The Ultimate Reuben Sandwich Guide: History, Ingredients, DIY Variations, and Pro Tips

The most widely accepted tale places the sandwich’s birth in Omaha’s Blackstone Hotel in the early 1920s. Charles “Reuben” Kulakofsky, a wealthy poker player, supposedly asked the hotel’s chef, Arnold Reuben, to craft a handheld meal that could survive a long game. The result was a stack of corned beef, sauerkraut, Swiss, and Russian dressing on rye—later christened the “Reuben” in the patron’s honor.

A competing narrative points to Reuben’s Delicatessen in New York City, where owner Reuben “Reb” Rosenbaum allegedly served a similar combination to a Broadway producer in 1914. While the exact timeline remains murky, the consensus among food historians is that the sandwich’s name honors a real person named Reuben, not a fanciful marketing gimmick.

Russian mustard, a blend of mustard seeds, horseradish, and a touch of sweet paprika, provides the bright, slightly sweet heat that cuts through the richness of corned beef and cheese. Its oil‑based texture also helps the sandwich stay moist during grilling, preventing the rye from drying out.

If you can’t find Russian mustard, a high‑quality yellow mustard mixed with a teaspoon of prepared horseradish and a dash of honey mimics the flavor balance. Avoid mayonnaise‑based sauces; they create a soggy interior and mask the briny punch that defines a true Reuben.

Start with a protein that offers a smoky, salty bite—smoked tempeh, marinated seitan, or even thickly sliced king oyster mushrooms work beautifully. Marinate your choice in a mixture of soy sauce, liquid smoke, and a pinch of brown sugar for at least 30 minutes, then pan‑sear until caramelized.

Layer the marinated protein with sauerkraut that’s been rinsed and squeezed dry, Swiss cheese (or a dairy‑free melty like aged cheddar‑style vegan cheese), and the classic Russian mustard. Grill the assembled sandwich as you would the meat version, and you’ll get that same crunchy‑outside, gooey‑inside experience, minus the animal product.

Traditional Reuben calls for a dense, slightly sour rye with caraway seeds. The rye’s robust crumb holds up to the weight of the fillings, while its flavor complements the tang of the sauerkraut. Look for a loaf that’s about an inch thick per slice; too thin and the sandwich will fall apart, too thick and you’ll drown the fillings.

If rye is unavailable, a sturdy sourdough with a thick crust can substitute, offering a similar chew and a subtle acidity that mirrors rye’s profile. Avoid fluffy white breads—they’ll soak up the mustard and become mushy before you even get to the grill.

A classic Reuben pairs naturally with crisp, buttery potato latkes. The golden, salty pancakes provide a textural counterpoint and echo the sandwich’s Eastern European roots. For a lighter option, try a simple cucumber‑dill salad dressed with apple cider vinegar; the acidity refreshes the palate between bites.

If you’re feeding a crowd, a roasted beet and goat cheese salad adds earthy sweetness that harmonizes with the sandwich’s savory depth. The key is to choose sides that either cut through the richness or echo its heritage, rather than adding another heavy component.

Start with a certified gluten‑free rye or pumpernickel bread—many specialty bakeries now offer these with a texture close to traditional rye. If you can’t find gluten‑free rye, use a sturdy gluten‑free sandwich roll that contains a blend of rice flour, tapioca starch, and xanthan gum for structure.

The other ingredients—corned beef, sauerkraut, Swiss, and Russian mustard—are naturally gluten‑free. Just double‑check that the mustard and any pre‑sliced cheese haven’t been processed on shared equipment. Grill the sandwich on a clean griddle or use parchment paper between the bread and press to avoid cross‑contamination.

Swiss cheese, specifically Emmental or Gruyère, offers a nutty, buttery melt that doesn’t overpower the other components. Its mild flavor lets the corned beef and mustard shine, while its excellent meltability creates that signature glossy sheen.

If you crave a deeper flavor, swap in aged Gruyère for a richer, caramel‑like note, or blend half Swiss with a slice of sharp cheddar for extra bite. For dairy‑free diners, a vegan cheese made from cashews and nutritional yeast melts well and adds a subtle umami that mimics Swiss without the lactose.

Preheat a cast‑iron griddle or heavy skillet to medium‑high (about 375°F). Lightly butter the outer sides of the bread—this creates a golden, crispy crust and prevents the rye from sticking. Place the sandwich on the hot surface, press down with a weighted spatula or a panini press, and grill for 3‑4 minutes.

Flip carefully, butter the other side, and continue grilling another 3‑4 minutes until the cheese is fully melted and the bread is deep amber. If you notice the cheese isn’t melting fast enough, lower the heat slightly and cover the pan for a minute; the trapped steam will finish the melt without burning the crust.

A freshly assembled Reuben will keep safely in the refrigerator for up to 24 hours if wrapped tightly in parchment followed by foil. The bread will start to soften, and the cheese may begin to separate, so it’s best to reheat it on a skillet rather than microwaving, which can make the rye soggy.

If you need to store longer, separate the components. Keep the corned beef, sauerkraut, and cheese in airtight containers for up to three days, and store the bread separately. When ready to eat, reassemble and grill; this method preserves texture and flavor far better than trying to keep a fully assembled sandwich for more than a day.

Batch‑cook the protein and sauerkraut ahead of time. Slice the rye, butter the outsides, and keep the cheese in individual slices or pre‑portioned bags. On the day of the event, assemble each sandwich and grill them in batches on a large flat‑top griddle; this keeps the line moving and ensures each sandwich gets that fresh‑off‑the‑press crunch.

For meal‑prep, freeze the assembled but un‑grilled sandwiches wrapped tightly in plastic wrap and a layer of foil. They’ll hold for up to two months. When you’re ready to eat, thaw overnight in the fridge and grill as usual—no need to thaw completely before cooking; the residual heat will finish the thawing process.