Grilled Reuben Sandwiches: A Chef’s Classic Comfort Food

The first time I tasted a Reuben, I was a kid at my grandpa’s favorite deli. The tangy sauerkraut, the savory corned beef, the creamy dressing, all melted together between slices of perfectly grilled rye bread. It was a symphony of flavors that, even now, takes me back to that cozy booth, the smell of cured meats in the air, and the warmth of family. That simple sandwich became a culinary benchmark, a gold standard for comfort food done right, and I’ve been chasing that perfect Reuben experience ever since.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 4
• Dietary Type: Not Gluten-Free

Ingredients

• 8 slices rye bread
• ¾ cup thousand island dressing
• 1 (16 ounce) can sauerkraut, drained
• 8 slices swiss cheese
• 8 slices corned beef
• Buttered flavored cooking spray (or butter, melted)

Equipment Needed

• Large Skillet or Grill
• Spatula

Instructions

1. Begin by preparing your bread. Spread each slice of rye bread generously with thousand island dressing. This creates a moisture barrier and adds that signature tangy sweetness that makes a Reuben a Reuben.

2. On four of the bread slices (the bottom slices), layer the ingredients. First, evenly distribute the drained sauerkraut. Be sure to squeeze out any excess liquid from the sauerkraut to prevent a soggy sandwich. Next, add the swiss cheese, ensuring it covers the sauerkraut. This will help it melt evenly. Finally, layer on the corned beef. Divide the eight slices evenly among the four sandwiches.

3. Carefully place the remaining bread slices (the ones already spread with thousand island dressing) on top of the corned beef, creating your sandwiches.

4. Now, prepare the outside of the sandwiches for grilling. Spray both the top and bottom of each sandwich with buttered flavored cooking spray. Alternatively, you can brush the outsides with melted butter for a richer flavor. This will help the bread crisp up and brown beautifully.

5. Heat a large skillet or grill over medium-high heat. You want the surface hot enough to brown the bread quickly but not so hot that it burns before the cheese melts. If using a skillet, ensure it’s large enough to accommodate at least two sandwiches comfortably without overcrowding.

6. Carefully place the sandwiches in the hot skillet or on the grill. Grill for about 3-5 minutes per side, or until the bread is golden brown and crispy. Use a spatula to gently press down on the sandwiches as they cook. This helps to ensure even browning and melting.

7. Flip the sandwiches carefully with a spatula. Continue grilling for another 3-5 minutes, or until the second side is golden brown and the cheese is completely melted and gooey, and the corned beef is heated through. The internal temperature of the corned beef should reach at least 165°F (74°C) for food safety.

8. Remove from skillet or grill and slice in half diagonally. Serve immediately.

Expert Tips & Tricks

• The Right Rye: The type of rye bread you use can significantly impact the final result. Opt for a good quality rye with a slightly sour flavor and a firm texture. Avoid pre-sliced bread that is too thin, as it may become soggy.
• Sauerkraut Sanity: Don’t skip the draining step! Excess moisture in the sauerkraut will lead to a soggy sandwich. Press it firmly in a strainer or use paper towels to remove as much liquid as possible.
• Cheese Choice: While Swiss is traditional, feel free to experiment with other cheeses. Gruyere, Emmental, or even a sharp provolone can add interesting flavor variations.
• Dressing Dynamics: Thousand Island is the classic choice, but Russian dressing is a close cousin that also works well. If you’re feeling adventurous, try adding a dash of horseradish or hot sauce to your dressing for a little kick.
• Even Grilling: To ensure even browning, use a panini press or place a heavy skillet or pot lid on top of the sandwiches while they grill. This will help to press the bread against the hot surface and promote even contact.

Serving & Storage Suggestions

Serve your Grilled Reuben Sandwiches immediately while they are hot and the cheese is melted and gooey. Traditionally, Reubens are served with a side of potato salad, coleslaw, or crispy dill pickles. For a complete meal, consider adding a cup of tomato soup or a side salad.

Leftover Reuben sandwiches are best stored in the refrigerator. Wrap them tightly in plastic wrap or store them in an airtight container. They will last for up to 2-3 days. To reheat, you can pan-fry them in a skillet over medium heat until warmed through and the bread is crispy again. You can also reheat them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Microwaving is not recommended, as it can make the bread soggy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	716 kcal	N/A
Total Fat	45g	69%
Saturated Fat	16.4g	81%
Cholesterol	119.2mg	39%
Sodium	2365.5mg	98%
Total Carbohydrate	46.2g	15%
Dietary Fiber	7.5g	30%
Sugars	12.4g	N/A
Protein	32.4g	64%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Turkey Reuben: Substitute corned beef with turkey for a lighter twist. This is sometimes called a Rachel sandwich.
• Vegan Reuben: Use vegan corned beef or tempeh bacon, vegan Swiss cheese, and vegan thousand island dressing to create a plant-based version.
• Gluten-Free Reuben: Use gluten-free rye bread to make this sandwich suitable for those with gluten sensitivities.
• Spicy Reuben: Add a pinch of red pepper flakes to the thousand island dressing or use a spicy sauerkraut for a kick.
• Open-Faced Reuben: Grill only one slice of bread per sandwich and top with the ingredients for a lighter, open-faced version.

FAQs (Frequently Asked Questions)

Q: Can I use Russian dressing instead of Thousand Island?
A: Absolutely! Russian dressing is very similar to Thousand Island and makes a great substitute, adding a slightly spicier flavor profile.

Q: What’s the best way to drain sauerkraut?
A: Place the sauerkraut in a fine-mesh sieve and press down firmly with a spoon to extract as much liquid as possible. You can also wrap it in a clean kitchen towel or several layers of paper towels and squeeze out the excess moisture.

Q: How do I keep the bread from getting soggy?
A: Ensure you drain the sauerkraut well. Also, spreading the thousand island dressing on both sides of the bread acts as a moisture barrier. Don’t overcrowd the pan or grill, as this can trap steam and make the bread soggy.

Q: Can I make these sandwiches ahead of time?
A: You can assemble the sandwiches ahead of time, but it’s best to grill them just before serving to prevent the bread from becoming soggy. If you need to make them ahead, wrap them tightly in plastic wrap and store them in the refrigerator for up to 24 hours.

Q: Can I use a panini press instead of a skillet or grill?
A: Yes, a panini press works perfectly for making Grilled Reuben Sandwiches. It will evenly press and grill the sandwich, ensuring the cheese melts evenly and the bread is crispy.

Final Thoughts

The Grilled Reuben Sandwich is more than just a meal; it’s an experience. It’s a celebration of contrasting textures and bold flavors that come together in perfect harmony. From the tangy sauerkraut to the savory corned beef and the creamy dressing, every bite is a delight. I encourage you to try this recipe and create your own Reuben memories. Don’t be afraid to experiment with different cheeses, dressings, or even breads to find your perfect combination. And when you do, be sure to share your creations and feedback. After all, the best recipes are those that are shared and enjoyed with others. So, gather your ingredients, fire up your grill, and get ready to experience the classic comfort of a Grilled Reuben Sandwich!