Easy Classic Reuben Sandwich Recipe: Homemade Grilled Perfection
Dive into the delightful world of the Reuben sandwich, a true deli classic that effortlessly blends savory corned beef, tangy sauerkraut, sharp Swiss cheese, and creamy Thousand Island dressing, all grilled to perfection between slices of buttery rye bread. This iconic sandwich isn’t just a meal; it’s an experience of contrasting textures and harmonious flavors that has captivated food lovers for decades. Whether you’re looking for a hearty dinner, a satisfying lunch, or a creative way to use up leftover corned beef, our easy-to-follow Reuben sandwich recipe promises a delicious and remarkably quick meal that will become a cherished favorite in your kitchen.
Making a mouthwatering Reuben is simpler than you might think. It’s an ideal choice for a busy weeknight, especially if you’ve already prepared a tender corned beef roast in your slow cooker throughout the day. Alternatively, it serves as a fantastic plan for transforming any leftover corned beef and cabbage dinner from the night before into something new and exciting. This recipe is not only frugal and quick but also kid-friendly, making it a perfect addition to your regular weeknight dinner rotation. No matter the occasion, this recipe ensures a perfectly balanced, gooey, and crispy sandwich every time. Get ready to impress your family and friends with this timeless culinary masterpiece!
Quick Overview: Time Needed
One of the best aspects of this grilled Reuben sandwich is its incredible speed. If your corned beef is already cooked and thinly sliced, the active time for assembling and grilling these sandwiches takes only about 10 minutes. This makes it an absolute lifesaver for those busy weeknights when you crave a homemade meal but are short on time. It’s truly a quick and easy solution for a satisfying dinner or lunch, allowing you to spend less time in the kitchen and more time enjoying your delicious creation.
Essential Ingredients for the Perfect Reuben
A classic Reuben sandwich relies on a specific set of ingredients that, when combined, create its distinctive and much-loved flavor profile. Each component plays a vital role in achieving that perfect balance of savory, tangy, and creamy elements:
- Rye Bread: The foundation of the Reuben. A good quality marbled or light rye bread is crucial. Its slightly sour and robust flavor stands up well to the rich fillings and crisps beautifully when grilled. For best results, choose a hearty, dense rye that won’t fall apart.
- Sauerkraut: This fermented cabbage adds a fantastic tangy and slightly sour counterpoint to the richness of the corned beef and cheese. It provides a crucial element of freshness and a delightful crunch. Remember to drain it thoroughly to prevent a soggy sandwich. Some enthusiasts even prefer to rinse it lightly under cold water to reduce its brininess before draining.
- Corned Beef: The star protein! Tender, thinly sliced corned beef is essential for an authentic Reuben. You have options here:
- Slow-Cooker Corned Beef: Cooking a corned beef roast in a crockpot all day yields incredibly succulent, flavorful, and easy-to-slice meat, perfect for homemade Reubens. This method ensures maximum tenderness.
- Leftover Corned Beef: If you’ve had a corned beef and cabbage dinner, repurposing the leftovers into Reubens is a brilliant idea. Ensure it’s sliced thinly for even distribution.
- Deli-Sliced Corned Beef: For ultimate convenience, ask your local deli for thinly sliced, high-quality corned beef.
- Thousand Island Dressing: The creamy, tangy, and slightly sweet dressing that binds all the flavors together. It’s a signature component that provides moisture, a touch of sweetness, and a layer of complexity. You can use store-bought or easily make your own with mayonnaise, ketchup, pickle relish, and a few seasonings.
- Swiss Cheese: Its nutty, mild flavor and excellent melting properties make it the ideal cheese for a Reuben. It creates that desirable gooey, stretchy layer when heated, complementing the other robust flavors without overpowering them.
- Butter: Essential for buttering the outside of the rye bread. This is key to achieving that irresistible golden-brown, crispy exterior that defines a perfectly grilled Reuben sandwich. Using unsalted butter allows you to control the overall saltiness.
Step-by-Step Instructions: How to Make a Reuben Sandwich
Making a fantastic Reuben sandwich is straightforward, whether you use a specialized appliance or a simple griddle. The key is in the layering and the grilling technique to achieve that perfect golden crust and melted interior, resulting in a sandwich that’s crispy on the outside and wonderfully warm and flavorful on the inside.
Using a Sandwich Maker or Panini Press:
If you own a sandwich maker or panini press, consider yourself lucky! These appliances make grilling Reubens incredibly easy, as they cook both sides simultaneously, eliminating the need for flipping. Here’s how to create perfectly pressed Reubens:
- Preheat and Prepare: Turn on your sandwich maker or panini press to its medium or sandwich setting. Lightly butter one side of each slice of rye bread. This buttered side will form the crispy exterior of your sandwich.
- Layer the Ingredients: On the unbuttered side of one slice of bread, begin assembling your sandwich. First, place a slice of Swiss cheese. Next, add a generous portion of your thinly sliced corned beef. Follow this with approximately ¼ cup of well-drained sauerkraut, spreading it evenly. Finally, drizzle 2 tablespoons of creamy Thousand Island dressing over the sauerkraut.
- Top and Grill: Carefully place another slice of buttered rye bread on top, ensuring the buttered side is facing outwards. Gently place your assembled sandwich into the preheated panini press or sandwich maker.
- Cook to Perfection: Close the press and grill until the bread is beautifully golden brown and crispy, and the cheese is thoroughly melted and delightfully gooey. This typically takes just a few minutes, usually 3-5 minutes, depending on the heat of your appliance.
- Serve Immediately: Once cooked, remove the sandwich, slice it in half (often diagonally for a classic presentation), and serve while hot to savor every warm, melty bite.
Using a Skillet or Griddle:
Don’t have a panini press? No problem! A large skillet or griddle works just as wonderfully for achieving that signature grilled perfection. You’ll simply need to carefully flip the sandwiches halfway through cooking.
- Butter and Place Bread: Take one stick of butter and prepare 16 slices of rye bread. Butter one side of each of 8 slices of rye bread. Place these butter-side down on a large, unheated griddle or a spacious skillet. Ensure there’s enough room between each sandwich for easy handling.
- Build the First Layer: On each piece of bread currently on the griddle, place one slice of Swiss cheese. (Chef’s note: If Swiss isn’t available, or you’re feeling adventurous, other meltable cheeses like Provolone or even Pepper Jack can be fantastic substitutes, adding a subtle kick – you can even spot the peppers in the original photo if you look closely!).
- Add Meat, Sauerkraut, and Dressing: Top the cheese with approximately ¼ lb. (or about 2-3 slices) of thinly sliced corned beef per sandwich. Spoon about ¼ cup of well-drained sauerkraut over the beef, spreading it to the edges. Finish by generously drizzling 2 tablespoons of Thousand Island dressing on top of the sauerkraut.
- Top with Remaining Bread: Butter the remaining 8 slices of rye bread on one side. Place these butter-side up on top of each assembled sandwich, completing your stack.
- Initial Grilling Process: Turn your griddle or skillet on to medium heat. Cook the sandwiches for 3-5 minutes, or until the bottom slices of bread are beautifully golden brown and crispy. Peek underneath one to check for desired browning. The cheese should also be starting to melt at this point.
- Flip and Finish Grilling: Using a large, sturdy spatula, carefully flip each sandwich to brown the other side. Continue cooking for another 3-5 minutes, until the second side is also golden brown and crispy, and all the cheese is wonderfully melted and gooey throughout the sandwich.
- Serve Promptly: Once grilled, immediately remove the sandwiches from the heat. Slice each sandwich in half, preferably on the diagonal for that classic deli presentation, and serve while hot to enjoy the perfect blend of flavors and textures.
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Reuben Sandwiches
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Ingredients
- 16 slices rye bread
- 14.5 oz can sauerkraut
- 2 lbs. corned beef, cooked in a slow cooker all day & sliced
- 16 Tbsp. Thousand Island dressing
- 8 slices Swiss cheese
- 1 stick butter
Instructions
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Butter one side of each of 8 slices of bread and place butter side down on a large griddle.
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Place 1 slice of cheese on each piece of bread and top with ¼ lb. of sliced corned beef. Place about ¼ cup sauerkraut on top of beef and top with 2 Tbsp. Thousand Island dressing. Butter one side of remaining bread slices and place on top of each sandwich, butter side up.
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Turn griddle on to medium and heat until bottom of sandwiches are browned. Flip sandwiches with a large spatula and brown the other side. Slice each sandwich in half and serve immediately.
Nutrition per serving
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Tips for the Ultimate Reuben Sandwich
Crafting the perfect Reuben isn’t just about following the steps; a few expert tips can elevate your sandwich from good to unforgettable:
- Drain Your Sauerkraut Properly: This is paramount! Excess moisture from the sauerkraut is the primary culprit behind a soggy sandwich. Use a fine-mesh sieve or paper towels to squeeze out as much liquid as possible before adding it to your sandwich. Some people even prefer to rinse it first for a milder flavor, which also necessitates thorough draining.
- Thinly Slice Corned Beef: For the best texture and to ensure even heating throughout the sandwich, slice your cooked corned beef as thinly as possible. If you’re using deli meat, always ask for it thinly sliced – it makes a huge difference in every bite.
- Evenly Butter the Bread: Don’t skimp on the butter for the outside of the rye bread. An even coating ensures a consistent golden-brown and wonderfully crispy crust, which is a hallmark of a great grilled sandwich. Softened butter is easiest to spread.
- Medium Heat is Key: When grilling on a griddle or skillet, maintaining medium heat is crucial. This allows the bread to crisp and brown slowly and evenly, giving the Swiss cheese ample time to melt thoroughly and the corned beef to warm through without burning the exterior of the bread. Patience is a virtue here.
- Don’t Overstuff: While it’s tempting to pile on the fillings, an overly thick sandwich can be difficult to grill evenly (leading to cold spots or uneven melting) and unwieldy to eat. Aim for a balanced ratio of ingredients so each flavor shines through.
- Consider Toasting Rye First (Optional): For an extra layer of crispiness and to help create a barrier against sogginess from the wet fillings, some enthusiasts lightly toast the rye bread before buttering and assembling the sandwich. This can add a delightful textural dimension.
- Cheese Placement: Placing cheese on both slices of bread before adding the meat and sauerkraut can help ‘glue’ the sandwich together and create a barrier that prevents the bread from getting too soggy from the moist fillings.
Serving Suggestions: What to Pair with Your Reuben
A classic Reuben sandwich is a hearty meal in itself, but a few complementary sides can elevate the dining experience and balance its rich flavors:
- Dill Pickles: The quintessential accompaniment! Their crisp texture and tartness provide a refreshing contrast that cuts through the richness of the corned beef, cheese, and dressing.
- Crispy Potato Chips: A simple, satisfying crunch. Opt for classic plain or lightly salted chips to complement, not compete with, the sandwich flavors.
- Coleslaw or Potato Salad: Creamy, cool sides offer a nice contrast in temperature and texture. A vinegar-based coleslaw can add another layer of tanginess, while a creamy potato salad brings comforting richness.
- Tomato Soup: A warm bowl of classic creamy tomato soup makes for a comforting diner-style meal, perfect for dipping your grilled Reuben.
- Green Salad: For a lighter touch, a simple green salad with a bright vinaigrette dressing can balance the meal and add a fresh element.
- Onion Rings or French Fries: For a true diner experience, a side of hot, crispy onion rings or golden French fries is always a welcome addition.
Variations on the Classic Reuben
While the traditional Reuben is a masterpiece on its own, its popularity has inspired several delicious variations you might enjoy exploring:
- The Rachel Sandwich: This popular cousin substitutes corned beef with pastrami or turkey, and sauerkraut with creamy coleslaw. It’s almost always served on rye bread with Swiss cheese and Russian dressing (which is very similar to Thousand Island). It offers a slightly different, often lighter, flavor profile.
- Vegetarian Reuben: For those avoiding meat, the corned beef can be swapped for grilled portobello mushrooms, marinated tempeh, roasted thinly sliced beets, or even grilled halloumi cheese. The combination of tangy sauerkraut, Swiss cheese, and Thousand Island dressing still makes for a satisfying experience.
- Reuben Sliders: Perfect for parties, appetizers, or smaller appetites, make bite-sized versions using slider buns or mini rye bread slices. Adjust the ingredient quantities accordingly.
- Reuben Casserole or Dip: For a deconstructed approach, all the beloved flavors of a Reuben can be baked into a comforting casserole or a hot, cheesy dip, usually served with rye chips or crackers.
- California Reuben: This variation often swaps sauerkraut for coleslaw and adds avocado or sprouts for a fresh, West Coast twist.
- Smoked Meat Reuben: In some regions, especially in Canada, smoked meat (like Montreal-style smoked meat) is used instead of corned beef, offering a distinct smoky flavor.
Storage and Reheating Tips
While Reubens are truly at their best enjoyed fresh off the griddle, sometimes you might have leftovers or want to prep components ahead of time to make future meals even quicker:
- Storing Components Separately: This is the ideal method for preparation in advance. Cooked corned beef, well-drained sauerkraut, slices of Swiss cheese, and Thousand Island dressing can all be stored separately in airtight containers in the refrigerator for up to 3-4 days. This allows for quick assembly and grilling whenever the craving strikes.
- Storing Assembled (Uncooked) Sandwiches: If you absolutely must, you can assemble uncooked sandwiches and wrap them tightly in plastic wrap, refrigerating for up to 1 day. However, this is generally not recommended as the moisture from the fillings can start to soften the bread, potentially leading to a less crispy result.
- Reheating Cooked Sandwiches: To reheat a previously grilled Reuben, the best method is to gently re-grill it in a non-stick pan, a cast-iron skillet, or a panini press over medium-low heat. This helps to re-crisp the bread and warm the fillings through without making the sandwich soggy. Cook until heated through and the bread is crispy again, usually 3-5 minutes per side. Microwaving is generally not recommended as it will steam the bread, making it soft and unappealing. An air fryer can also work wonders for reheating, restoring that desirable crispness.
Frequently Asked Questions About Reuben Sandwiches
- What is the difference between a Reuben and a Rachel sandwich?
- The primary difference lies in the main meat and the vegetable component. A classic Reuben features corned beef and sauerkraut, while a Rachel typically uses pastrami or turkey instead of corned beef, and creamy coleslaw instead of sauerkraut. Both usually include Swiss cheese and a similar creamy dressing (Thousand Island or Russian) and are often served on rye bread.
- Can I use a different type of bread for my Reuben?
- While traditional rye bread (especially marbled or light rye) is highly recommended for its distinct flavor and sturdy texture that holds up well to grilling, you can certainly experiment. A good quality pumpernickel bread can also work, offering a slightly sweeter and denser profile. Avoid very soft white breads as they tend to get soggy and don’t provide the structural integrity needed for a loaded grilled sandwich.
- Is homemade Thousand Island dressing better than store-bought?
- Absolutely! Making your own Thousand Island dressing allows you to customize the flavors to your preference and often results in a fresher, more vibrant taste compared to many store-bought varieties. It’s usually a simple mix of mayonnaise, ketchup, finely chopped pickles or sweet relish, a dash of Worcestershire sauce, and various spices like paprika and onion powder. It’s quick to prepare and can be made ahead of time.
- How do I prevent my Reuben from getting soggy?
- The most important step is to thoroughly drain your sauerkraut. Squeeze out as much liquid as possible before adding it to your sandwich. Additionally, avoid overstuffing the sandwich, and ensure you cook it on medium heat to allow the bread to crisp up properly without burning, which also helps seal in moisture and prevents sogginess.
- Can I make this Reuben recipe for a large crowd or party?
- Yes, this recipe is easily scalable! For large gatherings, you can prepare all your ingredients in advance. When it’s time to serve, you can cook multiple sandwiches simultaneously on a large electric griddle or in several skillets. For very large events, consider serving the components buffet-style and let guests assemble their own, or make Reuben sliders for easy finger food.
Conclusion: Enjoy Your Homemade Reuben!
There you have it – a comprehensive guide to crafting the perfect, delicious Reuben sandwich right in your own kitchen. This recipe is more than just instructions; it’s an invitation to recreate a beloved deli classic with ease and confidence. The rich, savory corned beef, the crisp, tangy sauerkraut, the melting Swiss cheese, and the creamy Thousand Island dressing, all nestled between slices of perfectly grilled rye bread, create a symphony of flavors that is truly irresistible. Whether you’re a seasoned cook or a kitchen novice, this recipe is designed to deliver a satisfying and memorable meal that tastes just like it came from your favorite deli. So go ahead, gather your ingredients, fire up your griddle, and treat yourself and your loved ones to the unparalleled delight of a homemade Reuben. Happy cooking!
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