The Perfect Cheese For A Reuben Sandwich

A Reuben sandwich is a grilled sandwich that features corned beef and Swiss cheese on rye bread. The sandwich is a staple in Jewish-style delicatessens, but it's not kosher because it combines meat and cheese. The classic sandwich is grilled and features Russian or Thousand Island dressing, sauerkraut, and butter.

Swiss cheese is the classic choice

The Reuben is made with corned beef on rye bread, topped with plenty of Swiss cheese, crunchy, tangy sauerkraut, and Russian dressing, then grilled to perfection. It's thick, meaty, and a great way to use up leftover corned beef.

The mild flavour of Swiss cheese pairs perfectly with the other flavours in the sandwich. The key to a good Reuben is to get the cheese melting quickly, so it's important to pre-heat the corned beef and sauerkraut. This ensures the cheese melts fast and avoids the Reuben travesty of unmelted cheese in the centre!

The best type of rye bread for a Reuben is a good quality, preferably homemade, marble rye. However, any dark rye bread, light rye bread, or even pumpernickel bread will work.

For the dressing, you can use either Russian or Thousand Island, depending on your preference for spice and sweetness. Russian dressing is spicier and tangier, whereas Thousand Island is sweeter.

Mozzarella or provolone are mild alternatives

Mozzarella or Provolone: Mild Alternatives for Your Reuben

Mozzarella and provolone are both mild-tasting cheeses that can be used as alternatives to the classic Swiss cheese in a Reuben sandwich. These two cheeses have similar flavour profiles and are known for their gentle, subtle taste. This makes them a good option if you're looking for a more understated cheese to complement the other ingredients in your Reuben.

Reuben sandwiches are a classic American dish, typically made with corned beef, sauerkraut, and Russian dressing on rye bread. The sandwich is then grilled to perfection, creating a hearty and satisfying meal. While Swiss cheese is the traditional choice, you can experiment with different cheeses to suit your taste preferences or dietary needs.

When choosing between mozzarella and provolone, consider the texture and flavour that each cheese will bring to your sandwich. Mozzarella is known for its stretchy, stringy texture when melted, while provolone has a slightly firmer and creamier texture. In terms of flavour, both cheeses have a mild and delicate taste that won't overpower the other ingredients in your Reuben.

If you opt for mozzarella, look for a block of low-moisture mozzarella that can be grated or sliced. This type of mozzarella melts beautifully and has a more subtle flavour than its fresh counterpart. As for provolone, you can find it in mild, medium, or sharp varieties, so choose the one that best suits your taste.

When assembling your Reuben, spread a generous amount of Russian dressing on your rye bread. Then, layer your corned beef, sauerkraut, and cheese. If you're feeling adventurous, you can even add a second slice of cheese for an extra gooey and decadent sandwich. Finally, top it off with another slice of dressing-coated bread and grill it to perfection.

Remember, the key to a great Reuben is finding the right balance between the tangy dressing, salty corned beef, crunchy sauerkraut, and melted cheese. By choosing milder alternatives like mozzarella or provolone, you can let the other ingredients shine while still enjoying the creamy texture and subtle flavour that these cheeses offer.

Drain the sauerkraut to avoid a soggy sandwich

To avoid a soggy Reuben sandwich, it's important to drain the sauerkraut before assembling the sandwich. This is because sauerkraut tends to be watery, and if the liquid isn't removed, it can make the sandwich soggy. By draining the sauerkraut and giving it a good squeeze to remove any excess liquid, you can prevent the sandwich from becoming soggy and ensure that it stays crisp and tasty.

• Use a colander: Place the sauerkraut in a colander and let it drain for a few minutes. You can also give it a gentle squeeze to remove any excess liquid.
• Use paper towels: Place the sauerkraut on a few layers of paper towels and gently pat it dry. This will absorb any excess moisture.
• Heat the sauerkraut: Before adding the sauerkraut to your sandwich, you can heat it in a pan to drive off any lingering wateriness. For example, you can fry it in a small amount of butter until heated through and glossy.
• Choose the right type of sauerkraut: If you're using store-bought sauerkraut, look for jarred or refrigerated sauerkraut, as these tend to have better flavour and texture.
• Don't overstuff the sandwich: It's important to use the right amount of sauerkraut. If you add too much, it can make the sandwich soggy, even if you've drained it properly.
• Assemble the sandwich just before serving: If you're not planning to eat the sandwich right away, it's best to keep the ingredients separate and assemble the sandwich just before serving. This will help prevent the bread from becoming soggy.

By following these tips, you can ensure that your Reuben sandwich is crisp and delicious, with no sogginess in sight!

Russian dressing is traditional, but Thousand Island is a sweeter alternative

Russian dressing is the traditional choice for a Reuben sandwich, but Thousand Island is a sweeter alternative. The Reuben is a classic American sandwich, and while it's not kosher, it's a staple in Jewish-style delicatessens.

A Reuben sandwich is made with corned beef, Swiss cheese, and sauerkraut on rye bread. The Russian dressing is tangy and zippy, adding a kick to the sandwich. However, if you prefer a sweeter taste, Thousand Island dressing is a popular option. It has a similar flavour to Russian dressing but with a touch of added sweetness.

The Reuben is a hearty, satisfying sandwich, and the type of dressing you choose can make it even more indulgent. Russian dressing is made with ingredients like mayonnaise, grated onion, horseradish, and hot sauce, giving it a spicy, tangy flavour. Thousand Island, on the other hand, is sweeter and creamier, often made with ingredients like mayonnaise, ketchup, and relish.

While Russian dressing is the traditional choice, don't be afraid to mix it up and try Thousand Island. It's all about personal preference, and both options will result in a delicious, hearty Reuben sandwich.

Pastrami is a good alternative to corned beef

A Reuben sandwich is a grilled sandwich that originated in either Omaha, Nebraska or New York City. It is made with corned beef, Swiss cheese, sauerkraut, Russian or Thousand Island dressing, and rye bread. Corned beef is a traditional Irish-American food made from beef brisket that's been cured in a solution of salt and spices. However, pastrami is a good alternative to corned beef in a Reuben sandwich.

Pastrami is a Jewish-American deli meat that is made from different cuts of beef such as navel, deckle, or brisket. It can also be made from turkey or lamb. Pastrami is brined in a similar solution to corned beef but with additional spices. After curing, it is rubbed with a spice mix made from fennel seeds, mustard seeds, coriander, black peppercorns, brown sugar, and garlic. This gives pastrami a darker colour and a little extra spice and flavour compared to corned beef. The main difference between the two meats is that pastrami is smoked, while corned beef is roasted or boiled.

When using pastrami in a Reuben sandwich, it is important to thinly slice the meat and pile it high onto the sandwich. The sandwich should be served warm, so be sure to steam the pastrami before adding it to the bread. This will make the pastrami meltingly tender. In terms of bread, stick with rye to keep with tradition.

A Reuben sandwich made with pastrami is known as a "Rachel" sandwich. While a traditional Reuben uses corned beef, a Rachel sandwich uses pastrami. So, if you're looking for a smoky, spicy twist on the classic Reuben, give pastrami a try!

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