Reuben Sandwich - www.orgrecipes.com The Ultimate Guide to the Reuben Sandwich

Introduction

Few sandwiches can claim the same level of fame and enduring popularity as the Reuben sandwich. A perfect balance of savory corned beef, tangy sauerkraut, creamy Russian dressing, and melted Swiss cheese, all grilled between slices of crispy rye bread, the Reuben is the epitome of indulgence. More than just a sandwich, it represents the rich traditions of American delis and the fusion of cultural influences that have shaped American cuisine.

But what makes the Reuben a timeless classic? It’s the combination of bold flavors and textures—salty, tangy, creamy, and crunchy—all coming together harmoniously in every bite. It’s also the history and nostalgia behind the sandwich, often associated with bustling New York delicatessens, Midwestern diners, and even friendly debates about its true origins.

Whether you enjoy it grilled to perfection in a traditional deli or as a homemade comfort meal, the Reuben continues to stand the test of time. Let’s explore the fascinating history of this beloved sandwich—who invented it and how it became an American deli staple.

The History of the Reuben Sandwich

Origins: Who Invented the Reuben?

Like many legendary dishes, the true origins of the Reuben sandwich are a subject of debate, with two competing origin stories—one from New York City and the other from Omaha, Nebraska.

The Omaha Theory – One of the most widely accepted accounts attributes the Reuben’s creation to Reuben Kulakofsky, a Jewish grocer in Omaha, Nebraska. According to this story, Kulakofsky was a part of a poker group at the Blackstone Hotel in the 1920s. During one of their late-night games, he requested a sandwich made with corned beef, Swiss cheese, sauerkraut, and Russian dressing on rye bread. The hotel’s chef, Bernard Schimmel, assembled the sandwich and added it to the hotel’s menu, where it became a local favorite.
The New York Deli Theory – Another claim comes from Arnold Reuben, owner of the famous Reuben’s Delicatessen in New York City. Some say he invented the sandwich around 1914, when a hungry actress entered his deli late at night. In an effort to satisfy her hunger, Reuben created a sandwich using corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing on rye bread. His version quickly became a hit among deli patrons and contributed to the sandwich’s rise to fame.

How It Became an American Deli Staple

Regardless of its exact origins, the Reuben sandwich cemented its place in American culinary history by the mid-20th century. Its popularity soared thanks to a combination of deli culture, Jewish-American influence, and the rise of diner-style comfort food.

Jewish Delis & American Dining Culture – Though not traditionally kosher (because it mixes meat and dairy), the Reuben became a mainstay in Jewish-American delicatessens, where corned beef was already a beloved staple.
Diners & Lunch Menus – Throughout the 1950s and 1960s, the sandwich spread beyond delis and appeared on menus across the U.S., especially in diners and sandwich shops.
The National Sandwich Contest – In 1956, the Reuben won a national sandwich competition sponsored by the National Restaurant Association, further solidifying its status as an American classic.

Essential Ingredients for a Perfect Reuben Sandwich

1. The Importance of Using High-Quality Corned Beef

The heart of a Reuben sandwich is the corned beef—a flavorful, brined brisket that’s tender and juicy. To ensure an authentic taste:

Choose hand-sliced, deli-style corned beef rather than pre-packaged, processed versions. Freshly sliced beef has better texture and flavor.
Opt for lean yet tender cuts with some marbling for juiciness.
Warm the corned beef before assembling the sandwich to enhance its flavor and texture.

Some variations substitute corned beef with pastrami (a smoked and spiced version of beef brisket) for an extra peppery kick.

2. Choosing the Right Rye Bread

The bread is just as important as the filling—it provides the foundation and crunch. The best choice for a Reuben is rye bread due to its firm texture and slightly tangy flavor. Here’s what to look for:

Jewish rye or marble rye are traditional and provide the best balance of structure and taste.
Seeded rye with caraway seeds adds an extra layer of flavor.
Avoid overly soft bread, as it won’t hold up well when grilling.

A good rye bread should be sturdy enough to hold the fillings without getting soggy, yet soft enough for a satisfying bite.

3. The Role of Swiss Cheese, Sauerkraut, and Russian Dressing

Each ingredient in a Reuben has a distinct purpose:

Swiss Cheese – Its mild, nutty flavor and smooth melting quality make it the ideal cheese for the sandwich. It binds the ingredients together while adding a rich, creamy texture.
Sauerkraut – This fermented cabbage provides the sandwich’s signature tangy bite, balancing the richness of the corned beef and cheese. Be sure to drain and squeeze excess liquid from the sauerkraut to prevent the sandwich from getting soggy.
Russian Dressing – A creamy, slightly spicy condiment made from mayonnaise, ketchup, horseradish, Worcestershire sauce, and paprika. Some variations use Thousand Island dressing, which is sweeter and milder. Russian dressing gives the Reuben its bold, zesty kick.

Step-by-Step Recipe for an Authentic Reuben Sandwich

1. Preparing the Ingredients: Slicing, Buttering, and Assembling

Before cooking, make sure to prepare all ingredients properly:

Ingredients (Serves 2)

4 slices rye bread
½ lb (225g) sliced corned beef (warmed)
4 slices Swiss cheese
½ cup sauerkraut (drained and patted dry)
¼ cup Russian dressing
2 tbsp butter (softened)

Assembly Steps

Butter one side of each bread slice. This ensures a crispy, golden crust when grilled.
Spread Russian dressing on the unbuttered side of two slices.
Layer the sandwich: Start with one slice of Swiss cheese, then warm corned beef, followed by sauerkraut, and finish with another slice of Swiss cheese (this helps everything melt together).
Top with the second slice of bread (buttered side facing out).

2. Cooking the Reuben: Griddle vs. Panini Press Methods

The classic method for cooking a Reuben is on a griddle or skillet, but a panini press works well too.

Griddle or Skillet Method (Traditional)

Heat a skillet or griddle over medium heat.
Place the sandwich on the pan and cook for 3-4 minutes per side, pressing lightly with a spatula.
Flip carefully and cook until golden brown and the cheese is melted.
Remove from heat and let it rest for 1-2 minutes before slicing.

Panini Press Method (For Extra Crunch)

Preheat the panini press to medium heat.
Place the assembled sandwich in the press and close gently (don’t press too hard).
Cook for 4-5 minutes until crispy and melted.

3. Achieving the Perfect Crispy, Golden-Brown Crust

Use real butter for the best crust—not margarine or oil spray.
Cook on medium heat to allow the bread to crisp without burning before the cheese fully melts.
If the bread browns too quickly but the cheese hasn’t melted, lower the heat and cover the pan for a minute to trap steam and melt the cheese perfectly.

Expert Tips for Making the Best Reuben Sandwich

1. How to Prevent a Soggy Sandwich

A Reuben’s biggest enemy is excess moisture, which can make the bread soggy and unappetizing. Here’s how to keep your sandwich crisp:

Drain and dry the sauerkraut – Sauerkraut is naturally juicy, but too much liquid will soak into the bread. Place it in a colander and press it with a paper towel to remove excess moisture.
Use a slightly thicker slice of rye bread – Thin bread can get too soft under the weight of the fillings. A heartier rye bread holds up better.
Toast the inside of the bread lightly before assembling – This creates a barrier against moisture from the dressing and sauerkraut.
Layer ingredients strategically – Place Swiss cheese on both sides of the sandwich (against the bread) to act as a shield, preventing sogginess.

2. Getting the Cheese to Melt Just Right

The melted Swiss cheese is a key part of the Reuben experience, but it can be tricky to get it just right without burning the bread.

Slice the cheese thin or use pre-sliced deli Swiss to help it melt faster.
Use medium heat – High heat can brown the bread too quickly before the cheese fully melts.
Cover the pan briefly – If the cheese isn’t melting fast enough, cover the pan with a lid for the last minute of cooking to trap heat and help it melt evenly.

3. The Best Ways to Layer Ingredients for Even Flavor

Proper layering ensures that every bite has a balanced mix of corned beef, cheese, sauerkraut, and dressing.

Best layering order:

Bread (buttered side down on the pan)
Swiss cheese (against the bread to prevent sogginess)
Warm corned beef (evenly spread)
Drained sauerkraut (not too much in one spot)
Russian dressing (spread on the top slice of bread for even distribution)
More Swiss cheese (on the top slice to balance flavors)
Top slice of rye bread (buttered side up)

Creative Variations of the Reuben Sandwich

While the classic Reuben is a masterpiece, there are many delicious variations for different tastes and dietary needs.

1. Turkey Reuben (Rachel Sandwich)

The Rachel sandwich is a lighter version of the Reuben, made with turkey instead of corned beef and coleslaw instead of sauerkraut.

Turkey slices provide a milder, leaner protein option.
Coleslaw adds crunch without the strong tang of sauerkraut.
Often served on marble rye or sourdough bread for a slightly different flavor.

2. Vegetarian and Vegan Reuben Options

For those who don’t eat meat, there are several ways to enjoy the flavors of a Reuben without corned beef.

Vegetarian Reuben:

Grilled portobello mushrooms – Their meaty texture makes them a great substitute for corned beef.
Tempeh or seitan – These plant-based proteins absorb seasoning well and provide a satisfying chew.
Sauerkraut, Swiss cheese, Russian dressing, and rye bread remain the same.

Vegan Reuben:

Use dairy-free cheese – Many plant-based Swiss-style cheeses melt well.
Substitute vegan Russian dressing – Made with vegan mayo and ketchup.
Try marinated tofu or jackfruit – These ingredients take on a great texture and flavor when seasoned properly.

3. Low-Carb and Keto-Friendly Reuben Alternatives

For those following a low-carb or keto diet, a Reuben can be modified while keeping its signature flavors.

Low-Carb Reuben Wrap:

Swap rye bread for a low-carb tortilla or lettuce wrap.
Use less dressing to keep carb content low.

Keto-Friendly Reuben Bowl:

Serve the corned beef, sauerkraut, Swiss cheese, and dressing in a bowl instead of on bread.
Add crunchy keto-friendly crackers on the side.

How to Serve and Pair the Reuben Sandwich

1. Best Side Dishes: Pickles, Coleslaw, and Chips

The Reuben is rich, tangy, and slightly greasy, so the best sides help balance the flavors and textures.

Pickles – The crisp, briny taste of dill pickles or half-sours cuts through the richness of the sandwich.
Coleslaw – A creamy or vinegar-based coleslaw adds a fresh, crunchy contrast.
Potato Chips – A side of crispy, salty chips complements the softness of the Reuben’s filling.
French Fries or Sweet Potato Fries – A classic pairing, especially when dipped in extra Russian dressing.
Potato Salad – A creamy, slightly tangy potato salad works well alongside a Reuben.
Matzo Ball Soup – A comforting, traditional Jewish deli soup that pairs well with the sandwich.

2. Beverage Pairings: Beers, Wines, and Non-Alcoholic Drinks

The right drink enhances the flavors of the Reuben without overpowering it.

Best Beer Pairings

Pilsner – Crisp and refreshing, it cuts through the sandwich’s richness.
Amber Ale – The malty sweetness complements the rye bread and corned beef.
Stout or Porter – The roasted flavors pair well with the smoky, savory elements.

The very best Wine Pairings

Riesling (off-dry) – The acidity and slight sweetness balance the tanginess of the sauerkraut and dressing.
Pinot Noir – A light-bodied red with earthy notes that pair well with rye bread.
Zinfandel – A fruit-forward red that holds up to the bold flavors.

Best Non-Alcoholic Drinks

Iced Tea (unsweetened) – A refreshing contrast to the sandwich’s richness.
Sparkling Water with Lemon – Cleanses the palate between bites.
Root Beer or Dr. Pepper – The sweetness contrasts with the tangy and salty elements.
Classic Egg Cream – A fizzy, nostalgic soda shop drink made with milk, seltzer, and chocolate syrup.

The Reuben Sandwich Around the World

1. How Different Countries Interpret This Classic

While the Reuben is a staple of American delis, variations exist worldwide.

Canada – Similar to the U.S. version, but often served with Montreal-style smoked meat instead of corned beef.
Germany – Since sauerkraut is a German staple, some German versions use pumpernickel bread and local sausages instead of corned beef.
Ireland – Some Irish pubs serve a “Dublin Reuben,” swapping corned beef for Irish bacon or using Guinness-infused bread.
Russia – Though Russian dressing isn’t actually from Russia, some Russian interpretations use borscht-marinated beets for extra tang.
Japan – Japanese versions sometimes include wasabi mayo for a spicier kick and use milk bread instead of rye.

2. Unique Twists on the Traditional Reuben

Chefs and home cooks have found creative ways to reinvent the Reuben sandwich.

The “Rachel” Sandwich – Uses turkey instead of corned beef and coleslaw instead of sauerkraut.
The “Reuben Burger” – A beef burger topped with Swiss cheese, sauerkraut, and Russian dressing on a toasted bun.
The “Reuben Egg Roll” – A fun appetizer with corned beef, Swiss cheese, and sauerkraut wrapped in an egg roll wrapper and deep-fried.
The “Reuben Pizza” – Rye crust topped with Swiss cheese, corned beef, sauerkraut, and Russian dressing drizzle.
The “Reuben Grilled Cheese” – A simplified version with just Swiss cheese, sauerkraut, and Russian dressing.
The “Breakfast Reuben” – Served with a fried egg on top for a hearty morning meal.

How to Store and Reheat a Reuben Sandwich

1. Keeping Leftovers Fresh Without Losing Crispiness

A Reuben tastes best fresh, but if you have leftovers, proper storage is key.

Wrap in aluminum foil or parchment paper instead of plastic wrap to prevent trapping too much moisture.
Store in an airtight container in the fridge for up to two days.
Keep dressing separate if making ahead—this prevents the bread from getting soggy.

2. The Best Methods to Reheat Without Drying Out

To restore the crispy texture while keeping the filling warm, use one of these methods.

Best Reheating Methods

Oven (Best for Crispiness)

Preheat to 350°F (175°C).
Wrap the sandwich loosely in foil and heat for 10-15 minutes.
Remove foil for the last two minutes to crisp up the bread.

Skillet or Griddle (Quick & Effective)

Heat a nonstick skillet over medium heat.
Add the sandwich and press lightly with a spatula.
Cook for three to four minutes per side until heated through and crispy.

Air Fryer (Fastest & Crispiest)

Set to 350°F (175°C).
Place the sandwich in the basket and heat for five to seven minutes, flipping halfway.

Methods to Avoid

Microwave – Turns the bread soggy.
Toaster – Can dry out the filling before the bread heats up properly.

FAQs

Can I Make a Reuben Sandwich Without Corned Beef?

Yes, you can substitute corned beef with other proteins while still maintaining the essence of a Reuben. Some popular alternatives include:

Pastrami – A close substitute with a smokier, more peppery flavor.
Turkey – Used in a Rachel sandwich, it offers a lighter option.
Roast Beef – Provides a milder taste but still works well with the other ingredients.
Vegetarian Options – Grilled portobello mushrooms, tempeh, or marinated tofu can replace the meat for a plant-based version.

What’s the Difference Between a Reuben and a Rachel Sandwich?

Both sandwiches share similar components, but the main differences are:

Feature	Reuben	Rachel
Meat	Corned beef	Turkey or pastrami
Toppings	Sauerkraut	Coleslaw
Dressing	Russian or Thousand Island	Russian or Thousand Island
Bread	Rye	Rye or sourdough

How Do I Prevent My Sandwich from Getting Too Greasy?

A Reuben can become greasy due to excessive butter or fatty meat. To prevent this:

Use a light coating of butter on the bread—just enough to crisp it without soaking it.
Opt for leaner corned beef with minimal fat. Ask for first-cut brisket at the deli for a less fatty option.
Drain the sauerkraut well before adding it to the sandwich to reduce excess moisture.
Cook over medium heat rather than high heat to allow the bread to crisp without absorbing too much butter.
Use a panini press or weighted skillet to evenly distribute heat and reduce the need for extra fat.

Can I Use Thousand Island Dressing Instead of Russian Dressing?

Yes, Thousand Island dressing is a common substitute for Russian dressing, though there are slight differences in flavor:

Russian Dressing – Spicier and tangier, made with mayonnaise, ketchup, horseradish, Worcestershire sauce, and paprika.
Thousand Island Dressing – Sweeter and milder, often includes relish or chopped pickles for extra texture.

Conclusion

The Reuben sandwich has stood the test of time, remaining a favorite in delis and home kitchens alike. With its perfect balance of savory corned beef, tangy sauerkraut, creamy Russian dressing, and melted Swiss cheese on crispy rye bread, it delivers a rich and satisfying eating experience.