How To Make A Corned Beef Reuben

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How To Make A Corned Beef Reuben

How To Make A Corned Beef Reuben

What You’ll Need To Make The Reuben Sandwich (or the Rachel)

Bread: Starting with a bakery-style unsliced rye (or marble rye) bread is essential to a delicious Reuben (or Rachel). To ensure that it withstands the substantial fillings, slice it approximately one inch thick. Pre-sliced packaged rye bread is excessively thin and will crumble or become mushy when grilled.

Pastrami or corned beef: Pastrami is a type of salt-cured beef brisket that was first developed as a means of preserving meat before it was refrigerated. It does not involve corn. Instead, the large-grained rock salt that is used to make the brine—also known as “corns” of salt—is where the term “corning” originates. Brine is also used to cure pastrami, but instead of brining, the pastrami is coated in a spice mixture to give it a blackened appearance.

Cheese: Swiss cheese melts easily and has a mild, nutty flavor. Use a high-quality brand, like Boar’s Head Gold Medal, please. It should be thinly sliced so that it melts quickly.

Coleslaw/sauerkraut: Sauerkraut usually comes in a bag with a lot of liquid, so drain it well before adding it to the sandwich to avoid soggy sandwiches. If you’re using coleslaw, store-bought is perfectly fine.

Dressing: Made with mayonnaise, ketchup, sour cream, prepared horseradish, and dill relish, Russian dressing has a tangy, slightly spicy taste. It’s simple to prepare, and homemade is far superior to store-bought.

Butter each side of the bread slice, then turn them over and evenly spread 1-1/2 tablespoons of Russian dressing over the other side.

Four slices of bread should be layered with two cheese slices, 1/4 pound of corned beef (or pastrami), three tablespoons of sauerkraut (or coleslaw), and two more cheese slices.

Place the remaining 4 slices of bread, buttered sides up, on top.

Put two of the sandwiches in a nonstick or cast-iron skillet and cook, covered, over medium heat for three to four minutes, or until the first side is golden brown and the cheese is beginning to melt. After gently flipping the sandwiches, cook for a further three to four minutes, or until the cheese is completely melted and the bread is golden brown. (If you see that the bread is browning too quickly before the cheese melts completely, lower the heat a little.) ).

To keep warm, arrange the sandwiches on a cutting board and cover with foil. Repeat with the remaining two sandwiches. After allowing the sandwiches to cool slightly, cut them in half, and serve.

How To Make A Corned Beef Reuben

The Reuben’s popularity among Jewish delis is primarily due to its use of corned beef, a favorite dish in many Jewish restaurants. Meat and cheese together, however, does cross kosher boundaries. Many Jewish delis are “kosher-style,” meaning that they don’t have to adhere to very strict kosher rules.

According to some theories, it’s a playful play on the Reuben name, picking a different traditionally Jewish name to carry on the motif.

Yes, there are a lot of similarities between the two dressings, including the use of mayonnaise, ketchup, and chili sauce. The main distinction is that Thousand Island dressing is slightly sweeter and frequently contains finely chopped ingredients like pickles, onions, and occasionally hard-boiled eggs, whereas Russian dressing is spicier and may contain ingredients like horseradish and hot sauce.

How to make a reuben

  • Start by buttering one side of your rye bread.
  • After flipping the bread, spread Russian dressing or Thousand Island sauce, or your favorite Reuben sauce, on top.
  • Close the sandwich after adding more Swiss cheese, corned beef, sauerkraut, and layers of Swiss cheese.
  • Toast the sandwich over medium-low heat in a cast iron or nonstick pan until the cheese melts and the sandwich is thoroughly heated.
  • Enjoy immediately with extra dressing for dipping!

If, like me, you prefer a hot reuben sandwich with cold sauerkraut, wait to add the sauerkraut until after the sandwich has toasted before separating it and folding it in just before serving!

How To Make A Corned Beef Reuben