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7 Classic Reuben Sandwich Recipes to Eat Right Now

We’ve got a lot of love for a classic Reuben sandwich and we’re sharing our favorite recipes to make your own at home.

**Warning** This post contains strong opinions about Reuben sandwiches.

There is no better sandwich in the world than a properly made, classic Reuben sandwich. You can’t change my mind. I will fight anyone that disagrees.

Ok, maybe not fight. More like a passionate disagreement. Just don’t put baby in a corner. Got it? Cool.

What is there not to love about griddled corned beef, with tangy sauerkraut, melty Swiss cheese, Russian dressing, all on toasted rye bread? It’s the perfect sandwich.

Reuben Sandwich Origin

So, where did the Reuben sandwich come from? Despite what you may have heard, the Reuben is not part of Irish fare.

Nope, in fact the classic Reuben sandwich we all know and love is 100% American made! It’s simple in design but not so simple in taste.

This sandwich has many different layers of flavor and texture. Tangy, spicy, toasty, sweet, crunchy, melty deliciousness.

Depending on who you talk to, the Reuben originated in either New York City or Omaha, Nebraska. 

When I think of this sandwich, I think Jewish deli. When I think of Jewish delis, I think of NYC. It just makes more sense to me.

What Do You Put On a Classic Reuben Sandwich?

Like I mentioned earlier, this sandwich is very simple in design. First thing you need is good quality corned beef.

This makes up the majority of your sandwich, so don’t get the super cheap stuff if you can help it. You’ll thank yourself later.

Next up is the Swiss cheese. If you don’t like a strong Swiss, go with baby Swiss. It’s much lighter in flavor but still shares the smooth and creamy texture.

Personally, I go for a strong Swiss that smells like dirty feet. The smellier the better!

Let’s move on to the sauerkraut. If you’re not into cabbage, you could always use pickled red onions. It’s not the same, but I think it would suffice.

I try to stay away from the canned kraut. It has a metallic flavor that I’m not a fan of. Bagged or jarred is the way to go.

The next ingredient sparks some controversy among us purists. Thousand Islands dressing or Russian dressing?

My vote is for Russian dressing, which hails from New England. It is made with chili sauce and horseradish for an added kick.

Thousand Islands, named for the region of Upstate New York where it was created, uses pickle relish, making it a sweeter, rather than spicy, condiment.

Dijon mustard is another option if you want to see me cry.

Last up is the bread. It must be rye bread. This is not up for debate. Whether it’s with or without caraway seeds, light, dark, or marble, it needs to be on rye bread.

But no matter what, make sure you’re cutting your sandwich the right way!