HOW TO MAKE Reuben sandwich VIDEO
Rye bread – Rye bread is the classic bread used for Reuben Sandwiches because it’s denser than traditional wheat bread to hold up to all the toppings, with a stronger sour, yet earthy taste which beautifully complements the pickled corned beef. In the United States, commercially made light and dark rye breads tend to be made with rye flour and wheat flour to lighten the bread and give it a softer crumb. Rye bread is also often made with additions like caraway seeds, molasses and cocoa powder, which add color and flavor. It can sometimes be difficult to find quality rye bread, but hopefully you’ll have luck at your grocery store bakery, or better yet, your local bread store. When looking for rye bread, you might come across several different types such as light rye, dark rye, light marbled rye and dark marbled rye. For this recipe, I recommend using medium or dark rye or dark marbled rye for the best balance of flavor and texture. Medium or dark rye has a higher ratio of rye flour to wheat flour so it will be sturdier and more flavorful. Light rye, on the other hand, is made with only white rye flour which is the equivalent of white flour/white bread. You may also seeded rye which means it contains caraway seeds – an extra flavor perk for these sandwiches.
Corned beef – You’ve heard the term “corned beef” thrown around, especially around St. Patrick’s Day, but what exactly is it? Corned beef is flat-cut brisket cured in a salt brine with vibrant, pungent pickling spices and pink curing salt which gives it its signature pink color. It’s rich, salty, spicy, and tender with so many layers of flavor that added delightful dimension to the Reuben Sandwich. Sauerkraut – Sauerkraut (aka “sour cabbage”) was invented long ago as a means of preserving cabbage AKA it’s simply pickled finely sliced raw cabbage! Its sour crunch is an essential element of a traditional Reuben Sandwich. You are welcome to pick up sauerkraut at your grocery store, or you can make your own. Regardless, make sure you drain as much moisture as you can from the sauerkraut before piling it on your Reuben so it doesn’t make it soggy. Swiss Cheese – At first glance, Swiss cheese seems straight forward, but the term “Swiss cheese” in America is actually a broad term that includes hundreds of Swiss cheeses made in America, many of which are sorry imitations of Emmental Swiss cheese actually from Switzerland (Emmental Swiss originated in Emmentaler, Switzerland). Americanized Swiss cheese is made from pasteurized milk and is significantly less flavorful and buttery than real Swiss cheese. (See this article if you’d like to read more about the differences.)
What type should I use? For the best Reuben Sandwich, use real Swiss cheese, specifically Swiss Gruyere cheese. Gruyere is a semi-hard, pale yellow Swiss cheese made of whole milk. It’s the consummate melting cheese that’s slightly sweet, slightly salty, creamy, nutty and boasts enough flavor to cut through the richness of the corned beef. If you have the option to purchase aged Gruyere, then go with that, as the flavors become more complex as the cheese matures. You can purchase Swiss Gruyere with the specialty cheeses at your grocery store by the block, but this can be harder to thinly slice, so I recommend just shredding it. Alternatively, ask the deli counter for thinly sliced Gruyere. Russian Dressing – Russian Dressing is probably my favorite dressing on the planet because it’s SO FLAVORFUL! Despite its name, Russian dressing originated in the United States around the late 1800s (according to EHow.com) and has been slathered on Reuben Sandwiches since its inception. It marries all of the ingredients together and takes less than 5 minutes to whip up – so pleased don’t skip! Russian Dressing is creamy, tangy, slightly spicy, explosively flavorful and seriously addicting! It reminds me of a spicy, more complex thousand island made of mayonnaise, ketchup, horseradish, hot sauce, Worcestershire sauce, onion, garlic, paprika and gourd mustard. Though you can purchase Russian dressing or even substitute it with Thousand Island plus hot sauce and horseradish instead, my homemade version is TOO GOOD to not make! It’s also make ahead friendly, pantry friendly and keeps for up to a week in the fridge!
Step 1: Make the Russian dressing. Combine all of the dressing ingredients in a bowl, whisk until completely combined. The dressing will be on the thicker side for a dressing because it’s going to be used as a spread.
Step 2: Add butter and Russian dressing. Spread butter on one side of each eight slices of bread (these are the sides that will touch the skillet). Flip all the pieces over and spread the other side of each of slice bread with Russian dressing (the insides of the bread).
Step 3: Assemble. To four bread slices (the other slices are the tops), layer over the Russian dressing in this order: corned beef, sauerkraut and two slices of Swiss cheese. Top with the other 4 slices of bread, buttered side up/out.
Step 4: Grill the sandwiches. Toasting your Reubens is relatively simple, but you’ll want to pay attention so the bottom of the sandwiches don’t burn. Start by melting some butter and oil in a skillet then adding 1-2 sandwiches, whatever comfortably fits in your skillet. Add the sandwiches, cover, and grill over medium-low heat until the bread is golden and crunchy on the bottom and the cheese is starting to melt, about 3 minutes. Flip the sandwiches over and continue to cook until the cheese is melted and the bottom bread is toasted.
Step 5: Repeat. Grill remaining sandwiches. Dig in!
Use sturdy bread. While rye bread is classic for Reubens, you may use another bread as long as it is thick and sturdy so it can hold up the dressing and cheese. Use medium or dark rye. It has the most flavor! Drain the sauerkraut. Drain as much liquid from the sauerkraut as you can or the sandwiches will be soggy. I suggest adding the sauerkraut to a fine mesh sieve very first thing, pressing out excess liquid with the back of a spatula and letting it drain while you make the dressing and gather the rest of the ingredients. Slice the cheese thinly. It should be thinly sliced so that it melts quickly. If you can’t get thin slices, it’s better to shred the cheese. Use room temperature cheese. Remove the Swiss cheese from the refrigerator, slice if needed and let it rest while you prep the rest of the ingredients. Even better, let it rest for 30-60 minutes ahead of time if you think of it. Room temperature Gruyere will melt much more quickly than chilled Gruyere for perfectly melty cheese and a toasted crunchy crust. What pan to use: A panini press is a great option for perfectly even, golden crispy Reubens. If you don’t have a panini press, you can technically use any pan to cook your sandwiches, but a cast-iron skillet distributes heat the most evenly for a better golden, crispy crust. Don’t skip the oil. A splash of vegetable oil when pan frying the Reuben Sandwich helps prevent the butter from burning. You can also use another neutral oil like a light olive oil but don’t use a flavored oil or that’s what your sandwich will taste like! Grill at a lower heat. Don’t be tempted to crank up the heat when cooking your Reubens or else the bread will toast and burn before the cheese melts. You want the cheese to have enough time to melt into gooey warm perfection. If the cheese melts and you still want a more golden exterior, then you can crank up the heat. If the bread is getting too browned before the cheese is fully melted, then reduce the heat even further. Cover the sandwiches when toasting. I have experimented with numerous techniques for cooking the best Reubens and grilled cheese sandwiches and this technique is the clear winner. Start by covering the Reuben Sandwich when you first add it to the skillet to create a warm environment which helps the cheese melt without burning the bread. Once the bread is golden-brown, remove the cover and grill the second side without it, so the toasted bread will stay crisp.
Pasta Salad: Serve Reuben Sandwiches with pasta salad for a lighter lunch or dinner win! Italian tortellini salad, bacon and pea pasta salad, pesto pasta salad, orzo pasta salad or Greek tortellini salad would all be a tasty pairing. Soup: Soup and sandwiches are a classic combo for a reason! Serve these Reubens with tomato basil soup, potato leek soup, butternut squash soup, creamy potato soup, or cauliflower soup, Veggies: Add a side of roasted, steamed, or sautéed veggies to round out the meal. Some of my favorites include roasted bacon pesto potatoes, baked Parmesan asparagus, roasted broccoli, roasted root vegetables, or maple bacon Brussels sprouts and butternut squash. Salad: If you skip the veggies, get your greens in from a big green salad, Caesar salad, Wedge Salad, Strawberry Salad, Fall Salad, or Apple Salad. Loaded Potato Salad and Perfect Fruit Salad are also delicious additions.
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