Reuben Sandwich Recipe

Rye bread: A type of bread made with rye flour, known for its slightly sour taste and dense texture.

Corned beef: Brined and seasoned beef, typically found in the deli section, sliced thin for sandwiches.

Swiss cheese: A mild, nutty cheese that melts well, perfect for sandwiches.

Sauerkraut: Fermented cabbage that adds a tangy flavor and crunchy texture.

Russian dressing: A creamy, tangy dressing made with mayonnaise, ketchup, and various seasonings.

Butter: Softened butter is used to grill the sandwich to a golden brown.

To achieve the perfect Reuben sandwich, ensure that the butter is evenly spread on the rye bread slices. This will help create a uniform golden-brown crust. Additionally, drain the sauerkraut thoroughly to prevent the sandwich from becoming soggy. When grilling, press down gently with a spatula to help the cheese melt evenly and bind the ingredients together.

• rye bread - Substitute with pumpernickel bread: Pumpernickel has a similar dense texture and robust flavor that complements the sandwich well.

• rye bread - Substitute with sourdough bread: Sourdough offers a tangy flavor that pairs nicely with the other ingredients.

• corned beef - Substitute with pastrami: Pastrami has a similar texture and a slightly spicier flavor, making it a good alternative.

• corned beef - Substitute with roast beef: Roast beef can be used for a milder flavor while still providing the necessary meatiness.

• swiss cheese - Substitute with provolone cheese: Provolone melts well and has a mild flavor that works well in the sandwich.

• swiss cheese - Substitute with mozzarella cheese: Mozzarella offers a creamy texture and mild taste, making it a suitable replacement.

• sauerkraut - Substitute with coleslaw: Coleslaw provides a crunchy texture and tangy flavor that can mimic sauerkraut.

• sauerkraut - Substitute with kimchi: Kimchi offers a spicy and tangy flavor that can add an interesting twist to the sandwich.

• russian dressing - Substitute with thousand island dressing: Thousand Island dressing has a similar creamy and tangy profile.

• russian dressing - Substitute with mayonnaise and ketchup mix: Mixing mayonnaise and ketchup can create a similar flavor profile to Russian dressing.

• butter - Substitute with margarine: Margarine can be used as a spread for grilling the sandwich, providing a similar texture and flavor.

• butter - Substitute with olive oil: Olive oil can be brushed on the bread for a healthier alternative while still achieving a crispy texture.

• Allow the Reuben sandwiches to cool completely before storing. This prevents condensation, which can make the bread soggy.
• Wrap each sandwich tightly in plastic wrap or aluminum foil. This helps to maintain freshness and prevents the sandwiches from drying out.
• Place the wrapped sandwiches in an airtight container or a resealable plastic bag. This provides an extra layer of protection against moisture and odors.
• Store the sandwiches in the refrigerator if you plan to eat them within 2-3 days. This keeps the corned beef and sauerkraut fresh.
• For longer storage, place the wrapped sandwiches in the freezer. They can be frozen for up to 2 months without losing quality.
• When ready to eat, thaw the sandwiches in the refrigerator overnight if frozen. This ensures even thawing and prevents the bread from becoming too soggy.
• Reheat the sandwiches in a skillet over medium heat or in a preheated oven at 350°F (175°C) until the cheese is melted and the bread is crispy. This brings back the original texture and flavor.
• Avoid using a microwave for reheating, as it can make the bread chewy and the sauerkraut overly soft.

• Preheat your oven to 350°F. Wrap the Reuben sandwich in aluminum foil to keep it from drying out. Place it on a baking sheet and heat for about 15-20 minutes, or until the cheese is melted and the corned beef is heated through.

• For a quicker method, use a skillet. Heat the skillet over medium heat and place the Reuben sandwich in the pan. Cover with a lid to help the cheese melt evenly. Cook for about 3-4 minutes per side, or until the bread is crispy and the filling is hot.

• If you have an air fryer, preheat it to 350°F. Place the Reuben sandwich in the basket and heat for 5-7 minutes. Check halfway through to ensure it’s heating evenly and the bread is not burning.

• For a microwave option, place the Reuben sandwich on a microwave-safe plate. Cover it with a damp paper towel to keep it from drying out. Heat on medium power for 1-2 minutes, checking to ensure the cheese is melted and the corned beef is warmed through. Note that this method may result in a less crispy bread.

• If you have a toaster oven, preheat it to 350°F. Place the Reuben sandwich on the rack or a baking sheet. Heat for about 10-12 minutes, or until the cheese is melted and the corned beef is hot. This method helps maintain the crispiness of the bread.

• Skillet: A flat-bottomed pan used for grilling the sandwiches to achieve a golden brown crust and melted cheese.

• Spatula: A tool used to flip the sandwiches in the skillet to ensure even cooking on both sides.

• Butter knife: Used to spread butter on the slices of rye bread.

• Cutting board: A surface to lay out and assemble the sandwich ingredients.

• Knife: Used for slicing the corned beef if it isn't pre-sliced.

• Measuring cup: Used to measure out the sauerkraut and Russian dressing accurately.

• Small bowl: For holding the Russian dressing before spreading it on the bread.

• Tongs: Useful for handling the hot sandwiches when removing them from the skillet.

Pre-slice ingredients: Have your corned beef, rye bread, and swiss cheese pre-sliced and ready to go.

Use pre-made dressing: Opt for store-bought Russian dressing to save time.

Pre-drain sauerkraut: Drain and pat dry the sauerkraut ahead of time to avoid soggy sandwiches.

Butter in advance: Soften and spread butter on the bread slices beforehand.

Heat skillet early: Preheat your skillet while assembling the sandwiches to cut down on cooking time.