Reuben Corned Beef Sandwich

There's something about the sizzle of butter hitting a hot skillet that makes me think of my Uncle Danny's deli in Brooklyn, where a proper Reuben was treated like an art form. He'd stand there with his spatula like a conductor with a baton, pressing those sandwiches with the kind of focus most people reserve for brain surgery. I learned from watching him that a Reuben isn't just lunch—it's a balance of textures and flavors that somehow come together in those critical minutes on the griddle. Now whenever I make one at home, I can practically hear him saying, "Not too much pressure, just enough to melt the cheese."

I made this for my partner one rainy Tuesday after a rough work week, and the way her eyes lit up when she bit into it made me realize why diners have kept this sandwich on their menus for decades. She said it tasted like comfort, and honestly, that's exactly what it is. There's no pretension here, just good ingredients working together the way they're meant to.

Ingredients

• Rye bread: Four slices of sturdy, flavorful rye gives you structure that can handle the weight of everything inside without getting soggy.
• Swiss cheese: Four slices—the holes actually matter because they let the heat circulate, and the mild flavor won't overpower the corned beef.
• Corned beef: Two hundred grams thinly sliced; this is where quality makes a real difference, so ask your deli counter for fresh corned beef, not the pre-packaged stuff.
• Sauerkraut: One cup, drained well—and I mean really squeeze out that liquid, otherwise your sandwich becomes a soggy mess.
• Russian dressing: Four tablespoons total, which sounds like a lot until you realize it needs to coat four slices of bread and add richness throughout.
• Unsalted butter: Two tablespoons softened; this is your ticket to that gorgeous golden crust.

Instructions

Prep your bread:

Lay out all four slices of rye and spread one tablespoon of Russian dressing on one side of each. You want an even coating so every bite has that tangy richness.

Build the sandwich:

Take two slices and layer them like this: Swiss cheese first, then half your corned beef spread evenly, then half the sauerkraut scattered generously, then another slice of Swiss on top. Repeat with the other two slices.

Close it up:

Place your top slice of bread dressing-side down onto each sandwich. You've now got a completed sandwich that's ready for its moment of glory.

Butter the exterior:

Spread that softened butter all over the outside of both sandwiches—top, bottom, and sides. Don't be shy; this is what creates the crust you're after.

The griddle moment:

Heat your skillet over medium heat until a drop of water sizzles. Place your sandwiches in and let them sit for 3 to 4 minutes without moving them around—this is when the magic happens. You'll smell the cheese starting to melt and the bread turning golden.

Flip with confidence:

Using your spatula, gently flip each sandwich and apply just enough pressure to help the cheese meld together. Cook the second side for another 3 to 4 minutes until it matches the first side's golden-brown perfection.

Rest and serve:

Let them sit for one minute off the heat. This allows the cheese to fully set so it doesn't squirt out when you bite in. Slice diagonally and serve immediately while everything is still warm.

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There was this one time when my friend Sarah came over and mentioned she'd never had a proper Reuben before, and watching her experience that first bite was like watching someone discover color for the first time. She kept saying, "Wait, how is it crispy AND juicy?" and I realized that's the whole point—this sandwich is a conversation between textures. That moment reminded me why I keep making them, even though they're probably not on anyone's health-conscious radar.

The Secret of Sauerkraut

Most people think sauerkraut is just pickled cabbage, but it's actually a flavor amplifier—tangy, slightly funky, and exactly what makes a Reuben sing. I used to be skeptical until I realized that the sourness cuts through the richness of the corned beef and melted cheese perfectly. It's not there to be noticed as an ingredient; it's there to make everything else taste better. If you find yourself hesitating about it, try this sandwich once and you'll understand why delis never skip it.

Russian Dressing versus the Alternatives

Russian dressing has a subtle complexity with its blend of ketchup, mayo, and spices that makes it the classic choice, but Thousand Island dressing works too if that's what you have on hand. The difference is real but not enormous—both have that creamy, slightly sweet element that balances the sauerkraut's sourness. What matters more is using enough of it so every bite has that richness. I've seen people skimp on dressing and end up with a dry sandwich, which defeats the entire purpose.

Making It Your Own

Once you've made this classic version a few times, you can start playing with it—some people add mustard, others try pastrami instead of corned beef, and a few brave souls toast the sauerkraut in a hot pan first for extra crunch. The bones of this sandwich are solid enough to handle experimentation, so don't feel locked into doing it exactly as written. But do make it correctly at least once so you know what you're improving on.

• Toast your sauerkraut in a dry pan for 2 minutes to remove moisture and add a subtle caramelized note.
• If you're cooking for more than two people, resist the urge to stack multiple sandwiches in the skillet at once—they need breathing room.
• Serve these immediately because the window between perfect and cooling down is surprisingly short.

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This sandwich has a way of making an ordinary lunch feel like something special, and maybe that's its real superpower. Make it when you want to taste what decades of deli tradition taste like.

Recipe FAQ

→ What type of bread works best?

Rye bread is traditional, providing a sturdy base and a distinctive, slightly tangy flavor that complements the filling.

→ Can I substitute the dressing?

Yes, Thousand Island dressing can be used as an alternative to Russian dressing for a sweeter note.

→ How do I achieve a crispy crust?

Spread softened butter on the bread's outer sides before grilling. Cook on medium heat pressing gently until golden brown and cheese melts.

→ Is it necessary to drain the sauerkraut?

Draining the sauerkraut prevents excess moisture, keeping the sandwich from becoming soggy.

→ Can I add extra crunch to this sandwich?

Toasted sauerkraut adds additional crunch and enhances the sandwich’s texture.