The Reuben sandwich is a classic deli favorite that brings together bold flavors and satisfying textures. With layers of savory ingredients nestled between slices of dark rye bread, it’s a delicious choice for lunch or dinner. Let’s explore why making a Reuben sandwich at home can be a rewarding experience.
Why Make This Recipe
Making a Reuben sandwich at home allows you to customize every element to your liking. Whether you prefer corned beef or pastrami, the choice is yours! This recipe is simple, quick, and perfect for satisfying a hunger without needing to visit a restaurant. Plus, you can impress your family and friends with your cooking skills!
How to Make Reuben Sandwich
Ingredients:
- Dark rye bread, (sliced)
- Salted butter
- 14 ounces sliced corned beef or pastrami
- Swiss cheese, (sliced)
- ⅔-1 cup sauerkraut, (drained)
- Russian dressing, (or Thousand Island)
Directions:
- Butter the outsides of the dark rye bread with salted butter.
- Toast the bread lightly in a skillet over medium-high heat for about 3 minutes.
- Spread a generous amount of Russian dressing on both untoasted sides of the bread.
- Layer 7 ounces of the sliced corned beef or pastrami, ⅔-1 cup of drained sauerkraut, and Swiss cheese.
- Keep the top piece of bread off and broil the stacked half of the sandwich until the cheese is melty, about 1-2 minutes. Keep an eye on it so it doesn’t burn!
- Top with the second piece of bread and slice in half. Enjoy warm!
How to Serve Reuben Sandwich
Serve your Reuben sandwich hot and fresh from the skillet. It’s great on its own, but you can also add some pickles or potato chips on the side for a complete meal. A cold drink pairs nicely as well!
How to Store Reuben Sandwich
If you have leftovers, wrap the sandwich tightly in plastic wrap or place it in an airtight container. Store it in the refrigerator for up to 2 days. When ready to eat, reheat it in a skillet to restore that delicious toastiness.
Tips to Make Reuben Sandwich
- Use fresh, high-quality ingredients for the best flavor.
- Adjust the amount of sauerkraut to suit your taste; more for tang, less for a milder flavor.
- Experiment with different types of cheese, like provolone or gouda, for a twist on the classic.
Variation
For a lighter version, try using whole-grain bread and low-fat Swiss cheese. You can also make a vegetarian option by substituting the meat with sliced grilled mushrooms or a hearty vegetable patty.
FAQs
1. Can I use a different type of bread?
Yes, while dark rye is traditional, you can use other types of bread like whole wheat, sourdough, or even gluten-free options.
2. Is it necessary to broil the sandwich?
Broiling helps melt the cheese perfectly, but you can simply grill it on the stovetop if you prefer.
3. Can I prepare the ingredients in advance?
Yes! You can slice the ingredients and mix the dressing ahead of time for easy assembly when you’re ready to make your sandwich.
Reuben Sandwich
Ingredients
For the sandwich
- 4 slices Dark rye bread, (sliced) Use high-quality, fresh bread for the best flavor.
- 2 tablespoons Salted butter Softened for easy spreading.
- 14 ounces Sliced corned beef or pastrami Choose your preferred meat.
- 2 slices Swiss cheese, (sliced) Or use other cheeses like provolone or gouda for variation.
- ⅔-1 cup Sauerkraut, (drained) Adjust the amount to your taste.
- ¼ cup Russian dressing, (or Thousand Island) Generous amount for flavor.
Instructions
Preparation
- Butter the outsides of the dark rye bread with salted butter.
- Toast the bread lightly in a skillet over medium-high heat for about 3 minutes.
- Spread a generous amount of Russian dressing on both untoasted sides of the bread.
- Layer 7 ounces of the sliced corned beef or pastrami, ⅔-1 cup of drained sauerkraut, and Swiss cheese.
- Keep the top piece of bread off and broil the stacked half of the sandwich until the cheese is melty, about 1-2 minutes, keeping an eye so it doesn’t burn.
- Top with the second piece of bread and slice in half. Enjoy warm!
