Reuben Sandwich

The Reuben Sandwich is an absolute icon in the world of deli eats. Imagine sinking your teeth into toasted rye bread, layered with warm, fall-apart homemade pastrami, juicy tangy sauerkraut, and melty Swiss cheese — all tied together with a spicy, creamy Russian dressing. It’s not just a sandwich, it’s an experience.

This version pays homage to the famous New York deli-style Reuben, but with a homemade twist that makes it even better. Quick sauerkraut replaces the fermented kind without sacrificing flavor, while the pastrami delivers that unbeatable slow-cooked tenderness. Whether you’re making it for lunch, dinner, or even a midnight craving, this Reuben is a guaranteed crowd-pleaser.

Full recipe:

Ingredients:

For the Sandwich

• 10 slices light rye bread

• 10 slices Swiss cheese

• Butter, for spreading

• 1 kg / 2 lb homemade pastrami (thinly sliced)

Quick Sauerkraut

• 1 tbsp grapeseed oil

• 1/2 onion, thinly sliced

• 350g / 12 oz white cabbage, shredded

• 1 1/4 cups (300ml) cider vinegar

• 1/3 cup (85ml) water

• 1 tsp salt

• 2 tsp sugar

• 1 tsp caraway seeds (optional)

Russian Dressing

• 1 tbsp finely minced onion

• 1 tbsp finely minced dill pickle/gherkin

• 3/4 cup mayonnaise

• 1/4 cup sour cream

• 2.5 tbsp sriracha or spicy ketchup

• 3 tsp jarred horseradish (to taste)

• 1 tsp Worcestershire sauce

• 1/4 tsp sweet paprika

Directions:

1. Make Russian Dressing: Mix all ingredients together and refrigerate for 20 minutes or more. Keeps up to 2 weeks.

2. Quick Sauerkraut: Heat oil in a large pot over medium. Add onion and cook for 2 minutes. Add cabbage, vinegar, water, salt, sugar, and caraway seeds. Cover and cook on low for 15 minutes. Stir once after 10 minutes. Let cool to warm.

3. Prepare Pastrami: Slice cold pastrami thinly. Warm in microwave or oven with a splash of reserved cooking liquid if available.

4. Toast & Assemble: Toast rye bread. Butter both sides and spread 1 tbsp Russian dressing on each. Layer pastrami, followed by sauerkraut, then Swiss cheese.

5. Place cheese on the opposite bread slice as well, then broil until melted.

6. Sandwich together and serve hot.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 580 kcal | Servings: 5

The Essence of a Reuben

What sets a Reuben apart from your average sandwich is its unique blend of ingredients that complement and contrast beautifully. The heart of the sandwich is the pastrami—traditionally a spiced and smoked beef product, usually made from the brisket cut. It’s this meat, with its melt-in-your-mouth tenderness and flavorful crust, that serves as the anchor for all the other ingredients.

To balance the richness of the pastrami, the sandwich incorporates sauerkraut. This fermented cabbage brings a much-needed tang and crunch, providing a contrast to the soft, fatty texture of the meat. In this homemade version, a quick sauerkraut is prepared from scratch, offering more freshness and control over flavors than store-bought varieties.

Then there’s the Russian dressing—a creamy, spicy condiment that’s somewhat similar to Thousand Island dressing but with a bolder kick. The dressing ties the sandwich together, adding creaminess and spice that harmonize with the meat and cabbage. The finishing touch is slices of nutty, melty Swiss cheese that blanket the filling in gooey perfection once the sandwich is grilled or broiled.

Homemade Pastrami Makes the Difference

One of the defining features of this recipe is the use of homemade pastrami. While many Reuben recipes suggest store-bought corned beef or pastrami, this version elevates the entire experience by guiding you through making your own. The process is surprisingly straightforward. It begins with a slab of corned beef, which is then coated in a generous mix of spices and slow-cooked until it becomes fork-tender. A quick blast in the oven after slow-cooking helps to develop a savory crust that mimics the texture and flavor found in classic deli-style pastrami.

The result is a meat that is not only tender and juicy but also intensely flavorful. The fresh spices used in the pastrami preparation permeate every bite, creating a depth that can’t be matched by processed deli slices. When warmed just before assembling the sandwich, the pastrami becomes supple and steamy, infusing the bread and cheese with its rich aroma.

Quick Sauerkraut: Fast and Flavorful

Traditional sauerkraut requires fermentation over days or even weeks, but for those who want the Reuben experience without the wait, this recipe includes a quick version inspired by chef Rick Stein. It begins by softening sliced onion in oil, then adding shredded white cabbage along with cider vinegar, water, sugar, and salt. Caraway seeds are optional but add a characteristic licorice note that mimics the flavors of fermented sauerkraut.

The cabbage is simmered gently for 15 minutes, which softens it just enough to retain some bite while absorbing the tangy liquid. Once cooled slightly, the sauerkraut is ready to layer onto the sandwich, bringing brightness and acidity that cut through the richness of the other components. This method delivers a superior flavor to store-bought jarred options and ensures your Reuben maintains its deli authenticity even with time-saving shortcuts.

The Bold Character of Russian Dressing

Russian dressing is another cornerstone of the Reuben sandwich that shouldn’t be overlooked or replaced with generic condiments. It brings heat, tang, and a creamy texture that enhances every bite. Made with a combination of mayonnaise, sour cream, finely minced onion and pickle, plus horseradish and hot sauce (like sriracha), this dressing has both complexity and punch.

Its role in the sandwich is to coat the bread and fuse all the interior elements together. When slathered on freshly toasted rye bread, it sinks slightly into the crumb, providing a flavor burst in each mouthful. It also acts as a counterbalance to the strong flavors of the pastrami and sauerkraut, mellowing and enriching the overall profile of the sandwich.

Why Rye Bread Is Essential

While other breads might technically hold the ingredients, rye is irreplaceable in a classic Reuben. The slightly sour flavor of rye complements the tang of the sauerkraut and the pungent spice of the pastrami. In this recipe, the bread is lightly toasted and buttered, giving it a golden, crispy exterior that adds both texture and richness.

The sturdiness of rye also serves a functional purpose. With such a generous and juicy filling, softer sandwich breads would quickly become soggy and fall apart. Rye holds its form, ensuring each bite delivers the perfect balance of crunch, chew, and melt.

The Perfect Assembly

Assembling the Reuben sandwich correctly is crucial to getting the best flavor and texture. The toasted rye slices are first spread with butter and a generous amount of Russian dressing. Then comes the pastrami—warmed until steamy and tender. The sauerkraut is heaped on top of the meat, allowing its juices to flavor the beef rather than soaking the bread directly. Finally, slices of Swiss cheese are placed on top of the sauerkraut and on the opposing bread slice before the entire sandwich is broiled or grilled until the cheese melts beautifully.

The resulting sandwich is a stack of contrasts: meaty and tangy, creamy and crunchy, nutty and spicy. When pressed together and sliced, the Reuben becomes a hearty, dripping, flavor-loaded experience that feels indulgent and comforting all at once.

Serving and Storage Tips

This Reuben Sandwich is best served hot and fresh, straight from the grill or broiler when the cheese is still gooey and the bread retains its crisp edge. If preparing for a group, all components can be prepped ahead of time. The pastrami and sauerkraut can be made in advance and stored in the refrigerator for up to two weeks. The Russian dressing holds well in the fridge, too, making this a great make-ahead recipe for gatherings or family meals.

While the sandwich can technically be reheated, the texture of the bread suffers slightly. If you must reheat, using a panini press or toasting in a skillet works better than the microwave, as it helps restore some of the crunch.

Cultural Significance of the Reuben

The Reuben has become a symbol of American deli culture. Though its exact origin is debated—some say it was invented in Omaha, Nebraska, while others credit New York City—the sandwich has become synonymous with East Coast delis. Its robust ingredients and bold flavors reflect the melting pot of culinary influences that define American cuisine.

Bringing this dish into your home kitchen allows you to recreate not just a recipe but an experience—one that captures the aroma, warmth, and satisfaction of sitting at a crowded deli counter with a mile-high sandwich and a cold drink.

Conclusion

This Reuben Sandwich recipe captures everything that makes the classic so beloved while adding the depth and character that only homemade components can provide. From the fall-apart tender pastrami to the quick-pickled sauerkraut and fiery Russian dressing, each element has been thoughtfully crafted to deliver maximum flavor and texture.

It’s more than just a sandwich; it’s a complete meal layered between two slices of bread. Whether you’re trying to replicate a New York deli experience at home or simply want to elevate your lunch game, this Reuben will not disappoint. It’s rich, savory, spicy, crunchy, cheesy—and downright unforgettable.