The Reuben: A Deli Classic Worth Making from Scratch
If you’ve got leftover corned beef from a St. Patrick’s Day feast, a Reuben sandwich is hands down one of the best ways to give it new life. Then again—who needs an excuse? This sandwich is so delish, it’s worth making corned beef just to pile it high on rye with melty Swiss and tangy sauerkraut.
Like many great deli icons, the origin of the Reuben is up for debate. Some swear it was born at Reuben’s Delicatessen in New York City, while others point to Omaha, Nebraska, with just as much passion and pride. There’s even a similar sandwich in German culinary tradition that swaps in Thousand Island dressing. No matter where it came from, I’m just grateful someone thought to put it all together.
Variations on a Classic
Purists will say a Reuben must include corned beef, sauerkraut, Swiss cheese, and Russian dressing on grilled rye. But like most great sandwiches, there’s room to improvise. A Rachel swaps the corned beef for turkey and Russian for Thousand Island. My son swears by pastrami and still calls it a Reuben—no arguments here. When it’s grilled to golden perfection and the cheese is oozing just right, who’s keeping score?
However you stack it, the one non-negotiable is the bread. Choose a good, marbled rye with a chewy crust and rich flavor. Trust me—your sandwich is only as good as the foundation it’s built on.
So whether you’re raiding the fridge for leftovers or making corned beef just for the occasion, a Reuben is always a good idea.
Let’s Make One!
Beautiful bakery fresh Marble Rye is a must for a genuine Reuben sandwich!
Sliced Corned Beef – trim the fat if you like – or not!
Prepare to grill the bread by buttering each slice
Place the bread in a skillet, butter sides down, then add the cheese, corned beef and sauerkraut.
A second slice of swiss on top never hurts.
When the bottom slice is properly grilled, place another buttered slice of bread on top, turn it over and grill it to perfection.
When both sides have been toasted, plate the sandwich, open the top and spoon on an embarrassingly huge amount of Russian dressing. Slice in half and dig in! Print
Reuben Sandwich
Corned Beef, Sauerkraut and Swiss with Russian Dressing on Marble Rye
Ingredients
- Corned beef – thinly sliced across the grain
- 2 slices marble rye bread
- Sauerkraut
- Home-made russian dressing – get the recipe HERE
- 2 slices swiss cheese
- Salted butter – room temp
- Dill Pickle spear and potato chips
Instructions
- Warm the sauerkraut in small pot and warm the corned beef
- Pre-heat a non-stick skillet on medium low heat
- Butter one side of each bread slice and when the skillet is hot place one slice of bread butter side down
- Stack 1 slice of swiss, corned beef, sauerkraut and another slice of swiss in that order and top with the remaining bread slice, butter side up
- When the bottom slice is hot and toasted, turn over the sandwich to toast the remaining bread slice and finish melting the cheese
- Plate, open the sandwich and spoon on as much dressing as you like
- Cut in half and serve with pickle and potato chips, don’t forget the napkins!