Reuben Sliders Recipe (2024)

FAQs

How do you keep a Reuben from getting soggy? ›

Both kinds of meat are cured, but pastrami is then coated with a flavorful spice rub and smoked. Why is my Reuben sandwich soggy? The culprit is most likely the sauerkraut. Be sure to drain off as much liquid as possible from the sauerkraut before piling it onto your Reuben sandwich to prevent any sogginess.

Assuming you have room in your stomach to fit in a side dish (Reubens should be filling): sauerkraut or half-sour or dill pickle, potato salad (with a non-mayonnaise dressing), and coleslaw. The side dish should have some vinegary tang to it to offset the fatty meat and cheese of the sandwich.

The difference between a Rachel and a Reuben is the use of cole slaw rather than sourkraut. Traditionally, both sandwiches were made with corned beef, but that has been modified by using other meats, such as turkey. But the form of cabbage is the distinguishing factor.

That makes a Reuben—toasted rye bread stuffed with corned beef, a heap of warm sauerkraut, gooey layers of melted swiss cheese, and a generous dose of Russian dressing—pure sacrilege...or, should I say, sacrilege that's purely delicious.

The problem here is that a Reuben is, or should be, a melt. A melt is essentially a grilled cheese sandwich with other stuff in the middle. That means the sandwich should be assembled and then pan-fried with butter long enough to toast the bread and heat the fillings.

A Reuben sandwich is typically made with corned beef. It would taste great with pastrami too, it just wouldn't be a classic Reuben! Bottom line: You can't go wrong with either of these flavor-packed deli meats.

Smoked Bourbon Glazed Pork, cheese, collards on garlic toast.

Reuben + kettle salt & pepper chips

To balance it out, a simple bag of Kettle salt and pepper chips really does the trick. You still get the satisfying crunch, but aren't overwhelmed with other flavors that will clash with the Reuben.

A Reuben can be served cold, but it's far better when it is served hot like the recipe calls for. The melted cheese blends all the ingredients together for a messy and delightful sandwich.

Your choice of pastrami, corned beef or turkey breast with melted Swiss cheese, sauerkraut, and homemade Russian dressing, all on grilled rye bread... Order Online.

What do you call a Reuben without sauerkraut? ›

The Rachel sandwich is one of several variations on the famous sandwich. Instead of the classic corned beef and sauerkraut, the Rachel is usually made with turkey or pastrami and coleslaw. Both sandwiches are made with Swiss cheese and rye bread.

About the Reuben

Unfortunately, this traditional sandwich is NOT one that I consider "heart healthy" as it provides approximately 800 calories, 50 grams fat, 20 grams of the artery-clogging saturated fat, 40 grams carbohydrates, 36 grams protein, and a whopping 3200 mg. of sodium!

Swiss cheese: Swiss cheese is generally used for a Reuben Sandwich because of its mild flavor. You may also try mozzarella or provolone cheese, two more mild-tasting kinds of cheese.

The classic Reuben sandwich is dressed with Russian dressing not mustard. Thousand island dressing is similar enough to Russian dressing that it is often substituted for it. The main difference is that Russian dressing has a little horseradish in it and thousand island dressing doesn't.

About the Sandwich

Marbled rye bread filled with freshly sliced corned beef, melty Swiss Cheese, tangy sauerkraut and creamy Thousand Island dressing. This is a Reuben sandwich inspired by the New York standard.

Use. Parchment paper checks all the boxes: It's slightly porous and absorbs some moisture that other materials don't. Be sure to employ the double-wrap technique: Wrap your sandwich in one layer, cut the sandwich in half through the parchment paper, and then wrap it again for extra security.

One of the keys to simmering corned beef correctly is the amount of water in the pot. When there's not ample liquid to cover the meat, your dreams of tender corned beef may be replaced by a tough, chewy result. Instead: Start by filling a large pot with enough water so the corned beef is completely submerged.

To stay safe, sandwiches, salads, and other meals with perishable ingredients shouldn't be left at room temperature for more than 2 hours—max. Leftovers should also go back in the refrigerator within 2 hours.