Homemade Reuben Sandwich
The Irresistible Charm of a Homemade Reuben Sandwich You know, there’s something utterly satisfying about biting into a perfectly grilled Reuben sandwich. The layers of corned beef, Swiss cheese, and that tangy sauerkraut, all nestled between slices of beautifully marbled rye bread, create a flavor explosion that makes you forget the world outside – if…
The Irresistible Charm of a Homemade Reuben Sandwich
You know, there’s something utterly satisfying about biting into a perfectly grilled Reuben sandwich. The layers of corned beef, Swiss cheese, and that tangy sauerkraut, all nestled between slices of beautifully marbled rye bread, create a flavor explosion that makes you forget the world outside – if just for a moment. Every time I whip up a batch of these sandwiches, I’m reminded of cozy delis and laughter shared over good food. And today, I want to share my go-to recipe with you; it’s a classic (and a personal favorite!).
Discovering the Perfect Combo
Let’s start with the base: bread. For a Reuben, I always go for marble rye. Its light and dark swirls not only look stunning but also give those crunchy edges a delightful flavor. You’ll need eight slices to fill out two hearty sandwiches, enough to satisfy even the biggest appetites.
Now, about that corned beef—one of the real stars of the show. Depending on your love for this delicacy, I usually grab around one pound, thinly sliced. The more, the merrier! Combine this with eight slices of Swiss cheese, which melts like a dream, adding that creamy texture that pulls it all together. If you haven’t tried a Reuben yet, the marriage of flavors here is something truly to behold: salty, savory, and oh-so-creamy.
Now, let’s not forget the sauerkraut. You’ll want about a cup of it, drained and patted dry. This is crucial, as excess moisture can make your sandwich soggy. And trust me, a soggy Reuben is just wrong.
Next comes the dressing: the unsung hero of this creation. You might be thinking, “Why not just use plain mayonnaise?” But I promise you, the special touch of homemade Russian dressing elevates this sandwich to another level. Whipping it up is super simple. Mix together half a cup of mayonnaise, a few tablespoons of ketchup, followed by a couple of tablespoons of sweet pickle relish, finely minced yellow onion, white vinegar, paprika, and garlic powder. Adjust the taste to your liking, but be generous with the paprika. It adds a lovely warmth and depth to your dressing.
Assembling the Deliciousness
Now it’s time to build this beauty. I start by spreading that delightful Russian dressing on one side of each bread slice, which gives the sandwich a kiss of flavor right from the get-go. On the bottom slice, I layer Swiss cheese—two slices, to be precise—followed by a generous pile of corned beef. Don’t skimp on this layer; after all, it’s what you’re there for! Next, top that with the drained sauerkraut and another layer of Swiss cheese—because more cheese is always a good idea. Finish it off with another slice of bread, dressing side down.
Here’s a little tip: if your sandwich feels too tall, gently squish it down a bit before it hits the skillet.
The Art of Grilling
Let’s heat up that skillet! I like to set it to medium heat and throw in a couple of tablespoons of butter. The rich aroma of butter melting will beckon everyone to gather around. Once that’s ready, place your sandwich in the skillet. Don’t forget to press down gently; you want to create a crispy crust without completely squashing it.
Give it about 3-4 minutes on one side, allowing it to get that perfect golden brown color. Then, with a spatula, flip it over carefully and let the other side crisp up just as beautifully. Once both sides are golden and the cheese is melting, I usually let it sit for a minute before slicing it diagonally. Oh, the anticipation!
Sharing the Experience
This is the moment you’ve been waiting for. Picture the sound of that crust crackling as you cut into it, the ooey-gooey cheese stretching between the halves, and the aroma filling your kitchen. Grab that sandwich, plate it up, and maybe serve it with a side of crispy fries or a tangy pickled cucumber. It’s the perfect pairing!
I love this recipe not just for the taste but for the nostalgia it brings. Sometimes I share stories with friends about how I first made a Reuben at home during a blizzard, with snow piling up outside while I savored each bite in warmth. Those moments become cherished memories.
Handling Leftovers and More
If by some miracle you have leftovers, no worries! These sandwiches are best enjoyed fresh but can still be stored in the fridge for a couple of days. Just make sure to wrap them up well to prevent them from drying out. Reheating in a toaster oven is my favorite method; it keeps the bread crispy while warming everything through.
Variations to Explore
What if you’re feeling adventurous? You can easily twist this classic into something new. Some days I switch out corned beef for pastrami for a smokier flavor, or I might even experiment with turkey for a lighter version. Sometimes, just swapping the Swiss for a pepper jack introduces a delightful heat, giving the sandwich a whole other personality.
My Grandmother’s Secret Addition
A quick note on this: my grandmother used to toss in a dash of horseradish into her Russian dressing. It adds an extra zing that I occasionally incorporate, based on my mood.
Final Thoughts
As I finish writing this, I can almost taste the crispy, cheesy, salty goodness of that Reuben sandwich again. The layers are separated, yet they blend into a delightful mosaic of flavors and textures. Whether it’s a casual lunch or a cozy dinner with friends, this homemade Reuben sandwich is sure to bring warmth and joy.
So go ahead, gather your ingredients, and make this iconic sandwich your own. I can’t wait for you to take that first bite and join me in savoring the glorious experience of a homemade Reuben. Happy cooking!
Reuben Sandwich
Ingredients
Method
- In a bowl, combine mayonnaise, ketchup, sweet pickle relish, minced onion, white vinegar, paprika, and garlic powder. Mix well and set aside.
- Spread Russian dressing on one side of each slice of rye bread.
- On the bottom slice, layer two slices of Swiss cheese, followed by a generous pile of corned beef and drained sauerkraut, topping it off with another layer of Swiss cheese.
- Finish with another slice of bread, dressing side down.
- Heat a skillet over medium heat and add butter.
- Once the butter is melted, place the sandwich in the skillet and press down gently.
- Cook for 3-4 minutes on one side until golden brown, then flip and cook until the other side is perfectly crisp.
- Once both sides are golden and the cheese has melted, let it sit for a minute before slicing.
- Plate the sandwich and serve with crispy fries or pickled cucumbers if desired.
