Beef

NY Deli Style Reuben

If layers of tender corned beef,  melty swiss & slightly “sour” kraut slathered with creamy dressing and sandwiched between grilled marbled rye sounds good, then you’ve come to the right place!

Truthfully, I have no idea where the Reuben sandwich originated from.  Some say New York City, some say Omaha, Nebraska. Two guys each with the name of Reuben claimed the rights to this sandwich, but I’ll let them both fight it out.

The deli that I worked at when I was younger replaced the rye bread with a marbled rye-pumpernickel bread which I love and used Thousand Island dressing instead of the traditional Russian Dressing

For each sandwich, you’ll need two slices of bread, some sauerkraut, thick sliced swiss cheese, Thousand Island Dressing & thinly sliced corned beef


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We rarely put the butter in the fridge at the deli, and it made spreading the butter on the bread so easy

So let’s start with room temperature butter and spread on two slices of the bread

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On the non-buttered side of each piece of bread, slather some Thousand Island Dressing to taste.  Some of us are over-condiment-ers and some are non-condiment-ers, so add as much or little you like

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Let’s work on the layers… add two slices of thick swiss on top of the dressing and add at least 3 ounces of corned beef and about 1/3 of a cup of well drained kraut

It’s important to drain the kraut and then squeeze out whatever liquid remains so the sandwich is not soggy

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I believe the key to any grilled cheese sandwich is to have cheese on both sides of the ingredients.  It kind of glues everything together and is well, more cheese!

Add two more slices of cheese over the kraut, slather some more Thousand Island dressing on the non-buttered side of the bread and we’re ready to roll!

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Ah, a thing of beauty.  Build another one for a friend, or two or three more depending upon the amount of hungry people you need to feed

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Preheat a large pan, over medium heat.  I put a small swirl of butter in the pan even though we’ve buttered the outside of the bread

This is an active-cooking-part of the recipe.  Meaning, don’t watch a Gilmore Girls re-run or scroll through Instagram…

After 3 minutes, flip each sandwich.  Cook for another 3-4 minutes.  You may need to move the sandwich in the pan to less hot areas so it doesn’t burn but still gets crisp

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Once the cheese is melty and the bread is nicely toasted, remove to a cutting board and let sit a minute or two for the cheese to set

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All I know is that we’ve been eating these post St. Patty’s Day sandwiches since I can remember.  I almost think I like the leftover version of our traditional Irish meal better than the corned beef and cabbage itself!

20190315_195105 (2)Enjoy!

Simply Sundays ~ NY Deli Style Reuben

  • Servings: 2 sandwiches
  • Difficulty: Easy
  • Print

Ingredients per sandwich

Two slices of marble rye bread

3 ounces thinly sliced corned beef

1/3 cup of sauerkraut

3 ounces of thick sliced Swiss cheese

Thousand Island Dressing to taste

Butter for cooking

Directions

Spread room temperature butter on the rye bread; on the non-buttered side of each piece of bread, slather some Thousand Island Dressing to taste

Add two slices of thick Swiss on top of the dressing and add at least 3 ounces of corned beef and about 1/3 of a cup of well drained kraut

It’s important to drain the kraut and then squeeze out whatever liquid remains so the sandwich is not soggy

Add two more slices of cheese over the kraut, slather some more Thousand Island dressing on the non-buttered side of the bread

Preheat a large pan, over medium heat and melt a small swirl of butter in the pan

After 3 minutes, flip each sandwich.  Cook for another 3-4 minutes.  You may need to move the sandwich in the pan to less hot areas so it doesn’t burn but still gets crisp

Once the cheese is melty and the bread is nicely toasted, remove to a cutting board and let sit a minute or two for the cheese to set; slice and serve

Tools used to make this recipe

Simply Bamboo Maui Bamboo Cutting Board

Lodge Cast Iron Skillet

NuWave Flex Precision Induction Cooktop

© Simply Sundays 2019
All rights reserved

11 comments on “NY Deli Style Reuben

  1. I have never tried a reuben or marble rye bread! Love the idea of both! That looks like the best ever toasted sandwich!

  2. I am absolutely sure I am in the right place! 🙂 Just reading through your recipe made my mouth water. I think everything about this recipe screams “I am so unique, try me!” – I can’t wait to make it at home ASAP!

  3. Beth Neels

    My family loves Ruebens! I am not sure why I haven’t made them at home! I can’t wait to try your recipe! Thanks!

  4. I’m suddenly soooo hungry! Such a great combination of flavors!! I’m drooling!

  5. chefmireille

    Well I am from NYC so I will definitely claim the NYC camp Home to the world famous Katz’s deli with their Reuben sandwiches this is such a part of our NYC food culture. I’ve never attempted to make it at home myself, but your sandwich is definitely making me think I should or make a stop at Katz’s soon!

  6. Anonymous

    This looks delicious. I can’t wait to make some sandwiches!

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