When it comes to iconic sandwiches, the Reuben stands tall as a beloved classic, bringing together savory, tangy, and cheesy elements into one delicious bite. I vividly remember the first time I had a Reuben sandwich during a family trip to New York City. We were exploring a bustling deli in Manhattan, and the sandwich was highly recommended by a friendly local. The moment I took my first bite, I was hooked. The combination of warm corned beef, melty Swiss cheese, tangy sauerkraut, and the unique zing of Russian dressing was nothing short of heavenly.
Recreating that memorable experience at home became a delightful mission. Over the years, I’ve experimented with various tweaks to the traditional recipe, but I always come back to the classic version that captures the essence of that first magical bite. The key is in the details – a good quality rye bread, freshly prepared Russian dressing, and perfectly cooked corned beef. It’s these small touches that make the Reuben a standout sandwich.
In my version of the Reuben, I like to add a touch of chili garlic sauce to the Russian dressing for an extra kick. This little twist gives the sandwich a subtle heat that complements the richness of the cheese and the tang of the sauerkraut. Whether you’re making this for a casual lunch with friends or a quick family dinner, this Reuben sandwich is sure to impress. It’s quick to prepare and incredibly satisfying, making it a go-to recipe in my kitchen.
Join me as I guide you through each step of making this classic Reuben sandwich. I promise it will transport you to a bustling New York deli, one delicious bite at a time!
Making Classic Reuben Sandwich
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Ingredients
- 1/2 lb corned beef
- 1/2 tsp olive oil
- 6 slices rye bread
- 2 Tbsp unsalted butter (room temp)
- 1/2 cup sauerkraut (drained)
- 6 slices Swiss cheese
- 1/4 cup mayo
- 1 1/2 tsp chili garlic sauce
- 1/2 tsp lemon juice
- 1 1/2 tsp creamy horseradish
- 1 garlic clove (minced)
- 1/2 tsp Worcestershire sauce
- 1/2 Tbsp onion (finely grated)
- 1/8 tsp paprika
- Salt and pepper, to taste
Directions
In a bowl, mix together mayo, chili garlic sauce, lemon juice, creamy horseradish, minced garlic, Worcestershire sauce, grated onion, and paprika to make the Russian dressing. Set it aside.
Heat olive oil in a skillet over medium heat. Add the corned beef and cook until it’s thoroughly heated.
Butter one side of each slice of rye bread lightly. Place the bread slices butter side down on a plate.
Spread the Russian dressing on the non-buttered side of the bread. Assemble the sandwiches by layering corned beef, Swiss cheese, and sauerkraut. Top with another slice of bread, butter side up.
Cook the sandwiches in a hot skillet over medium heat for 4-6 minutes, turning once. Grill until the cheese melts and the bread is crispy and golden.
FAQs:
What is the best type of bread to use for a Reuben sandwich?
For a classic Reuben sandwich, rye bread is traditionally used. Its robust flavor complements the corned beef and sauerkraut well. Moreover, the texture of rye bread holds up nicely when grilled.
Can I use a different type of cheese instead of Swiss?
While Swiss cheese is the traditional choice for a Reuben sandwich due to its mild and slightly nutty flavor, you can substitute it with other cheeses like provolone or mozzarella. However, keep in mind that these cheeses will alter the classic taste of the sandwich.
How do I make the Russian dressing from scratch?
To make Russian dressing, combine mayonnaise, chili garlic sauce, lemon juice, creamy horseradish, minced garlic, Worcestershire sauce, finely grated onion, and paprika in a bowl. Mix well and add salt and pepper to taste. This homemade dressing adds a tangy and spicy flavor to your Reuben sandwich.
Can I prepare the corned beef differently?
Yes, you can prepare the corned beef differently. Instead of heating it in a skillet, you can use leftover corned beef or deli-sliced corned beef without additional cooking. Alternatively, you could warm the corned beef in a microwave or oven if preferred.
How do I ensure the bread is crispy without burning it?
To achieve crispy bread without burning, cook the sandwich over medium heat. Make sure to monitor it closely and flip the sandwich once during cooking. Additionally, using a generous amount of butter on the bread helps achieve a golden, crispy exterior.
Classic Reuben Sandwich
Ingredients
- 1/2 lb corned beef
- 1/2 tsp olive oil
- 6 slices rye bread
- 2 Tbsp unsalted butter room temp
- 1/2 cup sauerkraut drained
- 6 slices Swiss cheese
- 1/4 cup mayo
- 1 1/2 tsp chili garlic sauce
- 1/2 tsp lemon juice
- 1 1/2 tsp creamy horseradish
- 1 garlic clove minced
- 1/2 tsp Worcestershire sauce
- 1/2 Tbsp onion finely grated
- 1/8 tsp paprika
- Salt and pepper to taste
Instructions
- In a bowl, combine all the ingredients for the Russian dressing and set aside.
- In a skillet over medium heat, add olive oil. Once hot, add the corned beef and cook until heated through.
- Lightly butter one side of each slice of rye bread. Place the bread slices butter side down on a plate.
- Spread the Russian dressing on the non-buttered side of the bread. Layer each sandwich with corned beef, Swiss cheese, and sauerkraut. Close the sandwiches with the remaining slices of bread, butter side up.
- In a hot skillet over medium heat, cook the sandwiches for 4-6 minutes, flipping once. Cook until the cheese melts and the bread is crispy and golden.
