Welcome to your kitchen’s next big adventure, where we’re turning the classic deli Reuben sandwich into a homemade masterpiece. Whether you’re a corned beef aficionado or a Swiss cheese enthusiast, this recipe promises to deliver all the flavors you crave with a fun twist.
Why This Recipe Works
- The perfect balance of tangy sauerkraut, creamy Russian dressing, and savory corned beef creates a symphony of flavors.
- Toasting the rye bread to golden perfection ensures a crispy exterior that holds up to the juicy fillings.
- Melting Swiss cheese over the corned beef adds a gooey texture that’s irresistible.
Ingredients
- 8 slices of rye bread
- 1 pound of corned beef, thinly sliced
- 1 cup of sauerkraut, drained
- 1/2 cup of Russian dressing
- 8 slices of Swiss cheese
- 2 tablespoons of butter, softened
Equipment Needed
- Skillet or griddle
- Spatula
- Measuring cups and spoons
Instructions
Step 1: Prepare Your Ingredients
Start by gathering all your ingredients on the counter. This includes thinly slicing your corned beef if it’s not already prepared, draining your sauerkraut to remove excess liquid, and having your Russian dressing and Swiss cheese ready to go. Tip: Warm your corned beef slightly in the microwave for 30 seconds to make it more pliable.
Step 2: Assemble the Sandwiches
Lay out your slices of rye bread on a clean surface. Spread a generous amount of Russian dressing on one side of each slice. Layer the corned beef, sauerkraut, and Swiss cheese on four of the slices, then top with the remaining slices, dressing side down. Tip: Press down lightly to help the sandwich hold together during cooking.
Step 3: Butter and Cook
Heat your skillet or griddle over medium heat. Butter the outside of each sandwich lightly but thoroughly. Place the sandwiches in the skillet and cook for about 4 minutes on each side, or until the bread is golden brown and the cheese is melted. Tip: Cover the skillet with a lid for the last minute to ensure the cheese melts perfectly.
Tips and Tricks
For an extra crispy sandwich, use mayo instead of butter on the outside of the bread before grilling. If you’re short on time, pre-made Russian dressing works just as well as homemade. For a healthier version, try using low-fat Swiss cheese and whole grain rye bread. Always let your sandwich sit for a minute after cooking to allow the cheese to set slightly, making it easier to cut.
Recipe Variations
- Try pastrami instead of corned beef for a different flavor profile.
- Add a slice of tomato or avocado for a fresh twist.
- Use Thousand Island dressing if Russian dressing isn’t your thing.
- Experiment with different types of cheese, like provolone or cheddar.
- For a gluten-free option, use gluten-free bread.
Frequently Asked Questions
Q: Can I make a Reuben sandwich without sauerkraut?
A: Absolutely! While sauerkraut is traditional, you can substitute it with coleslaw for a different crunch and flavor. Just ensure it’s well-drained to prevent a soggy sandwich.
Q: How do I store leftovers?
A: Leftover Reuben sandwiches can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over low heat to maintain the crispiness of the bread.
Q: Can I use a panini press?
A: Yes, a panini press is a great tool for making Reuben sandwiches. It evenly toasts the bread and melts the cheese beautifully. Just adjust the cooking time as needed.
Summary
This Reuben sandwich recipe brings the deli experience to your home kitchen with its perfect blend of flavors and textures. Easy to customize and always delicious, it’s a surefire hit for any meal.