The Classic Reuben Sandwich
This sandwich has quite the legacy, and there’s a reason the reuben sandwich is a North American classic. It’s visually appealing, with a toasty marbled rye exterior, stacks of pastrami and sauerkraut covered in melty Swiss and creamy Russian dressing on the interior, we get hungry just looking at it! Since the reuben sandwich origin in the early 1900s (stories place the debut in New York City or Omaha, Nebraska), it’s been winning hearts and minds and sandwich contests! Once you make your own homemade reuben sandwich, we think you’ll be putting it on regular rotation in your kitchen.
What Is a Reuben Sandwich?
The reuben sandwich is a knife-and-fork kind of sandwich that layers slices of pastrami, a deli meat best known for its peppery with a touch of coriander and smokiness flavor. The debate: Is a Reuben sandwich made with corned beef or pastrami? It can be either, but we prefer pastrami because it gives the reuben a touch more spice and flavor overall, in our opinion. The sandwich is then stacked high on rye bread, stuffed with sauerkraut and Swiss cheese, and a good smear of Russian dressing. We make our own Russian style dressing, and we think you’ll love the extra zippy flavor you get when you make your own (hint: there’s Sriracha in it!). Griddled lovingly with butter in a warm skillet, this deli classic will be your new sandwich calling card.
How Do You Make A Reuben Sandwich?
Glad you asked! Let’s walk through the best reuben sandwich recipe one layer at a time!
Start by making the Russian style dressing in a small bowl. Set this aside for when you assemble the rest of your reuben sandwich ingredients.
To make the sandwiches, spread one side of each slice of bread with butter. On the non-buttered side of the bread, spread the Russian dressing on each slice.
Next, divide pastrami evenly among two slices of the bread. Top pastrami with sauerkraut, and then finally the slices of Swiss cheese. Top each sandwich with remaining slices of bread, dressing side down.
Heat the sandwiches in a skillet (low heat is best here!) until the bread turns golden brown, about 5-8 minutes per side. Keep flipping until the cheese is nice and melty!
Transfer sandwiches to a cutting board. Cut in half and serve immediately alongside potato chips or potato salad and pickles.
Tools You’ll Need
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Show us those stacks of reuben sandwiches next time you make them and tag us on Instagram using @themodernproper and #themodernproper. Happy eating!
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