Reuben Sandwich Recipe on Marble Rye - Striped Spatula (2024)

This Reuben Sandwich recipe layers tender corned beef with Swiss cheese, sauerkraut, and Russian dressing on griddled marble rye. A classic deli indulgence!

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I have so much love for the Reuben sandwich. The crisp, buttery rye bread. The creamy Russian dressing and tangy sauerkraut. The gooey Swiss cheese against the salty meat. Someone get the jar of pickles ready and pass me a stack of napkins stat!

The warm, griddled sandwich has been a staple at diners, delicatessens, and luncheonettes across the country for almost 100 years. This classic Reuben sandwich recipe is also another post-St. Patrick’s Day “must” in my house, right along with my cold Corned Beef Sandwichwith coleslaw and Corned Beef Hash.

Reuben Sandwich Recipe on Marble Rye - Striped Spatula (2)

Where Did the Reuben Originate?

The Reuben sandwich originated in America in the early twentieth century. There are two schools of thought as to who first created it, and where. It’s a subject that’s been pretty hotly debated by Reuben enthusiasts and food historians.

New York Origins

One camp traces the first Reuben sandwich recipe to Arnold Reuben of Reuben’s Delicatessen in New York City around 1914. The sandwich was called the “Reuben Special” or the “Annette Seelos Special” (named for the actress).

By the descriptions available online, this first appearance at Reuben’s Delicatessen used ham and turkey instead of corned beef, and coleslaw instead of sauerkraut. Certainly a delicious sandwich, but not the hot, grilled corned beef Reuben that later followed on New York deli menus.

Reuben Sandwich Recipe on Marble Rye - Striped Spatula (3)

Nebraska Origins

Others attribute its origins to 1925 at the Blackstone Hotel in Omaha, Nebraska, where the sandwich was created during a poker game with the hotel’s owner, Charles Schimmel. Accounts agree that it was named for one of the players in attendance, Reuben Kulakofsky, a prominent Omaha grocer. Schimmel and the players liked the sandwich so much that he decided to put it on the hotel’s menu.

There seems to be a bit of disagreement between families, however, as to who at the hotel made the first Reuben that night. Some point to Kulakofsky himself having made the sandwich from a deli plate brought to the players.

Others hold that Kulakofsky only requested a sandwich containing corned beef and sauerkraut, and that Bernard Schimmel (Charles’ son and head of the hotel’s food service) created the now iconic combination known as the “Reuben” and served it to the party.

There are many (many!) articles published on the subject.For a particularly interesting read, check out Who Really Invented the Reuben?from Saveur magazine and Schimmel’s granddaughter. In this article, Elizabeth Weil notes, “the Reuben is pressed. Did the poker room include a panini maker? Make of that what you will.”

Food History Resources: Reuben Sandwich History and Recipe from What’s Cooking America, The Reuben: New York or Omaha Born? from Grub Americana, and the previously linked Saveur Magazine article.

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Tips for Making a Really Great Reuben

To make a deli-style Reuben sandwich, a few tips and techniques are key:

  1. Use thinly-sliced corned beef.If you’re using my Instant Pot Corned Beef, Beer Braised Corned Beef, or Slow Cooker Corned Beef recipes, you’ll have the easiest time cutting thin slices if you chill the corned beef first. You can take the chill off of the slices before assembling the Reuben by steaming them in some of the reserved cooking liquid for just a minute or two. Dry off any excess water before assembling the sandwich.
  2. Avoid the temptation to overstuff the sandwich.If the sandwich is too thick, it will take too long to warm all the way through on the griddle.
  3. Let the cheese be your “glue.”I like to layer the Swiss cheese on the bottom and top layers of the sandwich, instead of all in one place. The melted cheese will help hold the sandwich together as you flip it during cooking, and when you eat it.
  4. Use a good-quality rye bread. I like to use Jewish rye, for its chewy crust and soft, yet sturdy crumb. Whenever possible, I buy marble, which swirls light rye and pumpernickel. You can also use a dark pumpernickel loaf. Look for Jewish rye and pumpernickle breads near the deli counter at the grocery store, or in the bakery section.
  5. Make homemade Russian Dressing. It doesn’t take long and is especially delicious! If you don’t have time to make your own, I recommend Ken’s Steakhouse Russian Dressing {affiliate link}.
  6. Gently press down on the sandwich with a spatula while it’s cooking. This will help to compact the layers a bit and heat everything through. You don’t have to weight or press the sandwich, like a panini, but a little pressure with the back of the spatula works wonders.
  7. Roll up your sleeves, and dig in!The Reuben is a messy sandwich. Sauerkraut will fall out on your plate. Drips of Russian dressing might appear on your hands. Embrace it!
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What to Serve with this Reuben Sandwich Recipe

Reubens are pretty substantial on their own, but a few classic deli sides never hurt. We like kettle chips and a half or full sour kosher dill pickles on the side.

Hot, crispy french fries are also a good choice (reminiscent of a New Jersey diner plating), as is a scoop of a warm, vinaigrette-based potato salad. (I find mayonnaise potato salads a little too rich alongside the fatty meat and cheese in a Reuben.)

For beverages, cream soda is a New York deli staple. We also love a good, creamystout with our Reubens, especially if we’re making them around St. Patrick’s Day.

📖 Recipe

Reuben Sandwich Recipe on Marble Rye - Striped Spatula (6)

Reuben Sandwich Recipe

This classic Reuben sandwich is a deli-style indulgence that’s easy to make at home! Great for using your leftover corned beef from St. Patrick’s Day.

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Course: Lunch

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 1 sandwich

Estimated Calories: 828kcal

Author: Amanda Biddle

Ingredients

  • 2 slices rye bread (regular or marble)
  • 1 tablespoon butter , softened
  • 2 tablespoons Russian dressing
  • 2 slices Swiss cheese (or more, to taste)
  • 3-4 ounces corned beef , thinly sliced
  • ¼ cup sauerkraut , drained
  • pickles and potato chips or French fries (for serving)

Instructions

  • Butter one side of each of the slices of rye bread. Spread Russian dressing on the unbuttered sides. Layer the sandwich in the following order: 1 slice of Swiss cheese, corned beef, sauerkraut, and the remaining slice of cheese. Top with the second slice of bread, dressing-side down.

  • Heat a nonstick skillet over medium heat. Grill the sandwich until the bread is golden and crispy and the cheese is melted, about 3 minutes per side. Gently press down on the sandwich occasionally with a spatula as it cooks. Serve immediately with pickles and potato chips, French fries, or vinaigrette potato salad.

Nutrition Estimate

Calories: 828kcal | Carbohydrates: 40g | Protein: 37g | Fat: 57g | Saturated Fat: 24g | Cholesterol: 151mg | Sodium: 2484mg | Potassium: 546mg | Fiber: 5g | Sugar: 8g | Vitamin A: 880IU | Vitamin C: 35.8mg | Calcium: 500mg | Iron: 4.6mg

Keyword: leftover corned beef recipes, reuben sandwich recipe

About our Recipes:Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.

Have you made this recipe?Don’t forget to leave a comment and rate the recipe below! Take a picture? Tag @stripedspatula and #stripedspatula on Instagram!

Reuben Sandwich Recipe on Marble Rye - Striped Spatula (2024)

FAQs

How do you keep a Reuben from getting soggy? ›

Both kinds of meat are cured, but pastrami is then coated with a flavorful spice rub and smoked. Why is my Reuben sandwich soggy? The culprit is most likely the sauerkraut. Be sure to drain off as much liquid as possible from the sauerkraut before piling it onto your Reuben sandwich to prevent any sogginess.

Should a Reuben be pressed or toasted? ›

In some cases, this rule works for melts, which is what a Reuben technically is. But with the Reuben, I prefer to revert to single-side toasting, because I like the inner surfaces of the bread in a Reuben to be slightly steamed and tender, the whole thing partially fusing together.

What was on the original Reuben sandwich? ›

He decided to try something new for his friends and put together the first reuben sandwich using swiss cheese, corned beef, sauerkraut, and his special deli sauce on rye. It was such a big hit with his poker group, he decided to include it on the menu of a nearby hotel and it grew in popularity ever since.

What is a Manhattan Reuben? ›

The Reuben sandwich is a North American grilled sandwich composed of corned beef, Swiss cheese, sauerkraut, and Russian dressing or Thousand Island dressing, grilled between slices of rye bread. It is associated with kosher-style delicatessens but is not kosher, as it combines meat and cheese.

Should a Reuben have pastrami or corned beef? ›

A Reuben sandwich is typically made with corned beef. It would taste great with pastrami too, it just wouldn't be a classic Reuben! Bottom line: You can't go wrong with either of these flavor-packed deli meats.

Is a Reuben still a Reuben without sauerkraut? ›

You can certainly make a sandwich without sauerkraut, but it won't be a reuben sandwich since one of the ingredients that defines the sandwich as being a reuben is sauerkraut.

What chips go best with a Reuben? ›

Reuben + kettle salt & pepper chips

To balance it out, a simple bag of Kettle salt and pepper chips really does the trick. You still get the satisfying crunch, but aren't overwhelmed with other flavors that will clash with the Reuben.

Is Arby's Reuben real corned beef? ›

About the Sandwich

Marbled rye bread filled with freshly sliced corned beef, melty Swiss Cheese, tangy sauerkraut and creamy Thousand Island dressing. This is a Reuben sandwich inspired by the New York standard.

Why is a Reuben on rye bread? ›

Omaha, Nebraska Origins

The request came from a city store owner and casual poker player named Reuben Kulafofsky. Schimmel chose to add Swiss cheese and Thousand Island dressing on dark rye bread. This version originated in 1925 and was quickly put on the hotel's menu by owner Charles Schimmel.

What is a Katz Reuben? ›

Your choice of pastrami, corned beef or turkey breast with melted Swiss cheese, sauerkraut, and homemade Russian dressing, all on grilled rye bread... Order Online.

What animal is pastrami? ›

Pastrami is made from beef brisket that has been cured, coated in spices, cold smoked and then steamed. Pastrami's thick coat of spices typically includes crushed black pepper, coriander, mustard seeds, garlic and other spices that might be included in a pickling spice mixture.

Is Russian dressing the same as Thousand Island? ›

The ingredient that differentiates Russian dressing from Thousand Island is—drumroll, please—horseradish. When you have Russian dressing accenting a hearty sandwich like a Reuben, the horseradish can be hard to detect, especially when you've got the sharp, funky flavors of sauerkraut to contend with.

What is a redneck Reuben sandwich? ›

Smoked Bourbon Glazed Pork, cheese, collards on garlic toast.

What is a cape cod Reuben? ›

Fried Haddock filet, Swiss cheese, homemade coleslaw & Russian dressing served on marble rye.

What's the difference between a Rachel and a Reuben sandwich? ›

The difference between a Rachel and a Reuben is the use of cole slaw rather than sourkraut. Traditionally, both sandwiches were made with corned beef, but that has been modified by using other meats, such as turkey. But the form of cabbage is the distinguishing factor.

How do you prepare sandwiches so they don't get soggy? ›

Use. Parchment paper checks all the boxes: It's slightly porous and absorbs some moisture that other materials don't. Be sure to employ the double-wrap technique: Wrap your sandwich in one layer, cut the sandwich in half through the parchment paper, and then wrap it again for extra security.

How do you keep corned beef moist? ›

Instead: Regardless of the cooking method, corned beef is best cooked over low heat. A low, gentle simmer on the stovetop or in the slow cooker are two excellent methods for cooking up soft, tender slices of corned beef every time.

How long can a Reuben sandwich sit out? ›

To stay safe, sandwiches, salads, and other meals with perishable ingredients shouldn't be left at room temperature for more than 2 hours—max. Leftovers should also go back in the refrigerator within 2 hours.

References

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