What To Serve With Reuben Sandwich

So there I was, standing in my kitchen, a perfect Reuben sandwich gleaming on the cutting board. The rye bread was toasted just right, the corned beef was piled high, and the thousand island dressing was threatening to escape from every corner. I took one glorious bite, and then I froze. Something was missing.

It wasn't the sandwich's fault—it was perfect. The problem was me. I had nothing to serve with it. No sidekick. No supporting cast. And let's be honest, a Reuben is a solo artist, not a whole band. You can't let this symphony of salt, fat, and tang wander around your plate without a proper companion.

The Classic Crunch: Pickles and Chips

Dill pickles are the non-negotiable bodyguard for any Reuben. I'm talking about a big, cold, half-sour spear that cuts through the richness like a sharp joke at a fancy dinner party. The vinegar and brine reset your palate after each heavy, meaty bite.

And then there’s the chips. I’m not going to lie to you—a bag of good, kettle-cooked potato chips is almost too easy. But it works. The salty crunch provides a textural contrast that makes you question why you ever bothered with a fork at all.

Just don’t go for anything flavored. Stick to plain, salted chips. Let the Reuben be the star, and the chip be the stagehand. Your taste buds will thank you later.

Soup: The Comforting Co-Star

If you want to turn your lunch into a complete hug, you serve a Reuben with soup. Specifically, tomato soup or matzo ball soup. The acidity of a tomato-based soup is a brilliant match for the salty beef and tangy sauerkraut.

I once had a Reuben with a bowl of creamy tomato basil soup, and I nearly wept. It was like the sandwich found its long-lost twin. The warm, smooth soup cleansed my soul and my palate between each indulgent bite.

Reuben Sandwich

You can also go rogue with a beef and barley or a simple chicken noodle. Honestly, any soup that doesn’t fight the Reuben’s flavor (so, no spicy curries) is a welcome guest at this table. It’s a team sport, people.

The Salad That Actually Works

Don't roll your eyes at me. I know a salad sounds like the "healthy" cop-out nobody asked for. But hear me out: a crisp, cold coleslaw is the secret weapon you’ve been ignoring. Not the creamy, mayo-heavy kind that clogs your arteries.

Go for a tangy, vinegar-based slaw. Think shredded cabbage, a little carrot, and a punch of apple cider vinegar. It mimics the crunch of the sauerkraut but offers a lighter, fresher echo. It’s like the Reuben’s crispy little cousin who shows up to the party and steals a few jokes.

Another wild card? A simple arugula salad with lemon juice and shaved Parmesan. The peppery bite of the arugula and the sharp cheese can handle the Reuben’s boldness without getting bullied. It’s sophisticated without being a snob.

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Fries: The Obvious (but Honorable) Choice

Let’s be real: french fries are the default side for almost everything American. And they work here. But don’t just grab any frozen bag. You want steak fries or curly fries for maximum surface area contact with ketchup or—gasp—extra thousand island dressing.

Here’s a pro tip I learned from a grumpy deli owner: dip your fries in the Reuben’s juices. Yes, the puddle of dressing and kraut juice that collects on your plate. That salty, tangy nectar is liquid gold for your starch.

Just avoid sweet potato fries. They’re too sweet and will clash with the rye bread’s caraway seeds. You don’t bring a dessert to a meat fight, do you? No. You don’t.

Beverages: Don’t Forget the Drinks

You can’t serve a Reuben without thinking about what’s drinking alongside it. A cold beer (a crisp lager or a dark porter) is the classic choice. The bubbles scrub your tongue, and the bitterness balances the fat.

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If you’re not into beer, a dirty martini with an olive is shockingly good. The brine from the olive mirrors the pickle, and the gin’s botanicals dance with the caraway seeds. I felt like a spy from a 1950s movie when I first tried it. Very dramatic. Very good.

Root beer works too, if you want a retro soda fountain vibe. Just stay away from milk or sugary fruit juices. Your stomach will thank you.

The Final Word (and a Tiny Warning)

Remember the story from the beginning? I ended up serving that perfect Reuben with a side of sweet potato curls and a glass of red wine. It was a disaster. The sweetness fought the bread, and the wine’s tannins made the meat taste metallic. I sat there, sad and full of regret.

So learn from my mistakes. Stick to the classics. Pickles, chips, tangy slaw, or a lager. Your Reuben is already a masterpiece. Just give it a sidekick that knows its place: supportive, crunchy, and never stealing the spotlight.

Now go forth, get that sandwich, and choose wisely. Your taste buds are counting on you.