The first thing to know about making a great Reuben sandwich is it takes a little patience. At Boar’s Head, we know, because we’ve been making them for over 100 years. As experts of the deli hailing from New York (where the Reuben was invented in 1914, just nine years after we started business), we’re asked all the time: What’s your recipe for a Reuben sandwich?

Do you use corned beef, or pastrami? Russian dressing, or Thousand Island? And what about all the other recipes out there? The turkey Reubens, Walleye Reubens, Cuban Reubens, Kosher Reubens – what do you think about those?

The way we see it, the best Reuben sandwich is assembled the good ole’ fashioned way: layers of fresh-sliced corned beef, Swiss cheese, sauerkraut, a healthy schmear of Russian dressing, and toasted buttery marbled rye bread. And if you want quality, which of course you do, we absolutely recommend using Boar’s Head ingredients. That includes our Top Round Corned Beef, Imported Switzerland Swiss Cheese, and Sauerkraut.

Now having great-tasting ingredients is important, but it’s not the only thing. How you put it together makes all the difference. The key is in getting everything on the Reuben perfectly hot and toasty. You want the Swiss nice and melty, sauerkraut and corned beef steamy, and the rye bread crispy and crunchy. The flavors go beautifully together, but it’s the variety in texture that sets apart a good Reuben from a brilliant one. Take a look at our Classic Reuben Sandwich recipe for full instructions on assembly and more.

Last, we get asked what sides go with the Reuben. We like to pair it with a pickle and kettle cooked potato chips, or homemade potato salad when we have the time. The zest of the pickle complements the tang and bite of the Reuben flavor well, and the chips or potato salad bring a nice saltiness into the mix that rounds everything out.

When it’s all crafted well, it makes for a delicious plate that takes us back in time, with a healthy dose of nostalgia reminiscent of our favorite New York style delis. And while it’s not an easy recipe to master, once you do, your friends and family are going to want you to make it time and time again.