My Favorite Reuben Sandwich Recipe | foodiecrush.com (2024)

FAQs

How do you make a Reuben sandwich not soggy? ›

Reubens traditionally rely on rye bread, which is dense and can soak up any extra juices — so don't swap it for another variety if you can manage. To further fight sogginess, toast the rye bread so that it holds up to the sauerkraut's texture along with ingredients like the sauce and melted cheese.

A Reuben sandwich is typically made with corned beef. It would taste great with pastrami too, it just wouldn't be a classic Reuben! Bottom line: You can't go wrong with either of these flavor-packed deli meats.

You can certainly make a sandwich without sauerkraut, but it won't be a reuben sandwich since one of the ingredients that defines the sandwich as being a reuben is sauerkraut.

He decided to try something new for his friends and put together the first reuben sandwich using swiss cheese, corned beef, sauerkraut, and his special deli sauce on rye. It was such a big hit with his poker group, he decided to include it on the menu of a nearby hotel and it grew in popularity ever since.

In some cases, this rule works for melts, which is what a Reuben technically is. But with the Reuben, I prefer to revert to single-side toasting, because I like the inner surfaces of the bread in a Reuben to be slightly steamed and tender, the whole thing partially fusing together.

Pastrami is made from beef brisket that has been cured, coated in spices, cold smoked and then steamed. Pastrami's thick coat of spices typically includes crushed black pepper, coriander, mustard seeds, garlic and other spices that might be included in a pickling spice mixture.

About the Sandwich

Marbled rye bread filled with freshly sliced corned beef, melty Swiss Cheese, tangy sauerkraut and creamy Thousand Island dressing. This is a Reuben sandwich inspired by the New York standard.

Swiss cheese: Swiss cheese is generally used for a Reuben Sandwich because of its mild flavor. You may also try mozzarella or provolone cheese, two more mild-tasting kinds of cheese.

As a Reuben combines both meat and dairy ingredients in the same meal, it is not kosher. However, it is frequently served at kosher style restaurants. Kosher versions may be made using non-dairy imitation cheese, or substitute vegetarian corned beef, or omitting the meat or the cheese.

The main difference is that Russian dressing has a little horseradish in it and thousand island dressing doesn't. Nothing wrong with mustard instead of Russian dressing on a Reuben but if that's what you want you'd better order it that way because that's not the classic treatment.

What is a cape cod Reuben? ›

Fried Haddock filet, Swiss cheese, homemade coleslaw & Russian dressing served on marble rye.

Your choice of pastrami, corned beef or turkey breast with melted Swiss cheese, sauerkraut, and homemade Russian dressing, all on grilled rye bread... Order Online.

The ingredient that differentiates Russian dressing from Thousand Island is—drumroll, please—horseradish. When you have Russian dressing accenting a hearty sandwich like a Reuben, the horseradish can be hard to detect, especially when you've got the sharp, funky flavors of sauerkraut to contend with.

According to Omaha lore, the combination of rye bread, corned beef, Swiss cheese, and sauerkraut had been dreamed up in 1925 to feed participants in a late-night poker game at the Blackstone Hotel in downtown Omaha by a local grocer, Reuben Kulakofsky.

Use. Parchment paper checks all the boxes: It's slightly porous and absorbs some moisture that other materials don't. Be sure to employ the double-wrap technique: Wrap your sandwich in one layer, cut the sandwich in half through the parchment paper, and then wrap it again for extra security.

Toast the bread

A light toast (don't go too crazy here) is the first step in creating a moisture barrier for your sandwich. Bonus: By toasting your bread, you will not only cut down the sog-factoro, you'll help create another crisp crunchy texture element in the sandwich.

The spread adds flavor and moisture, mayonnaise and butter add richness. The spread also creates a moisture barrier, so the bread doesn't get soggy. The main types of spreads are mayonnaise, salad dressing, butter, and variety spreads such as hummus, pesto and cream cheese.

Condiments are important.

A dry sandwich is a bad sandwich. It's super disappointing to bite into a breakfast sandwich that falls apart as you eat. Spread on a layer of aioli, pesto, smashed avocado, hot sauce, or pesto, or get a little fancy and try some spicy maple butter.