Reuben Sliders Recipe (2024)

FAQs

How do you make a Reuben sandwich not soggy? ›

Why is my Reuben sandwich soggy? The culprit is most likely the sauerkraut. Be sure to drain off as much liquid as possible from the sauerkraut before piling it onto your Reuben sandwich to prevent any sogginess. It's also best to serve Reubens soon after griddling to keep the toasted bread nice and crisp.

What Is On a Reuben? A traditional reuben sandwich consists of thinly sliced corned beef, Swiss cheese, and sauerkraut on rye bread slathered with Russian or Thousand Island dressing.

That makes a Reuben—toasted rye bread stuffed with corned beef, a heap of warm sauerkraut, gooey layers of melted swiss cheese, and a generous dose of Russian dressing—pure sacrilege...or, should I say, sacrilege that's purely delicious.

About the Reuben

Unfortunately, this traditional sandwich is NOT one that I consider "heart healthy" as it provides approximately 800 calories, 50 grams fat, 20 grams of the artery-clogging saturated fat, 40 grams carbohydrates, 36 grams protein, and a whopping 3200 mg.

The problem here is that a Reuben is, or should be, a melt. A melt is essentially a grilled cheese sandwich with other stuff in the middle. That means the sandwich should be assembled and then pan-fried with butter long enough to toast the bread and heat the fillings.

A Reuben sandwich is typically made with corned beef. It would taste great with pastrami too, it just wouldn't be a classic Reuben! Bottom line: You can't go wrong with either of these flavor-packed deli meats.

The Rachel sandwich is one of several variations on the famous sandwich. Instead of the classic corned beef and sauerkraut, the Rachel is usually made with turkey or pastrami and coleslaw. Both sandwiches are made with Swiss cheese and rye bread.

While there are a lot of overlapping ingredients, there are also some key differences between these two iconic slathers. To start, both are mostly made from a mix of mayonnaise and ketchup, but generally, Russian dressing is a little spicy while Thousand Island tends to be on the sweeter side.

Swiss cheese: Swiss cheese is generally used for a Reuben Sandwich because of its mild flavor. You may also try mozzarella or provolone cheese, two more mild-tasting kinds of cheese.

Assuming you have room in your stomach to fit in a side dish (Reubens should be filling): sauerkraut or half-sour or dill pickle, potato salad (with a non-mayonnaise dressing), and coleslaw. The side dish should have some vinegary tang to it to offset the fatty meat and cheese of the sandwich.

What is the unhealthiest sandwich meat? ›

“Fatty, processed luncheon meats like bologna, salami and pepperoni have large amounts of saturated fat and sodium, both of which have been linked to cancer, obesity and heart disease,” Zumpano shares. In fact, processed meats are actually considered carcinogenic.

As a Reuben combines both meat and dairy ingredients in the same meal, it is not kosher. However, it is frequently served at kosher style restaurants. Kosher versions may be made using non-dairy imitation cheese, or substitute vegetarian corned beef, or omitting the meat or the cheese.

Benefits: In both cases, hard white cheeses (like Swiss) tend to be lower in fat and sodium. This version has less than half the fat, cholesterol and sodium of the Reuben. Risks: So delicious you might have to eat more than one.

Toast one side of your bread to keep your sandwich crunchy

Creating a crusty barrier will help stop liquids from seeping into the bread, which is perfect for recipes that require a lot of saucy elements. The toasted sides also provide a nice, smooth surface on which to apply your condiments.

The spread adds flavor and moisture, mayonnaise and butter add richness. The spread also creates a moisture barrier, so the bread doesn't get soggy. The main types of spreads are mayonnaise, salad dressing, butter, and variety spreads such as hummus, pesto and cream cheese.

Condiments are important.

A dry sandwich is a bad sandwich. It's super disappointing to bite into a breakfast sandwich that falls apart as you eat. Spread on a layer of aioli, pesto, smashed avocado, hot sauce, or pesto, or get a little fancy and try some spicy maple butter.

There are several 'moisteners' for sandwiches - and some have already been mentioned here (butter, mayonnaise, dipping sauce, condiments like mustard, hot sauce, mayo, sriracha, russian dressing, buffalo sauce, italian dressing and melted cheese).