Reuben Sandwich Recipe (With Video)

Yield:

1 sandwich

Toasty, melty, meaty, and tangy, a Reuben sandwich is a joy to eat. It has layers of corned beef, melty Swiss cheese, sauerkraut, and Russian dressing sandwiched between toasted rye bread. The bread is buttered on the outside because, just like a grilled cheese, the sandwich is toasted on a griddle or in a skillet.

Martha's version is delicious, though not quite as overstuffed as the Reubens served at famed NYC delis like the Carnegie, where the sandwich is so meat-heavy you can't take a bite of the whole thing. She says you need homemade Russian dressing for this classic—and we won't argue with that.

The History of the Reuben Sandwich

There are two rival origin stories for this popular nosh. It was either created in 1914 by Arthur Reuben, the owner of the then-famous, long-closed Reuben Deli in New York. He is said to have made the sandwich for Annette Seelos, the leading lady in a Charlie Chaplin film being shot in the city. Or it was invented by another Reuben, an Omaha wholesale grocer named Reuben Kay, during a poker game in 1955.

Directions

Assemble sandwich:

Place one slice of bread on work surface and top with the corned beef, sauerkraut, and Swiss cheese. On the other piece of bread, spread one side with Russian dressing or spicy brown mustard. Place dressing-side down on top of Swiss cheese to form a sandwich.
Cook sandwich:

Heat a cast-iron skillet over medium heat. Add 1/2 tablespoon butter to the pan and place the sandwich on top of the melted butter. Cook until golden, pressing down with a spatula, about 2 minutes.
Add more butter and cook other side of sandwich:

Lift the sandwich from the skillet and add the remaining 1/2 tablespoon butter. Toast the other side of sandwich until golden and the cheese has melted, 2 to 3 minutes. Serve with pickles.