Frederic Melton
Corned beef sandwiches are a popular choice for St. Patrick's Day, but what type of cheese should you use? While there is no single answer, several options complement the flavour of corned beef well. Swiss cheese is a traditional choice, as seen in the classic Reuben sandwich, which also features Russian or Thousand Island dressing. Provolone is another mild option, while cheddar, havarti, fontina, and muenster are all suitable alternatives. For a true Irish twist, why not try an Irish cheddar?
| Characteristics | Values |
|---|---|
| Bread | Rye, sourdough, marbled rye, white sandwich bread, or any bread of your choice |
| Cheese | Swiss, baby Swiss, havarti, provolone, fontina, white cheddar, muenster, or jarlsberg |
| Meat | Corned beef |
| Spread | Russian dressing, Thousand Island dressing, mustard, mayo, or a combination of mustard and mayo |
| Veggies | Sauerkraut, coleslaw, sour cream, cabbage, or caramelized onions |
Explore related products
What You'll Learn
Swiss cheese is a popular choice for a corned beef sandwich
The Reuben sandwich is believed to have originated in Omaha, Nebraska, in the early 1900s. It is named after Reuben Kulakofsky, a Jewish Lithuanian-born grocer who lived in Omaha. According to the story, Kulakofsky asked the chef of the Blackstone Hotel to make him a sandwich with corned beef and sauerkraut, and the chef, Bernard Schimmel, put the ingredients together to create the now-famous Reuben.
Swiss cheese is a good choice for a corned beef sandwich because it has a gentle tang and lots of creaminess. It pairs well with the other traditional ingredients in a Reuben sandwich, such as the corned beef, sauerkraut, and Russian or Thousand Island dressing. Swiss cheese also melts well, which is ideal for a grilled sandwich like the Reuben.
When making a corned beef sandwich with Swiss cheese, it is recommended to use a good-quality, hearty bread such as rye or sourdough, which can stand up to toasting and will soak up the juices from the other ingredients. The Swiss cheese is usually placed directly on the bread, followed by the corned beef and other toppings. The sandwich is then grilled or toasted until the cheese is melted and the bread is toasted.
Some variations and additions to the traditional Swiss cheese corned beef sandwich include using coleslaw instead of sauerkraut, adding caramelized onions, or spreading the bread with a mixture of Dijon mustard and mayonnaise.
Sweet Wine and Cheese: Perfect Pairing Ideas
You may want to see also
Provolone is a mild complement to the beef and mustard
When making a corned beef sandwich with provolone, it is best to use a good quality, hearty bread from a bakery, such as rye or sourdough. This type of bread will stand up to toasting and will also soak up the juices from the other ingredients. In addition to provolone, other recommended cheeses for corned beef sandwiches include Swiss, baby Swiss, havarti, and cheddar.
To build a corned beef sandwich with provolone, start by spreading a sauce of your choice on both sides of the bread. Then, place the provolone on one side of the bread. Pile on the corned beef, either sliced or shredded. Add any other desired ingredients, such as caramelized onions or coleslaw. Finally, top with the other slice of bread and cook the sandwich in a panini press, oven, skillet, or microwave.
Provolone is a versatile cheese that can be used in a variety of dishes, including sandwiches, pizzas, and pasta bakes. It has a mild flavour that pairs well with a variety of meats and vegetables. When melted, provolone becomes creamy and adds a delicious, savoury element to any dish.
In a corned beef sandwich, the provolone provides a subtle, nutty flavour that enhances the taste of the beef and mustard without overwhelming them. It is a good choice for those who want a cheesy element to their sandwich without being too strong or sharp. The mild flavour of provolone also allows the other ingredients in the sandwich, such as the beef, mustard, and any additional toppings, to shine through.
Goat Cheese Companions: Exploring Perfect Cheese Pairings
You may want to see also
You can use store-bought or homemade Russian dressing
Russian dressing is a key ingredient in a corned beef sandwich, and you can use store-bought or homemade. Russian dressing is a condiment made from mayonnaise and ketchup-style chilli sauce or ketchup, and possibly a variety of other ingredients, like Worcestershire sauce, horseradish, and paprika. It is similar to Thousand Island dressing, but Russian dressing is usually spicier and less sweet.
Russian dressing is super easy to make and will take less than five minutes to prepare. It is the perfect spread for a corned beef sandwich, adding a tangy kick to the other ingredients.
If you want to make your own, you will need mayonnaise, ketchup-style chilli sauce, onion, horseradish, Worcestershire sauce, and paprika. You can also add salt and pepper to taste. Simply combine all the ingredients in a bowl, and then place the mixture in the fridge until you are ready to use it. It will last for up to a week in the fridge.
If you want to save time, you can buy Russian dressing at the store. However, making your own allows you to control the ingredients and avoid additives and preservatives. Plus, it tastes fresher!
Blue Cheese's Best Friend: Finding the Perfect Dressing Pair
You may want to see also
Explore related products
Try a Reuben sandwich with sauerkraut and Thousand Island dressing
If you're looking for a sandwich that's oozing with flavour, look no further than the classic Reuben sandwich. This American deli sandwich has been enjoyed for generations and is now popular worldwide. It's easy to make, and the perfect comfort food.
The Reuben sandwich is traditionally made with corned beef, sauerkraut, and Swiss cheese on rye bread. The key to this sandwich is the assembly, and of course, the dressing. While Russian dressing was the traditional choice, in recent times, Thousand Island dressing has become more popular. It's a little sweeter than Russian dressing and has chunks of sweet pickle relish, adding a crunchy texture. If you prefer a spicy kick, opt for Russian dressing, which contains horseradish and hot sauce.
When making a Reuben, it's important to use a good, thick, and sturdy rye bread to hold all the ingredients. Start by spreading your choice of dressing on the bread, then layer on the Swiss cheese, either shredded or sliced. Add a generous amount of thinly sliced corned beef, followed by the sauerkraut. Finish with another slice of bread, and spread butter on the outside.
Heat a large skillet or griddle to medium heat, and place the sandwich butter-side down. Spread butter on the top slice of bread as well, and cook until golden brown and crispy, about 3 minutes. Flip the sandwich and cook for another 2-3 minutes, or until the bread is golden and the cheese is melted. Serve immediately, and enjoy the perfect combination of warm, crispy bread, tangy dressing, and melted cheese.
For a twist on the classic, try adding caramelized onions or jalapeños for a touch of heat. You can also substitute the corned beef with pastrami for a variation known as a Rachel sandwich.
Cheese Gone Bad: What's That Smell?
You may want to see also
Add coleslaw instead of sauerkraut for a different texture
Corned beef sandwiches are a classic, but why not switch it up and add coleslaw instead of sauerkraut for a different texture? This is a great option if you're looking for a more crunchy bite.
Coleslaw is made with shredded cabbage, usually green, but red cabbage is also an option if you want to switch up the colour. You can also add grated carrots, sliced onions, and parsley for extra flavour and texture. The key to a good coleslaw is moisture management. Salting the cabbage and carrots helps to draw out excess moisture, which prevents the slaw from becoming too soupy. You can also add a creamy dressing made with mayonnaise, sour cream or yoghurt, vinegar, mustard, celery salt, sugar, salt, and pepper to taste.
When it comes to building your corned beef sandwich, start by spreading your choice of sauce on both sides of your bread. A 1:1 mix of dijon mustard and mayo is a great option. Then, add your cheese—Swiss or baby Swiss are classic choices, but you can also use havarti, provolone, or cheddar. Pile on your desired amount of corned beef, either sliced or shredded. If you're adding coleslaw, it's best to wait until after toasting the sandwich so that it stays cold and crunchy.
So, there you have it! A corned beef sandwich with coleslaw instead of sauerkraut. It's a simple swap that adds a different texture and flavour to a classic sandwich.
Tomato Soup's Cheesy Affair: Best Cheese Pairings
You may want to see also
Frequently asked questions
Swiss cheese is a traditional choice for corned beef sandwiches, but you can also use provolone, havarti, fontina, white cheddar, muenster, or jarlsberg cheese.
Corned beef sandwiches are often made on rye bread, but you can also use sourdough, marbled rye, or any other type of hearty sandwich bread.
Some common additions to corned beef sandwiches include Russian or Thousand Island dressing, mustard, sauerkraut, coleslaw, and pickles.
You can cook a corned beef sandwich in a panini press, oven, skillet, or microwave. If you're making a grilled cheese sandwich, butter the outside of the bread and cook it in a skillet until the bread is toasted and the cheese is melted.
Corned beef sandwiches go well with a variety of sides, such as potato chips, French fries, pasta salad, coleslaw, tomato soup, or a pickle.
