Is there anything more iconic than a towering Reuben sandwich in the heart of New York City? Between the salty corned beef, the tangy sauerkraut, and the melted Swiss cheese, it is the ultimate comfort food. One bite of a perfect Reuben can transport you straight to the golden age of the classic city deli.
However, finding the “perfect” Reuben in a city with thousands of delis is a real challenge. You might worry about wasting your money on dry meat, soggy bread, or lackluster dressing. Many tourists fall into tourist traps, only to leave disappointed by a mediocre sandwich that doesn’t live up to the hype. With so many legendary spots claiming to have the best recipe, how do you decide where to spend your lunch hour?
Don’t worry, because I have done the heavy lifting for you. In this guide, I break down the top spots in New York City that actually deliver on flavor and quality. You will learn which delis use the freshest ingredients and which ones offer the most authentic experience. By the end of this post, you will know exactly where to go to find the sandwich of your dreams.
Put on your walking shoes and bring your appetite. Let’s dive into our list of the best Reuben sandwiches in New York City.
Top Reuben In New York Recommendations
- Hardcover Book
- Iceland, Reuben (Author)
- English (Publication Language)
- 256 Pages - 02/11/2013 (Publication Date) - Syracuse University Press (Publisher)
- Reuben Vose (Author)
- English (Publication Language)
- 125 Pages - 01/29/2024 (Publication Date) - Forgotten Books (Publisher)
- Fenton, Reuben E (Author)
- English (Publication Language)
- 44 Pages - 03/05/2019 (Publication Date) - Wentworth Press (Publisher)
- Tower, Reuben (Author)
- English (Publication Language)
- 34 Pages - 02/22/2012 (Publication Date) - Gale, Sabin Americana (Publisher)
- Hardcover Book
- Graves, Johnny (Author)
- English (Publication Language)
- 110 Pages - 02/22/2026 (Publication Date) - Independently published (Publisher)
- New York Deli design. for lovers of jewish staples like pastrami, corned beef, brisket and reuben sandwich from this iconic lower east side delicatessen at the corner of Ludlow. Also for fans of matzoh ball soup and white fish salad.
- Lightweight, Classic fit, Double-needle sleeve and bottom hem
- Legislature, State Of New York (Author)
- English (Publication Language)
- 54 Pages - 06/01/2017 (Publication Date) - Hansebooks (Publisher)
- ., Various (Author)
- English (Publication Language)
- 56 Pages - 02/15/2016 (Publication Date) - Leopold Classic Library (Publisher)
The Ultimate Guide to Choosing the Best Reuben in New York
New York City is the birthplace of the legendary Reuben sandwich. You will find thousands of delis offering this classic combination of corned beef, Swiss cheese, sauerkraut, and Russian dressing on rye bread. However, not all Reubens are created equal. Use this guide to help you find the perfect sandwich experience.
Key Features to Look For
When you walk into a deli, look for a few specific things. First, the bread must be high-quality rye. It should be toasted enough to hold the weight of the meat without falling apart. Second, the meat-to-sauerkraut ratio is vital. You want enough meat to be satisfying, but the kraut should provide a nice, tangy crunch. Finally, look for the “drip factor.” A great Reuben should be slightly messy but not soggy.
Important Materials and Ingredients
The quality of a Reuben depends entirely on its ingredients. The corned beef should be lean but tender. It must be sliced thinly and piled high. The Swiss cheese should be melted perfectly over the meat. The sauerkraut must be well-drained. If the kraut is too wet, it ruins the bread. Lastly, the Russian dressing provides the essential sweetness that balances the salty meat.
Factors That Improve or Reduce Quality
What Improves Quality?
- Freshly baked rye bread.
- High-quality, house-cured corned beef.
- Proper melting of the cheese on the flat-top grill.
- The right amount of butter on the bread for a golden crust.
What Reduces Quality?
- Soggy bread from wet sauerkraut.
- Cold cheese that has not fully melted.
- Low-quality, dry, or overly salty meat.
- Using too much dressing, which makes the sandwich slide apart.
User Experience and Use Cases
Eating a Reuben is an experience. It is a hearty meal perfect for lunch or a late-night snack. Most New Yorkers enjoy their Reuben with a side of crispy pickles and a classic fountain soda. This sandwich is best eaten hot at the deli counter. If you order for takeout, try to eat it within 15 minutes to keep the bread crisp.
10 Frequently Asked Questions
Q: Is a Reuben better with pastrami or corned beef?
A: Traditionally, a Reuben uses corned beef. Some people prefer pastrami, which is called a “Rachel” or a variation, but the true New York classic uses corned beef.
Q: Should the bread be grilled or toasted?
A: The bread should be grilled on a flat-top with butter. This creates a crisp, golden crust that holds up to the fillings.
Q: Is Russian dressing or Thousand Island better?
A: Most authentic New York delis use Russian dressing. It has a slightly spicier kick than Thousand Island.
Q: Can I eat a Reuben if I am gluten-free?
A: Most traditional delis use rye bread. You will need to ask if they offer a gluten-free bread option, though this is rare in classic spots.
Q: What is the best way to reheat a Reuben?
A: Use a skillet on the stove over medium heat. Do not use a microwave, as it will make the bread soggy.
Q: How much meat should be on a standard Reuben?
A: A good deli Reuben usually features at least a half-pound of meat.
Q: Are there vegetarian options?
A: Some places offer “veggie Reubens” using roasted portobello mushrooms or tempeh instead of meat.
Q: Why is the bread sometimes soggy?
A: The sauerkraut was likely not drained enough before being added to the sandwich.
Q: Should the sandwich be served open-faced?
A: No, a traditional New York Reuben is served as a closed sandwich.
Q: What side dish goes best with a Reuben?
A: A large, crunchy sour pickle and a side of potato salad or coleslaw are the classic pairings.