This Reuben Sandwich Is a Diner Classic You Can Make At Home (2024)

The Reuben sandwich is a diner classic: It's a glorious medley of corned beef, Swiss cheese, sauerkraut, and Russian dressing on rye bread—the whole is truly greater than the sum of its parts! A good Reuben sandwich with a side of pickles and potato chips is the ultimate comfort food, plus it's a great way to use up leftover corned beef from a meal of traditional Irish foods on St. Patrick's Day.

So where did this bit of culinary perfection originate? The history has actually been debated for years! While many believe this delicious sandwich has Irish or German roots, its origin lies a little closer to home. Most signs point to a poker game at the Blackstone Hotel in the 1920s in Omaha, Nebraska, where a man by the name of Bernard Schimmel, who oversaw the kitchen, is believed to have assembled this hot-pressed sandwich—corned beef, Swiss cheese, sauerkraut and Russian dressing on rye—for a player by the name of Reuben Kulakofsky, who loved it. Kulakofsky's family maintains that Schimmel merely brought down a deli platter to the game, before Reuben himself assembled the beloved sandwich, but Schimmel's family has cleverly raised the question of why a panini maker would be present at that fabled poker game. The rest, as they say, is hotly contested history.

What's on a classic Reuben sandwich?

It's a pretty simple formula: You just build a sandwich on rye bread with corned beef, Swiss cheese, sauerkraut, and Russian dressing, then cook it in a skillet or on a griddle like a grilled cheese sandwich.

Is a Reuben sandwich made with pastrami or corned beef?

A classic Reuben sandwich is made with corned beef—not to be confused with pastrami. So, pastrami vs. corned beef: what's difference? 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. It's also best to serve Reubens soon after griddling to keep the toasted bread nice and crisp.

What can I use instead of Swiss cheese on a Reuben sandwich?

Swiss is classic, but if you're not a fan or just want to use what's already in your refrigerator, mild, melty cheeses like provolone or mozzarella are tasty swaps.