What Goes With A Reuben Sandwich

Let’s talk about the Reuben. It’s not just a sandwich. It’s a monument to delicious chaos. You’ve got salty corned beef, funky Swiss cheese, tangy sauerkraut, and that magical, creamy Russian dressing. All of it gets grilled between two slices of rye until it’s a glorious, buttery mess.

But here’s the real question. What the heck do you eat with it? You can’t just plop a Reuben on a plate and call it a day. That would be a crime against food science.

A Reuben is a loud sandwich. It needs a sidekick that can keep up. Grab your napkins. We’re going in.

The Classic Crunch: Pickles & Chips

First up: the dill pickle spear. This is the Reuben’s best friend. The cold, vinegary crunch cuts right through all that fatty meat and melted cheese.

It’s a palate reset button. Bite of sandwich, bite of pickle. Repeat until you’re in a food coma.

Then you’ve got potato chips. Not fancy kettle chips. The thin, greasy, crinkly ones. The salt on the chips makes the Russian dressing sing a little song.

Fun fact: The Reuben was allegedly invented during a poker game in Omaha, Nebraska in the 1920s. No one knows if chips were there, but they should have been.

The Daring Duo: Fries & Onion Rings

French fries are the safe bet. Go with thick-cut steak fries. They’re sturdy enough to scoop up any stray sauerkraut that falls off your sandwich.

Dip them in leftover Russian dressing. Don’t pretend you weren’t going to do that anyway.

Onion rings are the loud friend at the party. They’re messy, they’re crunchy, and they’re completely extra. A Reuben with onion rings is a power move.

Just be ready for the fallout. Ring batter and Reuben juice will get everywhere. That’s the price of glory.

The Soup Companion: A Hot Hug

This is a legendary duo: a Reuben and a bowl of tomato soup. It’s not just for grilled cheese. The sweet, acidic tomato cuts through the heavy meat.

It’s like the soup gives the sandwich a bath. A very tasty, comforting bath.

Or go rogue with matzo ball soup. The Reuben is basically a Jewish deli superstar, so the pairing is historically accurate. The fluffy matzo ball is a soft, warm cloud next to the chewy rye bread.

The Salad Escape: Lighten the Load

Feeling healthy? Don’t panic. A Reuben is not a health food, but you can pretend.

Try a coleslaw that is not creamy. A vinegar-based slaw adds a zingy, fresh crunch. It’s like the sauerkraut’s cousin who went to a spa.

A simple pickled beet salad is a wild card. The sweetness of the beets plays nice with the salty corned beef. Plus, your plate will look like a Jackson Pollock painting.

Fun fact: Reubens were originally called "Reuben Specials" and were served at the Blackstone Hotel. The hotel’s chef didn’t name it after himself. He named it after the poker player who asked for it.

The Wild Cards: Drinks & Desserts

What about the drink? Do not reach for milk. That is a chunky disaster waiting to happen.

Go for a dark beer. A stout or a porter. The roasty flavor is a perfect mirror for the rye bread. It’s like the sandwich is drinking its own reflection.

Or a celery soda. Yes, it exists. It’s weird, fizzy, and oddly savory. It tastes like a vegetable having a party in a glass.

Dessert? You have to be joking. But if you insist, get a black and white cookie. It’s the only thing light enough after a Reuben. The soft cookie is a gentle finish to a very intense meal.

The Final Rule: More Sauerkraut

Here is the ultimate secret. The best side for a Reuben is more Reuben. Seriously. Just get a second one.

But if you can’t, remember this: your side should contrast. Cold vs. hot. Crunchy vs. soft. Tangy vs. salty.

A Reuben is already a perfect storm of flavors. Don’t overthink it. Grab a pickle, get some chips, and enjoy the magnificent, glorious mess. Your taste buds will thank you.

Now go eat. The sandwich is waiting.