Gordon Ramsay’s Reuben Sandwich Was the Crunchy Reset I Needed

i opened it looking for a snack and came out 20 minutes later elbow-deep in sauerkraut and whisper-screaming, “WHERE’S THE CORNED BEEF?”
because once the idea of a reuben hits… there’s no going back. and not just any reuben. gordon ramsay’s reuben.

this sandwich felt like a full identity crisis with melted cheese.

What Gordon Ramsay Would Do

you know gordon. if he’s making a reuben, it’s gonna be theatrical. crunchy, buttery rye; thick corned beef, probably cured by monks; perfectly balanced sauerkraut that’s tangy, not wet. and a dressing he made from scratch using ingredients that don’t exist in my zip code.

he’d shout if the bread wasn’t crisp enough. he’d dramatically slice it and show off that cheese pull like it’s the finale of MasterChef.

What I Changed (And Why)

• deli corned beef because i’m not boiling a brisket on a tuesday.
• store-bought thousand island because i don’t have time to emulsify joy.
• i patted the kraut dry with a paper towel, which felt very adult.
• and okay fine, i burned the first side of the first sandwich. but the second? golden perfection.

i also pressed it with a cast iron skillet on top—no sandwich press here, just pure aggression.

How It Turned Out

the first bite was WILD. crunchy, melty, tangy, creamy—all in the same moment. like biting into a grilled cheese, but then it starts yelling at you in New York deli.

the kraut cuts through the richness like it has a mission. the cheese melts like a rom-com ending. the corned beef pulls it all together like it’s been waiting its whole life for this moment.

i didn’t talk while eating it. not out of politeness. out of awe.

So, Was It Worth It?

YES. YES IT WAS.

i was just trying to survive lunch and accidentally built a sandwich shrine. would i make this again? probably weekly. it feels like a hug from someone who means it.

and the cleanup? barely anything. you’re left with butter-slicked crumbs and deep emotional satisfaction.

How to Make a Gordon Ramsay Reuben Without Screaming (Too Much)

make it melty. make it crunchy. and for the love of flavor, drain the kraut.

Smart Tips

• Butter the OUTSIDE, not the inside: crispy bread > soggy sadness
• Use thick-cut rye: thin bread collapses under pressure (don’t we all?)
• Dry your sauerkraut: no one wants a soggy middle
• Grill low and slow-ish: don’t burn it like i did, lol
• Press it: cast iron, pan lid, anything heavy. just commit.

FAQs

can i use pastrami instead?
totally. it’s not traditional, but still delicious.

is thousand island dressing required?
it brings the creaminess and the tang—don’t skip unless you sub something equally saucy.

what if i don’t have rye?
use sourdough or any sturdy bread. but rye’s the classic.

can i reheat it later?
yes, but re-grill it in a pan. the microwave will make it sad.