The Perfect Cheese For A Reuben Sandwich

The 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 is not kosher because it combines meat and cheese. The traditional Reuben sandwich consists of thinly sliced corned beef, Swiss cheese, and sauerkraut on rye bread with Russian or Thousand Island dressing.

Swiss cheese is the traditional choice

The Reuben sandwich is said to have originated in either Omaha, Nebraska or New York City, depending on the source. It was created by a Lithuanian-Jewish or German-Jewish immigrant, in the 1920s. The key to a good Reuben is using high-quality ingredients and toasting the bread to achieve a crisp outer texture while keeping the interior tender.

Swiss cheese is the perfect complement to the other flavours in the sandwich. Its mild, nutty, and sweet flavour pairs well with the saltiness of the corned beef and the tanginess of the sauerkraut. The Swiss cheese also melts easily, creating a gooey and crispy texture when grilled.

When making a Reuben sandwich, it is important to drain the sauerkraut well to prevent a soggy sandwich. The corned beef can be steamed or heated in the oven to keep it tender and juicy. The rye bread should be buttered and toasted on one side to create a contrast between the crisp outer texture and the tender interior.

The Reuben sandwich is a hearty and comforting dish that has become a favourite for many. It is a simple yet delicious combination of flavours and textures, with the Swiss cheese playing a starring role.

Mozzarella or provolone are mild alternatives

Mozzarella and provolone are both mild-tasting cheeses that can be used as alternatives to Swiss cheese in a Reuben sandwich. This classic American sandwich is usually made with corned beef, sauerkraut, and Russian dressing, all stacked between slices of rye bread.

The traditional cheese for a Reuben is Swiss, but if you're looking for a milder option, mozzarella or provolone are great choices. These cheeses have a subtle flavour that won't overpower the other ingredients in the sandwich. They also melt easily, which is important for achieving that signature gooey, crispy texture of a well-made Reuben.

When making a Reuben with mozzarella or provolone, follow the same assembly and cooking instructions as you would for a traditional Reuben. Start by spreading Russian dressing (or Thousand Island, if you prefer a sweeter taste) on slices of rye bread. Then, layer on the corned beef, sauerkraut, and your chosen cheese. Finally, top it off with another slice of dressing-coated bread, butter the exterior, and grill until toasted and melted to perfection.

For the best results, be sure to drain your sauerkraut well before adding it to the sandwich. This will help prevent your Reuben from becoming soggy. You can also preheat the corned beef and sauerkraut to ensure the cheese melts quickly and evenly.

With its combination of savoury, tangy, and crunchy elements, the Reuben is a sandwich that satisfies on multiple levels. By using mozzarella or provolone, you can enjoy a slightly milder take on this classic, indulging in the same delicious flavours with a subtler cheese profile.

Drain the sauerkraut to avoid a soggy sandwich

To avoid a soggy Reuben sandwich, it is important to drain the sauerkraut of excess liquid. Sauerkraut is fermented cabbage, typically stored in brine or water, and adding it to a sandwich without draining will cause the bread to become soggy.

There are several ways to drain sauerkraut. One method is to use a fork to shake off the excess liquid, or to use a slotted spoon to ensure no liquid makes its way onto the sandwich. Another option is to use a strainer or sieve, and to push the sauerkraut with a fork to remove as much liquid as possible. A potato ricer is also an effective tool for removing moisture, and is easier to clean than a salad spinner. If you are happy to heat the sauerkraut, you can warm it on a griddle, which will evaporate the moisture.

To further avoid sogginess, it is recommended to use rye bread, as this is dense and can soak up any remaining juices. Toasting the bread will also help it hold up to the texture of the sauerkraut and other ingredients. When assembling the sandwich, it is best to avoid letting the sauerkraut touch the bread directly, and to add cheese on top before the second slice of bread.

Russian dressing is the traditional choice

Russian dressing can be easily whipped up at home, and homemade dressing tends to be better than store-bought options. However, if you prefer a sweeter taste, Thousand Island dressing is another popular choice that is similar but slightly less tangy.

When making a Reuben sandwich, it is important to start with a good-quality, bakery-style rye bread that is sliced about one inch thick. This ensures that the bread can stand up to the substantial fillings and doesn't get soggy or fall apart during grilling.

The corned beef, another key ingredient, should be of good quality and moderately thick-sliced. It is typically piled high on the sandwich, providing a savoury and juicy contrast to the other components.

To build the sandwich, the bread is buttered on one side and spread with Russian dressing on the other. The corned beef is then layered with Swiss cheese, sauerkraut, and additional Russian dressing. The sandwich is grilled to perfection, with the cheese melted and the bread toasted.

The Reuben sandwich is a classic American creation, with origins traced to either Omaha, Nebraska or New York City. It is a beloved menu staple in Jewish-style delicatessens, although it is not technically kosher due to the combination of meat and cheese.

Thousand Island is a sweeter alternative

A Reuben sandwich is a grilled sandwich that features corned beef, cheese, and sauerkraut on rye bread. The cheese used in a Reuben sandwich is typically Swiss cheese, which is sweet, mild, nutty, and melts easily.

While Russian dressing is the traditional choice for a Reuben sandwich, Thousand Island dressing is a popular alternative. Thousand Island is a slightly sweeter option than Russian dressing, which has a more tangy and sharp flavour profile. Thousand Island dressing is made from mayonnaise and ketchup or chili sauce, and often contains finely chopped ingredients like pickles, onions, and hard-boiled eggs.

The Reuben sandwich is an American classic, and while its exact origins are debated, it is believed to have been created in either Nebraska or New York in the 1920s. The sandwich is often served with potato chips, dill pickles, pasta salad, coleslaw, tomato soup, or French fries.

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