Classic Reuben Sandwich

Standing at a tiny deli counter in Chicago, watching the guy behind the counter pile corned beef impossibly high, I finally understood what made a Reuben special. The bread was barely holding on, steam rising from the grill, that perfect crunch when you bit through the toasted rye. It was messy, it was glorious, and I spent the next three years trying to recreate that memory in my own kitchen. Now it's become the sandwich I make when someone needs comfort food, or when I just want something that feels like a warm hug.

My roommate in college used to come home late from her bartending shift smelling like old beer and exhaustion, and Id have Reubens ready on the stove. She'd take one bite and suddenly everything was okay, at least for the ten minutes it took to demolish her sandwich. We'd lean against the kitchen counters, not saying much, just the sound of crunching bread and occasional mmph of appreciation. Those late night sandwiches became our thing, our little ritual of comfort when the world felt too big and too loud.

Ingredients

• 4 slices rye bread: Go for something sturdy that can hold up to all those fillings without falling apart, and dont be afraid of a slightly darker crust
• 4 slices Swiss cheese: The mild nuttiness balances all the strong flavors, and placing cheese on both sides helps glue everything together
• 200 g corned beef, thinly sliced: Ask for it hand cut at the deli counter if you can, thinner slices mean more layers and better melting
• 120 g sauerkraut, well drained: Squeeze it gently between paper towels so your bread doesnt get soggy, but dont remove all the tangy juice
• 4 tbsp Russian dressing: Making your own is easy, but bottled works, and honestly Thousand Island is totally acceptable too
• 2 tbsp unsalted butter, softened: Soft butter spreads more evenly than cold and gives you that gorgeous even golden brown

Instructions

Prep your bread canvas:

Lay out those rye slices and spread a tablespoon of Russian dressing on one side of each, going almost to the edges but not quite, you dont want it oozing out the sides.

Build your masterpiece:

On two dressed slices, layer Swiss cheese first, then pile on half that corned beef, add your drained sauerkraut, and crown with another Swiss slice because more cheese is always the right choice.

Close it up tight:

Top each with the remaining bread slices, dressing side down like a sandwich blanket, and press down gently to help everything become friends.

Butter that bread:

Spread softened butter on the outside of each sandwich, both top and bottom, like you're tucking them in for a cozy golden nap.

The golden moment:

Heat your skillet over medium heat, place sandwiches carefully, cook 3 to 4 minutes per side while pressing gently, until that beautiful golden crunch happens and you can see cheese trying to escape.

Let them rest:

Remove from heat and give them a full minute to rest so the cheese sets slightly, then slice diagonally because somehow it tastes better that way.

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When my dad came to visit my first apartment, skeptical about my cooking abilities, I made these Reubens. He took that first bite, went quiet for a long moment, and simply said, okay, you can cook. That was the moment food became something more than sustenance between us, it became connection, it became stories, it became how we say I love you without saying the words.

The Art of Cheese Placement

Here's something I learned after making these sandwiches a dozen times: putting cheese on both the bottom and top slices isnt excessive, it's structural engineering. The bottom cheese melts into the bread and dressing, creating a barrier that prevents sogginess. The top cheese melts down and fuses with the middle cheese, creating this incredible three layer cheese network that holds everything together when you take that first bite. It's the difference between a sandwich that falls apart in your hands and one that stays perfectly composed until the very last crumb.

Butter vs Mayo Debate

Some people swear by mayonnaise on the outside of grilled sandwiches instead of butter, claiming it creates a better crust. I've tested both methods extensively because I take sandwich science very seriously. Butter gives you that classic rich flavor and beautifully even browning, while mayo does produce an impressively crisp exterior. For a Reuben specifically, butter wins because its subtle sweetness complements the rye and doesnt compete with the tangy sauerkraut and dressing. Sometimes tradition exists for a reason.

Perfect Pairings & Serving Ideas

A Reuben deserves proper accompaniments, things that dont compete but rather complete the experience. I serve these with a few classic deli sides that make the whole meal feel intentional and satisfying.

• Cold dill pickles on the side cut lengthwise for easy grabbing
• A handful of kettle chips for that essential crunch contrast
• Simple coleslaw with just vinegar dressing to cut through all that richness

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Make these on a rainy Sunday, on a Tuesday when life is too much, or just because you deserve something that makes you close your eyes and sigh happily every single time.

Frequently Asked Questions

→ What makes a Reuben sandwich authentic?

An authentic Reuben features corned beef, Swiss cheese, sauerkraut, and Russian dressing grilled between rye bread. The combination of tangy sauerkraut and creamy dressing balances the rich, salty corned beef perfectly.

→ Can I use Thousand Island instead of Russian dressing?

Absolutely. Thousand Island makes an excellent substitute and is actually preferred by many deli enthusiasts. Both provide that essential creamy, tangy element that ties the sandwich together.

→ How do I prevent soggy bread when grilling?

Drain the sauerkraut thoroughly before assembling and butter the exterior bread slices generously. Cooking over medium heat allows the cheese to melt completely before the bread burns.

→ What type of corned beef works best?

Thinly sliced deli corned beef is ideal. Ask for it hand-cut at the deli counter for the best texture. Pre-packaged sliced corned beef works in a pinch.

→ Can I make these ahead of time?

These are best enjoyed fresh off the griddle. You can assemble them in advance and grill just before serving. Leftovers can be reheated in a skillet or panini press to restore the crispy exterior.

→ What sides pair well with Reubens?

Classic deli sides include dill pickles, potato chips, coleslaw, or potato salad. A cup of tomato soup also complements the rich, savory flavors beautifully.