The Reuben sandwich is a celebrated deli creation, defined by its rich layers of corned beef, melted Swiss cheese, tangy sauerkraut, and creamy dressing, all grilled between slices of rye bread. This combination delivers a powerful profile of savory, salty, and umami flavors, along with a substantial, warm texture. Finding the right accompaniment requires balancing this richness and providing necessary textural and flavor contrast. The best sides enhance the dining experience by cutting through the sandwich’s intensity.
Classic Deli Sides
The dill pickle is the most traditional and effective pairing, offering a sharp, acidic counterpoint to the Reuben’s fatty components. The high acidity of the brine acts as a palate cleanser, resetting the taste buds after the heavy meat and cheese. A crisp, cold spear provides a satisfying, watery crunch that contrasts sharply with the soft, grilled bread and melted cheese.
Simple potato chips provide a necessary textural break, introducing a dry, brittle crunch that differs from the pickle’s watery snap. Plain or kettle-cooked varieties are preferred because their straightforward saltiness does not compete with the complex flavors of the sandwich. The added sodium also enhances the savory umami notes present in the corned beef.
Coleslaw is another deli staple, but the preparation style matters significantly when pairing with a Reuben. A vinegar-based slaw, rather than a creamy one, is the superior choice for this sandwich. The sharp tang of the vinegar and the fresh, raw cabbage provide a bright, clean flavor that cuts through the richness of the dressing and Swiss cheese.
Traditional deli potato salad, served cold, offers a different kind of textural contrast—a smooth, dense creaminess. When prepared with a mustard base, the pungency and acidity of the mustard help to balance the heavy, savory profile of the sandwich. This side provides a comforting, starchy element without the intense heat or fat of french fries.
Fresh and Light Counterpoints
For a lighter balance, a simple green salad serves as an excellent palate cleanser. The bitterness and freshness of mixed greens, such as arugula or romaine, provide a clean, earthy flavor that contrasts with the sandwich’s cooked, fermented components. Dressing the salad with a light vinaigrette, perhaps based on lemon juice or red wine vinegar, introduces acidity without adding significant fat.
Fruit offers a sweet and acidic counterpoint that is effective against the Reuben’s saltiness. Slices of crisp apple or firm grapes provide a burst of natural sugar and moisture, which helps to refresh the mouth. The malic acid in apples works similarly to the acid in pickles by providing a sharp, cleansing sensation.
Raw vegetable sticks, such as carrots, celery, or bell peppers, offer a straightforward, non-starchy crunch and high water content. These vegetables are low in fat and calories, providing a simple, clean texture that contrasts with the soft, grilled sandwich. Dipping them in a light, herb-based dressing adds flavor complexity without overwhelming the main dish.
Perfect Soups and Drinks
Pairing the Reuben with a warm soup introduces a comforting temperature contrast and a different liquid texture. Tomato soup is a classic choice because its high acidity cuts through the richness of the cheese and dressing. A simple, clear broth-based soup, such as chicken noodle, offers warmth and hydration without adding competing flavors or heaviness.
Traditional deli beverages lean toward high sweetness and carbonation, which balance the salty meat. Root beer and cream soda provide a strong, sweet flavor that contrasts sharply with the savory profile, while the carbonation acts as a palate scrubber. The spice notes in root beer, like vanilla and sassafras, also complement the rye bread’s earthy flavor.
For a less sweet option, a crisp, light lager or pilsner provides a refreshing, effervescent counterpoint. The mild bitterness and high carbonation of these beers cleanse the palate effectively, preparing the taste buds for the next bite of the rich sandwich. The low malt profile ensures the beverage does not compete with the flavors of the corned beef and sauerkraut.