Pin it
Nothing beats sinking your teeth into a well-made Reuben sandwich. When crispy rye bread hugs melt-in-your-mouth corned beef, zesty sauerkraut, gooey Swiss cheese, and rich thousand island dressing, you get a taste explosion that's been winning hearts since it first appeared in New York City.
Whenever I whip these up at family get-togethers, they're gone in seconds. The aroma of rye bread toasting in butter always draws everyone into the kitchen right away.
Key Components and Shopping Advice
- Seeded Rye Bread: Get robust, new bread with seeds showing; it'll better support all your fillings
- Corned Beef: Ask for fresh-cut at the deli, not too thick or thin
- Sauerkraut: Grab the kind from the fridge section for better crunch and tang
- Swiss Cheese: Grate it yourself for smoother melting
- Thousand Island Dressing: Your own mix or good brand-name options work great
- Butter: Pick unsalted to better manage the sandwich's saltiness
Step-by-Step Cooking Guide
- Step 1: Building Your Sandwich
- - Use ingredients that aren't cold from the fridge
- Stack in this sequence: bread slice, Swiss, dressing, beef, kraut
- Push down slightly to pack it all without crushing
- Spread butter evenly on bread exteriors - Step 2: Grilling Done Right
- - Warm pan to medium heat only, never cranked up high
- Drop sandwich butter-side touching pan first
- Apply light pressure with turner for even browning
- Let cook until golden (roughly 3 minutes each side)
- Turn with care to keep everything inside
In my childhood, Grandma always piled extra sauerkraut on her Reubens. She'd talk about its gut health benefits and share memories of her mom fermenting cabbage in wooden casks at home.
Heat Management Is Crucial
Getting your Reuben just right depends on watching the heat. Crank it too high and your bread burns while cheese stays solid. Too low and everything turns mushy. I've learned that sticking with medium heat lets the cheese get perfectly melty while your bread turns that beautiful golden shade.
Keeping It Fresh and Planning Ahead
Reubens taste best right after cooking, but you can get things ready beforehand. Keep all parts separate in your fridge, but don't forget to warm up the corned beef before you build your sandwich. This tiny trick really makes the flavors pop.
Twists and Personal Touches
The standard Reuben can't be beaten, but feel free to switch things up. Swap corned beef for pastrami to get a smokier taste, or try adding different mustards with your thousand island dressing. Some folks tell me they love using turkey for a lighter sandwich, though hardcore fans might say that's not really a Reuben anymore.
Frequently Asked Questions
- → Which bread works best for this sandwich?
- Rye bread, either light or dark, holds up well and brings that bold flavor Reubens are known for.
- → Can I swap corned beef with pastrami?
- Of course! Pastrami works great and adds extra punch to this sandwich.
- → How do I keep the Reuben from getting soggy?
- Drain your sauerkraut beforehand, and toast the bread well for a crisp bite.
- → What’s the best cheese to use?
- Go for Swiss cheese since it melts well and adds creaminess without overpowering the flavors.
- → Can I prep it in advance?
- It’s fresher toasted right before serving, but you can prep the ingredients and assemble later.