The Waffle Iron Reuben: Emeril Lagasse’s Genius Reimagining

The scent of toasted rye, the savory tang of corned beef, the creamy richness of melted Swiss, all hugged by a crispy, golden crust – a Reuben sandwich is a masterpiece of comfort food. I remember the first time I truly appreciated its magic, not from a deli counter, but from my own kitchen, fueled by leftover corned beef and a spark of culinary curiosity. The traditional grilled Reuben is a classic for a reason, but sometimes, innovation beckons, and that’s precisely where Emeril Lagasse’s Waffle Iron Reuben shines. It’s a dish that takes a beloved icon and injects it with a playful, yet utterly delicious, twist that’s guaranteed to bring a smile to your face and a rumble to your belly. This isn’t just a sandwich; it’s an experience, a testament to how familiar flavors can be elevated with a dash of inventive spirit.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: About 10 minutes total (5 minutes per sandwich)
• Total Time: 25 minutes
• Servings: 2
• Yield: 2 large sandwiches
• Dietary Type: Adaptable (Traditional contains meat and dairy)

Ingredients

For this delightful twist on a classic, you’ll need these key components:

• 4 slices rye bread
• Emeril’s Russian Dressing, to taste (a generous slather is key!)
• 8 ounces thinly sliced Swiss cheese
• 8 ounces sliced baked ham
• 8 ounces sliced corned beef
• 1 tablespoon unsalted butter, softened
• 1 cup sauerkraut, as accompaniment

A Note on Ingredients: The beauty of Emeril’s approach here is the simplicity, allowing the quality of each ingredient to shine. For the best flavor, seek out good quality deli meats and a robust rye bread. If Emeril’s Russian Dressing isn’t readily available in your area, a good quality Russian or Thousand Island dressing will certainly do the trick, though I always encourage seeking out Emeril’s own for that authentic kick. Ensure your sauerkraut is well-drained to avoid a soggy sandwich – a common pitfall for any grilled or pressed sandwich.

Equipment Needed

• Waffle Iron
• Spatula or serving spoon
• Plate for assembling sandwiches

Instructions

This recipe transforms the familiar Reuben into a wonderfully textured waffle-pressed creation. It’s surprisingly quick and immensely satisfying.

1. Preheat your waffle iron. Set it to a medium-high heat. You want it hot enough to get a beautiful crisp on the bread without burning.
2. Lay out your 2 slices of rye bread on a clean, flat work surface.
3. Generously spread one side of each slice with Emeril’s Russian Dressing. Don’t be shy here; this dressing is crucial for moisture and that signature tang.
4. On the dressing-covered side of one of the bread slices, begin to layer your fillings. Start with half of the Swiss cheese, then add half of the baked ham, and finally, half of the corned beef. Aim for an even distribution so each bite is a harmonious blend of flavors.
5. Carefully place the other slice of bread on top of the fillings, dressing-side down, so the dressing faces the corned beef. Gently push down on the sandwich to help it hold together and form a cohesive unit. You’ve just created your first Reuben masterpiece.
6. Now, for that crucial crispiness: Spread the softened unsalted butter on both sides of the assembled sandwich. This butter will melt and crisp up beautifully in the waffle iron, creating that irresistible golden crust.
7. Carefully place the buttered sandwich into the hot waffle iron. Close the lid gently.
8. Cook until the sandwich is golden brown on the outside and the cheese is beautifully melted, which should take approximately 5 minutes. Keep an eye on it; waffle irons can vary in their heating intensity. You’re looking for that perfect balance of crispy bread and gooey cheese.
9. Remove the sandwich from the waffle iron using a spatula.
10. Cut the sandwich into quarters. This makes it easier to handle and share, and also allows the hot, melty interior to be more accessible.
11. Serve immediately with the sauerkraut as an accompaniment. The tangy sauerkraut cuts through the richness of the sandwich perfectly.
12. Repeat the process with the remaining sandwich (using the other 2 slices of rye bread, the remaining ingredients, and the remaining butter).

Expert Tips & Tricks

• Drain Your Sauerkraut Well: This is paramount. Squeeze out as much liquid as possible from your sauerkraut before serving. Excess moisture can lead to a soggy sandwich, and no one wants that.
• Butter is Your Friend: Don’t skimp on the butter for the exterior. It’s what gives the sandwich that beautiful golden-brown crust and adds an extra layer of flavor.
• Even Layering: Distribute your fillings evenly. This ensures that every bite of your waffle iron Reuben is packed with flavor and texture, rather than having all the cheese or meat concentrated in one spot.
• Waffle Iron Maintenance: Ensure your waffle iron is clean and well-oiled (if necessary for your model) before starting. A clean surface prevents sticking and ensures even cooking.
• Pre-warming the Filling (Optional but Recommended): For an extra-gooey, melty experience, you can lightly warm your corned beef and ham before assembling. This isn’t strictly necessary with the waffle iron’s heat, but it can speed up the cheese-melting process and ensure the meats are pleasantly warm throughout.

Serving & Storage Suggestions

This Waffle Iron Reuben is best enjoyed piping hot, fresh off the waffle iron. The contrast between the crispy, buttery bread and the molten, savory interior is at its peak when served immediately.

• Serving: Present the quartered sandwich on a plate, with a generous mound of drained sauerkraut alongside. A small bowl for any extra Russian dressing for dipping is also a delightful touch.
• Storage: Honestly, this sandwich is so delicious, it rarely has leftovers! However, if you do find yourself with a remaining portion, wrap it tightly in foil or plastic wrap and store it in the refrigerator for up to 1-2 days.
• Reheating: The best way to reheat a waffle iron Reuben is in a skillet over medium heat with a little extra butter, or even better, back in a lightly greased waffle iron. This will help to re-crisp the bread. Avoid the microwave, as it tends to make the bread soggy.

Nutritional Information

While a precise breakdown depends on the specific brands and quantities of ingredients used, here’s an estimated nutritional profile for one (of the two) large sandwiches. Keep in mind that this is a hearty, indulgent dish.

Nutrient	Amount per Serving	% Daily Value
Calories	1112.2 kcal	–
Calories from Fat	607 kcal	–
Total Fat	67.5 g	103%
Saturated Fat	33.6 g	168%
Cholesterol	289.6 mg	96%
Sodium	4114.5 mg	171%
Total Carbohydrate	40.6 g	13%
Dietary Fiber	5.5 g	21%
Sugars	5.2 g	20%
Protein	82.6 g	165%

(Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.)

Variations & Substitutions

While the classic Reuben is a triumph, there’s always room for personalization:

• Gluten-Free: Use your favorite gluten-free rye bread. The texture might be slightly different, but the flavor will still be fantastic.
• Vegetarian: Swap out the corned beef and ham for a hearty slice of vegetarian “corned beef” or a flavorful grilled mushroom.
• Spicy Kick: Add a thin layer of spicy brown mustard or a pinch of red pepper flakes to the dressing for an extra bit of heat.
• Different Cheeses: While Swiss is traditional, consider Gruyère for a nuttier flavor or Provolone for a milder melt.

FAQs

Q: Can I make this sandwich ahead of time?
A: While it’s best enjoyed fresh, you can assemble the sandwiches (without buttering the exterior) and refrigerate them. Butter them right before cooking.

Q: What kind of waffle iron works best for this recipe?
A: A Belgian waffle maker will give you deeper pockets, creating more crispy surfaces. However, a standard waffle iron will also work beautifully.

Q: My sandwich is sticking to the waffle iron, what did I do wrong?
A: Ensure your waffle iron is properly preheated and that you used enough butter on the exterior of the sandwich. For some non-stick surfaces, a light spray of cooking oil before adding the sandwich can also help.

Q: Is Emeril’s Russian Dressing crucial, or can I use another dressing?
A: While Emeril’s Russian Dressing is recommended for its specific flavor profile, a good quality Russian or Thousand Island dressing will be a suitable substitute.

Q: How can I make the cheese melt faster?
A: Ensure your meats are warm before assembling, and don’t press the sandwich too firmly initially, allowing the heat to penetrate.

A Waffle Ironed Delight

Emeril Lagasse’s Waffle Iron Reuben is more than just a recipe; it’s an invitation to play with your food and rediscover familiar comforts in a new light. It’s the kind of dish that sparks conversation and guarantees happy sighs with every bite. So, the next time you have a hankering for a Reuben, or simply want to elevate your sandwich game, fire up that waffle iron. Serve it alongside a crisp dill pickle or a hearty bowl of potato soup, and prepare to be delighted. I’d love to hear your thoughts when you give this ingenious creation a try!