The History Behind This Recipe

The Reuben’s origin story is disputed — a grocer in Omaha named Reuben Kulakofsky or a New York deli owner in the 1910s — but everyone agrees on the formula: corned beef, sauerkraut, Swiss cheese, and Russian dressing, griddled between rye slices until the cheese melts into every corner. It’s the definitive deli sandwich, and it’s impossible to eat just one half.

Ingredients (2 sandwiches)

• 8 slices rye bread
• 1/2 lb (225g) sliced corned beef
• 1 cup sauerkraut, drained and squeezed dry
• 4 slices Swiss cheese
• 1/4 cup Russian dressing (or Thousand Island)
• 2 tbsp butter, softened

Instructions

1. Butter one side of each bread slice.
2. Spread the unbuttered side of 4 slices with Russian dressing.
3. Layer half the corned beef, then sauerkraut, then 2 slices of Swiss on each. Top with the remaining bread, buttered side up.
4. Griddle or pan-fry over medium heat 3–4 minutes per side, pressing gently, until golden and the cheese melts.
5. Cut in half and serve hot.

Tips & Variations

• Squeeze the sauerkraut completely dry or the sandwich turns soggy.
• A heavy pan or spatula pressed on the sandwich helps it griddle evenly.
• Classic sides: dill pickles and potato chips.

Print Recipe

Family Favorite

Classic Reuben Sandwich

Author: Cooking Method: Pan-Grilling Cuisine: American Courses: Lunch Recipe Keys: C Comfort Food D Deli

Difficulty: Beginner Prep Time 10 mins Cook Time 8 mins Total Time 18 mins

Servings: 2 Estimated Cost: $ 11 Calories: 520

Best Season: All Year

Description

Corned beef, tangy sauerkraut, and melted Swiss cheese grilled between slices of rye bread with Thousand Island dressing.

Ingredients:

Servings

• 8 slices rye bread
• ¹⁄₂ lb (225g) sliced corned beef
• 1 cup sauerkraut, drained and squeezed dry
• 4 slices Swiss cheese
• ¹⁄₄ cup Russian dressing (or Thousand Island)
• 2 tbsp butter, softened

Instructions

1. Butter one side of each bread slice.
2. Spread the unbuttered side of 4 slices with Russian dressing.
3. Layer half the corned beef, then sauerkraut, then 2 slices of Swiss on each. Top with the remaining bread, buttered side up.
4. Griddle or pan-fry over medium heat 3–4 minutes per side, pressing gently, until golden and the cheese melts.
5. Cut in half and serve hot.

Note

Squeezing excess liquid out of the sauerkraut keeps the sandwich from getting soggy. A heavy pan or panini press gives an even, crispy grill, and pastrami can be substituted for a Rachel sandwich variation.

Keywords: Melty, Tangy, Classic