Reuben Sandwich: The Classic Deli Delight at Home!
Get ready to sink your teeth into a perfectly crafted Reuben Sandwich – a true deli classic that’s surprisingly easy to make right in your own kitchen! This iconic sandwich features layers of tender corned beef, tangy sauerkraut, gooey melted Swiss cheese, and creamy Thousand Island dressing, all grilled to golden perfection between slices of hearty rye bread. It’s a symphony of flavors and textures that’s incredibly satisfying and utterly delicious!
The Reuben is a beloved comfort food for a reason: the salty, savory beef, the sharp bite of the cheese, the sour crunch of the kraut, and the sweet-and-tangy dressing all combine to create a balanced and irresistible experience. Perfect for lunch or a quick dinner, this recipe brings the deli experience right to your table in minutes.
Ingredients:
- 4 slices rye bread (marbled rye or pumpernickel rye work beautifully)
- 8 ounces corned beef, thinly sliced (deli-sliced or leftover cooked corned beef)
- 4 slices Swiss cheese (Emmentaler or Gruyère also work well)
- ½ cup sauerkraut, drained and patted dry (important to remove excess liquid for crispiness)
- ¼ cup Thousand Island dressing (store-bought or homemade)
- 2 tablespoons unsalted butter, softened
Equipment:
- Skillet or griddle (large enough for two sandwiches)
- Spatula
- Small knife or spreader
- Measuring cups and spoons
Instructions:
- Prepare Bread & Dress: Lay out the 4 slices of rye bread on a clean surface. Spread Thousand Island dressing evenly on one side of each slice.
- Layer the Fillings: On two of the bread slices (dressing-side up), layer half of the corned beef, followed by half of the drained and patted dry sauerkraut, and then two slices of Swiss cheese. Repeat for the second sandwich.
- Assemble Sandwiches: Top each layered slice with one of the remaining bread slices, dressing-side down, to form two complete sandwiches.
- Butter the Outsides: Generously spread the softened butter evenly on the outsides of both sandwiches (the top and bottom slices). This is crucial for achieving that golden, crispy grilled crust.
- Grill the Sandwiches: Heat a skillet or griddle over medium heat. Once hot, carefully place the buttered sandwiches onto the skillet. Cook for 3–4 minutes per side, pressing down gently with a spatula to ensure good contact with the pan and even browning. Cook until the bread is golden brown and crispy, and the Swiss cheese is completely melted and gooey.
- Slice & Serve: Remove the sandwiches from the skillet. Carefully slice each sandwich in half diagonally. Serve hot and immediately.
Tips & Variations:
- For Extra Crispy Sauerkraut: You can briefly sauté the drained sauerkraut in a dry pan for a few minutes before assembling the sandwich to make it extra warm and reduce any remaining moisture.
- Meat Options: While corned beef is traditional, pastrami is used in a “Rachel sandwich,” which is a close cousin and equally delicious.
- Cheese Alternatives: Provolone or Muenster cheese can be used if you don’t have Swiss, though Swiss is key to the classic Reuben flavor.
- Dressing Customization: You can easily make your own Thousand Island dressing by combining mayonnaise, ketchup, sweet pickle relish, a dash of Worcestershire sauce, and a pinch of paprika.
- Don’t Overcrowd: Cook one or two sandwiches at a time, depending on the size of your skillet, to ensure even cooking and browning.
- Serve With: A classic Reuben pairs perfectly with a side of dill pickles, potato chips, or a simple coleslaw.