Classic Reuben Sandwich Recipe

The Reuben sandwich has a complex and fascinating history. According to History Nebraska, the sandwich was invented in 1925 by grocer, Reuben Kulakofsky, who served the sandwich at the Blackstone Hotel in Omaha, Nebraska. It grew in popularity after it was eventually added to menu of the hotel's restaurant, The Plush Horse. However, there is another theory that Arnold Reuben invented a similar sandwich that he served at his New York restaurants, making the true origin story a mystery. 

Recipe developer Cecilia Ryu came up with this classic Reuben sandwich recipe, complete with the Russian dressing, Swiss cheese, and corned beef, all sandwiched between rye bread. "A Reuben sandwich is far better than any other grilled sandwich. It's cheesy, crunchy, and tangy. Other grilled sandwiches can be greasy and heavy, but the tang from the sauerkraut cuts the greasiness, making it a very well balanced sandwich," Ryu raves. "Also the best part is [that] it's so easy to make! Just a few ingredients, and you have a classic and delicious lunch or dinner ready in minutes."

Keep reading to find out how to make this tasty Reuben sandwich. 

For this recipe, you will need to get mayonnaise, ketchup, relish, 1 shallot, Worcestershire sauce, fresh lemon juice, rye bread, unsalted butter, Swiss cheese, corned beef, and sauerkraut. "If you don't have the ingredients to make the Russian dressing, you can also use store bought," Ryu explains. 

Once you have those items, you can begin making this classic Reuben sandwich.

To make the Russian dressing, combine the mayonnaise, ketchup, relish, diced shallot, Worcestershire sauce, and fresh lemon juice into a medium-sized bowl. 

"Russian dressing is a creamy dressing, consisting mainly of mayonnaise and ketchup. The addition of relish, and finely chopped shallots gives it its signature zesty flavor," Ryu explains. "It's known to be similar to French dressing and thousand island dressing. Many classic Russian dressing recipes add horseradish for a spicy kick, but I prefer it without." 

After you make the dressing, it's time to assemble the sandwiches. Grab 4 slices of rye bread, quarter 1 tablespoon of butter, and spread it evenly onto one side of each slice. Then, on the opposite side of the bread slices, spread the Russian dressing. 

Onto 2 slices of bread, with the Russian dressing side facing up, top each with 2 slices of Swiss cheese, 4 to 6 slices of corned beef, and ¼ cup of sauerkraut. Top with the remaining 2 bread slices with the buttered side facing out. 

Heat the remaining 1 tablespoon of butter in a skillet. "Watch when grilling," Ryu reminds. "Keep the heat on medium so the butter doesn't burn too quickly." Once the butter melts, place the sandwiches in the skillet. Cook until the cheese melts, and the bread turns golden brown, about 3 to 4 minutes on the each side.

After you remove the sandwiches from the skillet, plate, optionally slice in half, and serve."I like to serve Reuben sandwiches with soup, pickles, coleslaw, or potato chips," Ryu suggests. "If you have any leftovers, store it in the refrigerator for up to 3 days. Reheat on a skillet over medium heat," she shares.