Indulge in the iconic flavors of a true American classic: The Reuben Sandwich. This recipe guides you through creating a masterpiece featuring succulent corned beef, luscious Swiss cheese, zesty sauerkraut, and creamy Russian dressing, all perfectly griddled between slices of robust marble rye bread. Prepare for a sensational deli experience right in your kitchen!
This post may contain affiliate links. As an Amazon Associate, I earn a commission (at no additional cost to you) from qualifying purchases made by clicking these links. All recommendations and opinions expressed are always my own.
There are few sandwiches that command as much respect and devotion as the classic Reuben. Each bite is a symphony of textures and tastes: the satisfying crunch of buttery, griddled rye bread giving way to the rich, salty embrace of tender corned beef. Then comes the creamy tang of Russian dressing, beautifully complemented by the bright, briny zest of sauerkraut, all unified by gooey, melted Swiss cheese. It’s a culinary journey that promises a delightful mess, best enjoyed with a stack of napkins and a side of crisp pickles. This beloved warm, griddled sandwich has been a cherished staple in diners and delicatessens across the United States for nearly a century, captivating taste buds with its harmonious blend of ingredients.
For many, including myself, the Reuben sandwich isn’t just a meal; it’s a celebration of comfort food. It often finds its way onto my menu, especially as a fantastic way to utilize leftover corned beef after holidays like St. Patrick’s Day. Beyond this hot, grilled marvel, my appreciation for corned beef extends to other delightful creations such as a refreshing cold Corned Beef Sandwich paired with coleslaw, or a hearty, savory Corned Beef Hash, perfect for breakfast or brunch. But today, our focus is on the undisputed king of corned beef preparations: the classic Reuben.
The Fascinating History: Where Did the Reuben Sandwich Originate?
The origin story of the Reuben sandwich is as rich and complex as its flavor profile, making it a subject of passionate debate among food historians and culinary enthusiasts alike. While universally acknowledged as an American invention of the early twentieth century, precisely who first conceived this iconic sandwich, and where, remains shrouded in delightful mystery, with two primary narratives vying for authenticity. Delving into the annals of food history reveals a captivating tale spanning from bustling New York City delis to a quiet poker game in Nebraska.
The New York Origin Theory
One prominent theory attributes the creation of the first Reuben sandwich to **Arnold Reuben, the proprietor of Reuben’s Delicatessen in New York City, around the year 1914.** According to this account, the sandwich was initially christened the “Reuben Special” or sometimes the “Annette Seelos Special,” named after a famous actress of the era. However, descriptions of this original sandwich from Reuben’s Delicatessen suggest a significant departure from the Reuben we know and love today. It reportedly featured ham and turkey instead of the traditional corned beef, and coleslaw rather than sauerkraut. While undoubtedly a delicious sandwich in its own right, this early iteration lacked the defining characteristics of the hot, grilled corned beef, Swiss cheese, and sauerkraut combination that would later become synonymous with the Reuben on New York deli menus. This theory often raises questions about whether it truly represents the “original” in its modern form, or merely a precursor.
The Nebraska Origin Theory
A compelling alternative narrative traces the sandwich’s birth to **1925 at the Blackstone Hotel in Omaha, Nebraska.** This version of the story claims the sandwich was conceived during a late-night poker game hosted by the hotel’s owner, Charles Schimmel. The name, it is agreed, honored one of the poker players present, Reuben Kulakofsky, a prominent local grocer in Omaha. Schimmel and the other players were so impressed by the sandwich that it soon earned a coveted spot on the hotel’s menu, quickly gaining popularity among patrons.
However, even within the Nebraska narrative, a subtle disagreement exists among family accounts regarding who precisely assembled the first Reuben that fateful night. Some suggest that Kulakofsky himself, seeking a substantial snack during the long game, crafted the sandwich from a deli platter provided to the players. Others contend that Kulakofsky merely requested a sandwich containing corned beef and sauerkraut, and it was Bernard Schimmel (Charles’ son and the head of the hotel’s food service) who expertly combined these ingredients with Swiss cheese, Russian dressing, and rye bread, thus creating the now-iconic “Reuben” and serving it to the appreciative party. This version highlights the culinary skill involved in perfecting the combination.
The passionate debate over the Reuben’s true birthplace has spawned numerous articles and culinary investigations, underscoring its cultural significance. For a particularly insightful and entertaining exploration of this topic, I highly recommend reading “Who Really Invented the Reuben?” from Saveur magazine, which features input from Schimmel’s granddaughter, Elizabeth Weil. Weil’s astute observation, “the Reuben is pressed. Did the poker room include a panini maker? Make of that what you will,” adds a touch of playful skepticism to the Nebraska claim, suggesting that the “pressed” nature of a modern Reuben might align more with later culinary trends. Regardless of its exact genesis, the Reuben sandwich has firmly cemented its place in American culinary history, evolving into the beloved classic we cherish today, a testament to its enduring appeal and delicious combination of flavors.
For further exploration of the Reuben’s rich culinary past, consider these resources, which offer diverse perspectives on this fascinating culinary mystery: Reuben Sandwich History and Recipe from What’s Cooking America, and The Reuben: New York or Omaha Born? from Grub Americana, alongside the previously linked Saveur Magazine article.
Crafting the Perfect Reuben Sandwich: Expert Tips and Techniques for a Deli-Style Experience
Achieving that authentic, deli-style Reuben sandwich at home is simpler than you might think, but a few key tips and techniques can elevate your creation from good to truly exceptional. Follow these guidelines to build a masterpiece that will rival your favorite deli’s offering, ensuring every component contributes to the ultimate flavor and texture:
- Start with Expertly Sliced Corned Beef: The foundation of any great Reuben is the corned beef. Opt for thinly-sliced corned beef, as this ensures even heating and a tender bite that doesn’t overwhelm the sandwich. If you’re preparing your own corned beef using recipes like my Instant Pot Corned Beef, Beer Braised Corned Beef, or Slow Cooker Corned Beef, you’ll find it much easier to achieve those perfect thin slices if the meat is chilled first. Before assembling your Reuben, gently warm the slices by steaming them for just a minute or two in a bit of the reserved cooking liquid. This takes the chill off without overcooking, preventing a cold center in your finished sandwich. Remember to pat any excess moisture dry before layering the sandwich to avoid soggy bread.
- Resist the Urge to Overstuff Your Sandwich: While generosity is tempting, an overly thick sandwich can be challenging to cook properly. If the Reuben is too dense, it will take much longer for the heat to penetrate all the way through, potentially leading to burnt bread before the cheese is fully melted or the meat is adequately warmed. Aim for a balanced, manageable thickness that allows for even griddling, comfortable eating, and ensures all ingredients meld together perfectly. A good rule of thumb is to ensure the sandwich isn’t so tall that you can’t comfortably press it.
- Let the Swiss Cheese Act as Your Culinary “Glue”: Swiss cheese is not just for flavor; it’s a structural hero in a Reuben. Instead of piling all the cheese in one layer, strategically place slices on both the bottom and top sections of your sandwich filling. For instance, lay one slice of Swiss on the bottom bread, then your corned beef and sauerkraut, and finally the second slice of Swiss on top of the sauerkraut before adding the other bread slice. As the cheese melts, it will effectively bind the corned beef and sauerkraut together, preventing ingredients from spilling out when you flip the sandwich during cooking and ensuring a more cohesive, enjoyable eating experience.
- Choose a Superior Rye Bread: The bread is more than just a vessel; it’s a vital component of the Reuben’s unique flavor and texture profile. A high-quality rye bread is paramount. I particularly favor Jewish rye for its distinctive chewy crust and soft, yet sturdy, crumb, which stands up beautifully to the moist fillings. Marble rye, with its beautiful swirl of light rye and pumpernickel, offers both visual appeal and a deeper, more complex flavor. A dark pumpernickel loaf is another excellent choice for those who enjoy its earthy, slightly sweet notes. Look for these specialty rye and pumpernickel breads in the bakery section or near the deli counter at your local grocery store for the freshest options.
- Elevate with Homemade Russian Dressing: While convenient, store-bought Russian dressing often pales in comparison to a freshly made version. Making your own Russian Dressing takes very little time and significantly enhances the overall flavor of your Reuben with its fresh, vibrant, tangy, and subtly sweet notes. The homemade version allows for customization to your preference. If time is truly a constraint, I recommend Ken’s Steakhouse Russian Dressing as a reputable store-bought option that comes close to homemade quality.
- Gentle Pressing for Griddled Perfection: As your Reuben cooks on the griddle, gently press down on it with a sturdy spatula. This isn’t about crushing the sandwich like a panini, which can squeeze out too much moisture, but rather about encouraging the layers to compact slightly and ensuring consistent, even contact with the heat source. This light pressure helps the cheese melt more evenly, the bread toast to a uniform golden crisp, and all the internal components warm through beautifully, creating a perfectly integrated, hot sandwich.
- Embrace the Beautiful Mess: The Reuben sandwich is inherently a gloriously messy affair. Expect some tangy sauerkraut to tumble onto your plate and a few drips of creamy Russian dressing to find their way onto your fingers. This is not a flaw; it’s part of the authentic Reuben experience. The interplay of flavors and textures, even if a little unruly, is what makes it so satisfying. Roll up your sleeves, lean in, and savor every delicious, delightful, and slightly chaotic bite!
Perfect Pairings: What to Serve with Your Reuben Sandwich
A classic Reuben sandwich is undeniably substantial on its own, a hearty meal packed with flavor and texture. However, pairing it with the right side dishes can elevate the entire dining experience, transforming a simple lunch into a true deli-style feast. The key is to choose accompaniments that complement its rich, savory, and tangy profile without overwhelming it. Here are some timeless options that perfectly enhance the flavors of this iconic sandwich:
- Crisp Kettle Chips: For many, a Reuben is simply incomplete without the satisfying crunch of potato chips. Kettle chips, with their extra crispiness, thicker cut, and robust potato flavor, are an ideal choice. They provide a delightful textural contrast to the soft, melty interior of the sandwich and a salty counterpoint.
- Kosher Dill Pickles: The bright, briny acidity of a good pickle is absolutely essential for cutting through the richness of the corned beef, Swiss cheese, and Russian dressing. Whether you prefer half-sour or full-sour kosher dill pickles, their tangy bite offers a refreshing counterpoint that cleanses the palate and enhances each subsequent bite of the Reuben. A spear or two is a must-have.
- Hot, Crispy French Fries: Reminiscent of a classic New Jersey diner plating, a side of hot, golden French fries is always a welcome addition. Their salty, savory goodness provides another layer of satisfying texture and flavor, making for a truly indulgent and complete meal.
- Vinaigrette-Based Potato Salad: While creamy mayonnaise-based potato salads are popular, a warm, vinaigrette-based potato salad offers a lighter, tangier profile that pairs exceptionally well with the richness of a Reuben. The sharp vinegar dressing and often-herby flavors complement the sauerkraut without making the overall meal feel overly heavy.
And let’s not forget the beverages! To truly complete the deli experience, consider these classic drink pairings:
- Cream Soda: A staple at traditional New York delis, the sweet, vanilla-flavored effervescence of cream soda provides a nostalgic and delightfully refreshing contrast to the savory, hearty sandwich.
- Craft Stout or Lager: For those who appreciate a good beer, a rich, creamy stout (especially if you’re enjoying your Reuben around St. Patrick’s Day) or a crisp, clean lager can be an excellent complement. The malty notes of a stout or the refreshing finish of a lager beautifully balance the bold flavors of the Reuben.
Classic Reuben Sandwich Recipe
by Amanda Biddle
This classic Reuben sandwich is a deli-style indulgence that’s easy to make at home! Great for using your leftover corned beef from St. Patrick’s Day.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 1 sandwich
Ingredients
- 2 slices rye bread (regular or marble)
- 1 tablespoon butter, softened
- 2 tablespoons Russian dressing
- 2 slices Swiss cheese (or more, to taste)
- 3-4 ounces corned beef, thinly sliced
- ¼ cup sauerkraut, drained
- Pickles and potato chips or French fries (for serving)
Instructions
- Butter one side of each slice of rye bread. Spread Russian dressing generously on the unbuttered sides. To assemble your sandwich, start with one slice of Swiss cheese on the dressing-side of one bread slice, then layer with corned beef, followed by sauerkraut, and finally, the remaining slice of Swiss cheese. Top with the second slice of bread, dressing-side down, buttered side facing out.
- Heat a nonstick skillet or griddle over medium heat. Place the assembled sandwich onto the hot skillet. Grill the sandwich for approximately 3 minutes per side, or until the bread achieves a beautiful golden-brown and crispy exterior, and the Swiss cheese is thoroughly melted and gooey. During cooking, gently press down on the sandwich occasionally with a spatula to ensure even contact and heat distribution. Serve your perfect Reuben immediately with classic accompaniments like pickles and potato chips, French fries, or a refreshing vinaigrette potato salad.
Nutrition Estimate (Per Sandwich)
Calories: 828 kcal
Carbohydrates: 40 g
Protein: 37 g
Fat: 57 g
Saturated Fat: 24 g
Cholesterol: 151 mg
Sodium: 2484 mg
Potassium: 546 mg
Fiber: 5 g
Sugar: 8 g
Vitamin A: 880 IU
Vitamin C: 35.8 mg
Calcium: 500 mg
Iron: 4.6 mg
Note: Nutrition information is an automatic estimate and should be used as an approximation only.
Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking. Adjustments may be necessary based on your specific location and conditions.