Hearty Deli Reuben Sandwich

This classic Reuben sandwich transforms simple deli ingredients into a mouthwatering masterpiece that rivals any New York delicatessen. The combination of warm corned beef, melted cheese, and tangy sauerkraut creates a perfect balance of flavors that has made this sandwich an American icon for generations.

I first made this Reuben during a snowstorm when we couldn't get to our favorite deli. My family was skeptical until that first bite when the kitchen fell silent except for the happy sounds of eating. Now it's our Friday night tradition before movie night.

Ingredients

• Dark rye bread: Provides the perfect sturdy base with its distinctive flavor that complements the fillings
• Swiss cheese: Shredded for maximum meltability and that nutty flavor that defines a Reuben
• Thousand island dressing: Adds creamy tanginess; look for one with visible pickle chunks for authentic flavor
• Sauerkraut: Brings necessary acidity to balance the rich meat and cheese; choose refrigerated for best flavor
• Corned beef: Thinly sliced is the traditional choice but pastrami works beautifully too
• Butter: Unsalted and softened creates that gorgeous golden crust that makes the sandwich irresistible

How To Make Reuben Sandwich

Assemble the sandwich:

Lay out 2 slices of bread on your cutting board. Cover each with a generous layer of Swiss cheese. This creates a protective barrier that helps prevent soggy bread. Drizzle thousand island dressing over the cheese, then layer half the corned beef on each slice. The meat should be room temperature for best results. Top with well-drained sauerkraut and finish with the remaining bread slices. Apply butter generously to the outside of the top slice.

Golden toasting:

Heat a large skillet over medium heat until warm but not smoking. Place both sandwiches butter side down and listen for that satisfying sizzle. Press gently with a spatula to ensure even contact. Cook for approximately 3 minutes until deeply golden. While cooking, butter the exposed top sides. Flip carefully using a wide spatula to support the sandwich and cook an additional 2 to 3 minutes until equally golden and the cheese is completely melted.

The sauerkraut is truly the unsung hero of this sandwich. I discovered its importance when I once substituted coleslaw thinking it would be similar. The sandwich was good but lacked that distinctive tangy contrast that makes a Reuben truly special. Now I keep quality sauerkraut in my refrigerator at all times just for these sandwiches.

Perfect Pairings

A Reuben sandwich stands beautifully on its own but becomes a memorable meal when paired thoughtfully. Traditional deli sides like a crisp dill pickle spear, kettle chips, or potato salad complement the rich flavors perfectly. For beverages, consider a cold lager beer, ginger ale, or unsweetened iced tea to cut through the richness of the sandwich.

The Bread Debate

While dark rye bread is the classic choice for authentic Reuben sandwiches, the bread world offers worthy alternatives. Marble rye provides visual appeal with its swirled pattern while maintaining that signature flavor. Pumpernickel delivers a deeper, more robust taste that stands up to the bold fillings. Whatever bread you choose, ensure it has enough structure to support the hearty ingredients without becoming soggy.

Troubleshooting Tips

Too dry:

Add a touch more dressing.

Soggy sandwiches:

The culprit is usually undrained sauerkraut; press it firmly in a sieve or between paper towels before assembling.

Melting cheese:

If cheese isn't melting before the bread browns, lower the heat and cover the skillet for 30 seconds to create steam that helps melt the cheese without burning the bread.

Make It Your Own

The classic Reuben provides a wonderful template for creative variations. Try turkey Reubens for a lighter option or substitute thinly sliced tempeh for a vegetarian version. Russian dressing can replace thousand island for a slightly spicier profile. Some families enjoy adding coleslaw instead of or alongside sauerkraut for extra crunch. These modifications maintain the spirit of the original while accommodating different dietary preferences.

Recipe FAQs

→ What is the best bread for a Reuben sandwich?

Dark rye is the classic choice for its earthy flavor and sturdy structure, but marble rye or pumpernickel are great alternatives. Just ensure the bread is thick enough to hold up to the fillings.

→ Can I use pastrami instead of corned beef?

Absolutely! Pastrami adds a smoky, peppery kick, while corned beef is milder and tender. You can even mix the two for an extra layer of flavor.

→ How can I prevent the sandwich from getting soggy?

Draining the sauerkraut thoroughly before adding it to the sandwich is key. It helps to maintain the perfect texture without soaking the bread.

→ Is there an alternative to butter for grilling?

Yes, you can use mayonnaise to spread on the bread. It creates a wonderfully crispy exterior with a subtle tang, just like butter.

→ What are some cheese alternatives for a Reuben sandwich?

While Swiss cheese is a classic choice, you can experiment with Gruyère, Havarti, or even Provolone for a slightly different flavor and texture.

→ What’s the best way to reheat a Reuben sandwich?

Reheat in a skillet or an air fryer to regain crispiness. Avoid the microwave, as it can make the sandwich soggy.