Reuben Sandwiches

The classic deli sandwich done right at home. Buttered rye bread loaded with boiled corned beef, well-drained sauerkraut, Thousand Island dressing, and Swiss cheese, then broiled or grilled until the cheese melts into a bubbly, golden blanket.

Draining the sauerkraut thoroughly is the difference between a great Reuben and a soggy one. Squeeze it in a colander or press it between paper towels until barely any liquid remains. Wet sauerkraut soaks through the bread and the whole sandwich falls apart before you can pick it up.

Broiling melts the cheese fast while leaving the bread structure intact. If you grill it instead, butter the outside of the bread generously for that crispy, golden crust on both sides.

Kitchen Tips

• Drain the sauerkraut until it’s almost dry. This is the most common Reuben mistake and the easiest to fix.
• Slice the corned beef thin for easier eating and better distribution across the bread.
• Broil open-faced so the cheese melts on top, then close the sandwich after. This prevents the dressing from running everywhere.

Variations

• Use pastrami instead of corned beef for a smokier, more peppery sandwich.
• Swap Thousand Island for Russian dressing, which is tangier and more traditional in some delis.
• Try it on marble rye for a swirl of color and a slightly different flavor.