Reuben Sandwich Recipe

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

Swiss cheese: A mild, nutty cheese that melts beautifully, adding creaminess to the sandwich.

Corned beef: Brined and cooked beef, sliced thinly for easy layering in the sandwich.

Sauerkraut: Fermented cabbage that adds a tangy, crunchy element to the sandwich.

Russian dressing: A creamy, tangy dressing made from mayonnaise, ketchup, and other seasonings, providing a flavorful spread.

Butter: Softened butter is used to coat the outside of the bread, ensuring a golden, crispy texture when grilled.

To achieve the perfect Reuben sandwich, ensure that the sauerkraut is well-drained to avoid making the bread soggy. Additionally, use a cast iron skillet for even heat distribution, which will help in achieving a crispy, golden-brown exterior. For an extra layer of flavor, consider lightly toasting the rye bread before assembling the sandwich.

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

• rye bread - Substitute with sourdough bread: Sourdough offers a tangy flavor that pairs nicely with the savory elements of the sandwich.

• swiss cheese - Substitute with provolone cheese: Provolone has a mild flavor and melts well, making it a good alternative.

• swiss cheese - Substitute with mozzarella cheese: Mozzarella is creamy and melts easily, providing a similar texture.

• corned beef - Substitute with pastrami: Pastrami has a similar texture and flavor profile, making it a suitable replacement.

• corned beef - Substitute with roast beef: Roast beef offers a different but still savory flavor that works well in the sandwich.

• sauerkraut - Substitute with coleslaw: Coleslaw provides a crunchy texture and tangy flavor, adding a fresh element to the sandwich.

• sauerkraut - Substitute with kimchi: Kimchi adds a spicy and tangy kick, giving the sandwich an interesting twist.

• russian dressing - Substitute with thousand island dressing: Thousand Island dressing has a similar creamy and tangy profile, making it a good alternative.

• russian dressing - Substitute with mayonnaise and ketchup mix: Mixing mayonnaise and ketchup can mimic the creamy and slightly sweet flavor of Russian dressing.

• softened butter - Substitute with olive oil: Olive oil can be brushed on the bread to achieve a similar crispy texture when grilled.

• softened butter - Substitute with margarine: Margarine can be used as a direct substitute for butter, providing a similar flavor and texture.

• Allow the Reuben sandwiches to cool completely before storing. This helps prevent condensation, which can make the bread soggy.
• Wrap each sandwich tightly in plastic wrap or aluminum foil. This ensures they stay fresh and prevents any unwanted flavors from seeping in.
• Place the wrapped sandwiches in an airtight container or a resealable plastic bag. This adds an extra layer of protection against moisture and air.
• 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 much quality.
• When ready to eat, thaw the sandwiches in the refrigerator overnight. This gradual thawing helps maintain the texture of the rye bread and the Swiss cheese.
• Reheat the sandwiches in a skillet over medium heat or in a toaster oven until the bread is crispy and the cheese is melted. This brings back the delightful crunch and gooeyness of the original sandwich.
• Avoid using a microwave for reheating, as it can make the bread chewy and the sauerkraut soggy.

• Preheat your oven to 350°F (175°C). Wrap the Reuben sandwich in aluminum foil to retain moisture. Place it on a baking sheet and heat for about 15-20 minutes, or until the cheese is melted and the bread is crispy.

• For a quicker method, use a skillet. Heat the skillet over medium heat and place the sandwich in it. Cover with a lid to help the cheese melt evenly. Flip after 3-4 minutes and heat the other side until the bread is golden brown and the cheese is gooey.

• If you have an air fryer, preheat it to 350°F (175°C). Place the Reuben sandwich in the basket and heat for about 5-7 minutes, checking halfway through to ensure even heating.

• For a microwave option, place the sandwich on a microwave-safe plate. Cover with a damp paper towel to keep the bread from drying out. Heat on medium power for about 1-2 minutes, or until the cheese is melted. Note that this method may result in a less crispy bread.

• If you have a toaster oven, preheat it to 350°F (175°C). Place the Reuben sandwich on the rack or a baking sheet and heat for about 10-15 minutes, or until the cheese is melted and the bread is crispy.

• 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 the softened butter on the bread slices.

• Cutting board: A surface to assemble the sandwiches and spread the Russian dressing.

• Knife: Used to slice the corned beef if it is not pre-sliced.

• Measuring cup: Used to measure the correct amount of sauerkraut.

• Spoon: Used to spread the Russian dressing evenly on the bread.

• Plate: A surface to place the assembled sandwiches before grilling and to serve the finished product.

Pre-slice ingredients: Have the 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 in advance to avoid soggy sandwiches.

Assemble in batches: Lay out all ingredients and assemble multiple sandwiches at once.

Preheat skillet: Ensure the skillet is hot before you start grilling to reduce cooking time.