Classic Reuben Sandwich

There's something perfect about a sandwich that can transport you straight to a bustling deli counter just from the smell alone. I remember the first time a Reuben was placed in front of me, the way the steam curled up carrying that impossible combination of tangy, creamy, and savory all at once. It wasn't love at first bite actually took me a moment to appreciate how sauerkraut and corned beef could dance together so beautifully. Now this sandwich has become my go-to when I want something that feels like a proper meal but comes together in about twenty minutes flat.

I made these for my dad once after he'd mentioned missing this deli classic from his bachelor days. Watching him take that first bite and just close his eyes for a second, then immediately ask when I'd learned to make them properly that was the moment I knew this recipe was a keeper. Now whenever he visits, there's this unspoken question about whether Reutens might be on the menu.

Ingredients

• Rye bread: Hearty rye gives this sandwich its authentic character and holds up beautifully to grilling without turning soggy
• Swiss cheese: The mild nutty flavor and perfect melt factor make Swiss the traditional choice that lets the corned beef shine
• Corned beef: Thinly sliced is absolutely crucial here thick slices won't heat through properly and you'll miss that even distribution of flavor
• Sauerkraut: Drain it really well, and don't skip this step because excess moisture will make your bread sad and soggy
• Russian dressing: This creamy tangy spread is what ties everything together, though Thousand Island works in a pinch
• Unsalted butter: Softened butter spreads evenly and helps achieve that golden gorgeous crust we're after

Instructions

Prep your canvas:

Lay out all four slices of rye bread and spread Russian dressing generously on one side of each slice

Build with intention:

On two slices layer Swiss cheese first it helps hold everything together then pile on half the corned beef followed by sauerkraut and another slice of cheese

Complete the sandwich:

Place the remaining bread slices on top dressing side down to create two beautiful sandwich packages ready for the heat

Butter the exterior:

Spread softened butter evenly across the outside of each sandwich both top and bottom because that golden crust is non negotiable

Grill to perfection:

Cook in a heated skillet over medium heat for 3 to 4 minutes per side pressing gently until the bread is golden brown and cheese has melted into pure comfort

The final touch:

Let them rest for just one minute before slicing in half this tiny pause makes all the difference for clean cuts

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These sandwiches have saved many rainy weekends when nobody wanted to leave the house but everyone wanted something substantial. The smell that fills the kitchen as they grill is enough to make even the pickiest eater suddenly very interested in dinner.

Getting The Griddle Temperature Right

I've found that medium heat on my stove translates to about 350°F on an electric griddle, which seems to be the sweet spot. Too hot and you'll have charred bread with cold cheese inside, which is basically a sandwich tragedy. Too low and you'll be waiting forever while the bread dries out. Trust the process and let that butter do its work slowly.

Cheese Placement Strategy

Putting cheese both beneath and above the sauerkraut isn't just showmanship it actually creates a structural barrier that keeps the juicy ingredients from making the bread soggy. The bottom cheese melts into the corned beef while the top cheese fuses with the upper bread slice. This little trick is what makes restaurant Reubens hold together so elegantly.

Serving Suggestions And Sides

A proper deli experience calls for the classics serve alongside a few crisp dill pickles and a handful of salty potato chips. The acidity from the pickles cuts through all that rich cheese and meat in the most satisfying way. I've also learned that a simple coleslaw on the side can be refreshing.

• Toast your sauerkraut briefly in a pan before assembling if you want extra depth of flavor
• Letting the sandwiches rest for that full minute prevents the cheese from oozing out when you slice
• A sharp serrated knife will give you cleaner cuts than trying to saw through with a dull blade

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There you have it the sandwich that manages to be both comfort food and something worth getting excited about. Every time I make these, I'm reminded that simple ingredients treated with a little care can create something truly special.

Recipe Questions

→ What makes a Reuben sandwich authentic?

A traditional Reuben features corned beef, Swiss cheese, sauerkraut, and Russian dressing on rye bread, grilled until the cheese melts and the bread turns golden and crispy.

→ Can I use Thousand Island instead of Russian dressing?

Absolutely. Thousand Island dressing makes an excellent substitute and is actually preferred by many delis and home cooks alike.

→ How do I prevent soggy bread when grilling?

Drain the sauerkraut thoroughly before assembling and butter the exterior bread slices evenly. This creates a barrier that keeps the bread crispy while heating the filling.

→ What's the best type of corned beef to use?

Thinly sliced deli corned beef works best as it heats through quickly and layers easily. Ask for it sliced thin at the deli counter for optimal results.

→ Can I make this ahead of time?

Assemble the sandwiches but grill them just before serving for the best texture. Reheating can make the bread tough, so fresh grilling is recommended.

→ What sides pair well with a Reuben?

Classic deli sides like dill pickles, potato chips, coleslaw, or a simple potato salad complement the rich flavors perfectly.