Reuben sandwich

Ingredients

• 2 slicesrye bread
• 6 slicespastrami
• 5 g (1 tsp)butter
• 30 ml (2 tbsp)Russian dressing
• 60 ml (1/4 cup)sauerkraut
• 2 slicesSwiss cheese (Jarlsberg or Emmentaler are good substitutes)

Instructions

1. 1

   Heat the cooker

   Preheat a sandwich maker or a large skillet over medium heat.

2. 2

   Butter the bread

   Lightly butter one side of each slice of rye bread.

3. 3

   Add the dressing

   Spread Russian dressing over the unbuttered sides of both slices.

4. 4

   Build the sandwich

   Layer the sliced pastrami, sauerkraut and Swiss cheese on one slice. Top with the other slice, buttered side facing out.

5. 5

   Toast the sandwich

   Place it in the skillet and cook until golden brown, about 3 minutes per side.

6. 6

   Rest and serve

   Leave the sandwich to rest for 1 minute, then serve with potato crisps and a beer.

What is a Reuben sandwich?

The Reuben is an American deli-style sandwich built around rye bread, pastrami, Swiss cheese, sauerkraut and a creamy, tangy dressing. Its precise origin is disputed, but its combination of rich meat and sharp fermented cabbage has made it a familiar café and diner favourite.

This version is cooked in a skillet or sandwich maker until the bread is crisp and the cheese softens. The contrast between toasted rye and the moist, savoury filling is what makes each bite work.

Nutrition and macros by portion

The nutrition label shows one serving as written: 618 calories, 49g protein, 42g carbs, 29g fat.

The rye bread supplies most of the carbohydrates, while butter and Russian dressing contribute much of the fat. Pastrami and Swiss cheese provide most of the protein, with additional fat from the cheese. Pair the sandwich with salad or vegetables for a more balanced plate.

Choose the right ingredients

Rye bread: Its firm crumb and distinctive flavour hold up well to the dressing and sauerkraut. Slices that are not too thin are easier to turn without spilling the filling.

Pastrami: Layer the slices evenly so the sandwich heats through without becoming difficult to bite. Swiss cheese is the classic mild, nutty choice; Jarlsberg or Emmentaler can stand in for it.

Sauerkraut: Drain off excess liquid before adding it so the bread stays crisp. A tangy Russian dressing brings creaminess and balances the salty meat and sharp cabbage.

Butter the outside

Butter goes on the outer faces of the bread, where it helps the slices brown in the pan. Spread it in a thin, even layer right to the edges for consistent colour.

Keep the dressing on the inner faces. This keeps the flavour inside the sandwich while leaving the surface ready to toast.

Layer for an even melt

Filling order: Put the pastrami and sauerkraut on one dressed slice, then add the cheese before closing the sandwich. Keeping the ingredients within the bread edges makes it easier to handle.

Cheese placement: The cheese should warm and soften against the filling as the bread browns. If the skillet is too hot, the outside can colour before the centre is properly heated, so keep it at medium.

Watch the browning

Cook for about 3 minutes per side, using the colour of the bread as your main cue. It should be golden brown, and the cheese should be soft; a sandwich maker may cook at a different pace, so check it as it heats.

Let the finished sandwich rest for 1 minute before cutting or serving. This brief pause helps the filling settle rather than sliding out immediately.

Serve it while hot

Potato crisps are suggested alongside the sandwich for a crunchy contrast. A beer is also listed as a serving suggestion.

For a fresher plate, add a simple salad or sliced pickles alongside the sandwich. Serve promptly, while the rye is still crisp and the cheese warm.

Recipe notes & tips

• Drain the sauerkraut well before layering it in the sandwich.
• Spread the butter thinly so the bread browns evenly without becoming greasy.
• Keep the filling inside the edges of the bread to make the sandwich easier to turn.
• Cook over medium heat so the centre warms as the outside turns golden.
• Check the sandwich early if using a sandwich maker, as its cooking time may differ from a skillet.
• Rest the sandwich for 1 minute before serving.

Variations

• Swap the cheese: Use Jarlsberg or Emmentaler in place of Swiss.
• Add pickles: Serve sliced pickles alongside for extra tang and crunch.
• Change the bread: Use another sturdy bread if rye is unavailable.
• Make it sharper: Add a little extra sauerkraut, drained well, for a tangier filling.

Common mistakes to avoid

• Wet sauerkraut: Drain it before layering so excess liquid does not soften the bread.
• Uneven buttering: Spread butter across the whole outside face to avoid pale patches.
• Too much heat: Stay at medium so the bread does not brown before the filling warms.
• Overfilled bread: Keep the pastrami, sauerkraut and cheese within the edges to prevent spills.
• Skipping the rest: Wait 1 minute before serving so the filling has a moment to settle.

How to store

This sandwich is best eaten straight after cooking, when the bread is crisp. If needed, refrigerate leftovers in an airtight container for up to 2 days and reheat in a skillet over medium-low heat until hot; the bread may be less crisp after storage.

Frequently asked questions