Hamdi Saidani The Barefoot Contessa Reuben Sandwich is the gold standard of deli-style comfort. This isn’t just a sandwich; it’s a perfectly balanced construction of salty corned beef, sharp Swiss cheese, tangy sauerkraut, and creamy dressing, all toasted to a deep golden brown.
Ina Garten’s philosophy for a great Reuben is all about the “crunch factor.” Most people make the mistake of using soggy sauerkraut, but you’ll fail this recipe if you don’t squeeze the liquid out of your kraut like your life depends on it. If it’s too wet, the moisture will seep into the rye bread, turning your sandwich into a mushy mess before the cheese even has a chance to melt.
The secret is the slow griddle. I’ve found that if you rush the heat, the bread burns before the interior components—especially the cold corned beef and kraut—get up to temperature. A medium-low heat allows the butter to create a crisp, shattered-glass texture on the rye while the Swiss cheese acts as the “glue” that holds everything together.
Barefoot Contessa Reuben Sandwich Ingredients
- 8 slices high-quality rye bread (marbled or seeded)
- 1/2 cup (120ml) Thousand Island dressing
- 8 slices Swiss cheese (Emmental or Gruyère also work)
- 8 to 12 slices deli-style corned beef (thinly sliced)
- 1 cup (235g) sauerkraut, thoroughly drained and squeezed dry
- 2 tablespoons unsalted butter, softened
How To Make Barefoot Contessa Reuben Sandwich
- 1. Prep the bread: Lay out your rye bread slices in pairs. Spread a generous tablespoon of Thousand Island dressing over one side of every slice. This ensures the flavor is in every bite and helps “seal” the bread from the moist fillings.
- 2. The “Stack”: On four of the slices, layer one slice of Swiss cheese, then a thick stack of corned beef. Top the beef with a quarter-cup of the squeezed sauerkraut, and finish with a second slice of Swiss cheese.
- 3. Close and butter: Place the remaining bread slices on top (dressing-side down). Spread the softened butter generously over the top exterior of each sandwich.
- 4. The first sear: Heat a large non-stick skillet or griddle over medium-low heat. Place the sandwiches butter-side down. You should hear a gentle sizzle, not a loud sear. Grill for 3–4 minutes until the bottom is a deep, mahogany gold.
- 5. Flip and finish: While the first side is grilling, butter the top side of the sandwiches. Carefully flip them over. Grill for another 3–4 minutes.
- 6. The melt test: If your bread is golden but the cheese isn’t quite gooey, turn the heat to low and cover the pan with a lid for 60 seconds. This creates a mini-oven effect that finishes the melt perfectly. Serve immediately while hot.
Recipe Tips
- Dry that kraut: Place the sauerkraut in a clean kitchen towel or a fine-mesh strainer and press firmly. You want it to be as dry as possible.
- Room temperature meat: If you have time, take the corned beef out of the fridge 15 minutes before cooking. It helps the center of the sandwich reach the perfect temperature without over-toasting the bread.
- Go for Marbled Rye: Not only does it look beautiful, but marbled rye often has a slightly denser crumb that stands up better to the heavy fillings of a Reuben.
- The “Swiss Shield”: Placing a slice of cheese on both the top and bottom of the meat and kraut creates a moisture barrier, keeping the bread crispier for longer.
What To Serve With Barefoot Contessa Reuben Sandwich
A Reuben is a heavy, savory powerhouse, so it needs sharp, acidic sides to balance the fat. Dill pickle spears (the colder and crunchier, the better) are the absolute mandatory side.
For a crunch, serve with kettle-cooked potato chips or a light vinegar-based coleslaw. If you want a full deli experience, a side of German potato salad or a cup of creamy tomato soup makes for a legendary meal.
Storing & Reheating Tricks
- Fridge: These sandwiches are best eaten fresh. If you have leftovers, wrap them tightly in foil and keep for 24 hours.
- Freeze: I don’t recommend freezing an assembled Reuben. However, you can freeze the corned beef separately for up to 2 months.
- Reheat: Never use the microwave, or you’ll have a soggy disaster. Reheat in a dry skillet over low heat or in a toaster oven at 325°F (160°C) until the bread crisps up again.
Barefoot Contessa Reuben Sandwich Nutrition Facts
Per sandwich:
- Calories: 580 kcal
- Protein: 26g
- Fat: 36g
- Carbohydrates: 38g
- Sodium: 1420mg
FAQs
Can I use Pastrami instead of Corned Beef in my Barefoot Contessa Reuben Sandwich?
Technically, if you use pastrami, it’s called a Rachel (though some Rachels also swap the kraut for coleslaw). It’s delicious, just a bit smokier and more pepper-forward!
What can I use if I don’t like Thousand Island?
Russian dressing is the traditional alternative; it’s slightly spicier and less sweet. In a pinch, a mix of mayo, ketchup, and a dash of horseradish works well.
Why is my bread burning before the cheese melts?
Your heat is too high. A Reuben is a “low and slow” sandwich. If the bread is getting too dark too fast, pull the pan off the heat and let the residual heat finish the job.
Try More Recipes:
Barefoot Contessa Reuben Sandwich
Description
Barefoot Contessa Reuben Sandwich is a classic deli-style masterpiece that balances rich, savory, and tangy profiles. Utilizing high-quality rye bread as a foundation, this sandwich layers thin-sliced corned beef, Swiss cheese, and well-drained sauerkraut between coats of Thousand Island dressing. The “Swiss Shield” technique—placing cheese on both sides of the filling—ensures a gooey melt while protecting the bread’s integrity. Toasted slowly in butter until mahogany gold, it delivers a sophisticated crunch with a perfectly tempered, warm center.
Ingredients
Instructions
- Prep the bread: Lay out your rye bread slices in pairs. Spread a generous tablespoon of Thousand Island dressing over one side of every slice. This ensures the flavor is in every bite and helps “seal” the bread from the moist fillings.
- The “Stack”: On four of the slices, layer one slice of Swiss cheese, then a thick stack of corned beef. Top the beef with a quarter-cup of the squeezed sauerkraut, and finish with a second slice of Swiss cheese.
- Close and butter: Place the remaining bread slices on top (dressing-side down). Spread the softened butter generously over the top exterior of each sandwich.
- The first sear: Heat a large non-stick skillet or griddle over medium-low heat. Place the sandwiches butter-side down. You should hear a gentle sizzle, not a loud sear. Grill for 3–4 minutes until the bottom is a deep, mahogany gold.
- Flip and finish: While the first side is grilling, butter the top side of the sandwiches. Carefully flip them over. Grill for another 3–4 minutes.
- The melt test: If your bread is golden but the cheese isn’t quite gooey, turn the heat to low and cover the pan with a lid for 60 seconds. This creates a mini-oven effect that finishes the melt perfectly. Serve immediately while hot.
Notes
-
Dry that kraut: Place the sauerkraut in a clean kitchen towel or a fine-mesh strainer and press firmly. You want it to be as dry as possible.
Room temperature meat: If you have time, take the corned beef out of the fridge 15 minutes before cooking. It helps the center of the sandwich reach the perfect temperature without over-toasting the bread.
Go for Marbled Rye: Not only does it look beautiful, but marbled rye often has a slightly denser crumb that stands up better to the heavy fillings of a Reuben.
The “Swiss Shield”: Placing a slice of cheese on both the top and bottom of the meat and kraut creates a moisture barrier, keeping the bread crispier for longer.
