Reuben Sandwich: Our Way, My Way, Your Way

There are certain sandwiches that transcend mere sustenance; they become an event, a ritual, a delicious, messy masterpiece. For me, the Reuben sandwich holds this esteemed position. I can vividly recall my first truly memorable Reuben, years ago, at a bustling deli. The aroma of grilled rye, pungent sauerkraut, and melting cheese hit me before I even saw it. It was a towering creation, almost too beautiful to disturb, yet utterly irresistible. That first bite was a revelation – a symphony of textures and flavors that danced on my palate, leaving me with a profound sense of culinary satisfaction. Since then, I’ve tinkered, tweaked, and ultimately, settled on a version that feels like home, a testament to the simple magic of combining quality ingredients with a little bit of love.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 1
• Yield: 1 sandwich
• Dietary Type: Sandwich

Ingredients

For the Signature Dressing:

• 1⁄3 cup mayonnaise (Best Foods or Hellmann’s or Vegenaise are excellent choices)
• 1⁄4 cup catsup
• 1⁄2 teaspoon dill relish
• 1⁄2 teaspoon sweet pickle relish
• 1⁄4 – 1⁄2 teaspoon dried onion flakes, to taste
• 1⁄8 teaspoon garlic powder
• 1⁄4 teaspoon lemon juice (or 1/4 teaspoon balsamic vinegar, or both, to taste – the balsamic truly adds a wonderful depth)
• Black pepper, to taste

For the Sandwich:

• 2 slices dark rye bread (caraway or not, the choice is yours, though I personally prefer it without)
• 3 teaspoons butter
• 3-4 ounces thinly sliced deli pastrami
• 1⁄3 cup sauerkraut, drained well (Bubbie’s naturally fermented kraut is a personal favorite)
• 1-2 ounces Swiss cheese or 1-2 ounces Monterey Jack cheese

Equipment Needed

• Small bowl (for mixing dressing)
• Measuring cups and spoons
• Knife
• Cutting board
• Large non-stick pan or griddle
• Spatula
• Lid for the pan (a Reverware saucepan lid works beautifully)

Instructions

This Reuben is all about building layers of flavor and texture, ensuring each bite is a perfect balance of tangy, savory, and cheesy goodness. Let’s get started.

1. Craft the Dressing: In a small bowl, combine the mayonnaise, catsup, dill relish, sweet pickle relish, dried onion flakes (start with 1/4 teaspoon and add more if you like a stronger onion presence), garlic powder, lemon juice (or balsamic vinegar, or a combination of both for that extra zing), and a generous grinding of black pepper to taste. Whisk everything together until it’s smooth and beautifully emulsified. This dressing is the heart of our Reuben, so don’t skimp on tasting and adjusting! Set it aside while you prepare the rest of the sandwich.

2. Prepare the Bread: Take your two slices of dark rye bread. Spread butter evenly on one side of each slice. This buttered side will be the exterior of your sandwich, ensuring a golden-brown, crispy exterior when grilled.

3. Begin the Grill: Heat a large non-stick pan or griddle over medium heat. Once the pan is warm, carefully place one slice of bread into the pan, ensuring the butter-side is down.

4. Assemble the Masterpiece: Now, we build. On top of the bread currently in the pan, layer the thinly sliced pastrami. Don’t be shy with the meat! Next, spoon a couple of tablespoons of your prepared dressing over the pastrami. Then, evenly spread the drained sauerkraut over the dressing. Add another dollop of dressing on top of the sauerkraut. Finally, arrange your slices of Swiss cheese or Monterey Jack cheese over the sauerkraut and dressing. Place the second slice of bread on top, buttered-side up. This layering technique, with the buttered sides facing outwards, helps to prevent the dressing and sauerkraut from soaking into the bread too quickly, ensuring a delightful crunch.

5. The Magic of the Lid: To achieve that perfect melted cheese and evenly browned bread, we’re going to use a little steam and gentle heat. Cover the grilling sandwich with a lid. The idea here is to trap the heat and allow the cheese to melt beautifully while the bread toasts underneath. Let this grill for 2 to 3 minutes. Keep a close eye on the bread to make sure it doesn’t burn. The goal is a lovely golden-brown hue.

6. The Flip: This is where a steady hand is your friend! Carefully turn the sandwich over using your spatula. The contents might be a bit generous, so a slight wobble is perfectly normal, and the mess is part of the charm. Re-cover the pan with the lid and grill the other side for another 2 to 3 minutes, or until it’s equally golden brown and the cheese is gloriously melted and oozing.

7. Serve and Enjoy: Once both sides are perfectly grilled and the cheese is gooey, cut the completed grilled sandwich in two. Serve immediately with any extra dressing for dipping, a crisp dill pickle, and your favorite potato chips or a scoop of potato salad.

Expert Tips & Tricks

• Draining the Sauerkraut is Key: Don’t underestimate this step! Excess moisture from the sauerkraut is the enemy of a crispy sandwich. Squeeze out as much liquid as possible with your hands or by pressing it between paper towels.
• Bread Choice Matters: While dark rye is traditional and delicious, a good quality sourdough or even a hearty pumpernickel can be excellent substitutes. Just ensure it’s sturdy enough to hold up to the fillings.
• Cheese Meltability: Swiss is classic, but Monterey Jack melts beautifully and adds a subtle creaminess. A blend of both can also be fantastic. For an even quicker melt, you can pre-shred your cheese.
• Pastrami Perfection: Ask your deli counter to slice the pastrami thinly. This ensures it heats through quickly and evenly without becoming tough.
• Pan Temperature Control: Medium heat is your friend. Too high, and the bread burns before the inside is heated and the cheese melts. Too low, and the sandwich will be greasy.

Serving & Storage Suggestions

This Reuben is best enjoyed fresh off the griddle, hot and gooey. The interplay of warm, melted cheese, savory pastrami, tangy sauerkraut, and toasted bread is at its peak right after cooking.

If you happen to have any leftovers (which is rare in my house!), they can be stored in an airtight container in the refrigerator for up to 1 day. Reheating is best done in a skillet over medium-low heat, covered, to help melt the cheese again and crisp up the bread. Avoid the microwave, as it tends to make the bread soggy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	870.6 kcal
Calories from Fat
Total Fat	52.4 g	80%
Saturated Fat	18.6 g	93%
Cholesterol	127.3 mg	42%
Sodium	3100.8 mg	129%
Total Carbohydrate	70 g	23%
Dietary Fiber	5.4 g	21%
Sugars	23.1 g	92%
Protein	33.4 g	66%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes used.

Variations & Substitutions

The beauty of a classic like the Reuben is its versatility.

• The Classic “Rachel”: For a delightful twist, swap the sauerkraut for coleslaw. This offers a creamier, sweeter tang that complements the pastrami beautifully.
• Beyond Pastrami: While pastrami is traditional, corned beef is another fantastic choice and often considered the original star of the Reuben. Thinly sliced turkey can also be used for a lighter option.
• Cheese Spectrum: While Swiss and Monterey Jack are popular, feel free to experiment with other melting cheeses like Provolone or even a sharp Cheddar for a different flavor profile.
• Bread Alternatives: For those seeking a gluten-free option, a sturdy gluten-free rye bread or even thick slices of grilled eggplant could serve as a base.

FAQs

Q: What makes this Reuben sandwich so hearty and messy?
A: The generous portion of pastrami, the tangy sauerkraut, and the rich dressing, all piled high between slices of bread, create a wonderfully satisfying, albeit sometimes messy, sandwich.

Q: Can I make the dressing ahead of time?
A: Absolutely! The dressing can be made up to 2-3 days in advance and stored in an airtight container in the refrigerator. This saves time when you’re ready to assemble and grill your sandwich.

Q: My bread is burning too quickly. What should I do?
A: Reduce your heat to medium-low. Ensure your pan is preheated properly, but cooking on a slightly lower heat allows the interior to warm through and the cheese to melt before the exterior gets too dark.

Q: Is it essential to use dark rye bread?
A: While dark rye bread is traditional and offers a distinct flavor and texture, you can substitute with other hearty breads like light rye, pumpernickel, or even a good quality sourdough if preferred.

Q: What’s the best way to drain the sauerkraut?
A: The most effective way is to place the sauerkraut in a fine-mesh sieve and press down firmly with the back of a spoon to remove as much liquid as possible. You can also wrap it in paper towels and squeeze.

To me, a perfectly executed Reuben is more than just lunch; it’s a culinary hug, a comforting embrace of familiar flavors and textures. It’s a testament to how simple ingredients, treated with care, can create something truly extraordinary. So, gather your ingredients, embrace the potential mess, and savor every delicious bite. I hope our way becomes your way too!