Reuben Sandwich Recipe

Rye bread: A type of bread with a slightly sour taste that holds up well when grilled.

Corned beef: Thinly sliced, salty and tender beef that’s the main protein in this sandwich.

Swiss cheese: A mild, nutty cheese that melts beautifully.

Sauerkraut: Fermented cabbage that adds a tangy crunch.

Russian dressing: A creamy, slightly spicy sauce that brings everything together.

Butter: Used to toast the bread to a golden, crispy finish.

One of the most important steps in making a perfect Reuben sandwich is grilling it just right so the bread turns golden brown and the cheese melts perfectly. Here’s how you can do that without burning your sandwich or ending up with cold, unmelted cheese inside:

1. Heat your skillet over medium heat. If it’s too hot, the bread will burn before the inside warms up. If it’s too low, it will take forever to get that nice crust.
2. Place the sandwich in the pan, buttered side down. The butter helps the bread get crispy and golden.
3. Press down gently with a spatula to help everything stick together and heat evenly.
4. Cook for about 3-4 minutes on one side. Peek underneath to see if it’s golden brown before flipping.
5. Flip carefully and cook the other side for another 3-4 minutes. This gives the cheese time to melt and the corned beef and sauerkraut to warm up.

Doing this slowly and patiently makes the sandwich taste so much better because the cheese melts just right and the bread is crunchy but not burnt. If you rush it, you might get a sandwich that’s burnt on the outside but cold inside, which is no fun.

I remember the first time I made a Reuben sandwich, I turned the heat up too high because I was hungry and impatient. The bread got black spots, and the cheese was still hard. Now, I always remind myself to keep the heat medium and wait for that perfect golden color. It’s worth the little extra time! Plus, pressing gently with the spatula feels kind of satisfying, like you’re giving your sandwich a little hug.

• rye bread - Substitute with pumpernickel bread: Pumpernickel has a similar dense texture and robust flavor that complements the other ingredients in a Reuben sandwich.

• rye bread - Substitute with sourdough bread: Sourdough offers a tangy flavor that pairs well with the savory and tangy elements of the sandwich.

• corned beef - Substitute with pastrami: Pastrami has a similar texture and flavor profile, with a bit more spice, making it a suitable alternative for corned beef.

• corned beef - Substitute with roast beef: Roast beef provides a milder flavor but maintains the tender texture needed for the sandwich.

• swiss cheese - Substitute with provolone cheese: Provolone has a mild and creamy texture that melts well, similar to swiss cheese.

• swiss cheese - Substitute with gruyère cheese: Gruyère offers a nutty and slightly sweet flavor that enhances the overall taste of the Reuben sandwich.

• sauerkraut - Substitute with coleslaw: Coleslaw provides a crunchy texture and tangy flavor, offering a fresh twist to the traditional Reuben sandwich.

• sauerkraut - Substitute with kimchi: Kimchi adds a spicy and fermented flavor, giving the sandwich an exciting kick.

• russian dressing - Substitute with thousand island dressing: Thousand Island dressing has a similar creamy and tangy profile, making it a common alternative for russian dressing.

• russian dressing - Substitute with honey mustard: Honey mustard offers a sweet and tangy flavor that complements the savory ingredients of the sandwich.

• butter - Substitute with margarine: Margarine provides a similar spreadable texture and flavor for toasting the bread.

• butter - Substitute with olive oil: Olive oil can be used to toast the bread, adding a subtle fruity flavor and crisp texture.

• To keep your Reuben sandwich fresh for later enjoyment, first allow it to cool completely. This prevents condensation from making the bread soggy.

• Wrap each sandwich individually in aluminum foil or plastic wrap. This ensures that the rye bread maintains its texture and the flavors remain intact.

• Place the wrapped sandwiches in an airtight container or a resealable plastic bag. This adds an extra layer of protection against moisture and odors.

• For short-term storage, place the container in the refrigerator. The Reuben sandwich will stay fresh for up to 3 days.

• If you wish to store the sandwiches for a longer period, consider freezing them. Place the wrapped sandwiches in a freezer-safe bag, removing as much air as possible before sealing.

• Label the bag with the date to keep track of freshness. The Reuben sandwich can be frozen for up to 2 months without significant loss of quality.

• When ready to enjoy, thaw the sandwich in the refrigerator overnight. This gradual thawing helps maintain the texture of the corned beef and rye bread.

• To reheat, preheat your oven to 350°F (175°C). Unwrap the sandwich and place it on a baking sheet. Heat for about 10-15 minutes or until the swiss cheese is melted and the sandwich is warmed through.

• Alternatively, you can reheat the sandwich in a skillet over medium heat. Cover the skillet to help the swiss cheese melt evenly, flipping the sandwich halfway through for even heating.

• Avoid microwaving, as it may result in a soggy texture and uneven heating, compromising the delightful crunch of the rye bread.

• Preheat your oven to 350°F (175°C). Wrap the Reuben sandwich in aluminum foil to keep it moist. Place it on a baking sheet and heat for about 15 minutes. This method ensures the bread stays crispy while the cheese melts perfectly.

• Use a skillet for a quick and crispy reheating. Place the sandwich in a preheated skillet over medium heat. Cover with a lid to trap the heat, allowing the cheese to melt evenly. Flip after 3-4 minutes to achieve a golden brown crust on both sides.

• For a speedy option, use a toaster oven. Set it to medium heat and place the sandwich directly on the rack. Toast for about 5-7 minutes, checking frequently to avoid burning. The sauerkraut will warm through, and the corned beef will regain its tender texture.

• If you're in a hurry, the microwave can be your friend. Wrap the sandwich in a damp paper towel to prevent it from drying out. Heat on medium power for about 1-2 minutes. While this method might not keep the bread as crispy, it will quickly warm the corned beef and cheese.

• Skillet: A flat-bottomed pan used for grilling the sandwiches, ensuring even browning and melting of the cheese.

• Spatula: A tool used to flip the sandwiches in the skillet, helping to achieve a golden brown crust on both sides.

• Butter knife: Used to spread butter on the slices of rye bread, ensuring an even coating for grilling.

• Cutting board: Provides a stable surface for assembling the sandwiches and spreading the Russian dressing.

• Measuring cup: Used to measure the correct amount of sauerkraut to ensure the right balance of flavors.

• Knife: Handy for slicing the corned beef if it's not pre-sliced, ensuring thin, even pieces for the sandwich.

Pre-slice ingredients: Have your corned beef, rye bread, and swiss cheese pre-sliced and ready to go. This minimizes prep time.

Use pre-made dressing: Opt for store-bought russian dressing to save time on making your own.

Preheat the skillet: Start heating your skillet while assembling the sandwiches to reduce waiting time.

Batch cook: If making multiple sandwiches, cook them in batches to streamline the process.

Drain sauerkraut in advance: Ensure your sauerkraut is well-drained beforehand to avoid soggy sandwiches.