Shapiro's Delicatessen's New York-style Reuben, stacked with house-cured corned beef, sauerkraut, Swiss cheese and Russian dressing on house-baked rye,.

Louis and Rebecca Shapiro emigrated from Ukraine in the late 1800s, sold coffee and flour from a horse-drawn wagon, and opened their grocery and deli at 808 South Meridian Street in 1905. The deli has stayed in the family for four generations and still cures the corned beef, bakes the rye and slices to order. The Reuben has been the signature sandwich for the better part of a century.

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Make it at home

Serves 215 minEasy

Ingredients

  • 4 slices Jewish rye bread, with caraway seeds
  • 8 ounces sliced corned beef, deli-style, warmed
  • 1 cup sauerkraut, drained and squeezed dry
  • 4 slices Swiss cheese
  • 1/2 cup Russian dressing, store-bought or homemade
  • 2 tablespoons unsalted butter, softened
  • Kosher dill pickle spears, to serve

Method

  1. Butter one side of each slice of rye bread.
  2. Set a slice butter-side-down on the work surface. Spread the top with Russian dressing, then layer 1 slice of Swiss, half the corned beef, half the sauerkraut, another slice of Swiss, and spread the underside of a second slice of bread with more dressing.
  3. Close the sandwich with the second slice butter-side-up. Repeat to make the second sandwich.
  4. Heat a heavy skillet or griddle over medium-low. Cook the sandwiches 4 to 5 minutes per side, pressing gently with a spatula, until the bread is deep golden brown and the cheese is fully melted.
  5. Cut on the diagonal, serve immediately with a kosher dill spear.

Editor tip. Drain the sauerkraut hard. A wet Reuben steams instead of grilling and the rye goes soggy before the cheese melts.

Common allergens: Gluten, Dairy.