There’s something undeniably comforting about biting into a perfectly crafted Reuben sandwich. The combination of tender corned beef, tangy sauerkraut, melted Swiss cheese, and creamy Russian dressing, all grilled between slices of buttery rye bread, is simply irresistible. This sandwich isn’t just a meal—it’s an experience! Whether you’re a longtime fan of deli classics or new to the Reuben game, trust me, this recipe is a must-try.
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Why You’ll Love This Recipe
Authentic Deli Flavor: Just like the best Reubens from your favorite sandwich shop.
Easy to Make: Simple ingredients and quick assembly make this a go-to meal.
Satisfyingly Hearty: Packed with protein and bold flavors for a filling lunch or dinner.
Crispy & Melty: Golden-buttered rye bread with gooey, melted Swiss cheese—perfection!
Crowd-Pleaser: A sandwich everyone will love, from classic deli lovers to comfort food enthusiasts.
Ingredients
Here’s what makes this Reuben truly special:
Rye Bread: The foundation of a great Reuben, adding a slightly tangy flavor and crisp texture.
Corned Beef: Tender, flavorful, and sliced thin for the perfect bite.
Swiss Cheese: Melts beautifully and complements the other bold flavors.
Sauerkraut: Adds a tangy contrast that balances the richness of the sandwich.
Russian Dressing: Creamy, zesty, and essential for that classic Reuben taste.
Butter: For achieving that golden, crispy crust.
(Note: The full ingredient list, including measurements, is provided in the recipe card below.)
Instructions
Preheat Your Skillet: Heat a large skillet or griddle over medium-low heat.
Butter the Bread: Spread a thin layer of butter on one side of each slice of rye bread.
Assemble the Sandwich: Place a slice of bread (butter-side down) in the skillet, then layer with Swiss cheese, corned beef, sauerkraut (drained well), and Russian dressing. Top with another slice of rye bread, butter-side up.
Grill to Perfection: Cook for 3–4 minutes on each side, pressing down gently, until the bread is golden brown and the cheese is melted.
Serve & Enjoy: Slice in half and serve immediately for the ultimate deli-style experience.
How to Serve a Reuben Sandwich
Classic Style: Serve with a pickle spear and a side of chips.
With a Side of Soup: Pairs wonderfully with a bowl of tomato soup or matzo ball soup.
Extra Dressing: Keep some extra Russian dressing on the side for dipping!
Coleslaw Addition: A side of creamy coleslaw adds a fresh crunch to balance the richness.
Additional Tips
Drain the Sauerkraut Well: Too much moisture can make the sandwich soggy.
Low and Slow Cooking: Medium-low heat ensures the cheese melts without burning the bread.
Swap the Meat: Try pastrami instead of corned beef for a tasty variation.
Make it Lighter: Use turkey instead of corned beef for a leaner option.
FAQ Section
Q1: What’s the best bread for a Reuben?
A1: Rye bread is the classic choice, but pumpernickel also works well.
Q2: Can I use Thousand Island dressing instead of Russian dressing?
A2: Yes! Thousand Island is a common substitute with a slightly sweeter taste.
Q3: What’s the best way to reheat a Reuben?
A3: Reheat in a skillet over low heat to keep the bread crispy. Avoid the microwave.
Q4: Can I make this sandwich ahead of time?
A4: It’s best fresh, but you can prep the ingredients and assemble right before grilling.
Q5: What cheese alternatives can I use?
A5: Provolone or cheddar can be used, but Swiss is the most traditional choice.
Q6: Can I use regular sandwich bread?
A6: You can, but rye bread gives it the authentic deli taste.
Q7: How do I keep the sandwich from getting too soggy?
A7: Drain the sauerkraut well and pat it dry before adding it to the sandwich.
Q8: Can I make a vegetarian version?
A8: Yes! Swap the corned beef for grilled mushrooms or tempeh.
Q9: How do I get a super crispy crust?
A9: Use room-temperature butter and press the sandwich gently while grilling.
Q10: Can I add extra toppings?
A10: Absolutely! Some people like to add caramelized onions or an extra slice of cheese.
Final Thoughts
Ari’s Classic Deli-Style Reuben Sandwich is a timeless favorite that brings the flavors of a New York deli straight to your kitchen. Whether you’re making it for lunch, dinner, or a special occasion, this sandwich is guaranteed to impress. Serve it up with your favorite sides, and enjoy every crispy, melty, flavor-packed bite!
Print
Ari’s Classic Deli-Style Reuben Sandwich
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
Description
This Ari’s Classic Deli-Style Reuben Sandwich is a childhood favorite of mine, inspired by the best Jewish delis. Tender corned beef, melty Swiss cheese, tangy sauerkraut, and zesty homemade Russian dressing come together in a mouthwatering sandwich. Serve it with potato chips, coleslaw, or a pickle spear for the ultimate deli experience at home.
Ingredients
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For the Russian Dressing:
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1/2 cup (115g) mayonnaise
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1/4 cup (80g) sour cream (or substitute all mayonnaise)
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2 Tbsp (34g) ketchup
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2 Tbsp (30g) dill pickle relish or sweet pickle relish
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2 Tbsp minced white onion (from 1/4 small white onion)
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1 Tbsp (15g) jarred horseradish
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1 Tbsp (15g) fresh lemon juice
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1 tsp Worcestershire sauce
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1 tsp yellow mustard
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For the Sandwich:
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1 lb (500g) corned beef, sliced (about 1/4-1/2-inch thick, warmed)
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4 Tbsp (58g) unsalted butter, softened, divided
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1/2 lb (225g) sauerkraut, drained (can be heated in a skillet first)
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8 slices Jewish rye bread (light, dark, or marbled)
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8 slices Swiss cheese, thinly sliced
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For Serving:
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8 small dill pickles
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4 bamboo skewers or toothpicks
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Your favorite potato chips
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Instructions
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Make the Russian Dressing:
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In a medium bowl, combine mayonnaise, sour cream, ketchup, relish, minced onion, horseradish, lemon juice, Worcestershire sauce, yellow mustard, and kosher salt. Stir well and refrigerate until needed.
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Warm the Corned Beef:
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Preheat the oven to 350°F (175°C). Place the sliced corned beef on a large sheet of aluminum foil, add 2-3 Tbsp of water, fold into a packet, and seal tightly. Warm in the oven for 8-10 minutes. Carefully open the packet to release the steam.
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Prepare the Bread:
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Spread ½ Tbsp softened butter on each slice of bread. Flip the slices and spread a generous amount of Russian dressing on the other side.
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Assemble the Sandwiches:
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On 4 slices of bread, layer ¼ lb of warmed corned beef, ¼ of the sauerkraut, and 2 slices of Swiss cheese. Top with the remaining slices of bread (dressing sides down). Press down slightly.
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Cook the Sandwiches:
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Heat a large skillet over medium-low heat. Once hot, add 2 sandwiches at a time, cover with a lid, and cook undisturbed for 3-5 minutes. Flip carefully and cook for an additional 3-5 minutes. Keep the heat low to prevent burning. Clean the skillet with a paper towel before cooking the second batch.
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To Serve:
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For a classic deli presentation, cut each sandwich in half (diagonal or lengthwise). Stack the halves and spear with 2 small dill pickles on bamboo skewers. Serve with potato chips and enjoy hot!
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Notes
Warm vs Cold Corned Beef: Warm corned beef is preferred. Reheat it in a warm oven or simmer it in a pan with a little broth or water. Avoid microwaving as it may overcook the meat.
Nutrition
- Serving Size: 1 sandwich (2 halves)
- Calories: 756 kcal
- Sodium: 1570
- Fat: 42g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 105mg