Reuben Sandwich – Once Upon a Chef

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Salty corned beef, gooey Swiss cheese, crunchy sauerkraut and tangy Russian dressing, grilled between slices of buttered rye bread, the Reuben sandwich is loaded with flavor.

The classic Reuben sandwich: layers of corned beef, Swiss cheese, sauerkraut, and Russian dressing, tucked between slices of hearty rye bread, grilled to crispy, melty perfection. You’ll come across this iconic sandwich in many diners and sandwich shops, but when I think of a true Reuben, my heart and mind go straight to a traditional Jewish deli—where the scent of matzo ball soup mingles with fresh-baked rye, deli men shout out orders behind a glass counter brimming with cured meats, and waiters navigate with trays of sandwiches stacked so high, you wonder how you’ll ever tackle that first bite. While some attribute the Reuben’s origins to New York City’s Reuben’s Deli, others assert it was birthed by Reuben Kulakofsky in Omaha, Nebraska, circa 1925. Up for a twist? In my book, even more delicious than the Reuben is the Reuben’s sibling, the Rachel, which swaps pastrami for corned beef and coleslaw for sauerkraut.

What You’ll Need To Make The Reuben Sandwich (or the Rachel)

Bread: The key to a good Reuben (or Rachel) is to start with a bakery-style unsliced rye (or marble rye) bread. You’ll need to slice it about one inch thick so it stands up to the substantial fillings; pre-sliced packaged rye bread is simply too thin and will fall apart/get mushy when grilled.

Corned Beef/Pastrami: Originally created as a way to preserve meat before refrigeration, corned beef is salt-cured beef brisket. It does not involve corn. Rather, the term “corning” comes from the large-grained rock salt, also called “corns” of salt, used to make the brine. Pastrami is also cured in brine, but after brining it gets coated in a spice mixture, which gives it its blackened appearance.

Cheese: Swiss cheese is sweet, mild, and nutty, and it melts easily. Be sure to use a good quality brand, such as Boar’s Head Gold Medal. It should be thinly sliced so that it melts quickly. 

Sauerkraut/Coleslaw: Sauerkraut typically comes in a bag with a lot of liquid, so make sure to thoroughly drain it before including it in the sandwich or your sandwiches will be soggy. If you’re using coleslaw, store-bought is perfectly fine.

Dressing: Russian dressing is a tangy, slightly spicy sauce made from mayonnaise, ketchup, sour cream, prepared horseradish and dill relish. It’s easy to whip up, and homemade is so much better than store-bought.

Step-by-Step Instructions

Spread one side of each slice of bread with butter, then flip over and spread 1-1/2 tablespoons of Russian dressing evenly over the other side of each slice.

Layer 4 slices of the bread with 2 slices of cheese, 1/4 pound corned beef (or pastrami), 3 tablespoons sauerkraut (or coleslaw), and 2 more slices of cheese.

Top with the other 4 slices of bread, buttered sides up.

Place 2 of the sandwiches in a cast iron or nonstick skillet and cook over medium heat, covered, until the first side is golden brown and the cheese is starting to melt, 3 to 4 minutes. Carefully flip the sandwiches and cook until the cheese is fully melted and the bread is golden brown, 3 to 4 minutes more. (Reduce the heat a bit if you notice the bread is getting too browned before the cheese is fully melted.)

Place the sandwiches on a cutting board and cover with foil to keep warm. Repeat with the remaining two sandwiches. Let cool slightly, then slice the sandwiches in half and serve.

Video Tutorial

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