This Texas Restaurant’s Reuben Sandwich Is Unforgettable

Tucked just above the River Walk, Schilo’s turns a simple deli classic into a craveable memory. The Reuben here hits that sweet spot where tradition meets Texas comfort, layered with house touches that make each bite sing. Pair it with frosty homemade root beer and a side steeped in history, and you have a reason to linger.

Ready to meet the sandwich San Antonio keeps talking about?

1. The Unforgettable Reuben

Meet the star: Schilo’s Reuben, a beautiful tangle of corned beef, sauerkraut, and Swiss on griddled rye. The first bite snaps with warmth and tang, then eases into buttery richness. That house Russian dressing ties it all together, balanced and bright without drowning the meat.

You taste craft in every layer, from the caramelized crust on the bread to the steam rising off the sliced beef. Add a crunch of pickle and suddenly lunch feels like an occasion. Your hands are messy, your grin is bigger, and you keep planning the next bite.

It is hearty but not heavy, familiar yet surprising. Order it once, and the craving follows you home.

2. House Russian Dressing Magic

That mysterious extra pop on the Reuben is Schilo’s house Russian dressing, whipped up in their kitchen. It is creamy, peppery, and just a little sweet, sliding into the sandwich like it always belonged. You can taste fresh relish crunch and a gentle heat that sneaks in late.

Drag a corner of rye through it and the flavors bloom. On fries, it behaves like a secret sauce. With sauerkraut, it sings harmony, taming the tang without muting character.

Ask for an extra ramekin and do not be shy. You will want it for every bite, then for tomorrow’s leftovers. It turns a great Reuben into the one you remember long after the plate is cleared.

3. Marbled Rye, Toasted Right

The marbled rye at Schilo’s does more than hold the Reuben together. It becomes part of the flavor story, toasted to a golden edge that crackles slightly when you pick it up. Butter kisses the swirl and the griddle coaxes a nutty aroma you notice before the first bite.

Each chew brings rye spice and a caramelized crust, supporting the juicy corned beef. The bread never wilts under sauerkraut or dressing. Instead, it anchors everything with confidence.

That texture contrast is the secret that keeps a classic from turning soggy. You finish and keep thinking about the crust. Order extra napkins, lean in, and let the toast do its job with unapologetic, delicious authority.

4. Corned Beef That Means Business

Good Reubens live or die by the beef, and Schilo’s corned beef delivers. It is tender enough to separate with a fork, but sturdy enough to keep its bite. Peppercorn edges hint at a patient cure, and the slices stack tall without feeling fussy.

Lift the sandwich and you see steam breathe out, carrying that comforting deli perfume. The seasoning tastes confident, more savory than salty, with a whisper of garlic. Every slice feels intentional.

When sauerkraut and Swiss join the party, the corned beef still leads. You get meat first, then everything else. That is why the Reuben hits differently here: the beef does the heavy lifting, and you can taste the work behind it.

5. Sauerkraut With Balance

Schilo’s sauerkraut walks the line between bright and mellow. It has enough tang to wake up the palate, but it never bullies the beef or bread. Finely shredded strands tuck into the Swiss and stay put with every bite.

There is a soft warmth, like the kraut has been kissed by the griddle before service. That tiny caramelization note makes the sandwich feel layered and thoughtful. You notice how the acidity keeps everything lively.

If kraut has ever felt too sharp for you, this is the gateway. It supports rather than steals the show. On the Reuben, it creates balance you can taste, a little spark that turns lunch into a memory you will chase again.

6. Swiss Melt, Not Mess

The Swiss at Schilo’s goes glossy without going sloppy. It melts into the beef and kraut, sealing edges while keeping layers visible. Each bite brings a gentle tang and creamy finish that calms the sandwich’s bolder notes.

Instead of a flood, you get a controlled melt that respects the rye’s crunch. It is the kind of cheese work that seems simple until you notice how neat the slice stays. No slide-outs, no drips, just satisfying pull.

That restraint is part of why this Reuben feels so dialed in. Everything carries its weight. The Swiss gives comfort and cohesion, making every cross-section photo-worthy and every mouthful clean, warm, and unmistakably Schilo’s.

7. Frosty Mug, House Root Beer

Pair the Reuben with Schilo’s famous root beer and watch flavors click. It arrives in a frosty mug with a creamy cap, cola-like spice, and a smooth finish that cools each savory bite. The house recipe tastes nostalgic and fresh at once.

Sip between mouthfuls and the sweetness resets your palate. That gentle vanilla note loves the rye toast and kraut tang. Add ice cream for a float if you want pure joy.

People come for the sandwich, then start craving the mug. It is part ritual, part refreshment, and completely right with salty beef and melty Swiss. Order both and you will understand why locals keep returning.

8. Historic Deli Vibes, Modern Comfort

Schilo’s sits in a 19th-century space that feels like a hug. Brick walls, vintage photos, and well-worn booths set the tone for a slow, satisfying meal. You feel the history when the Reuben lands, like you are part of a long-running tradition.

The energy stays friendly and unfussy, even when the lunch rush hits. Staff move with purpose, refilling mugs and guiding you through sides. Prices are kind and portions generous, proof that comfort still matters.

It is the rare place where nostalgia and practicality share a table. You get hearty German deli spirit with Texas ease. Come early, bring an appetite, and let the room and the Reuben do the talking.