Reuben Sandwich
Reuben Sandwich Say it: ROO-ben SAND-wich
The Reuben is a New York deli classic: slices of rye bread piled with thin-cut corned beef, tangy sauerkraut, melted Swiss cheese and a creamy Russian-style dressing, then grilled in butter until the crust is crisp and the cheese runs. It is eaten for lunch or a late supper in delis and diners across the United States, and it balances salty, sour, savoury and rich in every bite. The contrast between the crackling bread and the juicy, oozing filling is what makes it so loved.
Reuben Sandwich
Reuben Sandwich
Pronounced ROO-ben SAND-wich
- Serves
- 4
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Level
- Easy
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Russian-style dressing
Sandwiches
Method
Stir the mayonnaise, ketchup, horseradish, relish, Worcestershire sauce and paprika in a small bowl until smooth and rosy pink. Taste and add a little more horseradish if you like a sharper kick.
Squeeze the drained sauerkraut in a clean tea towel or in your hands until it stops dripping; dry kraut keeps the bread from going soggy.
Spread about 1 tablespoon of the dressing on one side of each of the 8 rye slices, going right to the edges.
Build each sandwich on the dressed side of one slice: a quarter of the corned beef, folded into loose waves, then a quarter of the sauerkraut, then 2 slices of Swiss. Close with a second slice, dressing side down, and press gently.
Heat a large skillet or griddle over medium-low heat and melt about 1 tablespoon of butter, swirling to coat. Lay in one or two sandwiches, depending on pan size, and weight them with a second heavy pan or a foil-wrapped brick.
Grill 4-5 minutes, until the underside is deep golden brown and crisp, then lift the weight, add a little more butter, flip carefully and grill another 4-5 minutes, until the second side is golden and the cheese has melted and just begins to ooze at the edges.
Transfer to a board, let rest 1 minute so the filling settles, then cut in half on the diagonal. Repeat with the remaining butter and sandwiches, keeping the finished ones warm in a low oven if you like.
Regional variants
Some delis make a Rachel instead, swapping the sauerkraut for coleslaw and the corned beef for sliced turkey or pastrami. In parts of the Midwest the dressing is closer to Thousand Island, sweeter and with more relish.
Cook's notes
- Squeeze the sauerkraut very dry and use thinly sliced corned beef so the sandwich presses flat and grills evenly.
- Keep the heat at medium-low: the sandwich needs time for the cheese to melt before the bread burns.
- Weighing the sandwich down with a heavy pan gives the compact, crisp-crusted deli result.
Serve with
A dill pickle spear, potato chips or coleslaw, and a cold beer or a fountain soda.
Make ahead and storage
The dressing keeps 5 days refrigerated and the sandwiches can be assembled 1 hour ahead, covered and chilled before grilling. Wrap leftovers in foil and reheat at 350°F (175°C) for 10 minutes.
