Easy Reuben Sandwich Recipe

If you want a great sandwich, don't overthink things, and don't try to find some new or obscure eat; just order a Reuben. Or better yet, make it yourself. That's what chef and recipe developer Michelle McGlinn does multiple times a year. "I guess because I'm Irish, I always seek out Reubens on St. Patrick's Day to get my corned beef fix," McGlinn says. "That way I can have corned beef for lunch and shepherd's pie or fish fry for dinner." 

But why this exact recipe for the sandwich? She explains: "Of all the delis and restaurants I've gotten corned beef from, I've really preferred the deli-style shaved beef, piled up high on rye bread. And always toasted!"

How best to enjoy this messy delight of a sandwich? "These are a really solid lunchtime meal and go well with potato chips and a big kosher pickle," McGlinn says. "You can totally have these for an easy dinner, too. I'd serve them with potato salad and fruit or a big leafy green salad. Or, if it's a colder night, soup and a salad: maybe matzo ball soup, chicken and dumplings, or even a thick and creamy tomato bisque situation."

To make the same sandwich McGlinn loves, you'll need, of course, two slices of bread — Jewish rye and pumpernickel swirl bread, specifically — butter, thinly shaved corned beef, sliced Swiss cheese, plain sauerkraut, and Thousand Island (or Russian) dressing.

And note an option for an ingredient change-up per McGlinn: "It's also a sandwich I make when I visit my parents' house. Corned beef is expensive, and the toppings a little unusual, so it's a little bit of a treat that I get to have while I'm there. While my dad's at the deli, he picks up coleslaw — he happens to like coleslaw — and one time I decided to add it to my sandwich in place of sauerkraut. Not too far off! They're both cabbage, and the coleslaw melts really deliciously into the meat when you toast it. It's a fun substitution, and something a little different. And less sour, too."

Butter a side of both slices of bread, then stack the slices with buttered sides together; this will prevent messes as you prep the sandwich. Next, layer the corned beef onto the bread. Then add the cheese and sauerkraut, then drizzle some Thousand Island dressing atop the pile of ingredients.

Place the bread topped with the sandwich ingredients, buttered-side down, into a skillet heated over a medium heat. Now close the sandwich by topping it with the second slice of bread with the buttered side up. Toast it until it has browned nicely on the bottom (about 2 to 3 minutes), then flip the Reuben over and toast it on the other side until the cheese has melted (another 2 or 3 minutes).

Finally, remove the sandwich from the heat and cut it in half to serve. Enjoy!

This sandwich is a team effort; it's not a case where one ingredient shines above the others. Miss anything here, and the sandwich as a whole is taken down a peg. 

Take, for instance, the rye bread. Here, it's not just a vessel for whatever's inside the sandwich — it's contributing an herby, almost nutty flavor thanks to the caraway. "You can use any bread, of course," McGlinn says, "but I do think it's fun to seek out the pumpernickel swirl rye bread. It's thick, sturdy, and a really nice, lightly sweet base for all the bold flavors inside the sandwich." Plus, it's pretty to look at!