Cheese Choices For Reubans: A Comprehensive Guide

A traditional Reuben sandwich is made with Swiss cheese. However, some variations include havarti, fontina, white cheddar, or muenster, or even mozzarella.

Swiss cheese is the classic cheese used in Reubens

The Reuben sandwich is a menu staple in Jewish-style delicatessens, although it's not technically kosher because it combines meat and cheese. The Swiss cheese is a key part of this, melting beautifully with the heat of the sandwich and adding a creamy texture to the crunch of the bread and the tang of the dressing.

The Reuben is a satisfying and filling lunch or dinner, and while you can play with the ingredients, the Swiss cheese is a classic. You can use mozzarella or provolone as alternatives, but Swiss cheese is the traditional choice.

The Reuben is thought to have originated in either Nebraska or New York, depending on the story you believe. It was created by a Jewish immigrant, and the Swiss cheese is a nod to the sandwich's roots. It's a delicious, hearty sandwich, and the Swiss cheese is a big part of its appeal.

Russian dressing is the traditional condiment

Russian dressing has a sharp and tangy taste, with a bit more kick than Thousand Island dressing, which is also commonly used on Reuben sandwiches. The dressing is usually made with a combination of mayonnaise, sour cream, ketchup, relish, lemon juice, and horseradish. It is then seasoned with salt and pepper to taste. Some recipes also include onion, garlic, Worcestershire sauce, paprika, and hot sauce for an extra kick.

The key to a great Reuben sandwich is the combination of flavours and textures. The Russian dressing complements the corned beef, Swiss cheese, and sauerkraut perfectly. The dressing's tanginess cuts through the richness of the meat and cheese, while the crunch of the rye bread adds a satisfying texture.

When making a Reuben sandwich, it is important to toast the bread on one side only, as this creates a crisp outer texture while leaving the interior tender. The corned beef and sauerkraut should also be warmed before assembling the sandwich, as this ensures that the cheese melts quickly and evenly.

The Reuben sandwich is a classic American deli sandwich, and while it can be enjoyed hot or cold, it is typically served hot, with the cheese melted and the dressing penetrating into the sauerkraut. This allows the flavours to meld together, creating an irresistible bite.

Thousand Island dressing is a popular alternative

A Reuben sandwich is a grilled sandwich featuring corned beef, cheese, and sauerkraut on rye bread. It is a menu staple in Jewish-style delicatessens, but it is not kosher because it combines meat and cheese.

A traditional Reuben sandwich consists of corned beef, Swiss cheese, and sauerkraut on rye bread, slathered with Russian or Thousand Island dressing. The sandwich is grilled until the cheese melts and the bread is toasted.

While Russian dressing is the traditional choice, Thousand Island dressing is a popular alternative. Thousand Island dressing is sweeter than Russian dressing, which has a more tangy and sharp flavour. Using Thousand Island dressing results in a slightly sweeter Reuben sandwich.

To make a classic Reuben sandwich, start by spreading Russian or Thousand Island dressing on rye bread. Layer corned beef, sauerkraut, and Swiss cheese on top. Add more dressing, then top with another slice of bread. Grill the sandwich until the cheese is melted and the bread is toasted.

In addition to the standard ingredients, some variations of a Reuben sandwich include herbed butter, coleslaw, or different types of cheese, such as mozzarella or provolone.

Coleslaw can be used instead of sauerkraut

The Reuben sandwich is an American classic, typically made with corned beef, Swiss cheese, sauerkraut, Russian dressing, and rye bread. However, some people prefer to replace the sauerkraut with coleslaw. This substitution is a matter of personal preference, but it is important to note that a Reuben with coleslaw is no longer considered a traditional Reuben sandwich.

The sauerkraut in a Reuben sandwich provides a tangy, vinegary flavour that pairs well with the corned beef. It is also a good source of probiotics, which can improve gut health. However, some people find the taste of sauerkraut too strong or sour. Coleslaw, on the other hand, is often described as having a fresher taste. It can also be easier to make and less expensive than sauerkraut, as it does not require fermentation.

When using coleslaw instead of sauerkraut in a Reuben sandwich, it is important to drain the coleslaw well to prevent the sandwich from becoming soggy. Some people also suggest adding a slice of cheese between the coleslaw and the bread to create a moisture barrier.

In terms of nutrition, sauerkraut is generally considered healthier than coleslaw because it is made with raw cabbage, salt, and probiotic bacteria. However, coleslaw can also be a good source of fibre and vitamins, depending on the recipe. Ultimately, both sauerkraut and coleslaw can be part of a healthy diet when consumed in moderation.

Whether you prefer sauerkraut or coleslaw on your Reuben sandwich, the key is to use high-quality ingredients and assemble the sandwich with care. Experimenting with different ingredients and substitutions can be a fun way to find your favourite variation of this classic sandwich.

Mozzarella or provolone are alternative cheese options

Mozzarella is known for its creamy texture and delicate taste, while provolone has a slightly more pronounced flavour and a firmer texture. Provolone is available in two varieties: Provolone Dolce, which is milder, and Provolone Piccante, which is aged longer and has a sharper, more complex flavour.

When substituting mozzarella or provolone for Swiss cheese in a Reuben sandwich, consider the slight differences in taste and texture. For example, aged provolone may not melt as easily as mozzarella due to its firmer texture.

In addition to cheese, a classic Reuben sandwich typically consists of thinly sliced corned beef, sauerkraut, Russian or Thousand Island dressing, and rye bread. The sandwich is grilled until the cheese is melted and the bread is toasted.

Frequently asked questions