cold beer or a hot cup of coffee both work wonderfully depending on the time of day and your mood.

Save

This sandwich is proof that some of the best food comes from humble layers treated with respect and care. Make it for yourself on a quiet afternoon or for someone you want to impress—either way, you're serving something that tastes like it came from somewhere real.

Recipe FAQs

→ What bread works best for this sandwich?

Rye bread is traditional, offering a sturdy base with a slightly tangy flavor that complements the fillings well.

→ Can I substitute Russian dressing?

Yes, Thousand Island dressing is a common alternative that maintains a similar creamy and tangy profile.

→ How should the sandwich be cooked?

It’s cooked on a skillet or griddle over medium heat, pressing gently to melt the cheese and achieve a golden crust.

→ Is there a way to add extra crunch?

Toasting the sauerkraut beforehand enhances texture and adds a pleasant crispness inside the sandwich.

→ What sides pair well with this hearty sandwich?

Dill pickles and potato chips are classic companions that balance richness with a crunchy, tangy contrast.