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Here's my go-to Reuben Sandwich approach combining juicy corned beef, melty Swiss, zingy sauerkraut and creamy Thousand Island spread between crispy rye slices. After countless tries over the years, I've figured out exactly how to nail this deli favorite every time.
Fascinating Background
Deli staple with competing origin stories. Now a treasured sandwich found across America.
Essential Components
- Corned Beef: Thinly sliced from the deli counter
- Sauerkraut: Properly drained for tanginess
- Swiss Cheese: Ideal for smooth melting
- Rye Bread: With signature caraway seeds
- Thousand Island: Smooth dressing topping
Simple Instructions
- Begin Well
- Apply dressing liberally on both bread pieces
- Stack Correctly
- Arrange meat cheese sauerkraut in balanced layers
- Brown Nicely
- Cook in buttered skillet at medium temperature
- Complete Properly
- Apply light pressure to help cheese melt fully
Top Beef Selection
Good corned beef makes all the difference. Grab freshly cut deli slices or try making your own.
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Smart Preparation
Squeeze sauerkraut well to avoid sogginess. Let cheese sit out a bit so it melts quicker.
Ideal Heat
Cook on lower-medium heat for nice browning. This lets everything warm through without burning.
Advance Planning
Get items ready and keep them apart. Build and grill right when you want to eat.
Presentation Advice
Slice from corner to corner to show off layers. Don't wait to eat it for best taste.
Tasty Accompaniments
Crunchy dill pickle and kettle chips. A small side of slaw works great with the rich flavors.
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Tasty Alternatives
Sub turkey or try some pastrami instead. Play around with different cheese options too.
Bread Options
Regular rye or swirled rye works best. Just needs to be strong to hold everything inside.
Special Detail
Coat bread outsides with butter completely. This creates that awesome toasty outside.
Control Cooking
Gentle heat works better than rushing it. Everything gets warm and melty this way.
Stacking Method
Put cheese right on the bread as a barrier. Pack meat and kraut in the middle for best results.
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Careful Pressure
Push down lightly while it cooks. Too much pressure will push good stuff out.
Tidy Workspace
Put paper down before you start. Catches drips and makes cleanup way easier.
Batch Cooking
Large flat pan works for making several at once. Great when you need to feed a bunch of folks.
Saving Extras
Keep all parts in separate containers. Put together and toast when you're hungry again.
Home Deli Success
When done right, flavors and textures blend perfectly. Just like what you'd get at a fancy deli.
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Common Questions
- → Why squeeze the sauerkraut?
Getting rid of extra moisture stops your bread from turning mushy and makes the sandwich toast up much better.
- → Can I use different meat?
Sure, try pastrami or turkey instead, but keep in mind your sandwich won't have that traditional Reuben taste anymore.
- → What's the best corned beef to use?
Go for freshly sliced meat from the deli counter for top results. If you've got homemade corned beef, that's even better.
- → Can I skip the sauerkraut?
It's a key ingredient, but you can swap in some coleslaw or fresh shredded lettuce if you're not a sauerkraut fan.
- → Why cook on medium-low heat?
This gentle heat gives the cheese time to get nice and melty while warming everything through without burning your bread before it turns golden.
Wrap-Up
This mouthwatering deli favorite layers hot corned beef, gooey Swiss cheese, tangy sauerkraut and creamy Thousand Island dressing between perfectly toasted rye bread.