The Perfect Cheese For A Reuban Sandwich

A Reuben sandwich is a grilled sandwich featuring corned beef, cheese, and sauerkraut on rye bread. The traditional cheese used in a Reuben sandwich is Swiss cheese.

Swiss cheese is the classic choice

The Reuben is a menu staple in Jewish-style delicatessens, although it's not technically kosher because it combines meat and cheese. The sandwich is named after Reuben Kulakofsky, a Jewish Lithuanian-born grocer who lived in Omaha, Nebraska, in the early 1900s. It is said that the sandwich was created when Kulakofsky asked the chef of the Blackstone Hotel to make him a sandwich with corned beef and sauerkraut.

While Swiss cheese is the classic choice, there are several other varieties that can be used instead. These include Gruyere, Havarti, Fontina, White Cheddar, Muenster, Mozzarella, and Provolone.

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 sandwich is grilled until the bread is crispy and the cheese is melted.

But you can use Gruyere, mozzarella or provolone

While Swiss cheese is the classic choice for a Reuben sandwich, you can use Gruyere, mozzarella, or provolone for a twist on this deli staple. These cheeses are all mild in flavour, which is why they work so well in this sandwich.

The Reuben is a menu staple in Jewish-style delicatessens, but it's not technically kosher because it combines meat and cheese. A traditional Reuben sandwich consists of thinly sliced corned beef, Swiss cheese, and sauerkraut on rye bread slathered with Russian or Thousand Island dressing.

If you want to stick with the classic Swiss cheese, you can elevate your sandwich by using a combination of baby Swiss and Gruyere. This will give you the best of both worlds, with the mild flavour of Swiss and the slight nuttiness of Gruyere.

When making a Reuben, it's important to drain the sauerkraut well to prevent the sandwich from becoming soggy. You can also try grilling the sandwich with butter to get a crispy exterior. And don't forget to be generous with the meat and cheese—a Reuben is all about those hearty fillings!

So, while Swiss cheese is traditional, feel free to experiment with Gruyere, mozzarella, or provolone to add your own twist to this classic sandwich.

Drain the sauerkraut to avoid sogginess

Sauerkraut is a staple ingredient of an authentic Reuben sandwich. However, if not prepared correctly, it can make the sandwich soggy. To prevent this, you must drain off any excess liquid from the sauerkraut before adding it to your sandwich. This is because sauerkraut is fermented cabbage, usually stored in brine or water, and this liquid will make your sandwich soggy if it isn't removed.

There are a few ways to drain sauerkraut. One method is to simply shake off the excess liquid with a fork or use a slotted spoon to leave the liquid behind when adding the sauerkraut to your sandwich. Another method is to drain the sauerkraut in a colander, then rinse it with water and squeeze out the extra moisture.

Once you have drained your sauerkraut, it is important to note that you should still avoid letting it touch the bread directly, as it will still be a little wet. Instead, add cheese on top of the sauerkraut before adding the second slice of bread.

To further protect against sogginess, it is recommended to use rye bread for your sandwich, as this is a dense bread that can better withstand the moisture of the other ingredients. Toasting the bread will also help it hold up against the sauerkraut's texture and the other ingredients.

Marble rye is the best bread

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 Russian dressing is generally considered to be spicier and tangier, while Thousand Island is sweeter. Marble rye is the perfect bread for this sandwich as it adds flavour and texture. It is also versatile, as it can be purchased from a bakery or grocery store, or you can use regular rye bread or sourdough if you prefer.

When making a Reuben, it is important to drain the sauerkraut to prevent the sandwich from becoming soggy. You can also add extra cheese and grill the sandwich with salted butter to make it even more indulgent. The sandwich should be grilled until both sides are golden brown, and it can be served with a pickle, potato chips, French fries, or a classic deli side like pasta salad, coleslaw, or tomato soup.

Russian dressing is spicier than Thousand Island

A traditional reuben sandwich consists of corned beef, Swiss cheese, sauerkraut, and rye bread. The one ingredient that really ties the sandwich together is the dressing. Russian dressing is the traditional choice, but Thousand Island is a common alternative.

Russian and Thousand Island dressings are both made with a mayonnaise and ketchup base. They also often include pickle relish and other chopped vegetables. However, Russian dressing is spicier and less sweet than Thousand Island. This is because Russian dressing contains horseradish, which has a sinus-clearing compound called allyl isothiocyanate. This compound is also found in mustard and wasabi, and it gives these foods their distinctive spicy kick. In contrast, the spice in chili peppers comes from capsaicin, which burns your tongue instead of your nose.

Russian dressing also has a more complex flavour than Thousand Island, with a nuanced je ne sais quoi. Some people believe that Russian dressing gets its name because it used to contain caviar. According to a 1957 New York Times article, an early version of the dressing included black caviar and the coral and pulverized shell of a lobster.

In addition to the horseradish, Russian dressing is often seasoned with paprika, onion powder, and/or mustard powder. Thousand Island dressing, on the other hand, typically includes a chopped hard-boiled egg, which acts as a thickener. It may also include other ingredients like parsley, chives, or hot sauce.

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