Andy Montoya
The Reuben sandwich is an American classic, and the type of cheese used is an important part of its distinctive flavour. Swiss cheese is the classic choice, but Gruyère, Havarti, Provolone, or even Mozzarella can be used as alternatives. The cheese is melted and combined with corned beef, sauerkraut, and Russian dressing to create a thick, meaty sandwich.
| Characteristics | Values |
|---|---|
| Type of cheese | Swiss, Gruyère, Havarti, Provolone, Mozzarella |
| Characteristics of the cheese | Melting, mild, gooey, holds the sandwich together |
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What You'll Learn
- Swiss cheese is a classic choice for a Reuben sandwich
- You can use mild, melty cheeses like provolone or mozzarella
- Gruyère, Havarti, or pre-shredded cheese can be used, but they may not melt as well
- The cheese should be melted to give the sandwich a classic gooey cheese pull
- The cheese is griddled with the rest of the sandwich until it melts and the bread is toasted
Swiss cheese is a classic choice for a Reuben sandwich
If you're not a fan of Swiss cheese, or just want to use what's already in your refrigerator, other mild, melty cheeses like provolone, mozzarella, Gruyère, or Havarti will work.
To make a classic Reuben sandwich, start by mixing the Russian dressing. If you're wary of heat, skip the hot sauce. This can be made up to five days ahead of time and stored in the fridge. Next, butter one side of each slice of bread. Place the bread buttered side down on a hot griddle or skillet over medium to medium-high heat. Generously spread Russian dressing on the unbuttered side of the bread.
Pile on the corned beef, a heap of warm sauerkraut, and layers of Swiss cheese. Griddle until the cheese melts and the bread is toasted.
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You can use mild, melty cheeses like provolone or mozzarella
Swiss cheese is the classic choice for a Reuben sandwich, but if you're looking for a mild, melty cheese, you can use provolone or mozzarella instead. These cheeses will give your sandwich a similar gooey texture to Swiss cheese, while still complementing the other classic Reuben ingredients.
A Reuben sandwich is made with corned beef, piled on toasted rye bread and topped with tangy sauerkraut and Russian dressing. The corned beef is brisket cured in a salt brine, giving it a juicy texture and savoury flavour. The tangy sauerkraut adds crunch and a little funk, while the Russian dressing provides a creamy, tangy kick.
When making a Reuben, it's important to get the right texture and melt on your cheese. Pre-shredded cheese has anti-caking agents that can stop it from melting properly, so it's best to shred your own cheese. You can also add a little cheese directly to the skillet before placing the sandwich down to create a crispy, golden cheese crust.
If you're looking for a more classic alternative to provolone or mozzarella, Gruyère or Havarti are also mild, melty cheeses that will work well on a Reuben.
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Gruyère, Havarti, or pre-shredded cheese can be used, but they may not melt as well
Swiss cheese is the classic choice for a Reuben sandwich, but Gruyère, Havarti, or pre-shredded cheese can be used, although they may not melt as well. Pre-shredded cheese has anti-caking agents that stop it from melting properly, and you want that gooey goodness. If you want to stick to a classic melting cheese, you could also try provolone or mozzarella.
A Reuben sandwich is made with corned beef, piled on rye bread and topped with sauerkraut and Russian dressing. The bread is then griddled to perfection until the cheese melts and the bread is toasted. It's thick, meaty, and a great way to use up leftover corned beef.
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The cheese should be melted to give the sandwich a classic gooey cheese pull
Swiss cheese is the classic choice for a Reuben sandwich. It's a great melting cheese that holds the sandwich together and gives it a classic gooey cheese pull. To get the best melt, shred your own cheese, as pre-shredded cheese has anti-caking agents that stop it from melting properly. You can also add a little cheese directly to the skillet before placing the sandwich down to create a crispy, golden cheese crust.
If you don't have Swiss cheese, a mild, melty cheese like provolone, mozzarella, Gruyère or Havarti will also work. These cheeses will also melt well and give the sandwich a gooey texture.
To get the cheese to melt, you'll need to griddle or toast the sandwich. Butter one side of each slice of bread and place the bread buttered side down on a hot griddle or skillet over medium to medium-high heat. This will help the cheese to melt and give the sandwich that classic gooey texture.
The Reuben is a thick, meaty sandwich, so it's important to use a cheese that will hold it all together. Swiss cheese is ideal for this, as it's a good melting cheese that will bind the sandwich. By melting the cheese, you'll also get that classic cheese pull that's so desirable in a Reuben.
So, if you're making a Reuben, be sure to melt the cheese. It will give the sandwich a classic gooey texture, hold it all together, and give you that satisfying cheese pull.
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The cheese is griddled with the rest of the sandwich until it melts and the bread is toasted
Swiss cheese is the classic choice for a Reuben sandwich. It's a great melting cheese that holds the sandwich together and gives you the classic gooey cheese pull.
To make a Reuben sandwich, you'll need to griddle the sandwich until the cheese melts and the bread is toasted. First, butter one side of each slice of bread. Place the bread buttered side down on a hot griddle or skillet over medium to medium-high heat. Generously spread Russian dressing on the unbuttered side of the bread.
Then, add the rest of your ingredients. For a classic Reuben, this will be corned beef, sauerkraut, and more Swiss cheese. You can also add a little cheese directly to the skillet before placing the sandwich down to create a crispy, golden cheese crust.
Finally, place the sandwich on the griddle and cook until the cheese is melted and the bread is toasted.
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Frequently asked questions
Swiss cheese is the classic choice for a Reuben sandwich, but if you want to mix things up, Gruyère, Havarti, Provolone, or mozzarella will also work.
A Reuben sandwich is made with corned beef, sauerkraut, Russian dressing, and rye bread.
If you don't like Swiss cheese, a mild, melty cheese like Provolone or mozzarella is a good alternative.
