The Cheesiest Reuben: A Guide To The Perfect Melt

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 sandwich is commonly served with a pickle, potato chips, French fries, or other classic deli sides.

Swiss cheese is the most popular choice

The sandwich is grilled, and the Swiss cheese melts beautifully, adding a creamy texture to the sandwich. The cheese also helps to fuse the sandwich together as it melts, creating a cohesive and satisfying bite. The Swiss cheese is piled high on the sandwich, adding to the indulgent nature of this popular dish.

While Swiss cheese is the traditional and most popular choice, some variations on the Reuben sandwich do exist. For example, mozzarella or provolone cheese can be used as alternatives, as they are also mild-tasting cheeses. However, Swiss cheese remains the classic and most favoured option for this iconic American sandwich.

The Reuben sandwich has a disputed history, with some claiming it was created by a Lithuanian-Jewish immigrant in Nebraska, and others arguing it was invented by a German-Jewish immigrant in New York. Regardless of its origins, the Reuben is a beloved and well-known sandwich, with Swiss cheese as the star ingredient.

Mozzarella or provolone are also options

Mozzarella or Provolone on a Reuben?

The Reuben Sandwich

A Reuben is a grilled sandwich featuring corned beef, a type of cheese, and sauerkraut on rye bread, slathered with Russian or Thousand Island dressing. It's a menu staple in Jewish-style delicatessens, though it's not kosher because it combines meat and cheese.

Variations

The classic Reuben sandwich is made with Swiss cheese, but you can use other types of cheese, such as mozzarella or provolone. These cheeses are mild and melt well, making them a good option for those who want to change up the traditional recipe.

Making a Reuben

To make a Reuben, you'll need to assemble the sandwich and then grill it. Start by spreading the dressing on one side of each slice of bread. Then, layer on the cheese, corned beef, and sauerkraut. Finally, grill the sandwich until the bread is golden brown and the cheese is melted.

Serving Suggestions

A Reuben sandwich is often served with a pickle, potato chips, French fries, or classic deli sides like pasta salad, coleslaw, or tomato soup.

Russian dressing is the traditional condiment

Russian dressing is made with mayonnaise, grated onion, horseradish, Worcestershire sauce, hot sauce, paprika, salt, and pepper. The ingredients are simply whisked together and then spread on the sandwich. The dressing can be made in advance and stored until needed.

When making a Reuben, the Russian dressing is spread on the bread, which is usually rye. Corned beef, sauerkraut, and Swiss cheese are then piled on top. The sandwich is grilled, giving it a crispy exterior and melting the cheese. The Russian dressing is an essential part of the sandwich, bringing all the flavours together.

While Russian dressing is traditional, some people prefer Thousand Island, which is also a common choice for a Reuben. Some people also like to experiment with other dressings, such as Catalina or French. However, Russian dressing is the classic choice and is often preferred for its tangy flavour.

Thousand Island is a sweeter alternative

A Reuben sandwich is a grilled sandwich made with corned beef, Swiss 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. The sandwich is said to have originated in either Omaha, Nebraska or New York City.

A traditional Reuben sandwich is made with Russian dressing, but Thousand Island dressing is a popular alternative. Thousand Island is a sweeter option than Russian dressing, which has a more tangy and sharp flavour profile. Russian dressing is considered to be spicier, but both dressings are delicious on a Reuben.

When making a Reuben sandwich, it is important to preheat the corned beef and sauerkraut to ensure that the cheese melts quickly. The rye bread should be toasted on one side only, to create a crisp outer texture while leaving the interior tender. This allows the bread to partially fuse with the cheese.

To assemble a Reuben sandwich, spread the dressing on one side of each slice of bread. Layer Swiss cheese, corned beef, sauerkraut, and another slice of cheese on four of the bread slices. Top with the remaining bread slices, dressing side down. Butter the top of each sandwich and place butter-side down on a hot skillet or griddle. Butter the other side, and grill until both sides are golden brown.

It's not a Reuben without sauerkraut

A Reuben sandwich is a delicious and filling meal, but it's not a true Reuben without sauerkraut. This tangy, vinegary ingredient is the perfect match for the corned beef's bold flavour profile. It's also what differentiates a Reuben from a Rachel sandwich, which is made with pastrami and coleslaw instead of corned beef and sauerkraut.

Sauerkraut is a good source of fibre, and the fermented cabbage produces probiotics that keep our digestive system on track. So, if you've been put off by its salty and sour flavour, it's worth giving it another chance!

When making a Reuben, it's important to drain the sauerkraut well to prevent a soggy sandwich. You can also heat it up in the microwave or fry it in butter to drive off any lingering wateriness.

The Reuben is a menu staple in Jewish-style delicatessens, but it's not technically kosher because it combines meat and cheese. However, it's a delicious and easy-to-make sandwich that can be grilled on a skillet or in a panini press.

So, if you're looking to make an authentic Reuben sandwich, don't skip the sauerkraut! It's an essential ingredient that adds a crunchy, tangy flavour to this classic American sandwich.

Frequently asked questions