The Reuben Sandwich is a masterpiece that I love making at home. With coatings of tender corned beef, tangy sauerkraut-dissolved Swiss cheese, and fair Russian sauce between buttery toasted rye bread, it combines an amazing mix of flavors and surfaces. This sandwich offers restaurant-quality knowledge from my kitchen—ideal for a short lunch or a delightful dinner that feels strong and moving.
Contents
Enjoying the Reuben Sandwich Mindfully: A Tasty Addition to a Balanced Diet
The Reuben Sandwich can work into a balanced diet if enjoyed mindfully. It’s wealthy in protein from the best-corned beef and Swiss cheese, supplying important amino acids that assist with power restoration and overall power. The sauerkraut counts a piece of fiber and probiotics, which help digestive health. Yet restraint is key due to its increased calorie and fat range. If you’re watching your input, think of enjoying it as a rare treat, perhaps with a flank of fresh salad or vegetable stew to balance it out. This system allows you to enjoy its flavors without overloading on calories, making it a tasty yet mindful option in a health-conscious diet program.
Secrets to make the BEST Reuben Sandwich
- Always press out the juice in the sauerkraut before counting it to the sandwich. This will prevent your sandwich from becoming soggy! It’s effortless to do with a stack of paper towels or a fine-mesh strainer.
- Always heat the corned beef before counting it to the sandwich. This will provide you with a sandwich that’s hot throughout. It will still be in the middle if you don’t heat the corned beef before counting it to the sandwich.
- Don’t be shy with the Thousand Island sauce! One of the best Reuben sandwiches I’ve ever owned is at Antonelli’s Deli in east San Diego. Their mystery? Lots of sauce!
Ingredients
- One kilogram or two pounds of homemade pastrami (one quantity, simple!) (Note 1)
- 10 pieces of light rye bread
- 10 pieces Swiss cheese
- Butter, for applying
Quick Sauerkraut:
- 1 tbsp. grapeseed fat
- 1/2 onion, thinly cut
- 350g/ 12 oz white cabbage, thinly sliced (1/4 large head, 6 – 8 big handfuls)
- 1 1/4 cups (300ml) cider vinegar
- 1/3 cup (85 ml) water
- 1 tablespoon salt
- 2 teaspoons sugar
- 1 tsp. Caraway seeds, optional (Note 2)
Russian Dressing:
- 1 tablespoon onion, finely minced
- 1 tbsp. dill hole/gherkin, finely minced
- 3/4 cup mayonnaise
- 1/4 cup sour cream (mayo can be substituted)
- 2.5 tbsp sriracha, tangy ketchup, or Chili Spice (or 1/4 cup ketchup + 2 tsp tabasco) (Note 3)
- 3 tsp. horseradish (jar), to taste (spicy/tang)
- 1 tsp Worcestershire gravy
- 1/4 teaspoon sweet paprika
Instructions
Russian Sauce:
- Mix elements and refrigerate for 20 minutes + (keep for 2 weeks).
Fast Sauerkraut:
- Dissolve sugar and salt in vinegar.
- Warm oil in a large pot over medium heat. Count onion and boil for 2 minutes to soften; don’t let it brown.
- Count cabbage, vinegar, water, and caraway seeds; scrap it.
- Cloud, and cook on low for 15 minutes, combining once every 10 minutes.
- Move to a container (including a drink) and cool until cordial. Keeps 2 weeks in the fridge.
Prepare Pastrami:
- Thinly slice still-cold pastrami (Note 1). Site in a receptacle with a pair of tablespoons of pastrami juice (booked from cooking; see pastrami recipe).
- Microwave to heat via (or use another form of choice), cover with foil and set in the oven.
Assemble Reuben:
- Preheat grill/broiler to medium-high with shelf roughly 25 cm/10″ from heat start.
- Toast bread. Put one tablespoon of Russian sauce on each piece after spreading with butter.
- Pick up pastrami, let extra juices drip, and then place them on bread.
- Do the same for sauerkraut; pile it onto pastrami, then end with cheese.
- Also, place cheese on another piece of bread (with just Russian sauce).
- Site under the grill until the cheese is just melted. Sandwich together and eat while hot!
What to serve with it
This traditional Reuben sandwich recipe tastes great on its own or with a simple side of potato chips. You can also step up your side dish game and serve the sandwich with these tasty recipes.
- Air Fryer Fries
- Salt and Vinegar Potato Wedges
- Air Fryer Baked Potato
- Steamed Cabbage
- Potato Salad
- Pasta Salad
- Roasted Baby Potatoes
- Animal Style Fries
- Irish Nachos
Recipe tips
- It’s easier to slice corned beef thinly when it’s cold. So, if you’re utilizing excess corned beef for this recipe, I urge storing it unsliced in the refrigerator. When ready to use, let it cool completely in the refrigerator and then cut it thinly to make the sandwiches. Use the sharpest knife you have to get the thinnest slices possible.
- Every sandwich I make has ¼ pound corned beef on it. If you’d like to make a New York-style “sky high” sandwich with a generous portion of corned beef, use 12 pounds per sandwich.
- You can use this recipe to make a cold sandwich with corned beef. Simply omit heating the corned beef and cooking the sandwiches. You can skip the butter in this recipe since you won’t be toasting the sandwiches.
- Use gluten-free bread to make this recipe gluten-free. The other ingredients shown above are gluten-free.
- You can also use pastrami, similar to corned beef, but coated with a black pepper crust and smoked instead of boiled after it’s brined. This sandwich is called “the Rachel sandwich,” and it also swaps out the sauerkraut for coleslaw.
How to Save, Freeze, and Reheat a Reuben Sandwich
1. Saving Leftovers
If you have excess Reuben sandwiches, wrap them tightly in aluminum foil or plastic wrap and keep them in an airtight container in the fridge for 2–3 days. This keeps the bread from evolving too wet.
2. Freezing for Later
To best freeze, wrap each sandwich in plastic and aluminum foil or set them in a freezer-safe pack. Store in the well freezer for up to 1-2 months. Freezing them individually stops them from sticking together and makes grabbing one at a time easier.
3. Reheating
For the best surface, reheat a refrigerated or frozen Reuben in the range. Preheat the oven to 350°F (175°C), place the unwrapped sandwich on a baking sheet, and warm for 10-15 minutes or until the center is hot. If frozen, it may take an extra 5-10 minutes. You can even use an air fryer at 350°F for 6–8 minutes, which helps support the bread.
Read also: Brownie Cookie Sandwich Recipe
Conclusion
The Reuben Sandwich is a tasty, satisfying classic that’s easy to make and even easier to keep for later. Easy steps to store, freeze, and reheat allow you to enjoy its tasty layers anytime without offering taste or texture. You can keep the bread crispy and the fillings warm and moving by reheating properly, regardless of whether you submit them the next day or weeks later. The Reuben’s bold flavors and hearty elements make it a convenient option for a delightful feast that’s still ready when you are.
FAQs
Can I make a Reuben sandwich with other meats?
Yes, you can use pastrami rather than corned beef. This arrangement is called a “Rachel Sandwich” and usually has coleslaw rather than sauerkraut.
How can I prevent my sandwich from becoming drenched?
To save it from getting soggy, press out the liquid from the sauerkraut before counting it to the sandwich. This will help keep the bread flaky.
How many calories are in a Reuben Sandwich?
The calorie count depends on the components used but can be high due to corned beef, cheese, and sauce. Enjoy it sometimes, or pair it with a new salad for balance.
Can I eat the Reuben cold?
Yes, you can want it cold! Skip heating the corned beef and toasting the sandwich if you like it this way.