Classic Reuben Sandwich Recipe
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A Classic Reuben Sandwich recipe featuring rye bread slathered with our delicious homemade Russian or Thousand Island Dressing and topped with corned beef, sauerkraut, and Swiss cheese and then cooked to golden brown crispy perfection! It’s a real feast for the taste buds!
What is a Reuben Sandwich?
A Reuben sandwich features rye bread that is slathered with either Russian or Thousand Island dressing, topped with corned beef, Swiss cheese, and sauerkraut, and then grilled until crispy and the cheese is melted. It is considered a classic American deli sandwich enjoyed for many generations and is now also enjoyed in many parts of the world.
Where Did the Reuben Sandwich Originate?
New York City? No. Chicago? Uh-uh. Boston? Try again. The Reuben Sandwich is in fact home to none other than Omaha, Nebraska. It’s exact origin is a subject of debate but it’s generally credited to a Lithuanian-born grocer in Omaha by the name of Reuben Kulakofsky in the 1920’s The story goes that Reuben and his friends regularly played poker at the Blackstone Hotel in Omaha and one night when they got hungry they scavenged the hotel kitchen for ingredients to make a sandwich. How these poker-playing gamblers on the spur of the moment had the creative wherewithal to stack corned beef, Swiss cheese, and sauerkraut on slices of rye bread, drizzle it with Russian dressing and then grill it to crispy perfection is a mystery, but that is how the story goes. And for all we know one those gamblers may have been an aspiring chef and foodie.
Another version of the story claims Reuben Kulakofsky was actually the chef of the Blackstone Hotel and that he was asked to prepare a sandwich for a poker game and name it after himself. Not to put the rowdy poker bunch down, but the latter story sounds slightly more believable.
Whatever its origins, whoever created the Reuben sandwich deserves to go down in history as a culinary wiz because that combination of ingredients is nothing short of genius. And this Classic Reuben Sandwich recipe captures all of that magic.
Russian Dressing or Thousand Island Dressing?
If you’ve looked around for a Reuben sandwich recipe you’ve probably noticed that some use Russian dressing while others use Thousand Island dressing. Which one is correct? The answer is both. In years past Russian dressing was the sauce of choice for Reuben sandwiches but in recent decades Thousand Island dressing has largely come to supplant Russian. Thousand Island dressing is sweeter and contains the characteristic chunks of sweet pickle relish, adding both sweetness and a crunchy texture, whereas Russian dressing is smoother (traditionally no pickle relish) and is spicy and zestier because it contains horseradish and Worcestershire sauce. There’s no right or wrong, it’s purely a matter of personal preference. Whichever one you choose I very strongly recommend homemade for the very best flavor (I include recipe links).
What to Serve with Reuben Sandwiches
Reuben sandwiches are quite hearty on their own but if you’d like to add more bulk to the meal, here are a few great options:
- Chips
- Pickles, Pickled Okra, Pickled Green Beans, Pickled Pepperoncini Peppers
- French Fries, Sweet Potato Fries, Fried Okra
- Onion Rings
- Soup such as a simple Creamy Tomato Soup, Cream of Celery Soup, or Cream of Mushroom Soup
- Creamy Coleslaw or Freezer Slaw
- Potato Salad or Macaroni Salad
- Mixed Green Salad
Reuben Sandwich Recip
Let’s get started!
To make Reuben sandwiches, along with quality rye bread you’ll need either Russian Dressing or Thousand Island Dressing. As mentioned above, both are commonly used and it just comes down to personal preference whether you prefer spicy or sweet. You’ll also need sliced corned beef, sauerkraut, and Swiss cheese.
Spread one side of each slice of bread with 1/2 tablespoon of butter. On the other side, spread one tablespoon of Russian or Thousand Island dressing (do this for every slice of bread). Top four of the slices of bread each with 1/4 pound corned beef, 1/4 cup of sauerkraut, and 2 slices of Swiss cheese. Top each sandwich with the other slice of bread, buttered sides facing out.
Heat a large non-stick skillet over medium heat. Place the sandwiches in the skillet and cook until golden brown and crispy. Carefully flip the sandwiches over and cook the other side until golden brown and crispy and the cheese is melted. If you’re unable to fit all the sandwiches in the skillet, keep the finished ones in a warmed oven.
Serve immediately while the sandwiches are warm and crispy. See serving recommendations above for ideas on what to serve with your Reuben sandwiches.
Enjoy!
For more delicious sandwiches be sure to try our:
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Classic Reuben Sandwich Recipe
Ingredients
- 8 slices quality rye bread
- 1/2 cup homemade Russian Dressing , click link for recipe
- OR homemade Thousand Island Dressing (Russian is spicy, Thousand Island is sweeter), click link for recipe
- 1 pound sliced corned beef
- 1 cup sauerkraut , very thoroughly drained to prevent sandwiches from getting mushy
- 8 slices Swiss cheese
- 4 tablespoons unsalted butter , at room temperature
Instructions
- Spread one side of each slice of bread with 1/2 tablespoon of butter. On the other side, spread one tablespoon of Russian or Thousand Island dressing (do this for every slice of bread). Top four of the slices of bread each with 1/4 pound corned beef, 1/4 cup of sauerkraut, and 2 slices of Swiss cheese. Top each sandwich with the other slice of bread, buttered sides facing out. Heat a large non-stick skillet over medium heat. Place the sandwiches in the skillet and cook until golden brown and crispy. Carefully flip the sandwiches over and cook the other side until golden brown and crispy and the cheese is melted. If you're unable to fit all the sandwiches in the skillet, keep the finished ones in a warmed oven. Serve immediately while the sandwiches are warm and crispy.
Nutrition
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
I just wanted to comment on you Rueben Sandwich image. A big THANK YOU! from me for preparing and photographing a nicely proportioned (well, maybe the ‘kraut could be more apparent- but I’m a pickle fiend, so possibly not the best judge) Rueben. I am so tired of seeing Rueben sandwiches STUFFED with so much meat that one needs a jaw jack just to insert the monstrosity into the old pie-hole. Such a construction ruins the balance of the sandwich- I don’t give a damn if that is how it is done at Carnegie Deli. I applaud your decision to prepare and photograph a well-made Rueben instead of a “show-stopper”. Your recipe is a sound starting point. Everyone in my household has their preferred “ratio” of ingredients, but nobody here wants an enormous meat-wad sandwich.
Having Ruebens tonight- prepared your Russian dressing to schmear. It’s finger-lickin’ good, too. It’ll be great on the sandwich. Thanks for the dressing recipe as well.
Thanks for the compliment, Chuck, and I’m thrilled that you also enjoyed the Russian Dressing, thank you! Happy eating! :)
This is a great sandwich! I love the combination of the sauerkraut and the Swiss cheese.
It’s definitely a classic for good reason, Techy! :)
Your recipe histories and photos are every bit as good as your recipes. Who could look at that
Rueben and not just drool? I have pickled my own corned beef a couple times, even did a pickled chuck roast last St. Paddys. It’s akin to Thanksgiving, the sandwiches later are what many of us really can’t wait for.
Thanks so much, Jim, and I’ll bet your sandwiches made with your homemade corned beef were fantastic! And I agree, I always especially look forward to the leftovers :)
My favorite sandwich, I make it with home made pastrami some times. When I see a Reuben sandwich it’s like cake I gotta have one. Yours looks delicious, thanks for the history.