Reuben Sandwich Recipe (2024)

FAQs

What is a classic Reuben sandwich made of? ›

The Reuben Sandwich is an American classic made with savory corned beef piled on our favorite marble rye bread and topped with plenty of baby swiss cheese, crunchy, tangy sauerkraut, and zippy Russian dressing, then griddled to perfection until the cheese melts and the bread is toasted.

A Reuben sandwich is typically made with corned beef. It would taste great with pastrami too, it just wouldn't be a classic Reuben! Bottom line: You can't go wrong with either of these flavor-packed deli meats.

The Reuben sandwich is a traditional American grilled sandwich made with corned beef, Swiss cheese, sauerkraut, and Russian dressing, grilled between slices of rye bread. While Russian dressing is the time-honored dressing of choice, it is extremely common to find thousand island dressing being used as well.

In some cases, this rule works for melts, which is what a Reuben technically is. But with the Reuben, I prefer to revert to single-side toasting, because I like the inner surfaces of the bread in a Reuben to be slightly steamed and tender, the whole thing partially fusing together.

While corned beef is typically made from brisket, pastrami generally comes from the cow's navel area, Serious Eats reports. The navel cut is a fatty one, and it's also likely to stand up well to pastrami's long cooking process.

About the Reuben

Unfortunately, this traditional sandwich is NOT one that I consider "heart healthy" as it provides approximately 800 calories, 50 grams fat, 20 grams of the artery-clogging saturated fat, 40 grams carbohydrates, 36 grams protein, and a whopping 3200 mg.

About the Sandwich

Marbled rye bread filled with freshly sliced corned beef, melty Swiss Cheese, tangy sauerkraut and creamy Thousand Island dressing. This is a Reuben sandwich inspired by the New York standard.

Swiss cheese: Swiss cheese is generally used for a Reuben Sandwich because of its mild flavor. You may also try mozzarella or provolone cheese, two more mild-tasting kinds of cheese.

Perhaps owing to its absence of an exact origin story, the Rachel is certainly more of a pliable sandwich than the classic Reuben as far as ingredients are concerned. The first major difference is that the Rachel swaps brisket-based corned beef for pastrami, which comes from a comparatively leaner cut of the cow.

Fried Haddock filet, Swiss cheese, homemade coleslaw & Russian dressing served on marble rye.

What is a New England Reuben sandwich? ›

The Reuben sandwich is a North American grilled sandwich composed of corned beef, Swiss cheese, sauerkraut, and Russian dressing or Thousand Island dressing, grilled between slices of rye bread.

The prototype for the Reuben sandwich goes back to the early 20th century in a New York Jewish deli called Reuben's Restaurant and Deli. They often hosted celebrities after a night out at the theater and in 1914, actress Annette Seelos came into the deli.

The Rachel sandwich is one of several variations on the famous sandwich. Instead of the classic corned beef and sauerkraut, the Rachel is usually made with turkey or pastrami and coleslaw. Both sandwiches are made with Swiss cheese and rye bread.

Both kinds of meat are cured, but pastrami is then coated with a flavorful spice rub and smoked. Why is my Reuben sandwich soggy? The culprit is most likely the sauerkraut. Be sure to drain off as much liquid as possible from the sauerkraut before piling it onto your Reuben sandwich to prevent any sogginess.

Reuben + kettle salt & pepper chips

To balance it out, a simple bag of Kettle salt and pepper chips really does the trick. You still get the satisfying crunch, but aren't overwhelmed with other flavors that will clash with the Reuben.

Both feature corned beef and sauerkraut on rye bread, but where a corned beef sandwich keeps it simple with mustard and relish, the reuben takes things an extra step further by adding Russian dressing and melty cheese. What's on a corned beef sandwich?

To start, both are mostly made from a mix of mayonnaise and ketchup, but generally, Russian dressing is a little spicy while Thousand Island tends to be on the sweeter side. Each may include chili sauce in addition to, or sometimes instead of, ketchup.

In the U.S., corned beef is made from beef brisket. You might have seen it at Jewish delis, and that's because the brisket is a traditionally kosher cut of meat that's cured to tenderize it.