Patrick Oconnell
A Reuben sandwich is a deli sandwich that originated in Jewish-style delicatessens. It is made with corned beef or pastrami, sauerkraut, Russian dressing or Thousand Island dressing, and Swiss cheese on rye bread. The bread is grilled or toasted, and the cheese is melted. The nutty, savoury flavour of Swiss cheese is considered to be the perfect complement to the other ingredients. Gruyere or Emmental can also be used.
| Characteristics | Values |
|---|---|
| Type of Cheese | Swiss Cheese |
| Other Cheese Options | Gruyere, Emmental, "Swiss-style" cheese |
| Texture | Mild, nutty, sweet, savoury |
| Melting Properties | Melts easily, gooey |
| Taste | Mild but noticeable |
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What You'll Learn
Swiss cheese is the classic choice
Swiss cheese is also a good choice because it melts easily and quickly. It is important that the cheese melts quickly so that it melts at the same rate as the other ingredients. The cheese should melt while the bread is still toasting, so that the inside of the sandwich is slightly steamed and tender, and the whole thing partially fuses together.
Swiss cheese is also a practical choice for a Reuben sandwich because it is widely available. It can be purchased in most supermarkets, and it is easy to find a good-quality brand.
If you are making a Reuben sandwich, it is best to use a good-quality Swiss cheese such as Boar's Head Gold Medal. The cheese should be thinly sliced so that it melts quickly. You can also use Gruyere, Emmental, or "Swiss-style" cheese.
The Reuben is a menu staple in Jewish-style delicatessens, but it is not technically kosher because it combines meat and cheese. However, Swiss cheese is a good choice for a kosher sandwich because it is a mild, sweet, and nutty flavour that is similar to the flavour of kosher cheeses such as kosher cheddar or kosher Swiss cheese.
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Gruyere, Emmental, or Swiss-style cheese are alternatives
A Reuben sandwich is a grilled delight, featuring corned beef or pastrami, sauerkraut, Russian dressing, and cheese, all stacked between slices of rye bread. The classic cheese used in a Reuben is Swiss cheese, which adds a nutty, savoury, and mildly sweet flavour to the sandwich. Its creamy texture and easy meltability make it a perfect choice for this warm, toasted sandwich.
However, if you're looking for alternatives, Gruyere, Emmental, or Swiss-style cheese are excellent options. These cheeses share similar characteristics with Swiss cheese, such as a mild yet noticeable flavour and good meltability. Gruyere, for instance, has a slightly sweet and nutty taste that can enhance the overall flavour profile of the sandwich. Emmental, on the other hand, is known for its mild and creamy flavour, adding a similar creaminess to the sandwich as Swiss cheese.
When choosing between these alternatives, consider the specific flavour notes you want to emphasise in your Reuben sandwich. Gruyere, for example, can add a touch of sweetness, while Emmental's mildness can let the other ingredients shine through. Ultimately, the choice of cheese depends on your personal preference and the specific taste experience you wish to create.
It's worth noting that the quality of the cheese is also important. Opt for a good quality brand of cheese, thinly sliced, to ensure it melts quickly and evenly. This will guarantee maximum meltiness and help keep the filling in place. Additionally, don't forget to drain the sauerkraut well to avoid a soggy sandwich!
Whether you choose Swiss cheese, Gruyere, Emmental, or a Swiss-style cheese, the key is to enjoy the combination of flavours and textures that make the Reuben sandwich a beloved classic.
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Cheese is placed on both sides of the bread
A Reuben sandwich is a grilled delight, featuring corned beef or pastrami, sauerkraut, Russian dressing, and cheese on rye bread. The cheese used in a classic Reuben is Swiss cheese, with its nutty, savoury, and mildly sweet flavour. It is placed on both sides of the bread to ensure maximum meltiness and to hold the sandwich together.
To make a classic Reuben, start by buttering one side of each slice of rye bread. Flip the slices over and spread Russian dressing on the other side. Layer four slices of bread with two slices of Swiss cheese, followed by a quarter pound of corned beef or pastrami, three tablespoons of sauerkraut, and another two slices of cheese. Top with the remaining bread slices, buttered side up.
Place the sandwiches in a skillet over medium heat and cook until the bottom is golden and the cheese starts to melt, about 3-5 minutes. Carefully flip the sandwiches and cook for another 3-5 minutes until the bread is golden and the cheese is fully melted. If the bread is browning too quickly, lower the heat. Transfer the sandwiches to a cutting board and cover with foil to keep them warm.
Placing cheese on both sides of the bread in a Reuben sandwich is essential for achieving the perfect melt and creating a moisture barrier between the bread and the other ingredients. This technique helps to keep the sandwich crispy and prevents it from becoming soggy from the Russian dressing and sauerkraut. The cheese also adds a creamy element to the sandwich and brings all the flavours together.
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Cheese is placed between the meat and the bread
A Reuben sandwich is a deli sandwich that combines meat and cheese. The cheese is placed between the meat and the bread, and it is grilled until the bread is crispy and the cheese melts. The classic cheese used in a Reuben sandwich is Swiss cheese. It has a nutty, savoury flavour that adds a mild but noticeable flavour to the sandwich. Swiss cheese is sweet, mild, and nutty, and it melts easily. It is thinly sliced so that it melts quickly.
When making a Reuben sandwich, the bread is first buttered on one side. Russian dressing is spread on the non-buttered side of the bread. Then, the cheese is layered on the bread, followed by corned beef or pastrami, and sauerkraut. The sandwich is then grilled until the cheese melts and the bread becomes crispy and golden brown.
Some recipes suggest placing a slice of cheese on each piece of bread to create a moisture barrier, helping to keep the bread crisp. The sandwich is then grilled with butter on the skillet-facing side, and then flipped and buttered and grilled on the other side.
Gruyere, Emmental, or "Swiss-style" cheese can also be used in a Reuben sandwich.
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Cheese is the first or last ingredient in the sandwich
A Reuben sandwich is a grilled delight, with corned beef, pastrami, or both, layered with sauerkraut, Russian dressing, and cheese. The sandwich is then grilled to perfection, with the cheese melting into the other ingredients.
Cheese is a key ingredient in a Reuben sandwich, and it is used in two ways. Firstly, it is placed as the first ingredient on the bread, acting as a barrier to keep the bread crisp and preventing it from getting soggy from the other ingredients. This initial layer of cheese also helps to tie all the flavours together. Secondly, another slice of cheese is placed on top of the other ingredients, just under the final slice of bread. This ensures that the cheese melts evenly and keeps the filling in place.
Swiss cheese is the classic choice for a Reuben sandwich. Its nutty, savoury, and mildly sweet flavour adds a noticeable taste to the sandwich. When melted, Swiss cheese becomes creamy and gooey, providing an almost irresistible texture. The cheese is sliced thinly to ensure it melts quickly and evenly. Gruyere, Emmental, or "Swiss-style" cheeses can also be used as alternatives.
The placement of cheese as the first and last ingredient in the sandwich highlights its importance in the Reuben. It not only provides flavour and texture but also serves a functional role in keeping the sandwich together and preventing sogginess. This double dose of cheese creates a delightful sensory experience, making the Reuben sandwich a favourite among many.
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Frequently asked questions
Swiss cheese is the classic choice for a Reuben sandwich, but Gruyere, Emmental, or "Swiss-style" cheese also work.
Aside from the cheese, a classic Reuben sandwich consists of corned beef or pastrami, sauerkraut, and Russian dressing or Thousand Island dressing between slices of rye bread.
First, butter one side of each slice of bread and spread Russian dressing on the other side. Then, layer on the cheese, corned beef or pastrami, and sauerkraut. Top with the remaining slices of bread, buttered side up, and place the sandwich in a skillet over medium heat. Cook until the bread is golden brown and the cheese is melted, about 3-5 minutes per side.
It is recommended to use a good quality brand of Swiss cheese, such as Boar's Head Gold Medal, for a Reuben sandwich.
