The Reuben sandwich was purportedly created in 1914 by Arnold Reuben, the owner of Reuben's Restaurant in New York City. Another claim states that it was first made in 1922 byReuben Kolakofsky,a grocer from Omaha, Nebraska.Whichever story is correct, there's no denying the sandwich was a success.
The sandwich is traditionally made with sliced corned beef, sauerkraut, and Swiss cheese on rye bread. It is usually fried like a grilled cheese sandwich and served hot, but it may be served cold. Reuben sandwiches are usually made with corned beef, but pastrami is an excellent alternative.
These classic Reuben sandwiches are a fabulous combination of flavors and a great way to use leftover corned beef. Make this version with Thousand Island or Russian dressing. Thousand Island dressing contains chopped sweet pickles and ketchup, while the spicier (and less sweet) Russian dressing includes horseradish and chili sauce.
Use big slices of seeded rye bread for these sandwiches. This easy homemade no-knead beer rye bread is excellent if you like to make your own bread.
2 large slices rye bread
2 tablespoons Thousand Island dressing, or Russian dressing
3 tablespoons well-drained sauerkraut
2 ounces thinly sliced corned beef
1 ounce thinly sliced Swiss cheese or Gruyere
1 tablespoon unsalted butter, softened
Gather the ingredients.
Spread both slices of rye bread lightly with Thousand Island dressing.
Place a layer of sauerkraut over one slice, then top with the corned beef then Swiss cheese. Top with the second slice of bread, dressing side down.
Butter the outside of the Reuben sandwich lightly with softened butter (or margarine) and fry the sandwich on a hot griddle or grill over medium heat, turning to brown both sides evenly.
What to Serve With Reuben Sandwiches
- Serve Reuben sandwiches with dill pickles and crispy potato chips, French fries, potato salad, or a cup or bowl of soup. Matzo ball soup or a cream-based soup pairs well with the sandwiches, or serve them with tomato soup.
- Use big slices of seeded rye bread for these sandwiches. This easy homemade no-knead beer rye bread is excellent if you like to make your own bread.
- Scale the recipe for the number of family or guests you are feeding. Serve the sandwiches with chips, fries, soup, or salad.
- A Reuben sandwich is big and hearty, so you might want to save half for later. If you have a leftover half sandwich, it's easy to reheat it. Wrap the sandwich in aluminum foil and place it on a baking sheet. Heat it in a preheated 325 F oven for about 15 minutes.
Recipe Variations
- To make this an open-faced sandwich, omit the top slice of bread. Either toast the bottom slice of bread first or assemble the sandwich and toast the bottom on a griddle. Place the assembled sandwich on a foil-lined baking pan and place it under the broiler at 500F until the cheese is melted and bubbly.
- Swiss is the traditional cheese for the sandwiches, but sliced or shredded Muenster, Havarti, or Gruyere may be substituted.
| Nutrition Facts (per serving) |
|---|
| 653 | Calories |
| 45g | Fat |
| 37g | Carbs |
| 25g | Protein |
Show Full Nutrition Label
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| Nutrition Facts |
|---|
| Servings: 1 |
|---|
| Amount per serving |
| Calories | 653 |
| % Daily Value* |
| Total Fat 45g | 57% |
| Saturated Fat 18g | 91% |
| Cholesterol 125mg | 42% |
| Sodium 1680mg | 73% |
| Total Carbohydrate 37g | 14% |
| Dietary Fiber 5g | 18% |
| Total Sugars 8g |
| Protein 25g |
| Vitamin C 5mg | 27% |
| Calcium 357mg | 27% |
| Iron 4mg | 21% |
| Potassium 309mg | 7% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
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FAQs
Be sure to drain off as much liquid as possible from the sauerkraut before piling it onto your Reuben sandwich to prevent any sogginess. It's also best to serve Reubens soon after griddling to keep the toasted bread nice and crisp.
What is a good substitute for corned beef in a Reuben? ›
You could also opt for pastrami in place of the corned beef, which isn't the traditional meat in a Reuben, but it still tastes damned good. Typically at delis, the meat will be steamed whole, then carved by hand while it's still hot.
Why is the sandwich called the Rachel? ›
Rachel sandwich
In some parts of the United States, especially Michigan, this turkey variant is known as a "Georgia Reuben" or "California Reuben", and it may also call for barbecue sauce or French dressing instead of Russian dressing. The name may have originated from the 1871 song "Reuben and Rachel".
Is a Reuben better with corned beef or pastrami? ›
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.
What is a dirty Reuben sandwich? ›
Dirty Reuben: Roast Beef, Dirty Dressing, Purple Slaw, America (I added Mozzarella Sticks & Avocado) #AvailableAtEveryLocation #Ikes...
Is Arby's Reuben real corned beef? ›
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.
What deli meat is similar to corned beef? ›
You may recognize corned beef and pastrami as deli staples, and while they look similar, their origins, preparation and flavors are quite different—no matter how you slice it.
What is a Reuben without sauerkraut called? ›
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.
What is the original Reuben sandwich? ›
According to Omaha lore, the combination of rye bread, corned beef, Swiss cheese, and sauerkraut had been dreamed up in 1925 to feed participants in a late-night poker game at the Blackstone Hotel in downtown Omaha by a local grocer, Reuben Kulakofsky.
Is a Reuben Thousand Island or Russian? ›
Sauce - A traditional Reuben sandwich uses creamy Russian dressing for the sauce, but Thousand Island dressing is another popular option that tastes really similar, albeit slightly sweeter with a bit less kick than Russian dressing.
The sandwich is made with ham, (mojo) roasted pork, Swiss cheese, pickles, mustard, and sometimes salami on Cuban bread.
What is a Texas Reuben? ›
“a deli classic reinvented for. south Texas tastes…”
This Texas Reuben features our own lean smoked brisket thrown over some buttered and griddled rye bread. Our sauerkraut is cooked in-house and not like what you usually imagine when it comes to this German staple.
How unhealthy is a Reuben sandwich? ›
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.
What animal does pastrami come from? ›
» Type of Cuts
While beef is the common meat source for corned beef and pastrami, they have different types of cuts. Usually, brisket is used for corned beef. It is the lower area of a cow's chest. Meanwhile, brisket for pastrami comes from the beef plate, shoulder, or cow's naval area.
Why is my Reuben sandwich soggy? ›
Why is my Reuben soggy? Any sandwich can get soggy if bread comes in contact with excess liquid or wet ingredients. In the case of a Reuben sandwich, the sauerkraut can make the bread soggy. To overcome this, drain the sauerkraut and then use paper towels or the back of a spoon to remove as much liquid as you can.
How do you crisp a soggy sandwich? ›
Ever since I tried this once, I have never put a leftover sandwich into the oven (too toasty) or the microwave (too rubbery). If it gets a little too soggy after steaming for like 10 mins, throw it in the oven at 275 degrees for another 10 mins.
How do you keep breakfast sandwiches from getting soggy? ›
Toasting. Packaged bread from the supermarket often benefits from being toasted. To prevent your sandwich from getting soggy, try lightly toasting just one side of the bread in your toaster oven, and let that toasted side serve as the inside of your sandwich.
How do you moisten a sandwich? ›
Things like mustard, ketchup, hot sauce, vinegar, and red pepper spread add moisture to a sandwich, unlike oil-based spreads like mayo, which don't seep into bread as much.
