Reuben Sandwich
- Carbohydrate 7.0585 g
- Cholesterol 12.1875 mg
- Fat 39.033175 g
- Fiber 0.375000005587935 g
- Protein 0.5557375 g
- Saturated Fat 6.639795 g
- Serving Size 1 1 Serving (75g)
- Sodium 668.57125 mg
- Sugar 6.68349999441206 g
- Trans Fat 2.46841625 g
- Calories 374 calories
Step-by-step
- Spread each slice of bread with thousand island dressing. Top 4 of the bread slices with sauerkraut, cheese and pastrami. Place remaining bread slices on sandwich. Spread margarine on the outsides of each sandwich.
- Heat a large skillet over medium high heat. Grill until browned, then turn and grill until heated through, and cheese is melted.
Golden-brown rye bread shatters audibly under the knife, yielding to a steaming interior where Swiss cheese has melted into the folds of cured pastrami while tart sauerkraut cuts through the heavy fat content of the dairy and meat. Achieving this structural integrity without burning the exterior fat requires precise temperature control on the stovetop. While assembling all four sandwiches simultaneously can create a bottleneck in a standard 12-inch skillet, cooking them sequentially ensures steady heat transfer and properly browned crusts. Pairing options demand careful consideration to balance the intense saltiness of the cured beef and fermented cabbage.
Selecting Accompaniments
Heavy cured meats require acidic or crisp counterparts to reset the palate between bites. Traditional dill pickle spears provide the necessary lactic acid bite, while a simple vinegar-dressed watercress salad offers peppery contrast without competing for plate space. Hot preparations demand immediate consumption, meaning side dishes must be prepped entirely before the skillet goes on the burner.
- Drain the canned sauerkraut thoroughly in a fine-mesh sieve, pressing out excess moisture with a rubber spatula so the liquid does not make the rye bread soggy.
- Maintain medium-high heat on the skillet rather than high; otherwise, the margarine will scorch before the interior cheese melts completely.
- Flip the sandwich only when the bottom crust turns a deep, even mahogany brown, which generally takes approximately four to five minutes.
