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

A true Reuben rests on five non‑negotiables: rye bread, corned beef, Swiss cheese, sauerkraut, and Russian (or Thousand Island) dressing. Each plays a distinct role. Rye’s slight bitterness and dense crumb act as a sturdy vessel, preventing sogginess when the sandwich is grilled. Corned beef, brined and slow‑cooked, contributes a savory, slightly sweet umami that pairs perfectly with the sharp bite of Swiss. The sauerkraut adds acidity, cutting through the richness, while the dressing—traditionally a blend of mayo, ketchup, sweet pickle relish, and spices—binds everything together with a creamy, tangy glaze. Skipping any one element changes the sandwich’s identity; a “Swiss‑only” or “cheese‑only” version is simply a different dish.

Most delis serve the Reuben hot, toasted on a griddle until the cheese melts and the bread develops a golden crust. The heat activates the dressing’s creaminess and softens the sauerkraut, creating a harmonious texture contrast. However, the sandwich originated as a cold cut in the early 20th‑century Jewish delicatessens of New York, where it was assembled on room‑temperature rye and eaten straight from the counter. Today, you’ll find both styles on menus: the hot version dominates in American diners, while some upscale bistros offer a chilled “deconstructed” Reuben as a tasting plate. Your choice hinges on the setting—comfort food at a backyard barbecue calls for heat, whereas a light lunch at a café may favor the cooler version.

Two rival tales claim the credit. The first, widely accepted among food historians, credits Reuben Kulakofsky, a Lithuanian‑Jewish poker player in Omaha, Nebraska. In 1925, Kulakofsky allegedly requested a sandwich from the Blackstone Hotel’s chef, who combined the five pillars and named it after him. The second story points to Arnold Reuben, founder of New York’s famed Reuben’s Delicatessen, who supposedly invented the sandwich in the 1910s to showcase his rye and corned beef. Contemporary newspaper archives support both narratives, but the Omaha claim gains traction because the hotel’s menu from 1927 lists a “Reuben sandwich” with the exact modern recipe. Regardless of which Reuben truly inspired the name, the sandwich’s legacy is firmly tied to the immigrant deli culture that shaped early American cuisine.

For plant‑based eaters, the Reuben can be reimagined without sacrificing its signature flavor profile. Replace corned beef with smoked tempeh, marinated seitan, or even thick‑sliced king oyster mushrooms that have been simmered in a broth of soy sauce, beet juice, and aromatic spices to mimic the salty depth. Vegan Swiss can be crafted from cashew cheese blended with nutritional yeast, lemon juice, and a pinch of smoked paprika, then baked until meltable. Sauerkraut stays naturally vegan, and the dressing swaps mayo for a blend of vegan mayo, tomato paste, and finely diced dill pickles. For health‑conscious diners, opt for whole‑grain rye, reduce the dressing by half, and add a layer of fresh arugula for peppery crunch. These swaps keep the sandwich satisfying while cutting saturated fat and animal protein.

Across the United States, chefs love to remix the Reuben with regional ingredients. In the Pacific Northwest, smoked salmon replaces corned beef, while dill-infused cream cheese stands in for Swiss, creating a “Seattle Reuben.” The Southwest favors jalapeño‑spiked sauerkraut and adds avocado slices for creaminess, resulting in a spicy, buttery bite. A Hawaiian version swaps sauerkraut for pineapple rings and uses teriyaki‑glazed pork belly instead of beef, delivering a sweet‑savory contrast. In the Midwest, a “Chicago Reuben” incorporates Italian beef and giardiniera, marrying two iconic sandwich cultures. Each adaptation respects the five‑pillar framework but swaps one element for a locally beloved ingredient, proving the Reuben’s versatility.

The Reuben’s richness calls for bright, textural companions. Classic pairings include crisp dill pickle spears, which echo the sandwich’s briny notes, and a simple coleslaw dressed in apple cider vinegar to cut through the fat. In New York delis, a side of potato latkes or roasted sweet potatoes is common, providing a starchy anchor. For a lighter approach, a mixed greens salad with citrus vinaigrette offers acidity and freshness. In beer‑centric venues, a small serving of pretzel bites with mustard is popular because the salty pretzel balances the sandwich’s savory depth. Selecting a side that offers contrast—whether crunch, acidity, or a touch of sweetness—elevates the overall dining experience.

Batch‑prepping a Reuben for a crowd requires foresight. Start by cooking a large batch of corned beef, then slice it thinly and store in an airtight container with a splash of its own broth to retain moisture. Pre‑toast rye slices on a griddle, then keep them in a single layer between parchment sheets to prevent sogginess. Assemble each sandwich with a thin layer of dressing, a generous heap of sauerkraut (drained), cheese, and meat, but hold off on the final grill. When guests arrive, stack the assembled sandwiches on a sheet pan, cover with foil, and bake at 350°F for 10‑12 minutes, uncovering for the last 2 minutes to crisp the bread. This method keeps the interior juicy while delivering that coveted toasted exterior.

The Reuben’s salty‑savory core pairs beautifully with beverages that provide either a cleansing acidity or a complementary richness. A crisp pilsner or German lager cuts through the fat and highlights the tang of sauerkraut. For wine lovers, a dry Riesling or a light-bodied Pinot Noir offers fruit‑forward notes that balance the smoky beef. If you prefer non‑alcoholic options, a ginger‑spiced sparkling water or a cold-brew iced tea with a splash of lemon provides the necessary brightness. In regions where the sandwich is served hot, a robust amber ale can stand up to the melt‑in‑your‑mouth cheese, while a chilled cider works well with the sweeter, pineapple‑infused variations.