The Definitive DeliStyle Reuben Sandwich Corned Beef Kraut and Tangy Russian Dressing

The Best Homemade Reuben Sandwich with Tangy Russian Dressing

By Thea RosewoodNovember 1, 2025

Table of Contents

Unlocking the Secrets to the Ultimate Homemade Reuben Sandwich Experience

There are certain culinary icons that define comfort, nostalgia, and pure, unadulterated flavour satisfaction. The Reuben Sandwich is undeniably one of them. This towering construction of savoury meats, tangy fermented cabbage, creamy cheese, and zesty sauce, all grilled between two perfectly toasted slices of rye, isn't just lunch—it’s an event. If you’ve settled for lackluster deli versions, prepare yourself. Crafting the Classic Reuben Sandwich at home, using high-quality components and building flavour into every layer, transforms this simple concept into an extraordinary eating experience. We are going to demystify the process, focusing heavily on the essential dressing that brings this whole magnificent structure together.

The Rivalry: Pinpointing the True Birthplace of This Iconic Deli Staple

Ask ten food historians where the Reuben originated, and you might get eleven different answers. Was it Arnold Reuben at his New York City hotel? Or perhaps Charles Menches in Omaha, Nebraska, during a late-night poker game? The truth is, the true origin story of the Reuben Sandwich remains delightfully murky. What is not murky, however, is the universal appreciation for its resulting flavour profile. Regardless of its birthplace, this sandwich has secured its legendary status across the American deli landscape.

Why This Reuben Recipe Beats Any Diner Counter Version

The difference between a decent sandwich and the Best Reuben Sandwich Recipe lies entirely in attention to detail. Many diners rely on pre-made, overly sweetened dressings and use thinly sliced, almost papery corned beef that steams rather than sears. Our approach focuses on maximizing texture and flavour intensity. We demand well-drained, gently warmed sauerkraut for depth, top-tier Swiss cheese for the perfect pull, and most critically, a homemade Reuben Sandwich Sauce that hits every necessary note. When you control the quality of the core Reuben Sandwich Ingredients , the resulting flavour profile is inherently superior.

Defining the Essential Flavor Profile: Salty, Sour, and Sublime

The magic of this sandwich lies in its beautiful contradictions. You have the salty, cured richness of the corned beef balancing the sharp, acidic tang of the sauerkraut. This interplay is mediated by the creamy, slightly sweet, and spicy embrace of the Russian dressing, all held together by the nutty, earthy flavour of the toasted rye bread and the subtle melt of Swiss cheese. This balance—salty, sour, creamy, and warm—is what makes achieving an Authentic Reuben Sandwich so satisfying.

A Brief History: Tracing the Lineage of the Classic Reuben

While the exact moment of its invention is debated, the sandwich rose to prominence in the mid-20th century, quickly becoming a fixture alongside pastrami on rye and matzo ball soup in Jewish delicatessens. It represents a beautiful cross-pollination of European culinary traditions adapted for the American palate. It evolved from simple boiled meats and cabbage into the grilled, layered marvel we adore today, solidifying its place in the pantheon of great American sandwiches.

Assembling the Powerhouse Components for Your Perfect Sandwich Build

To create a truly memorable Homemade Reuben Sandwich , you need to source thoughtful ingredients. This isn’t the time to skimp on the meat or rush the dressing preparation. We are aiming for robust flavour and structural integrity. For four perfect servings, we will utilize one pound of thinly sliced corned beef, ample high-quality Swiss cheese, and approximately a cup and a half of sauerkraut, though that amount will shrink significantly once properly prepared. The foundation, of course, is the bread: thick-cut marble or light rye slices are ideal; they offer enough structure to hold the weighty filling without collapsing under the heat.

Crafting the Essential Tangy Russian Dressing from Scratch

The Definitive DeliStyle Reuben Sandwich Corned Beef Kraut and Tangy Russian Dressing presentation

Forget the bottled stuff; the cornerstone of any truly great Reuben Sandwich Recipe is the dressing. This creamy concoction is what elevates the simple combination of meat and kraut into something legendary. To prepare our deeply flavourful Reuben Sandwich Sauce , begin by combining one cup of full-fat mayonnaise with a quarter cup of ketchup or chili sauce for depth of colour and sweetness. Next, introduce the crucial sharpness: one tablespoon of drained, prepared horseradish, a teaspoon of rich Worcestershire sauce, and a teaspoon of Dijon mustard. Finally, balance these elements with dry seasonings: a half teaspoon of smoked paprika for warmth, a quarter teaspoon each of onion powder and garlic powder. Whisk these ingredients vigorously in a small bowl until the mixture is entirely smooth and uniform. Set this aside while you prep the rest of the components; its flavours will marry beautifully as you work.

Selecting Superior Rye Bread: Texture and Thickness Matters

The bread must be able to withstand the grilling process and the pressure of consumption. Thin sandwich slices will become soggy and disintegrate. Look for rye bread sliced about a half-inch thick. Marble rye offers a lovely visual contrast and a familiar, slightly sweet base that pairs perfectly with the salty filling. Remember, we are buttering one side liberally—this exterior layer is what ensures that gorgeous, golden-brown crust.

Essential Components Checklist: Beyond Corned Beef and Cheese

While corned beef and Swiss cheese are non-negotiable for an Authentic Reuben Sandwich , sourcing quality matters. Opt for high-quality, thinly sliced corned beef—you need a good quantity, about four ounces per sandwich, for that luxurious piled-high feel. For cheese, true Swiss (Emmentaler) offers the best nutty flavour, but Gruyère is an excellent, slightly richer alternative. Eight slices in total per sandwich (four top, four bottom) ensures maximal melt and adhesion.

Tools of the Trade: Essential Equipment for Optimal Grilling

You don’t need specialized equipment, but the right tools make the job easier. A large, heavy-bottomed non-stick skillet or a flat-top griddle works best, as it allows you to cook two sandwiches simultaneously and provides an even heat distribution. A sturdy, wide spatula is essential for flipping, and for the crucial step of pressing the sandwich during cooking, a second, clean cast-iron skillet can act as a convenient weight.

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Step-by-Step Guide: Constructing the Perfect Layered Reuben Sandwich

Once all your components are ready—dressing mixed, kraut squeezed, butter softened—the assembly must be quick and precise. We are building for structural stability. Lay out your eight buttered rye slices, ensuring the unbuttered side faces upward on your work surface.

Prep Work: Draining and Warming the Sauerkraut Correctly

This is a critical non-negotiable step for avoiding a disappointing, soggy center. Take your drained sauerkraut and place it between two layers of paper towels or a clean tea towel. Squeeze with all your might to extract as much liquid as possible. Once squeezed dry, place the kraut in a small saucepan over very low heat for a few minutes just to bring it up to a gentle warmth. Warm fillings melt cheese faster and improve the overall internal temperature of the final Reuben Sandwich .

The Assembly Sequence: Layering Ingredients for Structural Integrity

To guarantee the cheese melts around the filling and holds everything together, we use a double-cheese strategy. On the unbuttered side of four bread slices, place one slice of Swiss cheese. Next, pile on a generous mound of the warmed corned beef, followed by the sauerkraut. The final binding agent goes on top: the remaining slice of Swiss cheese. Crown this stack with the final four slices of bread, butter-side facing out.

Butter vs. Mayo: Mastering the Grilling Fat for Crisp Perfection

While some cooks swear by mayo for an unparalleled crust, we are sticking with softened, unsalted butter for this recipe. Butter provides a classic, rich flavour and helps achieve that coveted deep golden-brown exterior. Ensure the butter is spread completely edge-to-edge on the outside faces of the sandwich. You will be placing these buttered sides directly onto a dry , preheated medium-low skillet; no extra oil is needed.

Achieving the Golden-Brown Exterior and Melty Interior

The key to a successful grilled sandwich is patience; heat control is everything. Place your assembled sandwiches onto the medium-low heated skillet. Do not overcrowd the pan. Allow the first side to cook undisturbed for about four to six minutes. During this period, you must gently press down on the top of the sandwich using your spatula or the weighted skillet. This compression ensures maximum surface contact with the pan, resulting in a beautiful, unified crust, and helps the cheese begin to adhere to the fillings. Once the first side is deeply golden, carefully flip and repeat the pressing process until the second side is equally crisp and the cheese is completely liquefied.

Elevating Your Meal: Serving Suggestions and Companion Dishes

A sandwich this rich and flavourful demands equally thoughtful companions. While many default to potato chips, the true deli experience calls for something crisp and acidic. Serving the Classic Reuben Sandwich with a spear of good dill pickle offers the perfect sharp, salty counterpoint to cut through the fat. For a truly indulgent meal, consider pairing it with homemade potato latkes instead of fries. And what better beverage than a crisp, cold beer or a tall glass of unsweetened iced tea?

Variations on the Classic: Exploring Reuben Offshoots and Alternatives

While the corned beef version reigns supreme, the structure of the Reuben is robust enough to handle substitutions, leading to beloved offshoots. If you prefer a slightly smokier, spicier meat, you might prefer a Reuben Sandwich with Pastrami , which often leads the creation of the famous "Rachel."

The 'Rachel' Dilemma: Understanding Common Reuben Substitutions

The 'Rachel' is perhaps the most common deviation. It swaps the corned beef for pastrami and, crucially, substitutes the tangy sauerkraut with creamy, cool coleslaw. Some versions also swap the Russian dressing for Thousand Island dressing, though that is a debate for another day! This results in a slightly sweeter, creamier take on the original formula.

Nutritional Snapshot: Estimating the Caloric Impact of This Rich Treat

Let’s be honest: the Reuben Sandwich is a magnificent indulgence. Given the generous portions of fatty corned beef, cheese, butter, and mayonnaise-based dressing, it is calorically dense. An estimate suggests that a standard serving clocks in between 650 to 750 calories, depending heavily on the cut of meat and the amount of dressing used. It’s a meal to be savoured, perhaps not eaten daily!

Storage Tactics: Keeping Leftover Components Fresh

If you made too much of the incredible Reuben Sandwich Sauce , congratulations—it keeps wonderfully. Store the dressing in an airtight container in the refrigerator for up to one week. Leftover, undressed components should also be stored separately. Keep the cooked corned beef and sauerkraut refrigerated, but avoid assembling any more sandwiches until you are ready to grill, as the rye bread loses its texture quickly once layered.

Pro Tips for Batch Cooking Multiple Sandwiches Simultaneously

If you are scaling up this Easy Reuben Sandwich recipe for a crowd, utilize a large griddle or two pans simultaneously. To keep the first few sandwiches warm while you finish the batch, preheat your oven to its lowest setting (around 170° F/ 75° C) and place the finished sandwiches on a wire rack set over a baking sheet inside the oven. This keeps them warm and crisp without continuing to cook them into oblivion. Enjoy this true deli classic!

The Definitive DeliStyle Reuben Sandwich Crispy Cheesy

Recipe FAQs

What’s the secret to getting my Reuben Sandwich perfectly crispy on the outside?

The absolute key is buttering the bread right to the edges and cooking it low and slow—think medium-low heat. If the heat is too high, the bread will burn before the cheese inside has time to properly melt and get oozy.

Do I really need to drain the sauerkraut, or can I just toss it in straight from the jar?

You absolutely must drain it, and then give it a good squeeze! Excess moisture is the number one killer of a crispy sandwich; it steams the bread instead of letting it toast. Squeeze it hard in a clean cloth until you think it can’t get any drier.

Can I make this Reuben Sandwich ahead of time, or is it best eaten instantly?

The assembled, un-grilled sandwiches can be made a few hours ahead and kept tightly wrapped in the fridge, though they are best cooked immediately after assembly. The homemade Russian dressing can easily be made 2-3 days in advance and stored in the refrigerator.

What if I can’t find corned beef? What’s a good substitution for a classic Reuben Sandwich?

If corned beef is proving elusive, Pastrami is the most authentic alternative—this variation is often called a "Rachel" if you swap the kraut for coleslaw! Alternatively, high-quality roast beef works in a pinch, though you’ll lose some of that traditional salty, cured flavour.

Why does the recipe suggest putting cheese both under and over the meat and kraut?

That’s a clever deli trick to act as edible glue! Placing cheese slices directly against the bread on both sides helps anchor the filling, preventing the slippery corned beef and sauerkraut from sliding out when you press and slice the finished sandwich.

How can I make a less rich or lower-sodium version of this hearty sandwich?

To cut down on richness, use reduced-fat Swiss cheese and swap half the butter for a light spray of olive oil when grilling. For sodium, look for lower-sodium corned beef and be mindful of how much salt you add when seasoning the homemade dressing.