A Little Background

Ingredients like rye bread, corned beef, sauerkraut, and Swiss cheese all reflect this heritage—especially the influence of German and Jewish deli cooking. Sauerkraut and rye are deeply rooted in German cuisine, while corned beef became a staple in Jewish-American communities, particularly in cities like New York. The Reuben brings these elements together in a way that feels both Old World and distinctly American. Its exact origin is debated, with two main stories: one placing it in Omaha, Nebraska, where a grocer named Reuben Kulakofsky is said to have inspired the sandwich during a poker game at the Blackstone Hotel, and another in New York City, where it may have been created at Reuben’s Delicatessen. Regardless of which story is true, what matters is that the sandwich reflects the melting pot of immigrant influences—taking traditional European ingredients and transforming them into something new, hearty, and unmistakably American.

About the Sauce for a Reuben

The dressing on a Rueben is the icing on the cake, the grease that makes it go, and the flavor that makes sauerkraut sparkle. Historically as the Reuben became a staple in restaurants and especially New York Deli’s it adopted Russian dressing as it’s spread.So what is Russian Dressing and what makes it Russian? Russian dressing isn’t actually Russian. It likely started in Nashua, New Hampshire, in the early 1900s. a grocer named James E. Colburn is often credited with it’s invention. Some early recipes even included caviar—more for its salty punch than luxury— before the dressing made its way into New York delis and onto the now-classic Reuben sandwich.

Prep

First Let’s Make Our Special Dressing

Blend the sauce
ingredients.

Mix everything until smooth and well combined, then taste and adjust as needed.
Add more horseradish for a sharper bite,

Add more lemon for brightness, or a bit more mayonnaise for a smoother finish.

Let the dressing sit for at least 30 minutes before using,
as this step allows the flavors to come together
and mellow into a more balanced sauce.

Method 1 — Classic Pan-Grilled
(Sandwich Sandwich Flip)

Step 1

Build the sandwich sauce first on both slices of rye
Then on 1 slice
Layer 1- 1 and 1/2 slices cheese
Layer 2 – Corned Beef or Pastrami
Layer 3 – Squeezed Sauerkraut
Layer 4 – 1 and 1/2 slices cheese

Heat the skillet or grill to medium heat

Butter both sides and lay on the grill and brown the first side.

Lift the half grilled sandwich onto a plate
then take another plate and put it on top.

Flip the 2 plates over, the plates keep the sandwich intact

Lift the sandwich back onto the pan
and brown the other side of the sandwich to a nice goldern brown.

Remove from grill.
If the center isn’t warm enough you can put them on a pan and finish them in the oven,
or you can finish heating them in the microwave on half power.

I caution to leave in a skillet. Even with the heat turned off it can over make the bread too dark.

Let’s look at another method.
This is great if you have more than 2 to make at a time.

Grill-Oven Hybrid Method

Pre-heat oven to 375 degrees
Preheat the skillet or grill to medium heat

Grill all the bread and lay 4 slices on a sheet pan.

Layer these 4 slices with 1. sauce 2. 1 and1/2 slices cheese 3. Corned Beef 4. Sauerkraut 5. 1 and 1/2 slices cheese

Step 3

Bake in the oven for 15-20 minutes until corned beef is hot and the cheese is melted.

Lay the other slices of grilled rye on the pan and put back in the oven for 5 min.
Then take out and put the lids on, cut in half and serve.

Here is a Rueben done on Dark Rye Bread

I found this huge loaf of Rye bread.
so I made a Reuben sandwich that was big enough for 2 .

Here is the finished Rueben on this huge slice of Rye bread. I served it with Giardinera

Here is a Reuben on Marbled Rye

Here is the grilled Rueben on marbled rye

This dish has endless creative ways it can be prepared.
I would love to see what you come up with.
Please let me know.