The Reuben Sandwich
Photo: Bahnfrend · CC BY-SA 4.0

History

The Reuben's origin is disputed between New York and Omaha. The New York claim credits Arnold Reuben at Reuben's Restaurant in Midtown Manhattan, who created a 'Reuben Special' around 1914, though his original used ham, turkey and coleslaw rather than the now-canonical corned beef and sauerkraut. The Omaha claim credits Reuben Kulakofsky and chef Schimmel at the Blackstone Hotel around 1925; the Blackstone version went national after winning a 1956 sandwich contest. The Midtown deli version is what survives in New York today; Katz's, Pastrami Queen and 2nd Avenue Deli all run defensible versions.

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Common allergens: Gluten, Dairy, Egg

Make it at home

Yield 4Hands-on 25 minTotal 35 minDifficulty Easy

Ingredients

  • 8 thick slices Jewish rye bread (preferably with caraway)
  • 600g pastrami or corned beef, sliced very thin
  • 300g good sauerkraut, drained and squeezed dry
  • 200g Swiss or Emmental cheese, sliced
  • 100g unsalted butter, softened
  • 150ml good-quality mayonnaise (Hellmann's)
  • 60ml ketchup
  • 2 tbsp prepared horseradish
  • 1 tbsp sweet pickle relish
  • 1 tsp Worcestershire sauce
  • 1/2 tsp paprika
  • 1/2 tsp hot sauce
  • Pinch of salt
  • Crispy dill pickle spears and coleslaw, to serve

Method

  1. Make the Russian dressing: whisk the mayonnaise, ketchup, horseradish, relish, Worcestershire, paprika and hot sauce. Season with salt; chill.
  2. Heat the pastrami gently. Slice on a deli slicer if you can; if buying pre-sliced, warm the slices in a steamer or wrapped in foil in a low oven for 5 minutes.
  3. Squeeze the sauerkraut hard in a clean tea towel to remove every last drop of water; wet sauerkraut ruins a Reuben.
  4. Heat the sauerkraut in a small pan with a teaspoon of butter; warm only, do not brown.
  5. Lay 8 slices of rye on a board. Spread softened butter generously on one face of each slice; this is the side that touches the pan.
  6. Flip each slice butter-side down. Spread Russian dressing on the up-side of each slice.
  7. Build each sandwich: on 4 slices, layer a slice of Swiss cheese, then a heap of warm pastrami (about 150g per sandwich), a layer of sauerkraut, another slice of Swiss cheese.
  8. Cap with the other 4 slices, dressing-side down, butter-side up.
  9. Heat a heavy cast-iron pan over medium-low heat. Press the sandwiches with a heavy weight (another pan, a brick) for 4 minutes a side until the bread is deep brown-gold and the cheese is fully melted.
  10. Slice diagonally with a serrated knife. Serve with a crisp dill pickle spear and a small mound of coleslaw.

Tip from the editors. Squeeze the sauerkraut bone-dry; this single step separates a great Reuben from a soggy one. Heat the pastrami gently so it stays tender.

Where to eat the reuben sandwich

The Reuben Sandwich in New York City

Katz's Delicatessen ★ 4.9

$$ American DinerLower East Side

Katz's on East Houston has cured, smoked and hand-sliced pastrami in New York City since 1888. The corner-of-the-counter sandwich is the deli's whole point.

OrderHand-cut pastrami on rye, mustard, half-sour pickle.

TipTip the slicer a dollar when you get your ticket; a thick fatty slice samples your way and the sandwich comes built right.

Directions Book

Pastrami Queen ★ 4.3

$$ Jewish deliUpper East Side

Pastrami Queen on Lexington serves kosher pastrami sandwiches on the Upper East Side of New York City. Modest counter, oversized sandwiches since 1956.

OrderHand-cut pastrami on rye with mustard.

TipCounter is tiny and seats fewer than a dozen; the takeaway line moves faster than the dine-in queue.

Directions Book

Sammy's Roumanian Steakhouse ★ 4.2

$$$ RomanianLower East Side

Sammy's Roumanian reopened on Stanton Street in 2024 after the Chrystie basement closed in 2021. Romanian-Jewish steakhouse, schmaltz on every table.

OrderGarlic-rubbed skirt steak with seltzer-and-chocolate-syrup egg cream service.

TipTables are mixed at long shared boards; book the early seating by phone (646-410-2427) if you want any chance of hearing your tablemate.

Directions

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The Reuben Sandwich in Omaha

Johnny's Cafe ★ 4.8

$$$ American steakhouseOld Market

The 2026 James Beard America's Classics winner, Johnny's Cafe has served hand-cut steaks in the same building beside the former Union Stockyards since 1922.

Book1 week ahead

Directions

Crescent Moon Ale House ★ 4.2

$$ Cocktail barCraft beer barBlackstone

Crescent Moon Ale House on Farnam stocks over 300 craft beers and hosts the November Reubenfest, marking Blackstone's claim as the Reuben sandwich birthplace.

Drink300+ rotating craft beer selection

FoodAmerican pub food including the Blackstone Reuben

Directions

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