Best Reuben Sandwich Recipe | Marion's Kitchen (2024)

FAQs

How do you keep a Reuben from getting soggy? ›

Be sure to drain off as much liquid as possible from the sauerkraut before piling it onto your Reuben sandwich to prevent any sogginess. It's also best to serve Reubens soon after griddling to keep the toasted bread nice and crisp.

In some cases, this rule works for melts, which is what a Reuben technically is. But with the Reuben, I prefer to revert to single-side toasting, because I like the inner surfaces of the bread in a Reuben to be slightly steamed and tender, the whole thing partially fusing together.

A Reuben sandwich is typically made with corned beef. It would taste great with pastrami too, it just wouldn't be a classic Reuben! Bottom line: You can't go wrong with either of these flavor-packed deli meats.

A traditional reuben sandwich consists of thinly sliced corned beef, Swiss cheese, and sauerkraut on rye bread slathered with Russian or Thousand Island dressing.

To make Reuben sandwiches, along with quality rye bread you'll need either Russian Dressing or Thousand Island Dressing. As mentioned above, both are commonly used and it just comes down to personal preference whether you prefer spicy or sweet. You'll also need sliced corned beef, sauerkraut, and Swiss cheese.

The Rachel sandwich is one of several variations on the famous sandwich. Instead of the classic corned beef and sauerkraut, the Rachel is usually made with turkey or pastrami and coleslaw. Both sandwiches are made with Swiss cheese and rye bread.

About the Sandwich

Marbled rye bread filled with freshly sliced corned beef, melty Swiss Cheese, tangy sauerkraut and creamy Thousand Island dressing. This is a Reuben sandwich inspired by the New York standard.

A Reuben can be served cold, but it's far better when it is served hot like the recipe calls for. The melted cheese blends all the ingredients together for a messy and delightful sandwich.

“a deli classic reinvented for. south Texas tastes…”

This Texas Reuben features our own lean smoked brisket thrown over some buttered and griddled rye bread. Our sauerkraut is cooked in-house and not like what you usually imagine when it comes to this German staple.

Swiss cheese: Swiss cheese is generally used for a Reuben Sandwich because of its mild flavor. You may also try mozzarella or provolone cheese, two more mild-tasting kinds of cheese.

What is a good substitute for sauerkraut on a Reuben sandwich? ›

Best Reuben Sandwich without Sauerkraut – My classic version with a twist. Replacing sauerkraut with delicious crisp pickles makes the perfect Reuben.

While there are a lot of overlapping ingredients, there are also some key differences between these two iconic slathers. To start, both are mostly made from a mix of mayonnaise and ketchup, but generally, Russian dressing is a little spicy while Thousand Island tends to be on the sweeter side.

In a small bowl, mix together the mayonnaise, ketchup, and pickle. Spread one side of each bread slice with the mayonnaise blend. Pile ham on one slice of bread, and cover with the sauerkraut. Top with the cheese. Broil open faced until the cheese melts.

Fried Haddock filet, Swiss cheese, homemade coleslaw & Russian dressing served on marble rye.

Toasting. Packaged bread from the supermarket often benefits from being toasted. To prevent your sandwich from getting soggy, try lightly toasting just one side of the bread in your toaster oven, and let that toasted side serve as the inside of your sandwich.

Simmering corned beef on the stovetop is a tried-and-true method that results in very tender beef. One of the keys to simmering corned beef correctly is the amount of water in the pot. When there's not ample liquid to cover the meat, your dreams of tender corned beef may be replaced by a tough, chewy result.

To stay safe, sandwiches, salads, and other meals with perishable ingredients shouldn't be left at room temperature for more than 2 hours—max.

Carry wraps in an insulated lunch bag or box, along with a small ice pack. The lower temperature will deter moisture buildup. Wrap the sandwich in foil or parchment paper before placing in the lunchbox. This creates a moisture barrier.