The Reuben sandwich is a North American grilled sandwich composed of corned beef, Swiss cheese, sauerkraut, and Russian dressing or Thousand Island dressing, grilled between slices of rye bread.
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What You’ll Need To Make The Reuben Sandwich (or the Rachel)
Bread: The key to a good Reuben (or Rachel) is to start with a bakery-style unsliced rye (or marble rye) bread. You’ll need to slice it about one inch thick so it stands up to the substantial fillings; pre-sliced packaged rye bread is simply too thin and will fall apart/get mushy when grilled.
Corned Beef/Pastrami: Originally created as a way to preserve meat before refrigeration, corned beef is salt-cured beef brisket. It does not involve corn. Rather, the term “corning” comes from the large-grained rock salt, also called “corns” of salt, used to make the brine. Pastrami is also cured in brine, but after brining it gets coated in a spice mixture, which gives it its blackened appearance.
Cheese: Swiss cheese is sweet, mild, and nutty, and it melts easily. Be sure to use a good quality brand, such as Boar’s Head Gold Medal. It should be thinly sliced so that it melts quickly.
Sauerkraut/Coleslaw: Sauerkraut typically comes in a bag with a lot of liquid, so make sure to thoroughly drain it before including it in the sandwich or your sandwiches will be soggy. If you’re using coleslaw, store-bought is perfectly fine.
Dressing: Russian dressing is a tangy, slightly spicy sauce made from mayonnaise, ketchup, sour cream, prepared horseradish and dill relish. It’s easy to whip up, and homemade is so much better than store-bought.
Spread one side of each slice of bread with butter, then flip over and spread 1-1/2 tablespoons of Russian dressing evenly over the other side of each slice.
Layer 4 slices of the bread with 2 slices of cheese, 1/4 pound corned beef (or pastrami), 3 tablespoons sauerkraut (or coleslaw), and 2 more slices of cheese.
Top with the other 4 slices of bread, buttered sides up.
Place 2 of the sandwiches in a cast iron or nonstick skillet and cook over medium heat, covered, until the first side is golden brown and the cheese is starting to melt, 3 to 4 minutes. Carefully flip the sandwiches and cook until the cheese is fully melted and the bread is golden brown, 3 to 4 minutes more. (Reduce the heat a bit if you notice the bread is getting too browned before the cheese is fully melted.)
Place the sandwiches on a cutting board and cover with foil to keep warm. Repeat with the remaining two sandwiches. Let cool slightly, then slice the sandwiches in half and serve.
The Reuben’s association with Jewish delis largely stems from its use of corned beef, a beloved ingredient in many Jewish eateries. However, combining meat and cheese does step outside of kosher boundaries. Many Jewish delis are “kosher-style” which do not require following strict kosher guidelines.
Some theories suggest that it’s a playful take on the Reuben name, choosing another traditionally Jewish name to continue the theme.
Sure! Both dressings are quite similar and share many ingredients, including mayonnaise and ketchup or chili sauce. The primary differences are that Russian dressing is spicier and might include ingredients like horseradish and hot sauce, while Thousand Island dressing is slightly sweeter and often contains finely chopped ingredients like pickles, onions, and sometimes hard-boiled eggs.
Reuben Sandwich Comparison | Coleslaw vs Sauerkraut | Recipe
FAQ
What is a traditional Reuben made of?
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