Reuben Sandwich

By Kay Chun

Updated June 22, 2021

  • Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Media 1 of 1
Total Time
30 minutes
Rating
4(955)
Comments
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Like many classic dishes, the Reuben sandwich has multiple origin stories: Some accounts trace its origins to the since-shuttered Reuben’s delicatessen in New York City, where Arthur Reuben created a special for one of Charlie Chaplin’s leading ladies in 1914, using ham, turkey, Swiss cheese and coleslaw on rye. Another origin story points to a customer, Reuben Kulakofsky, who was said to have ordered a corned beef and sauerkraut sandwich at Blackstone Hotel, in Omaha, where Bernard Schimmel obliged by rounding it out with Thousand Island dressing, Swiss cheese, rye bread and a hot grill. Today’s Reuben sandwiches feature corned beef, sauerkraut, Swiss cheese and a healthy smear of Russian dressing between toasted, buttered rye. Homemade dressing has a brighter, fresher flavor than the bottled variety, and comes together in just a few turns of a whisk. To achieve the prized crispy crust and gooey cheese, keep the heat low enough to allow the buttered bread to toast while the cheese melts.

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Ingredients

Yield:4 sandwiches

FOR THE RUSSIAN DRESSING

  • ½ cup mayonnaise

  • 5 tablespoons ketchup

  • 3 tablespoons dill pickle relish (not sweet)

  • 1 tablespoon minced onion

  • 1 teaspoon yellow mustard

  • 1 teaspoon Worcestershire sauce

FOR THE SANDWICHES

  • 8 slices rye sandwich bread

  • 4 tablespoons unsalted butter, at room temperature

  • 1 pound thinly sliced corned beef

  • 1 cup drained sauerkraut (about 6 ounces)

  • 8 slices Swiss cheese (about 6 ounces)

Ingredient Substitution Guide
Nutritional analysis per serving

41 grams carbs; 143 milligrams cholesterol; 899 calories; 21 grams monosaturated fat; 16 grams polyunsaturated fat; 24 grams saturated fat; 67 grams fat; 4 grams fiber; 2503 milligrams sodium; 35 grams protein; 12 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the Russian dressing: In a small bowl, combine all ingredients and mix well.

  2. Step 2

    Make the sandwiches: Spread one side of each bread slice with ½ tablespoon butter. In a large nonstick skillet, arrange 2 slices of bread, buttered side down, over medium-low heat. Spread 2 tablespoons of Russian dressing on each slice of bread, then top each with ¼ pound corned beef, ¼ cup sauerkraut and 2 slices cheese. Top each with 1 slice of bread, buttered side up. Cook until golden and crispy underneath, about 5 minutes. Flip the sandwiches and cook, pressing down gently with a spatula, until second side is golden and cheese melts, about 3 minutes more. Transfer sandwiches to plates and wipe out skillet. Repeat with the remaining bread, sauce, corned beef, sauerkraut and cheese. Serve warm.

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Ratings

4 out of 5
955 user ratings
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Comments

Lori Penner

I find it makes for a less mushy sandwich if you cook the sauerkraut separately in a small frypan prior to putting on the sandwich. This way rhe sauerkraut is already hot and dry, and the sandwich will not get soggy.

John

Russian dressing MUST include horseradish. That is the main thing that distinguishes it from Thousand Island. And it is essential to the Reuben. Why? The reason the Reuben is a great sandwich is because it contains, among its various ingredients, a good balance of all the basic flavors (sweet, sour, salt, bitter, umami). Without the horseradish the bitter is missing, and the sandwich just isn't the sublime creation it can and should be.

EW

Can’t the sandwich just be enjoyed for the sheer goodness of it? Does there always have to be something “beneficial“ about what we eat? Maybe we can just eat cold sauerkraut another time to get those beneficial bacteria

quaas

Nice and filling. Probably not as good as Katz.

Patvay

I added 1 tbspn of prepared horseradish to the dressing. Drained the sauerkraut and sautéed in 1 tbspn butter until some pieces were lightly browned. I made the corned beef per the NYTIMES recipe where it is braised in semi-dry Riesling. Fantastic sandwich!!

Dave

What does a reuben have to do with St. Patrick's Day? Corned beef did become an Irish American tradition, but I have never heard of a reuben associated with Irish immigrants.

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