Grilled Reuben Sandwich
Here is how to make a delicious Crusty Grilled Reuben Sandwich recipe. It has the traditional rye bread, loaded with sauerkraut, corned beef, and Swiss cheese, along with a choice of sauces. It makes a great lunch or dinner
Here is how to make a delicious Crusty Grilled Reuben Sandwich recipe. It has the traditional rye bread, loaded with sauerkraut, corned beef, and Swiss cheese, along with a choice of sauces. It makes a great lunch or dinner
- Carbohydrate 8.09829409090909 g
- Cholesterol 28.145 mg
- Fat 10.1455939285714 g
- Fiber 0.987388831171897 g
- Protein 5.12937280844156 g
- Saturated Fat 6.23037726948052 g
- Serving Size 1 1 Serving (40g)
- Sodium 194.822160714286 mg
- Sugar 7.11090525973719 g
- Trans Fat 0.736293048701296 g
- Calories 143 calories
Step-by-step
- Lay the two slices of rye bread on a cutting or sandwich board.
- Butter one side of each slice.
- Put the buttered side down in a skillet, and grill that side of the bread.
- Bring the two slices of bread back to the cutting board, and place them, grilled side up.
- Spread one of the pieces with 1 tablespoon of yellow mustard or 1 tablespoon of thousand Island dressing.
- Top with about 2 tablespoons of drained sauerkraut, 3 slices of shaved corned beef, and 2 slices of Swiss cheese.
- Put the other slice of bread on top, grilled side down.
- Now, butter the top, and place it, buttered side down, in the skillet.
- Butter the top side.
- Grill the sandwich slowly in the skillet, turning once.
- You can tell when the sandwich is properly grilled--when the Swiss cheese begins to melt and run a bit, and the top and bottom are both crusty and brown.
- Remove the Rueben sandwich from the skillet, and place it on the cutting board.
- Slice, somewhat diagonally--not quite corner to corner.
- Serve with bread and butter pickles for a delightful meal!
- Almost everyone love Rueben sandwiches!!!
The Mechanics of the Crust
Golden, shattering crispness relies entirely on managing moisture between the bread and the heat source. Grilling the interior faces of the rye first creates a structural barrier that prevents the heavy amounts of drained sauerkraut from making the crumb soggy. When applying butter, spread it completely to the edges of the bread to guarantee uniform browning rather than patchy dry spots. Controlling the heat is critical because high flames will burn the exterior fats before the interior protein reaches serving temperature.
Balancing Moisture in the Filling
Sauerkraut naturally retains water even after pressing, which is the primary enemy of a successful melt. Thoroughly wringing the cabbage in a clean towel prevents excess liquid from steaming the bread and ruining the crust integrity. Shaved corned beef layers better when it is allowed to temper at room temperature for fifteen minutes before assembly rather than going straight from the refrigerator into the pan. This temperature adjustment ensures the cold meat does not absorb all the thermal energy required to melt the Swiss cheese properly.
Thermal Control and Accompaniments
Cook the sandwich over medium-low heat for roughly four to six minutes per side, watching for the cheese to soften and bind the layers together. Heavy cast iron provides the optimal thermal mass for steady browning without scorching the delicate grain of the rye. Pairing the finished sandwich with crisp bread and butter pickles cuts through the rich fat content of the melted cheese and corned beef with sharp acidity.
