The Reuben: Sandwich Superstar

In a recent blog, I introduced the Reuben, which made me realize that I have yet to devote a full post to the Reuben. The Reuben is such a sandwich superstar that it totally deserves this level of attention.

The basic ingredients of the Reuben are corned beef, sauerkraut, Swiss cheese, and Russian dressing on rye bread. It is such a delicious creation that it is one of this country’s top sandwich orders in hotels and restaurants.

There is no clear agreement on how the Reuben came to be. As classic deli, it is usually identified with New York and specifically with Reuben’s Restaurant and Delicatessen. But like other famous culinary dishes, there are many claims on its invention, including from Omaha, Nebraska.

Making a Traditional Reuben

Making a Reuben is not as simple as it sounds. Yes, the ingredients play a major role, and substituting any ingredient for another will change the sandwich’s taste.

But there is also the question of assembly: how do you put together a Reuben, so that it physically stays together? With such substantial ingredients on two pieces of bread, it is no simple thing for the sandwich to successfully hold. It is also important for the sandwich not to be too large, so that it fits easily into the mouth.

My first comments are that the Reuben is best with traditional rye bread with caraway seeds, and the pieces need to be thick enough to hold and balance the sandwich. Thin pieces are more likely to bend and get soggy.

You can easily assemble the ingredients cold or at least unheated. But a better option is to create a warm sandwich with a frying pan, which will also help it tighten and hold together. Butter the bread and top each piece with Swiss cheese. When the bread is warm and the cheese melting, assemble the rest of the ingredients and close the sandwich. With a spatula, press down gently on the sandwich, so that the ingredients bind. Then flip the sandwich and do the same from the other side.

A Reuben Panini

Another option is to create a Reuben Panini which you can do with either a panini press or a waffle maker. It is pretty much the same process, with the same ingredients.

However, in this case, it may be easier to assemble the sandwich first on the panini press or waffle maker, since there are so many ingredients. Make sure the cheese goes on first and protects the bread from any potential soggy effects, before applying the meat, sauerkraut and Russian dressing—to your taste.

With either approach, you may want to avoid too much kraut or dressing, which could make the sandwich looser and harder to hold.

Jerry’s Kitchen would love to make Reubens for your upcoming event. We offer professional catering services in Doylestown, Malvern, and other Philadelphia area locales.

Source

Chefs Steps
What’s Cooking America