What Goes Good With A Reuben Sandwich

There I was, standing in a deli that smelled like a beautiful accident of rye bread, sauerkraut, and grilled fat. I had just ordered a Reuben sandwich, that glorious tower of corned beef, Swiss cheese, and Russian dressing. The guy behind the counter looked at me and asked, “Whatcha want with that?” And I froze. (Classic overthinker move, right?)

That moment of panic sent me down a rabbit hole. I mean, the Reuben isn’t just any sandwich; it’s a spicy, tangy, salty, gooey masterpiece that demands a worthy companion. You can’t just toss a sad bag of chips next to it and call it a day. This is a serious relationship, people.

The Perfect Sidekicks: Salty & Crunchy

Let’s start with the obvious: the side dish. Potato chips are the classic best friend here. But not just any chips—go for the ridged ones, like a kettle-cooked variety. That extra crunch stands up to the Reuben’s soft, buttery bread and tender meat without getting pulverized.

If you want to get a little fancy, homemade fries are a solid choice. I’m talking twice-fried, dark golden, maybe tossed in a little malt vinegar and salt. The acidity cuts through the rich dressing and cheese like a sharp little ninja. Or, you know, just grab a bag of sour cream and onion—no judgment here.

And for the love of all that is holy, skip the coleslaw unless it’s a vinegar-based slaw. A creamy, mayonnaise-heavy slaw next to a Reuben is just a grease-on-grease crime scene. You want acid, not more fat. (Your arteries are already waving a white flag.)

The Drink: A Balancing Act

Drinks matter more than we admit. A Reuben is a heavy, savory beast, so you need something that cleanses the palate and doesn’t compete. The absolute power move? A cold, crisp pickle spear on the side, followed by a sip of sparkling water with a lemon wedge. Sounds boring? Trust me—the bubbles and citrus scrape away the fat like a palate reset button.

Beer lovers, this is your moment. A light lager or a pilsner is your soulmate here. Think of a Pilsner Urquell or a crisp Miller High Life. The carbonation and mild bitterness are perfect for the corned beef and the sauerkraut’s sour punch. Avoid heavy stouts or IPAs—they’ll just wrestle your sandwich to the ground.

Classic Reuben Sandwich Recipe - PROVENIR

If you’re not a beer fan, go for a dirty martini with a twist of lemon. The brine from the olive and the cold gin cut through everything like a surgeon. Plus, it makes you feel fancy while eating a sandwich that’s basically a meaty hug. (I won’t judge if you order a Coke, though. Sometimes you just need caffeine and sugar.)

The Soup Duet: The Legendary Combo

Let’s talk about the soup-and-sandwich combo. It’s a deli classic, but not all soups are created equal. Matzo ball soup is a go-to—the dill and the fluffy matzo ball are a warm, soothing contrast to the Reuben’s sharpness.

But if you want to get wild, try tomato soup with a spicy kick (like a roasted red pepper version). The acidity and subtle sweetness of the tomato dance with the Russian dressing, while the corned beef is like, “Hey, I’ll join this party.” Just don’t dip the sandwich in the soup unless you want a bread-pocalypse. (I’ve done it. The bread gets sad. Learn from my mistakes.)

Another underrated pairing? French onion soup. I know, I know—it’s a lot of cheese. But the deep, beefy broth and caramelized onions mirror the Reuben’s savory soul. It’s a very heavy meal, so only attempt this when you’re planning a nap right after. (You’re welcome.)

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The Unexpected Guest: Pickles & Slaws

We mentioned pickles, but let’s double down. A half-sour dill pickle is the Platonic ideal of a Reuben accompaniment. It’s crunchy, briny, and not overwhelming. The sour notes sizzle against the Russian dressing’s sweet tang. Eat one slice between bites—it’s like a palate-cleansing intermission.

What about a cucumber salad with dill and red onion? This is a shockingly good move. The cool, crisp cucumber slices with a bit of vinegar and sugar offset the Reuben’s richness without stealing its spotlight. It’s like the sandwich’s calm, zen cousin.

Stay away from mac and cheese (too much dairy overkill) or coleslaw (as we said). You want your side to complement, not clone. Unless you’re at a state fair, in which case, eat whatever the hell you want, you magnificent creature.

The Condiment Conundrum

Here’s a spicy take: Dijon mustard is your actual best friend. Squeeze a little on the side for dipping. The sharp, brassy kick of the mustard wakes up the corned beef and cuts the dressing’s sweetness. It’s the secret weapon your Reuben didn’t know it needed.

Reuben Sandwich

Some people reach for horseradish—strong move. A dab of creamy horseradish sauce can turn your Reuben into a sinus-clearing adventure. But go easy; you don’t want to cry into your sandwich. (Or maybe you do? No shame.)

What about extra Russian dressing? Pause. The sandwich is already dressed—piling on more just makes the whole thing slip and slide. You’re not making a salad here. Trust the chef, and trust the balance.

The Final Word on the Spread

Look, the best thing to go with a Reuben is good company. Seriously. This sandwich is a messy, glorious, hand-destroying experience. You need someone who doesn’t mind your fingers smelling like caraway seeds and pickled cabbage.

And if you’re eating alone? That’s fine, too. Because the Reuben is the kind of meal that asks for nothing and gives everything. Just grab a cold pickle, maybe a side of fries, and a beer. Sit down, take a huge bite, and let the greasy, tangy, gooey goodness do its thing. You deserve it. (And yes, napkins are mandatory. Don’t be a hero.)