Kamil Perry
A traditional Reuben sandwich is made using Swiss cheese. This is combined with thinly sliced corned beef, sauerkraut, and Russian or Thousand Island dressing on rye bread. The sandwich is grilled until the cheese is melted and the bread is crispy and golden brown. Some recipes suggest using two slices of cheese, one on each slice of bread, to create a moisture barrier and keep the bread crisp.
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What You'll Learn
Swiss cheese is the best cheese for Rubens
Swiss cheese is the best cheese for a Reuben sandwich. This type of cheese adds a mild but noticeable flavour to the sandwich, and when melted, it adds an almost creamy element.
A traditional Reuben sandwich consists of thinly sliced corned beef, Swiss cheese, and sauerkraut on rye bread slathered with Russian or Thousand Island dressing. The key to a good Reuben is to ensure that the sauerkraut is as dry as possible to prevent sogginess.
To assemble the sandwich, layer a slice of Swiss cheese, a slab of corned beef, a heaping helping of sauerkraut, and a second slice of cheese. Smear the dry side of the remaining bread with the rest of your dressing, and complete the stack, leaving the bread butter-side up for grilling.
To cook the sandwich, heat a skillet over medium heat and place the prepared sandwich inside. Cook until the bread is toasty and golden, and the cheese has melted, which should take around 3 minutes per side.
For an extra crispy sandwich, some people choose to butter the outside of the bread before grilling. This adds another layer of flavour and ensures a golden-brown crust.
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Use two slices of cheese for extra gooeyness
Using Two Slices of Cheese for Extra Gooeyness
A classic Reuben sandwich is made with corned beef, Swiss cheese, sauerkraut, and Russian dressing on rye bread. The key to achieving the perfect Reuben sandwich is to ensure that the cheese is melted and gooey, creating a delicious and indulgent texture.
To achieve this, it is recommended to use two slices of Swiss cheese. Start by buttering one side of each slice of rye bread. Spread Russian dressing or Thousand Island dressing on the non-buttered side of each slice. Place a slice of cheese on each slice of bread, followed by the corned beef and sauerkraut. Adding the sauerkraut between the cheese and beef helps prevent the sandwich from becoming soggy.
To ensure maximum gooeyness, add a second slice of cheese on top of the sauerkraut and corned beef. Close the sandwich with the remaining slice of bread, ensuring the buttered side is facing up for grilling. Grill the sandwich on a skillet or griddle until the bread is golden brown and the cheese has melted. Press down on the sandwich with a spatula while cooking to help the cheese melt evenly.
By using two slices of cheese, you can guarantee a gooey and indulgent Reuben sandwich. This extra slice of cheese ensures a creamy and decadent texture, taking your sandwich to the next level.
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Place cheese directly on bread to create a moisture barrier
A classic Reuben sandwich is made with Swiss cheese, corned beef, sauerkraut, and Russian dressing on rye bread. The key to avoiding a soggy Reuben sandwich is to create a moisture barrier between the bread and the other ingredients. To do this, place a slice of cheese directly on each piece of bread before adding the other ingredients.
One of the main causes of a soggy Reuben is the sauerkraut. To prevent this, be sure to drain off as much liquid as possible from the sauerkraut before adding it to your sandwich. You can also pat it dry. Another option is to use pickles or coleslaw instead of sauerkraut.
Some recipes suggest grilling the sauerkraut in butter before adding it to the sandwich, which drives off any lingering wateriness and deepens its flavor.
If you're making your sandwich in a skillet, place the sandwich butter-side down and grill until the bottom slice is golden brown. Then, flip the sandwich and grill the other side until both sides are golden brown and the cheese has melted.
If you're making your sandwich in the oven, toast the bread first, then add the other ingredients and pop it in the oven until the cheese is melted.
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Cheese should be placed between the meat and sauerkraut
A classic Reuben sandwich is made with corned beef, Swiss cheese, sauerkraut, and Russian dressing on rye bread. The cheese is placed between the meat and sauerkraut, with the dressing spread on the non-butter side of the bread. This order of assembly ensures that the sandwich is not soggy and has a crisp texture.
To make a Reuben sandwich, first butter one side of each slice of bread. Then, spread Russian dressing, or Thousand Island dressing, on the non-buttered side of the bread. On four slices of bread, layer one slice of Swiss cheese, followed by 2 slices of corned beef, 1/4 cup of sauerkraut, and a second slice of cheese. Top each sandwich with the remaining slice of bread, ensuring that the dressing side is facing down.
Some recipes suggest grilling the sandwich in a skillet, while others recommend baking it in an oven. If using a skillet, place the sandwich butter-side down and grill until the bottom slice is golden brown. Then, flip the sandwich and grill the other side until both sides are golden brown. If baking, place the sandwiches on a baking sheet and bake at 350 degrees Fahrenheit for 20 minutes on each side.
To prevent the sandwich from becoming soggy, it is important to drain as much liquid from the sauerkraut as possible. Additionally, some people prefer to place the dressing on the side and dip the sandwich into it after grilling, as the heat can cause the dressing to break down and make the sandwich soggy.
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Cheese should be melted, not grilled
A Reuben sandwich is a glorious combination of corned beef, Swiss cheese, sauerkraut, and Russian dressing on rye bread. It is a diner-style classic and a great comfort food.
When making a Reuben, it is important to ensure that the cheese melts to achieve the ideal texture and taste. Melting the cheese is a key step in the process of assembling this sandwich. Here are some reasons why the cheese should be melted, not grilled:
The Signature Melted Cheese Texture:
Reuben sandwiches are renowned for their warm and gooey layers of melted Swiss cheese. Melting the cheese gives it a creamy, gooey texture that is characteristic of this sandwich. When the cheese melts, it becomes softer and easier to bite into, creating a more enjoyable dining experience.
Enhanced Flavour:
Melting Swiss cheese adds a mild yet noticeable flavour to the sandwich. As the cheese melts, it becomes slightly salty and savoury, complementing the other ingredients in the sandwich. The melting process also helps to blend the flavours of the cheese with the corned beef, sauerkraut, and Russian dressing, creating a harmonious taste profile.
Better Sandwich Structure:
Melted cheese acts as a binding agent, helping to hold the sandwich together. When the cheese melts, it becomes sticky and adheres to the bread, meat, and sauerkraut, preventing the sandwich from falling apart. This is especially important considering the stack of ingredients in a Reuben.
Avoiding Overcooking the Cheese:
If you grill the cheese directly, there is a risk of overcooking or burning it. Grilling can cause the cheese to toughen or become crispy, detracting from the desired melted texture. By focusing on melting the cheese, you ensure that it remains soft and tender, contributing to the overall mouthfeel of the sandwich.
Even Cooking:
When you grill a sandwich, it can be challenging to achieve even cooking throughout. Melting the cheese in a skillet or oven ensures that the cheese melts evenly across the entire sandwich. This attention to detail ensures that every bite of the Reuben sandwich delivers the perfect combination of flavours and textures.
In conclusion, melting the cheese in a Reuben sandwich is crucial to achieving the desired taste, texture, and structural integrity. By focusing on melting rather than grilling, you honour the traditional preparation of this classic sandwich and elevate the dining experience.
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Frequently asked questions
Swiss cheese is the traditional choice for a Ruben sandwich.
Some people prefer to use Gruyere cheese for an extra indulgent twist.
Typically, two slices of cheese are used per sandwich.
Cheese is added at the assembly stage, with one slice of cheese placed over each slice of bread.
Cheese adds a mild but noticeable flavor to the sandwich, and when melted, it adds a creamy texture.
