This Classic Reuben Sandwich is an absolute culinary gem, especially around St. Patrick’s Day! Imagine layers of succulent, lean corned beef, creamy Swiss cheese, tangy Russian dressing, and crisp sauerkraut, all perfectly nestled between two slices of fresh, marbled deli swirl rye bread. Grilled to golden perfection, this iconic sandwich is a guaranteed winner for any meal, offering a symphony of flavors and textures in every bite.

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The Irresistible Allure of the Classic Reuben Sandwich

As St. Patrick’s Day approaches, our thoughts inevitably turn to festive feasts and comforting classics. While Irish soda bread and bangers and mash with Guinness onion gravy might top many lists, there’s one exceptional sandwich that truly captures the spirit of the holiday with its rich, savory flavors and satisfying texture: the Classic Reuben Sandwich.

For those who appreciate a harmonious blend of ingredients, the Reuben is more than just a sandwich; it’s an experience. It’s a celebration of deli traditions, expertly crafted into a warm, gooey, and utterly delicious meal. And let’s be honest, who can resist the tempting combination of perfectly grilled bread, melted cheese, and savory meat?

This year, we’re embracing the holiday spirit by celebrating at home with family, and there’s no better way to do that than by whipping up a batch of these glorious Reubens. My husband, Tom, and I recently enjoyed these sandwiches, and we both agreed it had been far too long since we last indulged in such a treat. The pure joy of biting into a freshly grilled Reuben is unmatched, reminding us why it remains a timeless favorite.

Why the Reuben Sandwich is a St. Patrick’s Day Essential

While the Reuben sandwich isn’t traditionally Irish, its star ingredient, corned beef, has become synonymous with St. Patrick’s Day celebrations in America. This culinary connection makes the Reuben a beloved fixture on holiday menus, offering a delicious way to enjoy corned beef beyond the typical boiled dinner. It’s a hearty, satisfying meal that perfectly complements the festive atmosphere of the holiday.

Beyond the holiday, the Reuben holds a special place in American cuisine due to its legendary status and the perfectly balanced flavors it presents. The salty tang of corned beef, the creamy richness of Swiss cheese, the zesty kick of Russian dressing, and the sour crunch of sauerkraut—all brought together by the comforting embrace of toasted rye bread—create a profile that is simply unforgettable.

The History of the Legendary Reuben

The true origin of the Reuben sandwich is a topic of much debate, adding to its mystique. One popular theory credits Reuben Kulakofsky, a Lithuanian-Jewish grocer from Omaha, Nebraska, who supposedly created the sandwich in the 1920s for his weekly poker game. Another claim comes from Arnold Reuben, the owner of Reuben’s Delicatessen in New York City, who allegedly invented it in 1914. Regardless of its exact birthplace, the Reuben quickly rose to prominence as a deli staple, evolving into the classic we cherish today.

Its journey from a local deli special to a nationally recognized dish speaks volumes about its enduring appeal. The Reuben isn’t just food; it’s a piece of culinary history, a testament to the delicious creativity born from simple, quality ingredients.

Essential Ingredients for Your Classic Reuben Sandwich

Crafting the perfect Reuben starts with selecting the best ingredients. Each component plays a vital role in achieving that signature flavor and texture:

Unsalted Butter: Essential for grilling the bread to a golden, crispy perfection.
Rye & Pumpernickel Deli Swirl Bread: The foundation of our sandwich, offering a delightful blend of traditional rye and rich pumpernickel.
Russian Dressing: The creamy, tangy sauce that ties all the flavors together.
Sauerkraut: Adds a crucial sour and crunchy element, balancing the richness of the meat and cheese.
Lean Corned Beef: The savory heart of the sandwich, preferably thinly sliced.
Swiss Cheese: Melts beautifully, providing a creamy, nutty counterpoint to the other robust flavors.

For this year’s Reuben, I partnered with my friends at Pepperidge Farm, using their Rye & Pumpernickel Deli Swirl Bread. This bread is absolutely ideal for at-home deli sandwiches. It offers the perfect balance of two distinct and delicious flavors – the classic tang of traditional rye and the deep, earthy notes of dark pumpernickel – in every single bite. The swirl not only looks fantastic but ensures a consistent flavor profile throughout the sandwich, making it a true standout.

Building Your Perfect Reuben: Step-by-Step Guide

The magic of a Reuben lies in its construction and the grilling process. Here’s how to create a masterpiece:

We stack our sandwiches generously with lean corned beef, ensuring each bite is packed with flavor. The Swiss cheese, a must-have, is applied in generous layers to achieve maximum melt. The sauerkraut, drained well to prevent sogginess, adds a delightful crunch and tartness. And, of course, each slice of bread is spread with a hearty layer of Russian dressing, infusing every part of the sandwich with its signature tang and creaminess. Finally, we grill ours until the bread is golden brown and crispy, the cheese is gloriously melted, and the corned beef is thoroughly heated through, creating a truly comforting meal.

Serve your grilled Reuben with a side of crispy potato chips and perhaps a cold beer, and your St. Patrick’s Day lunch or dinner will be absolutely perfect! I sincerely hope you give this incredible sandwich a try. I’m confident you’ll love it as much as we do. Enjoy!

Expert Tips for the Best Classic Reuben Sandwich

Achieving Reuben perfection is all about the details. Here are a few cook’s notes and pro tips to elevate your sandwich:

Corned Beef Quality: Always opt for lean corned beef from the deli counter. Ask them to slice it nice and thin – this allows for a better distribution of flavor and a more tender bite. I typically use about 6 to 7 slices per sandwich for a substantial, satisfying filling.
Swiss Cheese Layers: Don’t be shy with the cheese! I recommend using two layers of Swiss cheese: two slices on the bottom bread slice and another two slices on top of the corned beef. This ensures optimal melt and cheesiness throughout.
Grilling vs. Cold: While a Reuben can be enjoyed cold, the true magic happens when it’s grilled. The heat melts the cheese, warms the corned beef, and crisps the bread, creating an incomparable experience. Grill over medium-low heat to ensure the bread doesn’t burn before the fillings are fully heated and melted.
Draining Sauerkraut: Make sure to drain your sauerkraut very well. Excess moisture can make your sandwich soggy, detracting from the crispy bread.
Pressing the Sandwich: For an even melt and a more compact sandwich, gently press down on the Reuben with a spatula while it’s grilling. This also helps create that satisfying crust.
Choosing Your Skillet: A cast-iron skillet or a good non-stick pan works wonders for grilling. Ensure it’s evenly heated before placing the sandwiches.

More Delicious Sandwich Recipes to Enjoy

Tony’s Baked Cheeseburger Sliders

Kentucky Hot Brown Sliders

Cobb Salad Flatbread Wrap with Watercress Pesto

Classic Reuben Sandwich

Author: MaryAnn Dwyer

Servings: 2 sandwiches

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This Classic Reuben Sandwich is a St. Patrick’s Day MUST! Lean corned beef, Swiss cheese, Russian dressing and sauerkraut all sandwiched between two slices of fresh deli swirl rye and grilled to perfection makes for a winner of a holiday sandwich!

Prep Time 5 minutes mins

Cook Time 8 minutes mins

Total Time 13 minutes mins

Ingredients

4 tsp. unsalted butter, softened
4 slices Rye & Pumpernickel Deli Swirl Bread
4 tbsp. Russian dressing
½ cup sauerkraut, drained
8 slices Swiss cheese, thinly sliced
½ lb. corned beef, thinly sliced

Instructions

Lightly butter one side of each rye bread slice with one teaspoon butter. Place two slices, buttered side down in a large skillet.
Spread one tablespoon of the Russian dressing on top of each slice in the skillet. Top each slice with 2 slices Swiss cheese. Top the Swiss cheese with 1/4 cup drained sauerkraut. Evenly layer the corned beef, followed by two more slices of Swiss cheese on each sandwich.
Spread the dry side of the remaining two slices of bread with another tablespoon of Russian dressing and place them on top of the Swiss cheese, buttered side up.
Grill the sandwiches over medium-low heat until both sides are lightly browned and crispy, the cheese is completely melted, and the corned beef is heated through. This usually takes about 4-5 minutes per side. Serve immediately for the best experience.

Notes

I like to use lean corned beef from the deli counter for our sandwiches. I have them slice the corned beef nice and thin. I use about 6 or 7 slices per sandwich for a generous filling.
For extra cheesiness and a perfect melt, I use two layers of Swiss cheese: two slices at the bottom of the sandwich and two slices on top of the corned beef.
You can enjoy your Reuben sandwich hot or cold. However, we find that grilling truly enhances the flavors and textures, making it our preferred method.

Nutrition

Keyword: corned beef, reuben sandwich, St. Patrick’s Day recipes

Cuisine: American

Course: Dinner, Lunch

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