Classic Reuben Sandwich

The first time I attempted a proper Reuben, I ended up with sauerkraut everywhere except inside the sandwich. My kitchen smelled like a deli exploded, but that one perfect bite through the crispy bread made all the mess worth it. Now it is the sandwich I crave whenever rain hits the windows and I need something that feels like a warm hug from the inside out.

I made these for my father last Sunday while he complained about his golf game. Halfway through the sandwich, he stopped talking completely. That is the moment I knew this recipe was worth perfecting. The crunch of the exterior against that melting Swiss cheese is something you have to experience to understand.

Ingredients

• Rye bread: Use a sturdy loaf that will not collapse under all these layers, slightly stale actually works better
• Swiss cheese: The nutty flavor balances the tangy sauerkraut, and it melts beautifully without becoming greasy
• Corned beef: Ask your deli counter to slice it paper thin, it makes all the difference in texture
• Sauerkraut: Squeeze it completely dry in a clean towel or your sandwich will end up soggy, which I learned the disappointing way
• Russian dressing: Homemade or store bought both work, just make sure it is thick enough to spread
• Unsalted butter: Softened butter spreads more evenly than melted and creates that gorgeous golden crust

Instructions

Prep your assembly station:

Lay out all ingredients before you start, because once you start grilling, things move fast and you want everything within arms reach

Build the foundation:

Spread Russian dressing on every single slice of bread, all the way to the edges, so each bite gets that tangy flavor

Layer strategically:

Start with Swiss cheese directly on the bread, then pile on half the corned beef, followed by sauerkraut, and crown with another slice of cheese to help bind everything together

Close it up:

Place the remaining bread slices on top, dressing side down, then press down gently with your palms to help the sandwich hold its shape

Butter the exterior:

Spread softened butter generously on the outside of both sides of each sandwich, covering every square inch for even golden browning

Grill to perfection:

Cook in a hot skillet for about 4 minutes per side, pressing down occasionally with your spatula, until the bread is deep golden and you can see cheese starting to escape

The resting minute:

Let the sandwiches sit for a full minute after cooking, which helps the cheese set slightly so it does not all ooze out when you slice

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These sandwiches have become my go to when friends show up hungry and I want to serve something impressive but do not want to spend hours in the kitchen. Something about cutting them diagonally and serving them on a simple plate makes people feel taken care of.

Getting That Perfect Crunch

I used to rush the grilling process until I watched a deli cook patiently wait for that deep golden color. Now I treat each side like a steak, letting it develop that crust that makes the satisfying crunch sound when you bite into it. The difference between golden brown and deep golden is the difference between good and unforgettable.

Cheese Placement Strategy

Putting cheese directly against both slices of bread is the secret I wish someone had told me years ago. It acts like a delicious glue that keeps the corned beef and sauerkraut from sliding out when you take that first bite. The cheese touching the bread also crisps up in a way that adds this incredible texture layer.

Serving It Right

A Reuben deserves to be cut diagonally, not just because it looks nicer but because it creates those perfect pointed ends that everyone fights over. Serve it immediately while the cheese is still molten and the bread is at maximum crunchiness.

• Keep the butter at room temperature so it spreads easily without tearing the bread
• Use a knife with a serrated edge for the cleanest cut through all those layers
• Have extra napkins ready because a proper Reuben should be gloriously messy

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There is something deeply satisfying about a sandwich that requires two hands and your full attention. Make this when you have time to sit down and really enjoy it.

Recipe Questions & Answers

→ What makes a Reuben sandwich authentic?

An authentic Reuben features corned beef, Swiss cheese, sauerkraut, and Russian dressing on rye bread, grilled until the cheese melts and the bread becomes crispy and golden brown.

→ Can I use Thousand Island instead of Russian dressing?

Yes, Thousand Island makes an excellent substitute for Russian dressing. Many delis actually prefer it, offering a slightly sweeter flavor profile that complements the salty corned beef.

→ How do I prevent soggy bread?

Drain the sauerkraut thoroughly and butter the exterior bread slices before grilling. This creates a protective barrier that keeps the bread crisp while the inside heats through.

→ What cheese works best?

Swiss cheese is traditional, offering a mild nutty flavor that melts beautifully. Provolone or Gruyère can work as alternatives, though they'll slightly alter the classic taste.

→ How do I get restaurant-style grill marks?

Use a well-heated skillet or griddle over medium heat. Press gently with your spatula while cooking and don't flip too early—wait 3-4 minutes until the bottom achieves deep golden color.

→ What sides pair well with a Reuben?

Classic deli sides include dill pickles, potato chips, coleslaw, or a simple pickle spear. A cup of tomato soup also complements the rich, savory flavors perfectly.