Classic Reuben Sandwich Layers

There's something about the sizzle of a Reuben hitting a hot skillet that makes you feel like you're doing something right in the kitchen. My first attempt was a mess—soggy bread, cold cheese, sauerkraut leaking everywhere—but a friend who grew up eating these at NYC delis took pity and walked me through it. Now I make them the way she taught me, and they're the kind of sandwich that makes people ask for seconds before they've finished the first bite.

I made these for my dad on a lazy Sunday afternoon, and he actually put his newspaper down mid-bite, which was a first. There's something deeply satisfying about handing someone a warm, pressed sandwich that's been made with real attention. The whole kitchen smelled like buttered rye and melting cheese, and honestly, that's when I knew I'd finally gotten it right.

Ingredients

• Rye bread, 4 slices: Use a sturdy, tightly crumbed variety so it holds the weight of the fillings without crumbling—thin slices will fall apart under pressure.
• Swiss cheese, 4 slices: Real Swiss, not the plastic kind, melts into something close to silk and actually tastes like something.
• Corned beef, 200 g, thinly sliced: Ask for it sliced at the deli counter if you're buying pre-packaged; thickness matters for even cooking.
• Sauerkraut, 120 g, well drained: This is non-negotiable—squeeze it dry or your bread will turn into mush the second it hits the heat.
• Russian dressing, 4 tbsp: If you make your own, it's incredible, but store-bought works when life is busy.
• Unsalted butter, 2 tbsp, softened: Softened butter spreads evenly and crisps the bread without burning it.

Instructions

Dress the bread:

Lay all four slices on your cutting board and spread a tablespoon of Russian dressing on one side of each piece. Work gently so you don't tear the bread, and make sure the dressing goes all the way to the edges—that's your flavor anchor.

Build the sandwich:

On two of your prepared slices, layer a slice of cheese, half your corned beef, a good handful of that drained sauerkraut, then another slice of cheese. The order matters because it keeps everything in place when you press it.

Close and seal:

Top each stack with the remaining bread slices, dressing side down, pressing gently so the layers stick together without squishing the fillings into oblivion.

Butter the outside:

Spread that softened butter evenly across the top and bottom of both sandwiches—think of it like you're protecting them from the heat. Don't be shy; butter is what turns the crust golden.

Griddle it:

Heat your skillet over medium heat until a drop of water sizzles on contact. Place the sandwiches in and listen for that satisfying sizzle; cook for 3 to 4 minutes until the bottom is deep golden, then flip. Use a spatula to press gently—you're helping the cheese melt and the bread crisp, not crushing the life out of it.

Rest and serve:

Let them sit for a minute off the heat so the cheese stays inside the sandwich instead of dripping onto the plate. Slice diagonally if you're feeling fancy, or leave it whole if you're hungry.

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One night, a friend stopped by unannounced, and I made these on the spot with whatever was in my kitchen. Watching her face light up as she bit into it reminded me that the best meals are the ones shared without ceremony, with people you actually want to be around.

Why This Sandwich Became a Kitchen Staple

There's a reason delis have been selling Reubens for over a century—it's a sandwich that works. The sauerkraut brings sharp, fermented funk that cuts through the richness of the cheese and butter. The Russian dressing adds tang and creaminess. The corned beef brings salt and umami. Every element does something, and nothing is wasted on the plate. It's honest food that tastes like someone cared enough to make it right.

The Secret to Perfect Pressing

The gentle press with the spatula isn't about flattening the sandwich—it's about encouraging the cheese to melt and the bread to crisp simultaneously. Too much pressure and you're squeezing filling out the sides; too little and you might as well have made a cold sandwich. It takes maybe three or four presses total, just enough to hear the cheese starting to bubble slightly inside. Once you feel that resistance change under the spatula, you know the cheese is melting and it's time to flip.

Make It Your Own

Some people swear by Thousand Island dressing instead of Russian—they're close cousins anyway, and if that's what's in your fridge, use it. Others toast their sauerkraut in a dry pan first to concentrate the flavor and remove some moisture, which I've done on days when I'm feeling ambitious. You can use different cheese if Swiss isn't your thing, though its mild, slightly nutty flavor is what keeps this sandwich from feeling chaotic.

• For extra textural contrast, toast the sauerkraut in a hot pan for 2 minutes before assembling.
• Serve with dill pickles and potato chips to complete the deli experience exactly as intended.
• Leftovers can be reheated gently in a skillet the next day, though they're honestly best eaten fresh and hot.

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This sandwich is uncomplicated in the way that the best food often is. It asks for quality ingredients treated with a little attention, and it rewards you with something that tastes far better than the sum of its parts.

Recipe Q&A

→ What type of bread is best for this sandwich?

Rye bread works best, providing a sturdy base and distinctive flavor that complements the savory fillings.

→ Can the dressing be substituted?

Yes, Thousand Island dressing can replace Russian dressing for a slightly sweeter, tangy flavor.

→ How should the sandwich be cooked?

Grill it in a buttered skillet over medium heat, pressing gently until bread is golden and cheese melts.

→ Is it possible to make it crunchy?

To add extra crunch, lightly toast the sauerkraut separately before assembling.

→ What sides pair well with this sandwich?

Dill pickles and potato chips provide a classic accompaniment, balancing flavors and textures.