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

Reuben Sandwich Recipe on Marble Rye - Striped Spatula? ›

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.

How do you keep a Reuben from getting soggy? ›

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. It's also best to serve Reubens soon after griddling to keep the toasted bread nice and crisp.

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

A Rachel sandwich is just a version of a Reuben that substitutes creamy coleslaw for sauerkraut – and was originally made with turkey or chicken.

How was the original Reuben sandwich made? ›

Another story has it that one Reuben Kulakofsky, at a weekly poker night in Omaha, Nebraska, requested a corned beef and sauerkraut sandwich from a local restaurant. The chef improvised a little, and the classic Reuben's was born, finding its way onto the restaurant menu during the late 1920s.

Should a Reuben be pressed or toasted? ›

The Best Method for Making Reuben Sandwiches at Home

We have a grilled-cheese philosophy here at Serious Eats, which is that both sides of each slice of bread should be toasted to maximize the crunch against the soft melted cheese. In some cases, this rule works for melts, which is what a Reuben technically is.

What is a dirty Reuben sandwich? ›

Dirty Reuben: Roast Beef, Dirty Dressing, Purple Slaw, American Cheese. #

How do you prep a sandwich so it doesn't get soggy? ›

Avoid making a sandwich with warm ingredients.

If your sandwich includes cooked ingredients, let them cool completely before assembling your sandwich. Warm ingredients tend to give off condensation (which can make bread soggy), so cold or room-temperature ingredients are your best bet for sandwiches that will keep.

What is a Reuben without sauerkraut called? ›

The Rachel sandwich is one of several variations on the famous sandwich. Instead of the classic corned beef and sauerkraut, the Rachel is usually made with turkey or pastrami and coleslaw. Both sandwiches are made with Swiss cheese and rye bread.

What is the difference between a Reuben and a corned beef sandwich? ›

Both feature corned beef and sauerkraut on rye bread, but where a corned beef sandwich keeps it simple with mustard and relish, the reuben takes things an extra step further by adding Russian dressing and melty cheese.

Is Arby's Reuben made with corned beef or pastrami? ›

About the Sandwich

Marbled rye bread filled with freshly sliced corned beef, melty Swiss Cheese, tangy sauerkraut and creamy Thousand Island dressing.

What is the best side for a Reuben sandwich? ›

A Reuben sandwich is one of my family's fix-it-quick favorites. They are really delicious and easy to make. I like to serve them with big bowls of steaming vegetable soup and dill pickles on the side.

What is better for a Reuben corned beef or pastrami? ›

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.

Why isn't a Reuben kosher? ›

As a Reuben combines both meat and dairy ingredients in the same meal, it is not kosher. However, it is frequently served at kosher style restaurants. Kosher versions may be made using non-dairy imitation cheese, or substitute vegetarian corned beef, or omitting the meat or the cheese.

How do you wrap a breakfast sandwich so it doesn't get soggy? ›

Use Parchment or Wax Paper For Wrapping

Parchment paper or wax paper is ideal for wrapping up your wrap when complete, as it not only keeps the wrap shaped correctly but it also allows it to breathe which prevents moisture build-up that makes wraps soggy.

How do you keep the pastry bottom of a sausage roll from getting soggy? ›

Use Cold Baking Trays

The trays need to be cold when you place the uncooked pastry rolls on them so that they cook evenly in the oven and get a crispy base. Using hot trays will begin to soften and 'melt' the pastry before they're added to the oven - which will lead to soggy pastry.

How do you keep corned beef moist? ›

One of the keys to simmering corned beef correctly is the amount of water in the pot. When there's not ample liquid to cover the meat, your dreams of tender corned beef may be replaced by a tough, chewy result. Instead: Start by filling a large pot with enough water so the corned beef is completely submerged.

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