The Reuben sandwich is filled with corned beef and lots of cheese and grilled to crispy goodness on rye or pumpernickel bread.
by Sue Lau | Palatable Pastime
Jump to Recipe
The Reuben Sandwich is my recipe of the day. And is a longtime favorite of mine which I have enjoyed for years on end.
This week is a big week at meat markets everywhere as it seems they all have corned beef brisket on sale for the upcoming St. Patrick’s Day holiday.
It is a very good time to stock up- and when doing so, one will need to find some recipes for all that beef. Of course, there is always the usual braised corned beef. But sometimes, something a little different, delicious and a bit unexpected is always welcome.
Reuben Sandwich Origins
Far from being Irish, the Reuben sandwich has some disputed origins. As usually happens when something really great occurs and it seems everyone wants to take credit. One account has it that Reuben Kulakofsky, a Lithuanian immigrant to Omaha Nebraska and grocer, created this gem.
Another account holds it that the German owner of Reuben’s Delicatessen in NYC (Arnold Reuben) created it around 1914. This does seem to be substantiated in part in a magazine article around 1924 mentioning it, but others deny it and say the Reuben from the deli didn’t even have corned beef in it.
All arguing aside, corned beef on bread and grilled hot can’t be such a far-fetched idea. And may have had in fact, many origins. Who is to say who first put it together?
Perhaps it is more important to hope that no one will ever be the last. In time, there will be many incarnations of this sandwich, perhaps made as many different ways as there are stars in the sky. But for now, this is pretty much the basic recipe.
And whether you make it to use up some leftover corned beef, find it a great addition to your football parties, or like a little change of pace for New Year’s food, or just…because! Because it is delicious and in fact, very easy and quick to make. Combined with a cold vegetable salad it makes a simple and satisfying lunch or dinner.
I know it is one of my favorite sandwiches….ever.
I hope you enjoy it as much as I do! (and I do enjoy that extra slice of cheese!)
You Might Also Like:
Reuben Pretzel Bites
Reuben Pretzel Bites have a mini open-faced sandwich stacked on a pretzel cracker with the mouth feel of grilled pretzel bread.
Turkey and Cranberry Reuben Sandwich
Turkey and Cranberry Reuben Sandwich puts holiday sparkle in the classic kraut filled sandwich with cheese.
Pastrami Reuben Sliders
Pastrami Reuben Sliders is an easy way to whip up an entire pan of tasty little sandwiches for your game day enjoyment.
Radical Reuben Sandwiches
Radical Reuben Sandwiches are a vegetarian version of the popular sandwich replacing the usual corned beef with meaty mushrooms.
Grilled Reuben Quesadillas
Grilled Reuben Quesadillas where Reuben sandwiches take a “vacay” outdoors from the kitchen to the grill, via a tortilla.
- 4 ounces lean thinly sliced deli corned beef
- 2 1 ounce slices swiss cheese
- 2 slices rye bread
- 1/3 cup sauerkraut (well drained)
- 1 1/2-2 tablespoons thousand island dressing (to taste)
- 2 tablespoons butter (softened)
- Bring corned beef and Swiss cheese to room temperature; squeeze kraut dry then heat until it is warmed to about 120-140 degrees.
- Butter both sides of bread.
- Place cheese on bread, then corned beef on each side so the kraut can be in the middle; this helps keep the sandwich dry. Put about a tablespoon of Thousand Island dressing inside the sandwich on the corned beef.
- Put sandwich together and griddle over med-low heat until crisp and golden, turning once.
Join my recipe group on Facebook for more recipes from blogger friends around the world!
~ updated 4.28.18 for photography ~
This is the third mention of Reuben sammiches I’ve seen or heard in the past 24 hours. I feel like it’s The Universe telling me I need to have a Reuben for lunch at some point this week. Yours looks absolutely scrumptious!
mmmmmmm! very good!
G’day! i Love Reubens Sue! It’s been a long time since I had a good one! YUM!
Thanks Joanne! It’s always been a favorite of mine! ~Sue
One of our favourite deli sandwiches! Thanks for sharing at Simple Supper Tuesday.
Hammanna, Hammanna! Want to eat everything I see on your pages. Looking forward to seeing more of your recipes. Mick
You can never go wrong with an extra slice of cheese! This looks fantastic!
That sandwich is totally calling my name. Over and over again! I won’t rest until I make this!
Oh Sue, you’re killing me! This truly is my favorite sandwich and now I really want one!!!
The Reuben is my ultimate all time favorite sandwich. This looks delicious!
These pictures are making me hungry! I want one for lunch and another for dinner!
Why do we only eat these after St. Patty’s Day? I could go for one now!!
It’s wen everybody braises corned beef. I eat them all year, but especially in March and around New Years (lucky sauerkraut).
I recently had a Reuben for the first time, when we were out to eat and it was delicious – so I’m excited to see this recipe so that I can make it at home. 🙂
I haven’t had a reuben in ages, but this is making me think I should more often. Looks great
This is one of my favorite sandwiches and now I am hungry for one. Do you make your own sauerkraut?
This is definitely going on a lunch menu soon!