What To Serve With Reuben Sandwich

The Reuben sandwich is a monument to culinary genius—a glorious pile of corned beef, Swiss cheese, sauerkraut, and Russian dressing, all griddled between slices of rye bread until it achieves that perfect, greasy-spoon nirvana. But even a masterpiece needs a supporting cast, and choosing the wrong side can turn a transcendent lunch into a forgettable plate of calories. Let’s be real: you’ve built this beautiful, salty, tangy monster, and it deserves a partner that can keep up with its big personality.

The first rule of Reuben pairing is texture. Your sandwich is a soft, warm, and slightly crispy marvel, so you need something that can offer a satisfying crunch or a cool, refreshing contrast. Think of it as a symphony: the Reuben is the bold brass section, and your sides are the delicate strings that keep everything from overwhelming your taste buds. You’re not just feeding yourself; you’re curating an experience, one bite at a time.

The Classic Contenders: Where Tradition Meets Genius

Let’s start with the undisputed champion of the Reuben universe: the kosher dill pickle. A spear, a half-sour, or even a whole pickle—this is more than a side dish, it’s a palate cleanser. The vinegary, garlicky pop cuts through the richness of the meat and cheese like a tiny, flavorful lightning bolt.

Next up, we have the humble potato chip. Go for a sturdy kettle chip, preferably with a little salt and maybe a hint of vinegar. The crunch factor is everything here, and it plays off the soft rye bread in a way that’s almost musical. Plus, it’s the lazy cook’s best friend—zero prep, maximum satisfaction.

Then there are sweet potato fries, the ultimate modern upgrade. Their natural sweetness creates a brilliant foil to the Reuben’s salty, tangy profile. A light dusting of smoked paprika or a side of spicy aioli takes them from good to unforgettable.

When You Want to Impress (Without Breaking a Sweat)

If you’re hosting a casual lunch or just feeling fancy, consider a simple coleslaw. Not the creamy, mayo-heavy kind—go for a bright, vinegar-based slaw with shredded cabbage and a touch of carrot. The acidity is a direct counterpoint to the Russian dressing, and the crunch keeps your palate engaged.

Another sleeper hit is roasted Brussels sprouts. Halve them, toss them with olive oil and salt, then roast until crispy. The caramelized edges and slightly bitter notes add a layer of complexity that elevates the whole meal. It’s the kind of side that makes you feel virtuous even when you’re devouring a thousand-calorie sandwich.

For a lighter, more refreshing option, try a simple apple and fennel salad. Thinly slice a crisp apple, a fennel bulb, and toss with lemon juice, olive oil, and a pinch of salt. The anise flavor from the fennel and the sweet-tart apple are a surprisingly perfect match for the Reuben’s boldness.

Drinks and Dips: The Unsung Heroes

Don’t overlook the power of a great beverage. A crisp, cold lager or a pilsner is the classic choice, cutting through the fat like a glass of pure, bubbly relief. If beer isn’t your thing, a tart lemonade or a spicy ginger beer works wonders—the ginger’s zing plays off the sauerkraut beautifully.

And about dips: Russian dressing is already in the sandwich, so don’t double down. Instead, offer a side of whole-grain mustard or a horseradish cream for dipping your fries or chips. The heat from the horseradish or the sharp pop of mustard adds a new dimension without clashing with the Reuben’s core identity.

Fun fact: The Reuben sandwich was reportedly invented in Omaha, Nebraska, in the 1920s, by a grocer named Reuben Kulakofsky. It was originally served at a poker game, which explains why it’s so satisfyingly indulgent—it was designed to keep players happy and fed without stopping the game.

One Last Bite of Wisdom

The best sides don’t compete with the Reuben; they complete it. Pick something that makes you pause, smile, and take another bite of that magnificent sandwich. Life is too short for boring plates.

Whether you’re reaching for a simple pickle or roasting Brussels sprouts like a weekend chef, the ultimate goal is balance. You want a bite of pickle, a swig of beer, a crisp fry, and then a long, glorious bite of the Reuben itself. It’s a ritual, not just a meal.

So go ahead—pile the plate high, don’t apologize for the mess, and remember that the best pairings in life are the ones that make you feel a little more alive. Because when you nail the sides, you’re not just eating a sandwich. You’re creating a moment that tastes like home, even if that home is just a barstool at your favorite deli.