Reuben Sandwich

A Reuben is corned beef, Swiss cheese, sauerkraut and Russian dressing grilled between two slices of rye bread until the cheese melts and the bread crisps. Its exact birthplace is genuinely disputed — competing origin stories point to a New York delicatessen and an Omaha hotel kitchen, both from around the same period in the early 20th century — and neither claim has ever been settled beyond argument.

What it really is

Sliced corned beef piles onto rye bread, topped with sauerkraut, a slice of Swiss cheese and a spoonful of Russian dressing, then the sandwich closes and goes onto a hot griddle with butter, pressed and flipped until both sides turn golden and the cheese inside melts through. The sauerkraut is drained well before it goes in — too much liquid and the bread turns soggy under the heat rather than crisping.

Russian dressing, not mayonnaise or mustard alone, is what makes it a Reuben. The sweet-tangy, mayonnaise-and-ketchup-based dressing is a specific, named component; a sandwich built with plain mustard instead is a different thing, closer to a corned beef sandwich than a true Reuben.

How it's served

• Hot, straight off the griddle, cut in half on the diagonal.
• With a pickle spear and a side of coleslaw or fries.
• On a plate with a knife and fork nearby, since the melted cheese and dressing make it messy to eat by hand.

How to write it on the menu

• Flag the wheat and rye in the bread, the dairy in the cheese, and the egg in the dressing.
• Say if the dressing is genuinely Russian dressing or a Thousand Island substitute, since regulars can tell the difference.
• Note if a turkey version ("Rachel") is on offer alongside the beef original.

The ingredients, allergens and dietary notes listed here describe a typical recipe. They are not a binding declaration for any particular restaurant: recipes, portion sizes and the products used can differ.