Classic Reuben Sandwich

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.