Kamil Perry
A classic Reuben sandwich is made with Swiss cheese, which has a mild flavor that pairs well with the other ingredients. The sandwich is typically grilled, and the Swiss cheese melts to create a tasty, gooey texture. The cheese is layered between slices of rye bread, along with corned beef, sauerkraut, and Russian or Thousand Island dressing. While this is the traditional cheese used, some variations include mozzarella or provolone, and some people may even opt for cream cheese.
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What You'll Learn
Swiss cheese is the traditional choice
The Swiss cheese adds a mild but noticeable flavour to the sandwich. When melted, it becomes almost creamy, complementing the sharpness of the sauerkraut and the saltiness of the corned beef.
To make a classic Reuben, start by buttering one side of each slice of rye bread. Then, spread Russian dressing on the non-buttered side of each slice. Layer on the Swiss cheese, followed by the corned beef, and sauerkraut. Top each sandwich with another slice of Swiss cheese and a final slice of bread, buttered-side down.
Heat a skillet to medium heat and place the sandwich inside, cooking until the bread is toasted and golden, and the cheese has melted. This should take around 3 minutes per side, but it's important to keep an eye on it to avoid overcooking.
A good tip to avoid a soggy Reuben is to put the drained and patted dry sauerkraut between the cheese and beef, keeping it away from the bread. You can also serve the Russian dressing on the side as a dip to avoid the sandwich becoming soggy.
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Layer cheese to prevent soggy bread
Swiss cheese is the classic choice for a Reuben sandwich. It has a mild taste and melts well in a hot skillet. The cheese is layered with thinly sliced corned beef, sauerkraut, and Russian or Thousand Island dressing on rye bread.
To prevent the bread from becoming soggy, it is important to create a moisture barrier between the bread and the other ingredients. This can be done by placing a slice of cheese directly on the bread. The cheese acts as a barrier, preventing the other ingredients from making the bread soggy.
Additionally, it is important to drain the sauerkraut and squeeze out any excess liquid. This helps to avoid a soggy sandwich and ensures that the bread remains crisp.
Another tip to prevent sogginess is to toast the bread before adding the other ingredients. By toasting the bread first, it becomes slightly crispy and can better withstand the moisture from the other ingredients.
Finally, when grilling the sandwich, it is important to cook it evenly on both sides. This ensures that the cheese melts evenly and that the bread becomes golden brown and crispy.
By following these tips, you can enjoy a delicious Reuben sandwich with crispy, non-soggy bread.
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Use a skillet to melt the cheese
To make a classic Reuben sandwich, Swiss cheese is the cheese of choice. It has a mild, sweet, nutty flavour and melts easily. It also has a lower moisture content than other cheeses, which means it has a higher melting point. This makes it ideal for the Reuben, as it can withstand the heat required to toast the bread and melt the cheese without burning.
When it comes to melting the cheese in a skillet, there are a few methods you can use. Firstly, it is important to preheat your skillet over medium heat. You can then follow these steps:
Method 1:
- Place the sandwich in the skillet, cover with a lid and cook for 3-4 minutes.
- Flip the sandwich and cook for another 3-4 minutes until the cheese is fully melted and the bread is golden brown.
- If the bread is browning too quickly, reduce the heat.
- Transfer to a cutting board, cover with foil and let cool slightly before serving.
Method 2:
- Place the sandwich in the skillet, butter-side down.
- Butter the top of the sandwich.
- Flip the sandwich when the bottom slice is golden brown.
- Grill until both sides are golden brown and the cheese is melted.
Method 3:
- Place the sandwich in the skillet, untoasted side down.
- Cover with a lid and cook, pressing down on the sandwich, until the cheese is melted (about 2 minutes).
- Uncover the skillet and continue cooking, rotating the sandwich, until both sides are golden brown and the cheese is fully melted (about 3 minutes).
You can also use a skillet to preheat the corned beef and sauerkraut, which will help the cheese melt faster. Wrap the corned beef in foil with a little water and heat in the oven. Fry the sauerkraut in butter on the stovetop.
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Cheese should be mild but noticeable
When it comes to the cheese in a Reuben sandwich, Swiss cheese is the traditional choice. It adds a mild but noticeable flavour to the sandwich. When melted, it adds an almost creamy element to the sandwich.
The Reuben sandwich is a diner classic, consisting of corned beef, sauerkraut, Swiss cheese, and Russian dressing, all pressed between slices of toasted rye bread. The corned beef is layered with sharp, crunchy sauerkraut, melted Swiss cheese, and sweet and tangy Russian dressing.
The key to a great Reuben is to ensure that the cheese is melted. This can be achieved by pre-heating the corned beef and sauerkraut so that you only need to toast the sandwich long enough to melt the cheese. The hot meat and sauerkraut will help the cheese melt faster, reducing the risk of unmelted cheese in the centre of the sandwich.
Some people prefer to use a skillet to make their Reuben, while others opt for an oven method, especially when making sandwiches in bulk. Regardless of the method, the goal is to ensure that the cheese is melted and the bread is toasted to a golden brown.
The Reuben sandwich is a hearty and flavourful dish, perfect for a quick lunch or dinner. It is a well-loved classic that can be easily made at home, ensuring a crisp and delicious sandwich every time.
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Cheese is one of the Reuben's salty elements
Cheese is one of the essential salty elements of a Reuben sandwich. The sandwich is traditionally made with Swiss cheese, which adds a mild but noticeable flavour to the sandwich. When melted, the cheese becomes almost creamy, adding a smooth texture to the sandwich.
The amount of cheese used in a Reuben sandwich can vary depending on personal preference. Some recipes call for a single slice of Swiss cheese on each piece of bread, while others use two slices per sandwich. The cheese is typically placed directly onto the bread, creating a barrier between the bread and the other ingredients. This helps to keep the bread crisp and prevents it from becoming soggy.
Swiss cheese is known for its salty flavour, which pairs well with the other salty elements of the Reuben, such as corned beef and sauerkraut. Corned beef is salt-cured beef brisket, and sauerkraut is often described as salty, crunchy, and sour. By combining these ingredients with Swiss cheese, the Reuben sandwich achieves a balance of salty and tangy flavours.
While Swiss cheese is the traditional choice, some variations of the Reuben sandwich may use other types of cheese. For example, some people may prefer a sharper, more pungent cheese to contrast with the sweetness of the Russian dressing. Ultimately, the type and amount of cheese used can be adjusted to suit individual tastes, but Swiss cheese remains the classic option for this iconic sandwich.
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Frequently asked questions
Swiss cheese is the classic cheese used on a Reuben sandwich. However, some variations include mozzarella, provolone, Gruyere, or cream cheese.
A traditional Reuben sandwich consists of corned beef, sauerkraut, Russian or Thousand Island dressing, and rye bread.
To make a Reuben sandwich, butter one side of each slice of bread. Spread Russian or Thousand Island dressing on the non-buttered side of each slice. Layer corned beef, sauerkraut, and cheese on half of the slices, then top with the remaining slices, dressing side down. Cook the sandwich in a skillet over medium heat until the bread is golden and the cheese has melted.
