The Reuben sandwich – Imagine layers of succulent corned beef, Swiss cheese, and tangy sauerkraut nestled between slices of rye bread generously coated with either Russian or Thousand Island dressing.
Embark on a culinary adventure with this easy-to-follow Juicy Homemade Reuben Sandwich Recipe. Picture slices of rye bread heaped with savory corned beef, Swiss cheese, and a generous serving of sauerkraut, all crowned with a zesty homemade Russian dressing. This Reuben creation embodies the epitome of a perfect grilled sandwich.
The origins of the Reuben sandwich are a subject of debate. Some credit its inception to New York City’s Reuben’s Deli, while others claim that Reuben Kulakofsky from Omaha, Nebraska, brought it to life around 1925. Fancy a delightful variation? Enter the Rachel sandwich, the Reuben’s delectable sibling, featuring pastrami in lieu of corned beef and coleslaw replacing sauerkraut. It’s a twist that adds an extra layer of deliciousness to this timeless classic.
What is a Reuben Sandwich?
A Reuben sandwich is a timeless classic made by layering corned beef, Swiss cheese, sauerkraut, and Russian dressing between slices of rye bread. This iconic creation is then grilled until the bread turns crispy, and the cheese achieves that perfect melt.
While you can enjoy the Reuben either hot or cold, my personal preference is to serve it piping hot. Heating up the meat ensures a satisfying warmth, and as the cheese melts, the tangy dressing infuses into the sauerkraut, resulting in an irresistible grilled sandwich experience.
Homemade Reuben Sandwich Recipe
- Frying Pan
- Butter Spreader or Knife
- Cooking Spoon or Spatula
- Measuring Spoons
- Cutting Board
- 1/2 lb corned beef
- 6 slices rye bread
- 2 tbsp unsalted butter Room temp
- 1/2 tsp Olive Oil
- 6 slices Swiss cheese
- 6 slices Rye Bread
- 1 large Whole Fish (such as mahi-mahi, sea bass, or branzino), scaled and gutted
- 2 tbsp Olive Oil
- 1 Lemon Halved
- 1 large Clove Garlic peeled and minced
- Handful of fresh herbs (such as rosemary and thyme)
- Sea Salt
- freshly-cracked black pepper
- garlic powder
- Combine all the ingredients for the Russian Dressing in a bowl and set aside.
- In a skillet over medium heat, add olive oil. Once hot, add the corned beef and cook it just until heated.
- Lightly butter one side of each slice of rye bread. Place the bread (butter side down) on a plate.
- Build each sandwich by spreading the prepared dressing, then layering with corned beef, Swiss cheese, and sauerkraut. Close the bread slices to create a sandwich.
- In a hot skillet, cook the sandwiches over medium heat for 4-6 minutes, flipping once. Cook until the cheese melts, and the bread achieves a delightful crispiness.
Frequently Asked Questions (FAQs)
Who Invented the Reuben Sandwich?
Around 1920 to 1935, a man named Reuben Kulakofsky, sometimes spelled Reubin, and occasionally referred to as Kay, lived in Omaha, Nebraska. He was a grocer originally from Lithuania. Legend has it that during his weekly poker game at the Blackstone Hotel, Reuben asked for a sandwich featuring corned beef and sauerkraut. This is one of the stories about the origins of the Reuben sandwich.
How Many Calories in A Reuben Sandwich?
If you make your Reuben sandwich with rye bread, 4 ounces of corned beef, 2 ounces of Swiss cheese, sauerkraut, mustard, and Russian dressing, it will contain approximately 730 to 812 calories.
What Goes on A Reuben Sandwich?
A classic Reuben sandwich typically includes the following ingredients:
How to Reheat a Reuben Sandwich?
For reheating a Reuben sandwich, avoid the microwave to prevent sogginess. Instead, wrap leftovers in foil and heat in a 325°F oven for 15-20 minutes for a warm and crispy result.
What kind of meat is in a Reuben sandwich?
A classic Reuben sandwich is crafted with thinly sliced Corned Beef, Swiss cheese, and sauerkraut, all nestled between slices of rye bread. To add extra flavor, it’s generously spread with either Russian or Thousand Island dressing.
Why does my Reuben sandwich end up soggy?
The likely culprit is the sauerkraut. Make sure to drain off as much liquid as you can from the sauerkraut before adding it to your Reuben sandwich. This helps prevent any unwanted sogginess. Additionally, it’s a good idea to serve Reubens soon after grilling to maintain the delightful crispiness of the toasted bread.
What can I substitute for Swiss cheese in a Reuben sandwich?
While Swiss is the classic choice, if you’re not a fan or want to use what’s already in your fridge, opt for mild, melty cheeses like provolone or mozzarella as tasty alternatives.