This delicious, classic deli sandwich is packed full of flavorful corned beef, creamy Swiss cheese, tangy sauerkraut, and homemade Thousand Island dressing piled high on crispy, toasted rye bread.
It's unlikely that you'll find a sandwich recipe with as much controversy as The Reuben Sandwich. There has been much debate as to who actually created this classic deli menu regular. If you ask any Nebraskan, they’ll likely tell you the story of local grocer Reuben Kulakofsky who created the famous sandwich during a late-night poker game at the Blackstone Hotel in 1925. As the lore goes, the owner of the hotel, Charles Schimmel enjoyed the sandwich so much that he named it The Reuben and added it to the hotel restaurant’s menu. (1)
However, if you ask anyone along the upper east coast of the United States you'll likely hear a completely different tale. Once located in New York City, Reuben’s Delicatessen (1908-2001) served the first Reuben sandwich in 1914. The owner, Arnold Reuben created the “Reuben Special” for American Broadway actress Marjorie Rambeau. He hoped to impress the famous beauty who stopped by late one evening for a quick meal. (2)
While we may never know the true origins of the Reuben sandwich, one thing is for certain - this hearty homemade version is absolutely delicious!
You will need a few simple ingredients to make this Toasted Reuben Sandwich:
Corned Beef
Corned beef is brisket that has been cured with rock salt. If you’ve never had corned beef before, it packs a powerful punch of savory, sour, saltiness. We prefer to have freshly sliced corned beef from our local deli sliced about 1/16 in thickness. However, this is a fantastic recipe to use leftover corned beef.
Sauerkraut
Tangy and salty, you don’t want to miss out on adding this natural sourness! Homemade sauerkraut is so easy to make but a good quality store-bought version will do the trick just fine. Sauerkraut pairs perfectly with the savoriness of corned beef and the sweetness of the Thousand Island Dressing. Sauerkraut has a ton of moisture from the fermentation process so be sure to drain it very well before placing it on the sandwich.
Swiss Cheese
Sweet with hints of a mild nuttiness, Swiss cheese adds a creaminess to the sandwich. You’ll want thin slices of cheese so that it melts quickly.
Rye Bread
Rye bread has a distinctive earthy taste that's high in potassium, calcium, and fiber. It's a dense bread, which lends itself well to the piles of goodness we’re layering on it. You want nice, thick slices that are about 1-inch thick for this sandwich. Homemade really is best because you can get the perfect thickness and a higher quality. Thinly sliced rye bread, like those found in most store-bought varieties won’t toast well and will likely be mushier than desired.
Thousand Island Dressing
Many Reuben sandwich recipes call for Russian Dressing. The main difference between Russian Dressing and Thousand Island Dressing is the use of horseradish. We enjoy the tangy sweetness of Thousand Island. However, if you like a spicy kick, you can certainly opt for the Russian version.
Ready to make this mouthwatering Toasted Reuben Sandwich?
Serves 4
Sandwich Ingredients
1-pound corned beef, thinly sliced
1 cup sauerkraut, drained
1/2 cup Homemade Thousand Island Dressing
16 slices Swiss cheese, thinly sliced
2 tablespoons garlic and cayenne-infused oil
8 slices rye bread
Thousand Island Dressing Ingredients
¾ cup mayonnaise
½ teaspoon Worcestershire Sauce
½ Tablespoon white distilled vinegar
½ Tablespoon lemon juice
2 Tablespoons ketchup
3 Tablespoons sweet relish
2 cloves garlic, finely minced
½ teaspoon onion powder
¼ teaspoon paprika
¼ teaspoon fine sea salt
¼ teaspoon ground black pepper
Thousand Island Dressing Directions
In a small bowl, whisk together all ingredients until well incorporated. Refrigerate in a covered container, such as a mason jar. Use within 5-7 days.
Sandwich Directions
In a small colander, drain sauerkraut. Place drained sauerkraut into a clean, lint-free dishtowel or cheesecloth. Squeeze any excess moisture from the sauerkraut. Allow to air dry for approximately 5 minutes.
Begin heating cast-iron skillet over medium heat with oil.
Place one slice of cheese on each slice of bread. Evenly distribute dressing, corned beef, and sauerkraut into layers on slices of bread. Top with an additional slice of cheese. Add the remaining slice of bread to complete the sandwiches.
Carefully, place one or two sandwiches at a time into the hot cast iron skillet.
Toast sandwiches for approximately 1-2 minutes per side or until cheese is melted and bread is lightly golden brown.
If you enjoyed this recipe, let us know how it turned out by commenting below. We love to hear from you!
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