The Unyielding Charm of the Reuben Sandwich: A Symphony of Savory Layers
There’s a comfort that washes over me every time the aroma of a truly great Reuben wafts through the kitchen. It’s a scent that instantly transports me back to bustling deli counters, the friendly clang of the bell as the door opened, and the satisfying weight of a perfectly constructed sandwich in my hands. My first truly memorable Reuben wasn’t a fancy restaurant creation; it was a late-night refuge, a glorious piled-high monument to flavor crafted by a seasoned deli owner who treated each sandwich with the reverence of a culinary masterpiece. He’d nudge it across the counter, a knowing smile on his face, and in that first bite, a complex dance of tangy sauerkraut, savory corned beef, and melted Swiss cheese unfolded – a revelation that has stayed with me, inspiring countless kitchen experiments and a deep appreciation for this iconic creation.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 3 to 5 minutes
- Total Time: 20 to 23 minutes
- Servings: 2
- Yield: 2 Sandwiches
- Dietary Type: Contains Dairy, Wheat
Ingredients
For the Reuben Sandwich
- 4 slices thick Jewish rye bread
- 3/4 lb sliced corned beef (deli-sliced is essential for superior texture and flavor)
- 3/4 lb sliced pastrami (again, opt for deli-sliced)
- 4 slices thick imported Swiss cheese
- 6 ounces sauerkraut (ensure it’s well-drained to prevent sogginess)
- 6 ounces coleslaw (optional, but adds a delightful creamy contrast)
- Butter, for spreading
For the Russian Dressing
- 1/2 cup mayonnaise
- 1/8 cup ketchup
- 1/2 teaspoon Worcestershire sauce
- 1/2 tablespoon chopped fresh parsley
- 1/2 teaspoon grated onion
- 1/2 tablespoon prepared horseradish
To Serve With
- Dill pickles or half-sour pickle
- Potato chips (or freedom fries, if you must!)
Equipment Needed
- Baking sheet
- Toaster or broiler
- Spatula or butter knife
- Small bowl (for Russian dressing)
- Whisk or fork (for Russian dressing)
- Sharp knife
Instructions
- Prepare the Russian Dressing: In a small bowl, combine the mayonnaise, ketchup, Worcestershire sauce, chopped parsley, grated onion, and prepared horseradish. Whisk vigorously until all ingredients are thoroughly incorporated and the dressing is smooth and creamy. Set aside.
- Toast the Bread: Lightly toast all four slices of Jewish rye bread. You can do this in a toaster or under a broiler, aiming for a gentle golden hue. The goal is a slightly firm surface that can hold up to the generous fillings without becoming soggy.
- Butter and Dress: Once toasted, very lightly spread each slice of bread with butter. Then, generously spread your prepared Russian Dressing on one side of all four slices. If you’re using store-bought dressing, ensure it’s a good quality one; however, the homemade version truly elevates this sandwich.
- Assemble the Fillings: On two of the Russian Dressing-coated slices of bread, begin layering the fillings. Evenly divide the corned beef, pastrami, sauerkraut, coleslaw (if using), and Swiss cheese among these two slices. Ensure a good distribution so each bite is a harmonious blend of flavors.
- Close the Sandwiches: Top each filled slice with one of the remaining bread slices, Russian Dressing side down, to complete the two sandwiches.
- Bake to Perfection: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Carefully place both assembled sandwiches on a baking sheet. Bake for 3 to 5 minutes, or until the Swiss cheese is beautifully melted and lightly browned. Keep a close eye on them to prevent burning.
- Serve with Flair: Remove the sandwiches from the oven. Using a sharp knife, cut each sandwich in half on the diagonal. Serve immediately, accompanied by crisp dill pickles or half-sour pickles and a side of potato chips.
Expert Tips & Tricks
The secret to a truly exceptional Reuben lies in the quality of its components and a few thoughtful touches. Always opt for deli-sliced corned beef and pastrami; pre-packaged varieties often lack the moisture and texture needed for this sandwich. When it comes to sauerkraut, ensure it is thoroughly drained. A simple squeeze through a fine-mesh sieve or by hand will prevent the sandwich from becoming waterlogged, preserving the integrity of the bread and the delightful chewiness of the meats. The coleslaw, while optional, adds a creamy, sweet-sour counterpoint that’s truly sublime. Don’t overcook the sandwich; a few minutes in the oven is all that’s needed to melt the cheese and warm the fillings. The goal is a melty, cohesive sandwich, not a desiccated, over-baked brick.
Serving & Storage Suggestions
This sandwich is best enjoyed straight from the oven, when the cheese is gooey and the bread is warm and yielding. The crisp pickles and crunchy potato chips are essential accompaniments, providing a textural contrast and palate-cleansing acidity. Leftovers, if they exist, can be stored in an airtight container in the refrigerator for up to one day. To reheat, place the sandwich on a baking sheet in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for about 5-7 minutes, or until heated through and the cheese is re-melted. Avoid microwaving, as it can make the bread soggy and the fillings rubbery.
Nutritional Information
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 1762.1 kcal | |
| Calories from Fat | 871 kcal | |
| Total Fat | 96.8 g | 148% |
| Saturated Fat | 35.8 g | 179% |
| Cholesterol | 530.1 mg | 176% |
| Sodium | 7452.6 mg | 310% |
| Total Carbohydrate | 69.3 g | 23% |
| Dietary Fiber | 7.8 g | 31% |
| Sugars | 12.9 g | 51% |
| Protein | 147.1 g | 294% |
Note: Nutritional values are approximate and can vary based on specific ingredients and brands used.
Variations & Substitutions
While the classic Reuben is hard to beat, there are always opportunities for creative interpretation. For a lighter version, you could reduce the amount of corned beef and pastrami or explore a turkey Reuben. If you’re seeking a gluten-free option, seek out high-quality gluten-free rye bread that can withstand grilling. For those who find sauerkraut too assertive, a finely chopped dill pickle relish can offer a similar tang, though it won’t replicate the fermentation’s complex notes. Some enthusiasts even advocate for a touch of mustard mixed into the Russian dressing for an extra kick.
FAQs
Q: Is the Reuben sandwich truly Jewish in origin?
A: Despite its common association with Jewish delis, the Reuben sandwich is widely believed to have originated with Reuben Kay of Omaha, Nebraska, in the 1920s.
Q: What’s the best way to ensure my sauerkraut isn’t too watery?
A: Thoroughly drain the sauerkraut by squeezing out as much liquid as possible using your hands or a fine-mesh sieve before adding it to the sandwich.
Q: Can I grill the Reuben instead of baking it?
A: Absolutely! Grilling in a buttered skillet over medium heat until golden brown and the cheese is melted is another popular and delicious method.
Q: Why is deli-sliced meat preferred over packaged?
A: Deli-sliced meats are generally fresher, have better texture, and are less likely to be dry or overly processed compared to pre-packaged varieties.
Q: What kind of bread is a must for an authentic Reuben?
A: Jewish rye bread is the traditional and quintessential choice, offering a distinct flavor and a sturdy crumb that holds up beautifully.
Final Thoughts
The Reuben sandwich is more than just a meal; it’s an experience, a comforting embrace of savory, tangy, and cheesy goodness. It’s a testament to the power of simple, quality ingredients coming together in perfect harmony. Whether you follow this recipe to the letter or use it as a springboard for your own culinary creativity, I encourage you to savor every bite. Pair it with a crisp dill pickle and a side of your favorite crunchy snack, and perhaps a cold, refreshing beer or a classic black and white milkshake, and you have yourself a truly satisfying and unforgettable moment. Share your creations, swap your favorite tips, and revel in the enduring charm of this beloved deli classic.