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

I just wanted a snack. Nothing dramatic. But once the word Reuben entered my brain, the universe shifted. Suddenly I was tearing apart the fridge, shouting “WHERE’S THE CORNED BEEF?” like I was in a deli-themed soap opera.

And not just any Reuben. A Gordon Ramsay-level Reuben. The kind that’s crunchy, melty, tangy, and engineered for emotional recovery. The first one? I burned it. The second one? Changed my entire attitude.

This isn’t a sandwich—it’s therapy with melted Swiss.

Why This Works (And Where Most Go Wrong)

A great Reuben isn’t about piling things high—it’s about balance. And Gordon’s version nails that through three principles:

1. Dry your kraut – Moisture = soggy middle. Use a paper towel like it owes you money.
2. Low, steady heat – You’re not searing a steak. Burnt bread and cold cheese is sandwich heresy.
3. Cheese as glue – Two slices, both sides. It melts and locks everything together.

Gordon doesn’t just slap ingredients on rye and hope for the best. He builds texture, contrast, and crunch like he’s building a Michelin-level grilled cheese with a Brooklyn accent.

Ingredients That Actually Matter

• Rye Bread (8 slices) – Not soft rye. You want it dense and hearty. Thin bread collapses under a Reuben’s emotional weight.
• Swiss Cheese (8 slices) – One under the meat, one on top. Melts beautifully. No shortcuts here.
• Deli Corned Beef (8 slices) – Go thick if you can. Lean but rich. Pastrami works too, but then it’s a cousin, not a true Reuben.
• Sauerkraut (240g) – Drain and dry. Taste it before—too sharp? Rinse lightly. Too bland? Add a dash of vinegar.
• Thousand Island Dressing (120g) – Sweet, tangy, creamy glue. No homemade guilt. Store-bought works if it slaps.
• Butter (30g, softened) – For the bread. Don’t butter the inside. That’s rookie behavior.

How To Make a Gordon Ramsay Reuben Without Screaming (Much)

Start with the kraut. Drain and pat it dry between paper towels until it’s just damp, not dripping. This prevents a soggy bottom and gives your sandwich structure.

Preheat your pan over medium heat. If it’s smoking, you’ve gone too far. You want gentle browning, not a sandwich crime scene.

Spread Thousand Island dressing on the inside of all 8 bread slices. Layer cheese → corned beef → kraut → more cheese on 4 of them. Cap them with the other slices, dressing-side in.

Now butter the outside of the sandwiches. Light layer, edge to edge. You want that even golden crunch.

Place on the skillet, butter-side down. Then butter the top slice while the bottom cooks. Press down gently with a cast iron skillet or anything heavy. No panini press? A clean brick works. (No judgment.)

Cook 4–5 minutes per side, checking for golden brown and cheese melt. Adjust heat if it’s cooking too fast or not enough. Then remove, rest for 1 minute, slice diagonally (obviously), and serve while still molten.

What Gordon Ramsay Says About This Dish

“The perfect sandwich is about contrast—crunch, richness, acidity, all in one bite.”

The kraut and dressing aren’t just toppings—they’re balance. Without them, it’s just hot meat and cheese. Don’t skip.

“A sandwich should have integrity. Don’t let it fall apart when you bite.”

That’s why cheese top and bottom matters. It melts into the bread and holds everything together. Learned that one the hard way.

“Butter the outside. Always the outside.”

Tried it inside once? Bread was soggy, and Gordon would’ve screamed. Trust the man.

What I Got Wrong (And How I Fixed It)

• Burned the bread – I cranked the heat too high out of impatience. Medium is your friend. Slow golden browning = perfect melt.
• Used wet sauerkraut – Sandwich collapsed like a wet napkin. Dry it like you’re prepping for battle.
• Skipped the double cheese – Big mistake. The single slice didn’t glue the fillings, and it fell apart in the pan.
• Too much dressing – Turned into a slip-n-slide. Light layer is enough—it’s a glue, not a soup.

Variations That Actually Hold Up

• Pastrami instead of corned beef – Smokier, saltier. Delicious.
• Sourdough instead of rye – Still good, just not traditional. Make sure it’s thick-cut.
• Homemade dressing – Mayo + ketchup + relish + vinegar = easy substitute if you’re out of Thousand Island.
• Add a fried egg – Not classic, but makes it brunch-worthy.

Pro Tips That Change the Game

• Use a cast iron skillet on top – Instant sandwich press. Crunchy top and bottom every time.
• Let it rest one minute before slicing – Cheese sets just enough to avoid lava leaks.
• Don’t overcrowd the pan – Two at a time, max. Give them breathing room.
• Slice on the bias – Because diagonal tastes better. That’s just science.

Storage + Leftover Moves

• Fridge – Wrap in foil. Keeps for 1 day max.
• Reheat – Skillet or toaster oven only. Microwave makes it sad and limp.
• Leftover move? Slice into sticks, reheat, and dip like grilled cheese sticks.

FREQUENTLY ASKED QUESTIONS

Q: Can I use pastrami instead?
A: Yes. It’s a classic deli move. Different flavor, same satisfaction.

Q: Do I need Thousand Island?
A: Yes, or something creamy and tangy. Mayo and mustard won’t cut it.

Q: Can I bake this instead of grill?
A: Technically, yes. But you’ll lose that direct-contact crunch.

Q: Is Swiss cheese the only option?
A: It’s the traditional choice. Gruyère or Jarlsberg works, but don’t go cheddar. Too oily, wrong melt.

Try More Recipes:

• Gordon Ramsay Steak Sandwich Recipe
• Gordon Ramsay Grilled Cheese Sandwich Recipe
• Gordon Ramsay Chicken Sandwich Recipe