Reuben sandwich

Reuben sandwich

40 min
The Reuben sandwich is an American sandwich, usually made with pastrami but we use beef brisket, pickles and Russian dressing.


  • Start with the dressing. Finely chop the peppers and onions. Mix with the other ingredients and set aside.
  • Cut the meat into thin slices. Drain the sauerkraut thoroughly and mix with the cheese.
  • Brush the bread with butter on both sides. Place the sauerkraut and cheese on half of the loaves. Put the meat on top. Drizzle the dressing over the meat and place on the remaining bread.
  • Grill on both sides in a hot grill pan or sandwich grill.
  • Cut the skewers in half and thread through the sandwiches. Cut the pickles lengthwise and attach to the skewers.

Reuben sandwich

Is a Reuben sandwich made with corned beef or pastrami?
The classic will always include corned beef. While pastrami is an excellent alternative with a similar flavour profile, it will technically turn your sandwich into a Rachel.
Is a Reuben sandwich Irish or German?
Neither. While its exact origins are unknown, general consensus is that it was created in America (either New York or Omaha). The main ingredients, however, are very much German (sauerkraut) and Irish (corned beef) inspired.
Who was the Reuben sandwich named after?
There are two origin stories for this famous sandwich. One is of Reuben Kulakofsky, an Omaha-based grocer who regularly made the sandwich for a group of poker players. Another story says that it was invented by William Hamerly, a New Yorker who named it after the founder of Reuben’s Restaurant and Delicatessen, Arnold Reuben.


Boiled rimmed beef brisket, or corned beef
200 g
60 g
Medium aged cheese, grated
95 g
Sourdough bread
8 slices
Green pepper
100 ml
Chilli sauce
1 tbsp
Paprika powder
1 tsp
Dijon mustard
1 tsp
A few drops of tabasco sauce to taste

A big sandwich with even bigger flavours

To gain celebrity status as a sandwich is no small feat. If the Reuben's star quality is anything to go by, you need wafer-thin corned beef, a tangy cheese and sauerkraut combo, and an intensely creamy sauce. Layered on fresh sourdough bread and toasted to golden, ooey gooey perfection, you have something very close to pure joy on your plate.

The Reuben: a deli-cious sandwich

With a history firmly rooted in the deli-culture, this humble sandwich has become a lunchtime staple for many. While many variations exist, it's the classic corned beef, Swiss cheese, sauerkraut and Russian dressing on rye that remains the most popular.

Why this should be your to-go sandwich

Other than it being an intensely scrumptious sandwich, most ingredients are pantry staples and can be stored long-term. This means that you either already have a Reuben sandwich in the making or can easily stock up on what you need.

Beverages that go well with the Reuben sandwich

Because the sandwich is high in fat, a crisp white wine is an excellent choice if you want to be fancy. Some reds, especially those that are high in acidity, will also pair very well. But you really can't beat washing down a Reuben sandwich with an ice-cold lager.