Vinegar cabbage slaw is the best side for a Reuben sandwich because its cold crunch and sharp dressing break up the corned beef, melted Swiss, dressing, and griddled rye. Dill pickles, kettle chips, or a cup of tomato soup also fit when you want a familiar deli lunch.
Choose one crisp or acidic side and keep the serving modest. A full Reuben already supplies plenty of bread, meat, cheese, and salt.
Serve a Reuben with vinegar slaw for the clearest contrast. Pickles suit a lightly krauted sandwich, while tomato soup or German potato salad can turn it into a larger dinner.
Is the Reuben Already Salty, Sour, and Rich?
A Reuben carries cured salt from corned beef, fat from Swiss cheese and dressing, sourness from sauerkraut, and crisp bread from the griddle. The side should fill a gap rather than repeat all four qualities.
When the Corned Beef Tastes Very Salty
Choose watery vegetables, fruit, or unsalted slaw. Avoid baked beans, bacon potatoes, and heavily seasoned fries.
When the Sandwich Has Plenty of Sauerkraut
Use a fresh cucumber salad or plain chips instead of more pickled food. The plate keeps its crunch without doubling the sour note.
When Dressing and Cheese Run Heavy
A broth-based soup or mustard-dressed greens works better than chowder, macaroni and cheese, or creamy potato salad.
The toasted rye already brings the dry crunch that many sandwiches need. Chips still work for speed, but a vegetable side gives the meal a wider range of texture and temperature.
Taste the sauerkraut and dressing before seasoning the side. A lightly salted side often tastes right beside cured beef even when it seems plain by itself.
Temperature supplies another contrast. Cold slaw and pickles reset the palate between hot bites, while soup makes the meal warmer and more filling without changing the sandwich itself.
Check the sandwich size as well. A tall deli Reuben needs only a three-ounce side, while a smaller home sandwich can support soup or warm potatoes.
Which Side Fits Your Reuben Meal?
The strongest options keep their own identity beside the sandwich. This ranking starts with fresh sides, then moves toward soups and warm dishes for a fuller meal.
1. Vinegar Cabbage Slaw
Thin cabbage stays crunchy under a cider vinegar and mustard dressing. Caraway seeds connect the slaw to rye bread, while grated carrot softens the sharp finish.
Make it 30 minutes ahead so the cabbage bends without going limp. Drain extra dressing before plating to protect the Reuben's toasted bottom.
2. Dill Pickle Spears
A cold dill pickle gives a clean snap and a familiar deli flavor. It works best when the sandwich uses a measured amount of sauerkraut rather than a thick layer.
Serve one spear per person and blot the cut surface. A puddle of brine quickly softens rye toast.
3. Kettle-Cooked Potato Chips
Thick chips keep the meal fast, simple, and casual.
Their hard crunch contrasts with melted cheese, but plain or lightly peppered chips are better than strong cheese flavors. A two-ounce portion is plenty beside a full sandwich.
Put chips on the plate only when the Reuben leaves the griddle so they stay dry and crisp.
4. Cucumber Dill Salad
Cucumbers add a juicy, cold texture that the sandwich lacks. A vinegar dressing with dill works better here than a heavy sour cream coating.
Salt and drain the cucumber slices for 15 minutes, then dress them. That step reduces the water that would otherwise thin the dressing on the plate.
5. Tomato Soup
Tomato soup adds warmth and acidity without more dairy. Keep it smooth and broth-forward so it refreshes the palate after the cheese and dressing.
Serve a cup instead of a large bowl. This pairing turns one sandwich into a cold-weather dinner without making the portion difficult to finish.
6. German Potato Salad
Warm potatoes with vinegar and mustard echo the sandwich's central European flavors.
Use little or no bacon because corned beef already carries cured meat flavor. The potatoes may be cooked ahead and dressed warm.
This substantial side fits dinner better than a quick lunch.
7. Apple Celery Salad
Crisp apple and celery bring sweetness, water, and a clean crunch. A lemon mustard dressing keeps the fruit from making the plate taste sugary.
Cut the apple shortly before serving and leave the peel on for color. This side is useful when your sauerkraut is already quite tart.
8. Mustard Green Beans
Blanched beans have a firm bite and can be served warm or at room temperature.
Whole-grain mustard ties them to the sandwich without adding more cheese or bread.
Dress the beans while warm so they absorb flavor, then cool them slightly.
They work well for a sit-down dinner where chips would feel too casual.
9. Clear Potato Leek Soup
A light potato leek soup provides warmth with a mild onion flavor.
Use stock and diced potatoes instead of blending in cream. The soup can be made a day ahead and reheated slowly.
A half sandwich with one cup of soup makes a balanced smaller meal.
10. Roasted Asparagus With Lemon
Asparagus adds green bitterness and browned tips. Lemon juice cuts through Russian dressing while keeping the vegetable simple.
Roast the spears at high heat for 10 to 12 minutes. Serve them warm rather than piping hot so the sandwich remains the center of the meal.
11. Radish and Parsley Salad
Radishes give a peppery snap and parsley brings a fresh herbal note.
A small amount of oil and plenty of lemon are enough for the dressing. This side takes about 10 minutes and suits a Reuben with extra cheese.
It also fits on a shared sandwich tray without taking much space.
12. Roasted Carrots With Caraway
Roasted carrots add gentle sweetness against salty corned beef. Caraway makes the flavor feel connected to the rye rather than unrelated.
Use a light glaze and finish with vinegar. This is a good warm side when you want vegetables but find leafy salad too cold.
13. White Bean and Parsley Salad
White beans add a mild, creamy center without melted cheese. Red onion, parsley, and red wine vinegar keep the salad lively.
Serve about half a cup per person. This pairing is filling enough for dinner and can replace potatoes when you want less bread and starch.
14. Oven Fries With Malt Vinegar
Oven fries bring the familiar sandwich-shop pairing with less surface oil than deep-fried fries.
Malt vinegar adds a sharp note that stands up to Swiss cheese.
Bake them on a preheated pan and salt lightly.
Eat them first because steam from the hot sandwich can soften thin fries.
| Side | Best setting | Main contrast | Prep |
|---|---|---|---|
| Vinegar slaw | Deli lunch | Cold crunch | 20 min |
| Tomato soup | Cold-weather dinner | Warm acidity | 30 min |
| German potato salad | Sit-down dinner | Warm mustard | 35 min |
| Kettle chips | Fast lunch | Dry crunch | 2 min |
| Apple celery salad | Extra-tart Reuben | Fresh sweetness | 15 min |
How Much Side Dish Should You Serve With a Reuben?
| Meal | Side amount per person | Best format |
|---|---|---|
| Quick lunch | 2 ounces chips or 3 ounces slaw | One cold side |
| Full dinner | 1 cup soup or 4 ounces warm side | Soup or vegetables |
| Sandwich tray | 3 ounces slaw plus one pickle | Make-ahead cold sides |
| Half sandwich meal | 1 cup soup plus a small salad | Two light sides |
For a group, keep hot Reubens on a wire rack in a 200°F oven for no more than 15 minutes. Longer holding dries the corned beef and lets steam weaken the toast.
Cold sides can wait in the refrigerator, but dress leafy salads only when the sandwiches hit the griddle. Set pickles and wet salads in separate bowls when serving a tray so the bread never sits in brine.
For eight full sandwiches, prepare about one and a half pounds of slaw or two quarts of soup. Buy a few extra pickle spears because guests often take one before the sandwiches arrive.
Cut each sandwich only after it leaves the griddle. A diagonal half is easier to hold, and the exposed filling lets guests judge whether they need a large or small side portion.
If several Reubens must wait, leave the dressing off the outside of the bread and avoid foil. Foil traps steam, while an open rack preserves the toasted surface for a short hold.
A mixed lunch spread can use one bowl of slaw and one pot of soup rather than several small dishes. Those two choices cover cold crunch and warm comfort without repeating salt or cheese.
When serving smaller Reubens as party sandwiches, cut each one into four pieces and secure them with picks. Put slaw in cups rather than on the same tray so guests can carry both without soaking the bread.
Choose rye crisps only when the sandwiches are open-faced. A closed sandwich already supplies enough toasted bread for most appetites.
Save These Reuben Side Dish Ideas
Keep the ranking for your next deli lunch or sandwich night.
Chips are better for speed and dry crunch. Fries make a larger hot meal, especially when you serve only half a sandwich.
Light tomato soup is the strongest choice because its acidity balances cheese and dressing. Clear potato leek soup also works when you want a milder flavor.
Yes, if the slaw tastes fresh rather than heavily pickled. Use cabbage, carrot, mustard, and a light vinegar dressing with little sugar.
Avoid cheese sauces, bacon-loaded potatoes, and very salty soups. They repeat the richest parts of the sandwich.
Cucumber dill salad, mustard green beans, or radish parsley salad gives you vegetables and acid without another heavy starch.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of EpicureDelight, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!
