Reuben Sandwiches
Let Me Tell You About My First Reuben Sandwich…
You know how some foods just stick with you? My first real Reuben Sandwich came from this little deli tucked away in a chilly corner of Chicago. I was freezing, a bit lost, and—okay—pretty hangry. One bite and I swear, the world felt warmer; the sauerkraut was tangy, the cheese gooey, and that corned beef? Let’s just say my scarf almost got a bite too. Ever since then, I’ve been trying to chase that feeling down in my own kitchen (with… let’s call it ‘varying success’). Also, I’ve burned more than one batch of bread learning what not to do here. So, learn from my mistakes and let’s make a killer Reuben that doesn’t end up as charcoal, deal?
Why I Always Come Back to This Sandwich
I make these Reubens when it’s cold, or when my husband looks at me like, “Really? Tuna again?” (I mean, I love tuna, but sometimes you gotta mix it up.) My family honestly demolishes these—there’s rarely a crumb left, except that one time I tried to get fancy with rye bread with caraway seeds and my son acted like I’d ruined his whole day. If you love messy, cheesy, salty, crunchy food, you’ll get why I can’t quit these. Oh, and if you’re weird about sauerkraut, I’ve got workarounds coming up… no judgment!
Stuff You’ll Need (a.k.a. Ingredients!)
- 8 slices rye bread (on lazy days I’ve gone with sourdough—don’t tell my grandma!)
- Butter, just enough to smear both bread sides (margarine if you must—the flavor is slightly off, but it’ll toast up)
- About 400g sliced corned beef (honestly, pastrami works fine too—sometimes I just use whatever’s on sale)
- 8 slices Swiss cheese (Gruyère in a pinch, but it gets a bit fancy for my taste)
- 1 cup sauerkraut, drained pretty well (If you hate sauerkraut, sub with coleslaw or just skip it. My neighbor swears by kimchi, but… that went sideways for me.)
- 1/4 cup Russian or Thousand Island dressing (I use this recipe from Serious Eats sometimes, but store stuff works just fine!)
- Black pepper, a pinch (optional, but I think it wakes the whole thing up)
So, How Do You Actually Make It?
- I start by heating a big skillet over medium. Not too hot—a rookie mistake I’ve made is cranking the heat and ending up with burnt bread and cold cheese, which is a bummer.
- Spread butter on one side of each bread slice. Don’t be stingy; this is flavor. If you’re out of soft butter, a quick zap in the microwave (like, 10 seconds) usually does the trick. Or just squish it on cold and pretend you meant to do that.
- Lay 4 slices, buttered side down, in the pan. This is where I sometimes sneak a little taste of the corned beef, just to check quality—very important.
- Pile on the corned beef, then layer the sauerkraut, a slice (or two) of cheese, and a generous swirl of dressing. Top with the other bread, buttered side up. Squish it down a bit, but not too much.
- Cook for about 3–4 minutes on each side. Don’t panic if it looks a bit weird halfway—it always does. Flip carefully (tongs help, but I’ve used my hands in a pinch, just don’t burn yourself). If the cheese isn’t melting, a lid helps trap the heat, or just lower the heat and let it hang out a little longer. Better to wait than serve cold cheese; trust me.
- Once it’s golden and crispy, hoick them out (I use a fish spatula, but anything flat works), slice in half (diagonally, because triangles are superior), and serve while hot. Or sneak a bite standing over the pan; no judgments here.
Notes I’ve Learned (the Hard Way)
- Draining the sauerkraut well = zero soggy bread. I forgot once and it went from sandwich to soggy pile fast.
- If you hate Russian dressing, just use mayo mixed with a bit of ketchup and relish. Or try this homemade Thousand Island version.
- Bread thickness is key—a thick slice won’t crisp up right. Thin but sturdy is the sweet spot, but honestly, use what ya have.
How I’ve Tweaked (and Sometimes Ruined) My Reubens
- Turkey Reuben (a.k.a. Rachel): Actually pretty great, just swap turkey for corned beef.
- Vegan attempt: Used plant-based cheese and seitan. Not my favorite, but my cousin swears by it. Maybe you’ll have better luck.
- Kimchi instead of sauerkraut: Big swing, didn’t love it. But hey, maybe you’re more adventurous than me!
- Hawaiian Reuben: I tried pineapple once. Let’s never speak of that again.
What If I Don’t Have a Skillet?
No worries. I’ve made these in a sandwich press, on a griddle, even in a nonstick pan. Heck, the oven works (just wrap in foil and bake at 375°F for about 10 minutes), though you’ll miss out on some crunch. And one time I used my George Foreman grill—messy, but not bad.
Storing Leftovers…If You Have Any
Honestly, these rarely make it past lunch in my house, but if you do wind up with extras, wrap ‘em in foil and fridge ‘em. They reheat okay in a toaster oven (straight from the fridge, about 8 minutes at 350°F), but I think they taste better the next day. Cold, kinda like pizza. Maybe that’s just me?
How I Like to Serve Reubens (And Sides My Family Actually Eats)
So, classic is with pickles and kettle chips (crunchy, salty, and, well, easy), but once in a blue moon I’ll whip up some homemade potato salad. Soup is also great, especially tomato. My uncle swears by serving it with a cold beer (I can’t argue with him), but a fizzy ginger ale is my personal fave. Oh, and at family gatherings, we cut these into quarters and stick in toothpicks—instant party food.
What I Wish I’d Known: My ‘Pro’ Tips
- I once tried toasting the bread first (thinking it’d be extra crispy)—nope. Just got burnt edges and floppy centers. Assemble first, then grill.
- Pressing down with a spatula seems small, but it really helps the cheese melt. But don’t go overboard or the filling escapes (learned that the messy way).
- Don’t rush the flipping. If it’s sticking, give it a minute—patience is a virtue (even if I’ve never had it).
- And, really—don’t stress. If a little cheese oozes out and gets crispy, that’s basically gold.
Your Reuben Questions, Answered (From My Inbox…and Brain)
- Q: Can I make these ahead? Yep! They reheat best in a skillet or toaster oven, not the microwave (they get soggy, trust me).
- Q: What’s the difference between a Reuben and a Rachel? Basically, turkey instead of corned beef and sometimes coleslaw in place of kraut. Some folks use pastrami, but that’s a whole regional debate—worth a try though!
- Q: Can I freeze these? Actually, I’ve never tried it—seems risky with sauerkraut. But if you do, wrap tightly and toast straight from the freezer; let me know how it works out!
- Q: Is it still a Reuben without Swiss? Debatable. But I’ve used cheddar in a pinch, and my kids didn’t complain.
So that’s my rambling, (slightly chaotic) guide to homemade Reuben Sandwiches. If you give it a whirl, send me a pic—or, you know, just tell me it didn’t become a burnt offering. Happy sandwiching!
