Classic Reuben Sandwich

The first time I had a proper Reuben was at this tiny deli in Chicago where the guy behind the counter called everyone "honey" and the air smelled like pickles and rye toast. I watched him build my sandwich with this casual precision, stacking corned beef like he was constructing something important. One bite in and I understood why people get religious about these things the crunch, the tang, the way everything melts together. I've been making them at home ever since, though my kitchen never quite smells as wonderful as that deli did.

Last winter my friend came over after a terrible breakup and I made us Reubens for dinner. We stood at the counter eating them off paper towels, watching steam curl off the sandwiches while she told me stories about her relationship. By the time we finished, she was laughing again, which I'm going to partially credit to the healing powers of melted cheese and properly toasted rye bread.

Ingredients

• Rye bread: Look for a hearty loaf with seeds or caraway, it needs to stand up to all those fillings without getting soggy
• Swiss cheese: The mild nutty flavor is perfect here and it melts beautifully into all the right places
• Corned beef: Ask your deli counter to slice it thin but not shredded, you want some substance to each bite
• Sauerkraut: Squeeze out excess liquid before using, nobody wants a soggy sandwich situation
• Russian dressing: Homemade or store bought works, just make sure its creamy with a little kick
• Butter: Soften it properly so you can spread it evenly without tearing the bread

Instructions

Prep your canvas:

Lay out all four slices of rye bread and spread Russian dressing generously on one side of each slice, right to the edges.

Build the layers:

On two slices, start with Swiss cheese, then pile on half the corned beef, followed by sauerkraut, and top with another cheese slice to help glue everything together.

Close it up:

Top each sandwich with the remaining bread slice, dressing side down, pressing gently to settle the fillings.

Butter the outside:

Spread softened butter on the exterior of both sides of each sandwich, covering completely to get that gorgeous golden crunch.

Grill to perfection:

Cook in a heated skillet over medium heat for about 4 minutes per side, pressing gently with your spatula, until the bread is deeply golden and cheese is oozing out the sides.

The resting moment:

Let the sandwiches rest for a full minute before slicing, this simple step makes such a difference in keeping everything together.

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My dad claims his grandmother made the best Reubens in New York, though honestly nobody can verify if she even knew what a Reuben was. Still, the story gets told every time we make them, which has somehow become part of the tradition itself.

Getting The Crunch Right

The secret restaurant quality texture comes from buttering the bread instead of the pan, and using softened butter so you can spread it thinly and evenly. Some people swear by mayonnaise instead, but nothing beats the flavor of butter hitting hot rye bread.

The Cheese Strategy

Placing cheese on both sides of the corned beef is not excessive, its structural engineering that happens to taste incredible. The bottom layer melts into the bread creating a waterproof seal while the top helps hold the sauerkraut in place.

Make It Your Own

Once you master the classic, try switching up components while keeping the spirit intact. Turkey Thousand Island and coleslaw makes a fantastic variation, or go vegetarian with tempeh and extra sauerkraut.

• Toast the sauerkraut in a dry pan first for extra depth and less moisture
• Use marble rye for a prettier presentation and slightly sweeter flavor
• Try mixing some grated horseradish into your Russian dressing for a real kick

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Cut these on the diagonal and serve them while they're still hot enough to burn your fingers just a little. Some things in life, including a perfect Reuben, are worth the small risks.

Recipe FAQs

→ What type of bread is best for this sandwich?

Hearty rye bread is ideal for its robust flavor and sturdy texture that holds up well to grilling and moist ingredients.

→ Can I substitute the dressing used in this sandwich?

Yes, Thousand Island dressing is a popular alternative that provides a slightly different but complementary tangy flavor.

→ How should I cook the sandwich for best results?

Grill the sandwich on medium heat with softened butter on the outside until the bread is golden brown and the cheese is melted.

→ Is there a way to add extra crunch to the sandwich?

Toasting the sauerkraut lightly before assembling can add an extra layer of texture and a subtle caramelized flavor.

→ What are good side options to serve alongside?

Dill pickles and potato chips complement this sandwich well, enhancing the classic deli experience.