Reuben Sandwich with Beef and Sauerkraut Recipe
The Reuben is a hearty, warm sandwich popular in New York delis, especially among office workers looking for a quick lunch. It combines slices of cured beef, sauerkraut, cheese, and a mayonnaise-based sauce, all grilled in a pan like a toasted sandwich. The flavors are a bit like a rich version of Polish bigos, just tucked between slices of bread.
The Reuben is the essence of New York delis – a sandwich that tastes like a blend of the Polish love for sauerkraut with the American “everything at once and loaded” approach. Salty cured beef, tangy sauerkraut, gooey cheese, and creamy sauce create layers of flavor whose proportions change with every bite. Rye bread toasted in butter adds crunch and a slightly nutty aroma, like a perfectly browned pan-fried toast.
Chef's tips
It’s a good idea to taste the sauerkraut before adding it – if it’s very sour, quickly rinse it under cold water and squeeze it well so it doesn’t overpower the sandwich. The pan should be well heated but not on maximum: the bread should slowly turn golden and the cheese should have time to melt before the bottom burns. If you’re using thick slices of beef straight from the fridge, give them a few minutes at room temperature – the sandwich will warm through faster in the middle.
How to serve
This sandwich is perfect as a substantial “at the desk” lunch – pack a simple tomato soup or clear chicken broth in a thermos. Serve it with a whole pickled cucumber and a simple iceberg lettuce salad to cut through the richness. To drink, pair it with diner-style black coffee, a light lager, or homemade lemonade with lemon and a touch of honey.
Ingredients
- rye bread preferably cut into thicker slices - 4 slices
- cured beef thin slices, e.g. corned beef - 200 g
- Swiss cheese e.g. Emmental - 4 slices
- sauerkraut squeezed of excess liquid, chopped - 120 g
- butter soft, for spreading on the bread - 20 g
- mayonnaise for the sauce - 2 tablespoons
- ketchup for the sauce - 1 tablespoon
- pickled cucumber finely chopped, for the sauce - 1 piece
- onion finely chopped, for the sauce - 1 tablespoon
- salt a pinch, for the sauce
- black pepper to taste, for the sauce
Preparation
- In a small bowl, mix the mayonnaise, ketchup, finely chopped pickled cucumber, and onion. Season with a pinch of salt and pepper. You should get a thick, pink sauce.
- Squeeze the sauerkraut to remove excess liquid and, if needed, chop it into shorter pieces so it’s easier to layer on the sandwich.
- Lay the bread slices out on a board. Spread two slices with the sauce on the inner side. On each of them, layer in order: a slice of cheese, half of the beef, half of the sauerkraut, and another slice of cheese.
- Cover with the remaining bread slices. Thinly spread the outer sides of all the sandwiches (the sides that will touch the pan) with soft butter.
- Heat a large pan over medium heat. Place the sandwiches in the pan and fry for 3–4 minutes on one side, gently pressing down with a spatula, until the bread is golden and crispy.
- Carefully flip the sandwiches and fry for another 3–4 minutes, until the other side is browned and the cheese inside is completely melted.
- Remove the sandwiches from the pan, wait 1–2 minutes for the filling to cool slightly, and cut each one diagonally in half.
Storage
Gotowe, usmażone kanapki najlepiej zjeść od razu, bo chleb mięknie. Jeśli coś zostanie, przechowuj w lodówce zawinięte w folię i odgrzej na suchej patelni na małym ogniu, aż chleb znów będzie lekko chrupiący.
