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Loading...This iconic American deli sandwich layers tender corned beef, melted Swiss cheese, and tangy sauerkraut between buttery grilled rye bread spread with creamy Russian dressing. A staple of Jewish-American delis since the early 20th century, the Reuben delivers the perfect balance of salty, tangy, and rich flavors in every crispy bite.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings4
Yield4 sandwiches
Nutrition Facts
Per serving (estimated)
- 720 kcalCalories
- 42 gFat
- 18 gSaturated Fat
- 48 gCarbs
- 4 gFiber
- 7 gSugar
- 38 gProtein
- 1850 mgSodium
- 480 mgPotassium
- 320 mgCalcium
- 4 mgIron
- 12 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the Sandwiches
- 8 slices rye bread (marble or regular)
- 1 lb (450 g) sliced deli corned beef
- 8 slices Swiss cheese (about 6 oz / 170 g)
- 1 cup (240 g) sauerkraut, drained and squeezed dry
- 1/2 cup (120 ml) Russian or Thousand Island dressing
- 4 tbsp (56 g) unsalted butter, softened
Directions
- Place the drained sauerkraut in a clean kitchen towel and squeeze firmly over the sink to remove as much moisture as possible.
- Spread softened butter evenly on one side of each slice of rye bread, reaching all the way to the edges for even browning.
- Flip 4 slices over and spread about 2 tablespoons of Russian dressing on the unbuttered side of each.
- Layer about 1/4 of the corned beef, 2 slices of Swiss cheese, and 1/4 cup of sauerkraut on each dressed bread slice.
- Top with the remaining bread slices, buttered side facing out, and press down gently to compact the filling.
- Heat a large cast-iron skillet or griddle over medium-low heat for about 2 minutes until evenly warmed.
- Place sandwiches in the skillet and cook for 4-5 minutes per side, pressing occasionally with a spatula, until the bread is deep golden and the cheese has fully melted.
- Transfer to a cutting board, let rest for 1 minute, then slice each sandwich diagonally and serve immediately.
Cook’s Notes
- Squeezing the sauerkraut thoroughly is the key to preventing a soggy sandwich.
- Use medium-low heat so the bread toasts slowly without burning before the cheese melts.
- For an extra-decadent version, mix a minced garlic clove into the softened butter before spreading.
- Serve with a kosher dill pickle and kettle chips for an authentic New York deli experience.
- Wrap any leftovers tightly in foil and reheat in a 350°F oven for 10 minutes to restore crispness.
