A Better Reuben Sandwich: The Ultimate Comfort Food

I’ll never forget the first Reuben sandwich I ever had. It was at a tiny, no-frills deli in Chicago, the kind of place where the aroma of cured meats and pickles hung heavy in the air. The counterman, a gruff but secretly kind soul, slid it across the worn Formica countertop – a towering stack of corned beef, sauerkraut, Swiss cheese, and tangy dressing, all nestled between slices of perfectly grilled rye. That first bite was a revelation: the salty, savory beef, the sharp tang of the sauerkraut, the nutty cheese, all melding together in perfect harmony. From that moment on, the Reuben became my ultimate comfort food, a culinary hug on a plate. And after years of experimenting, I’ve perfected my own version, ready to share with you.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: 4
• Dietary Type: Not Gluten-Free

Ingredients

• ¼ cup mayonnaise
• 2 tablespoons chili sauce
• 1 teaspoon prepared horseradish
• 8 slices rye bread (light Jewish rye preferred)
• 2 tablespoons butter or margarine
• 12 slices deli corned beef or cooked corned beef
• 8 slices deli-style Swiss cheese
• ¾ cup sauerkraut, well drained

Equipment Needed

• Small bowl
• Griddle or large skillet

Instructions

1. In a small bowl, combine the mayonnaise, chili sauce, and horseradish. This is your Reuben’s secret weapon, the sauce that brings all the flavors together. Set aside.
2. Spread one side of each slice of rye bread with butter or margarine. This will ensure a golden-brown, crispy crust.
3. Generously spread the mayonnaise mixture on the other side of each slice of bread. Don’t be shy; this sauce is the key to a flavorful sandwich.
4. Place 1 slice of Swiss cheese on 4 slices of bread, directly on top of the mayonnaise spread. The cheese acts as a buffer, preventing the bread from getting soggy.
5. Arrange the corned beef over the cheese. Layer it generously for a truly satisfying sandwich.
6. Top the corned beef with the well-drained sauerkraut. Make sure to squeeze out any excess moisture to prevent a soggy sandwich.
7. Place another slice of Swiss cheese over the sauerkraut. This helps to bind the ingredients together and adds an extra layer of melty goodness.
8. Close the sandwiches with the remaining slices of rye bread, mayo-side down and butter-side up.
9. Cook the sandwiches on a pre-heated griddle or in a large skillet over medium-low heat for 4 or 5 minutes per side, or until the bread is golden brown and toasted and the cheese is completely melted and gooey. Be patient and don’t rush the process; low and slow is the key to perfectly melted cheese and a crispy crust.

Expert Tips & Tricks

• Draining the Sauerkraut: Don’t skip the step of draining the sauerkraut well. Excess moisture will result in a soggy sandwich, which is the enemy of a good Reuben. You can use a clean kitchen towel or a sieve to squeeze out as much liquid as possible.
• Quality Ingredients Matter: The quality of your ingredients will significantly impact the flavor of your Reuben. Opt for high-quality deli corned beef and Swiss cheese. Look for rye bread that is dense and flavorful.
• Don’t Overcrowd the Pan: If your skillet or griddle isn’t large enough to cook all the sandwiches at once, cook them in batches to ensure even browning and melting. Overcrowding the pan will lower the temperature and result in unevenly cooked sandwiches.
• Pressing the Sandwiches: Use a spatula to gently press down on the sandwiches while they are cooking. This will help to flatten them slightly and ensure that all the ingredients meld together nicely.
• Make it Ahead: You can assemble the sandwiches ahead of time and store them in the refrigerator until ready to cook. This is a great option for meal prepping or when you’re short on time. Just be sure to wrap them tightly to prevent the bread from drying out.
• Level Up Your Sauce: Want to kick your Reuben sauce up a notch? Try adding a dash of Worcestershire sauce or a pinch of smoked paprika for extra depth of flavor.
• Add Some Heat: If you like a little spice, consider adding a few dashes of hot sauce to the mayonnaise mixture or using a spicy horseradish.

Serving & Storage Suggestions

Serve your Reuben sandwiches immediately while they are hot and the cheese is melted and gooey. Pair them with a side of crispy French fries, potato salad, or coleslaw for a complete and satisfying meal.

Leftover Reuben sandwiches can be stored in the refrigerator for up to 2-3 days. To reheat, wrap the sandwiches in foil and bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat them in a skillet over low heat, flipping occasionally, until heated through and the cheese is melted. Be aware that reheating may affect the texture of the bread. They are best enjoyed fresh.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	656.7 kcal	N/A
Calories from Fat	356 g	54%
Total Fat	39.6 g	60%
Saturated Fat	19.4 g	97%
Cholesterol	150.1 mg	50%
Sodium	1838.6 mg	76%
Total Carbohydrate	37.3 g	12%
Dietary Fiber	5 g	20%
Sugars	4.7 g	18%
Protein	36.5 g	73%

Variations & Substitutions

• Turkey Reuben: Substitute the corned beef with sliced turkey breast for a lighter take on the classic Reuben. This is often called a Rachel Sandwich.
• Vegan Reuben: Use vegan corned beef substitute and vegan Swiss cheese. A vegan Russian dressing can be created using vegan mayonnaise.
• Gluten-Free Reuben: Use gluten-free rye bread.
• Spicy Reuben: Add some heat by mixing sriracha or your favorite hot sauce into the Russian dressing.
• Different Cheese: While Swiss is traditional, you could experiment with Gruyere, provolone, or even a sharp cheddar for a different flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I use regular white bread instead of rye bread?
A: While you can, the distinctive flavor of rye bread is integral to the Reuben experience. It provides a slightly sour and earthy counterpoint to the richness of the other ingredients.

Q: Can I use sauerkraut straight from the jar without draining it?
A: No, you absolutely must drain the sauerkraut well! Excess moisture will make your sandwich soggy and unappetizing.

Q: What if I don’t have a griddle?
A: A large skillet works just as well. Just make sure it’s large enough to accommodate the sandwiches without overcrowding.

Q: Can I make the sauce ahead of time?
A: Absolutely! In fact, making the sauce a day or two in advance allows the flavors to meld together even more. Store it in an airtight container in the refrigerator.

Q: My cheese isn’t melting properly. What am I doing wrong?
A: Make sure your heat is on medium-low. High heat will burn the bread before the cheese has a chance to melt. You can also try covering the skillet with a lid to trap heat and help the cheese melt faster.

Final Thoughts

There you have it – my perfected version of the classic Reuben sandwich! I hope you’ll give this recipe a try and experience the joy of biting into a truly delicious and comforting sandwich. Feel free to experiment with different variations and substitutions to create your own unique Reuben masterpiece. And please, don’t hesitate to share your feedback and creations – I’d love to hear what you think! Pair it with a crisp dill pickle and your favorite beer for the ultimate deli experience at home. Happy cooking!