Upgrade your lunch repertoire with a hearty, homemade Reuben Sandwich. Pile rye bread high with corned beef, Swiss cheese, and sauerkraut, then grill to crispy, melty perfection.
Some believe Reuben Sandwiches were created at a New York deli, while others insist the recipe came from an Omaha, Nebraska grocer who wanted a late-night poker snack for his pals.
Regardless of its origins, one of the earliest versions won a national sandwich contest and made the Reuben Sandwich an American icon (they are not Irish no matter how much I want them to be).
At a Glance: Here is a quick snapshot of what ingredients are in this recipe. Please see the recipe card below for specific quantities.
If you’re making multiple sandwiches but are aiming for all to eat at once, put a wire rack inside a rimmed baking sheet in the oven and preheat the oven to 200 degrees to create a warm place that will keep everything hot until you’ve finished.
The sandwich is traditionally made with sliced corned beef, sauerkraut, and Swiss cheese on rye bread. It is usually fried like a grilled cheese sandwich and served hot, but it may be served cold.
This iconic sandwich is found on the menus of delis and restaurants across the country. With Thousand Island dressing, sauerkraut, Swiss cheese and corned beef all on rye bread, this may sound like a schmorgesborg of ingredients, but the flavors marry perfectly. A Reuben can be served cold, but it’s far better when it is served hot like the recipe calls for. The melted cheese blends all the ingredients together for a messy and delightful sandwich. It is debated who is responsible for creating this mouthwatering sandwich, but both accounts are traced to restaurant and grocery store owner immigrants in the U.S. In this video, Chef Fernando provides an online cooking lesson for a Reuben sandwich that gives you a step by step look. For more great cooking demonstration videos, subscribe to the LearnToCookOnline YouTube channel.
Ingredients: 3 tablespoons thousand island dressing 2 slices rye bread 1 1/2 ounces sliced gruyère or swiss cheese 1 cup sauerkraut, drained and squeezed of excess moisture 4 oz slices pastrami or corned beef 1 tablespoon unsalted butter, softened
Directions: 1. Spread 1 tablespoon of the dressing on one piece of bread and top with half of the cheese, half of the sauerkraut, and all of the meat 2. Spread another tablespoon of the dressing over the meat and top with the remaining sauerkraut and cheese, in that order. 3. Spread the remaining tablespoon of dressing on the remaining piece of bread and place it on top of the cheese, dressing side down. Press firmly to close the sandwich, then evenly spread the butter on the outside of the sandwich 4. Heat a heavy-bottomed frying pan over medium heat, place the sandwich in the pan, and press down on the sandwich with a spatula. (Alternatively, you can cook the sandwich in a sandwich press). Cook until the bread is crisp and golden brown, about 4 minutes 5. Flip and cook until the second side is golden brown, the cheese is melted, and the sandwich is warmed through, about 4 minutes more
Regardless of its origins, one of the earliest versions won a national sandwich contest and made the Reuben Sandwich an American icon (they are not Irish no matter how much I want them to be).
Some believe Reuben Sandwiches were created at a New York deli, while others insist the recipe came from an Omaha, Nebraska grocer who wanted a late-night poker snack for his pals.
Upgrade your lunch repertoire with a hearty, homemade Reuben Sandwich. Pile rye bread high with corned beef, Swiss cheese, and sauerkraut, then grill to crispy, melty perfection.
If you’re making multiple sandwiches but are aiming for all to eat at once, put a wire rack inside a rimmed baking sheet in the oven and preheat the oven to 200 degrees to create a warm place that will keep everything hot until you’ve finished.
At a Glance: Here is a quick snapshot of what ingredients are in this recipe. Please see the recipe card below for specific quantities.
Why You Are Making These Sandwiches Wrong? The Reuben Sandwich vs Hot Pastrami
FAQ
How long is a Reuben sandwich good for in the fridge?
Is sauerkraut supposed to be cold or hot on a Reuben?
How do you keep a Reuben from getting soggy?
Can sandwiches be eaten cold?
What is a Reuben sandwich?
These reuben sandwiches are an explosion of flavor, and they are really quick to make! Briny sliced corned beef is layered with melted Swiss cheese, tangy sauerkraut and topped off with creamy Russian dressing and toasted dark rye bread for the perfect bite every time.
Can you eat a Reuben hot or cold?
Hot or cold: Yes, a Reuben is also delicious cold (without grilling it).Try it if you’re in a hurry or don’t want to dirty a skillet. Montreal-style: Trade in Montreal smoked meat for the beef brisket for a Montreal Reuben. Walleye Reuben: Try walleye pike fillets instead of beef for a pescatarian-friendly reuben.
Can you use deli sliced beef for a Reuben sandwich?
corned beef – You can use deli-sliced meat for convenience, but it pays in quality and price to know how to cook corned beef for Reuben sandwiches, especially when you make more than a few. sauerkraut – The tangy flavor contrasts nicely with savory corned beef on a Reuben. Packaged kraut is super convenient for this recipe.
What to put on a Reuben sandwich?
To add the kick of Russian dressing, add some horseradish or hot sauce to spice things up. Meat Option: Thinly sliced corned beef is traditional on a Reuben sandwich, but feel free to use shredded corned beef roast or sliced pastrami if that is easier. Bread: Rye bread is typically used for Reubens, but it’s not for everyone.