There’s something truly magical about biting into a perfectly made Reuben sandwich – that first taste where the tangy sauerkraut, melted Swiss cheese, and savory corned beef all come together in harmony. Today, I’m excited to share with you my favorite Irresistible 7-Ingredient Reuben Sandwich Recipe that has been perfected over years of making this iconic sandwich. Whether you’re a longtime fan of this classic deli staple or trying it for the first time, this recipe delivers all the rich, complex flavors that make the Reuben one of America’s most beloved sandwiches. With just seven simple ingredients and a few easy steps, you’ll be enjoying this mouthwatering creation in no time.
Table of Contents
Table of Contents
Ingredients
The magic of this Irresistible 7-Ingredient Reuben Sandwich Recipe lies in its simplicity. You only need seven quality ingredients to create sandwich perfection:
- 8 slices of rye bread – Look for a good quality bakery rye with caraway seeds for authentic flavor
- 1 pound of thinly sliced corned beef – Ask your deli counter to slice it fresh and thin
- 1 cup of sauerkraut – Drained well (squeeze out excess moisture)
- 8 slices of Swiss cheese – Traditional Emmental or Gruyère work beautifully
- ½ cup of Russian dressing – Homemade or store-bought
- 4 tablespoons of butter – Unsalted, at room temperature for easy spreading
- 2 tablespoons of Dijon mustard (optional) – For an extra layer of flavor
For the homemade Russian dressing (if you prefer to make your own):
- ½ cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon prepared horseradish
- 1 teaspoon Worcestershire sauce
- 1 tablespoon finely chopped onion
- 1 tablespoon sweet pickle relish
- Salt and pepper to taste
Timing
One of the many reasons to love this Reuben sandwich recipe is how quickly it comes together:
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4 sandwiches
This makes the Reuben perfect for a quick lunch, casual dinner, or anytime you’re craving something delicious but don’t want to spend hours in the kitchen. The most time-consuming part is simply gathering your ingredients – after that, it’s smooth sailing to sandwich bliss!
Step-by-Step Instructions
Step 1: Prepare the Russian Dressing (if making from scratch)
In a small bowl, combine all the Russian dressing ingredients and mix until well blended. Set aside to allow the flavors to meld while you prepare the rest of the sandwich components.
Step 2: Prepare the Sauerkraut
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Drain the sauerkraut thoroughly by placing it in a fine-mesh strainer and pressing down with a spoon to remove excess moisture. For an even drier result, you can place the sauerkraut between paper towels and gently press. This step is crucial – too much moisture will make your sandwich soggy.
Step 3: Assemble the Sandwiches
Lay out the eight slices of rye bread on your work surface. If using Dijon mustard, spread a thin layer on four slices of bread. Then, spread the Russian dressing generously on the remaining four slices.
Step 4: Layer the Ingredients
On the bread slices with Russian dressing, evenly divide and layer the corned beef (about 4 oz per sandwich). Top the corned beef with a generous amount of drained sauerkraut (about ¼ cup per sandwich). Place two slices of Swiss cheese on top of the sauerkraut for each sandwich.
Step 5: Close and Butter the Sandwiches
Place the remaining bread slices on top (mustard side down if using) to close the sandwiches. Spread the outside of each sandwich (top and bottom) with softened butter, making sure to cover the bread completely from edge to edge.
Step 6: Grill the Sandwiches
Heat a large skillet or griddle over medium heat. Once hot, place the sandwiches on the cooking surface, working in batches if necessary to avoid overcrowding. Cook for 4-5 minutes per side until the bread is golden brown and crispy, and the cheese has melted completely.
Step 7: Rest and Serve
Transfer the grilled Reuben sandwiches to a cutting board and let them rest for about 2 minutes. This brief resting period helps all the flavors come together. Slice diagonally and serve immediately while hot and gooey.
Nutritional Information
While the Reuben sandwich is certainly an indulgent treat rather than a health food, it’s always good to know what you’re consuming. Here’s an approximate nutritional breakdown per sandwich:
- Calories: 650-700 kcal
- Protein: 35g
- Carbohydrates: 30g
- Fat: 45g
- Fiber: 5g
- Sodium: 1800mg
Keep in mind that these values can vary depending on the exact ingredients you use, particularly the thickness of your corned beef slices and the amount of dressing applied. The Reuben is typically enjoyed as an occasional treat rather than an everyday meal due to its richness and sodium content.
Healthier Alternatives
Love the taste of a Reuben but looking to lighten things up a bit? Here are some modifications that maintain the essence of this classic sandwich while reducing calories, fat, or sodium:
- Lighter Bread Option: Use thin-sliced rye bread or try a whole grain variety for added fiber
- Leaner Protein: Substitute turkey pastrami for the traditional corned beef to cut down on fat while maintaining a similar flavor profile
- Cheese Adjustments: Use reduced-fat Swiss cheese, or use just one slice per sandwich instead of two
- Dressing Makeover: Create a lighter Russian dressing using Greek yogurt in place of some or all of the mayonnaise
- Cooking Method: Instead of pan-frying with butter, try using a panini press with a light spray of olive oil
- Portion Control: Make open-faced Reubens using only one slice of bread, and enjoy with a knife and fork
These adjustments can reduce the calorie count by 150-200 calories per sandwich while still delivering that classic Reuben flavor experience you crave.
Serving Suggestions
A Reuben sandwich can certainly stand alone as a satisfying meal, but pairing it with complementary sides elevates the dining experience. Here are some perfect companions for your homemade Reuben:
- Classic Deli Sides: Serve with a half-sour pickle spear, crispy potato chips, or a small portion of creamy coleslaw for an authentic deli experience
- Soup Pairings: A cup of matzo ball soup, tomato soup, or beef barley soup makes for a perfect sandwich-and-soup combo
- Lighter Options: Balance the richness with a simple green salad dressed with vinaigrette or some pickled vegetables
- Beverage Pairings: Enjoy with a cold beer (especially a dark lager or amber ale), unsweetened iced tea, or a Dr. Brown’s cream soda for a complete deli experience
- Presentation: For a restaurant-quality presentation, slice diagonally and secure with a decorative toothpick, then serve on parchment paper with small ramekins of extra Russian dressing and spicy mustard on the side
Common Mistakes
Even with a simple recipe like the Reuben, there are a few pitfalls that can stand between you and sandwich perfection. Avoid these common mistakes:
- Soggy Sauerkraut: Not draining the sauerkraut thoroughly is perhaps the most common mistake. Take the extra time to really press out the moisture for a crisp rather than soggy sandwich.
- Meat Mountain: Overstuffing with too much corned beef makes the sandwich difficult to eat and throws off the balance of flavors. Aim for thin, even layers.
- Uneven Heating: Cooking at too high a temperature can burn the bread before the cheese melts. Keep the heat at medium and be patient.
- Cutting Corners on Bread: Using generic white bread instead of authentic rye significantly alters the flavor profile. The caraway seeds in rye bread are essential to the classic Reuben experience.
- Rushing the Process: Assembling the sandwich while the pan is still heating often results in uneven cooking. Make sure your cooking surface is fully heated before adding the sandwich.
- Forgetting to Butter: Skipping the butter on the outside of the bread means missing out on that gorgeous golden crust. Don’t skip this crucial step!
Storage Tips
While Reubens are definitely best enjoyed fresh off the griddle, sometimes you may need to store components or even assembled sandwiches. Here’s how to do it right:
- Leftover Assembled Sandwiches: If you have a fully cooked Reuben that you couldn’t finish, wrap it tightly in aluminum foil and refrigerate for up to 2 days. Reheat in a 325°F oven for 10-15 minutes until warmed through.
- Component Storage: Store individual ingredients separately for the best results:
- Corned beef: Wrap tightly and refrigerate for up to 5 days
- Sauerkraut: Keep in an airtight container for up to 1 week
- Russian dressing: Store in a jar for up to 1 week
- Rye bread: Keep in its original packaging or freeze for longer storage
- Swiss cheese: Keep wrapped in the refrigerator for up to 2 weeks
- Make-Ahead Strategy: If planning to serve Reubens at a gathering, you can assemble them up to 4 hours ahead, wrap individually in plastic wrap, and refrigerate. Just butter the outsides right before cooking.
- Freezing: While not ideal, you can freeze fully assembled but uncooked Reuben sandwiches. Wrap tightly in plastic wrap, then foil, and freeze for up to 1 month. Thaw in the refrigerator overnight before cooking.
Conclusion
The Reuben sandwich stands as a testament to how a few simple ingredients, when properly combined, can create something truly magical. This Irresistible 7-Ingredient Reuben Sandwich Recipe captures everything that makes this classic American sandwich so beloved – the perfect balance of tangy, savory, creamy, and crunchy elements that dance together in each delicious bite.
From its humble beginnings (whether you believe it originated in Omaha’s Blackstone Hotel or New York’s Reuben’s Delicatessen), the Reuben has earned its place in the sandwich hall of fame. By following the steps outlined here and avoiding common pitfalls, you’ll create a restaurant-quality sandwich that might just become your new favorite comfort food.
Whether you make it exactly as written or customize it with some of the healthier alternatives suggested, the Reuben rewards care and attention to detail. So heat up that skillet, gather your seven simple ingredients, and prepare to enjoy one of the most satisfying sandwich experiences possible. Your taste buds will thank you!
FAQs
What’s the difference between a Reuben and a Rachel sandwich?
While similar, a Rachel sandwich substitutes pastrami or turkey for the corned beef and often uses coleslaw instead of sauerkraut. The Rachel tends to have a slightly sweeter flavor profile than the classic Reuben, though both use rye bread, Swiss cheese, and Russian or Thousand Island dressing.
Can I make a Reuben sandwich in advance for a party?
Yes, you can assemble Reuben sandwiches several hours ahead of time and refrigerate them (without the butter on the outside). When ready to serve, simply butter the outsides and grill them. For larger groups, you can also keep cooked Reubens warm in a low oven (200°F) for up to 30 minutes.
Why is my Reuben sandwich always soggy?
The most common cause of a soggy Reuben is not draining the sauerkraut thoroughly enough. Make sure to press out as much liquid as possible using a strainer or paper towels. Also, avoid adding too much dressing, and make sure your pan is hot enough when you start cooking to quickly create a barrier by toasting the bread.
What’s the best type of rye bread for a traditional Reuben?
Traditional Reubens use marble rye (a combination of light and dark rye doughs) or seeded rye bread with caraway seeds. The seeds add an essential aromatic quality that complements the other flavors. Avoid very soft rye bread – you want something with enough structure to stand up to the fillings and grilling process.
Is Russian dressing the same as Thousand Island dressing?
While similar and often used interchangeably in Reuben recipes, they are slightly different. Russian dressing is typically spicier, with a horseradish kick and less sweetness. Thousand Island usually contains pickle relish, giving it a sweeter flavor and chunkier texture. Either works well in a Reuben, though purists often prefer the zestier Russian dressing.