A Reuben sandwich is a classic deli favorite, renowned for its rich layers of flavor and satisfying texture. While itβs traditionally made using a grill or a pan, a griddle is an excellent alternative that allows for even cooking and a crispy, golden-brown finish.
Ingredients:
- For the Sandwich:
- 8 slices of rye bread
- 1/2 cup of Russian or Thousand Island dressing
- 1/2 pound of sliced corned beef
- 1/2 pound of Swiss cheese, sliced
- 1 cup of sauerkraut, drained and squeezed dry
- 2 tablespoons of unsalted butter
- For the Coleslaw (Optional):
- 2 cups of shredded cabbage
- 1 cup of shredded carrots
- 1/2 cup of mayonnaise
- 2 tablespoons of apple cider vinegar
- 1 tablespoon of sugar
- Salt and pepper to taste
Instructions:
- Prepare the Coleslaw (Optional):
- In a large bowl, combine the shredded cabbage and carrots.
- In a separate bowl, whisk together the mayonnaise, apple cider vinegar, and sugar until smooth.
- Pour the dressing over the cabbage mixture and toss until evenly coated.
- Season with salt and pepper to taste. Refrigerate until ready to use.
- Assemble the Sandwiches:
- Preheat your griddle over medium heat. You want it hot enough to toast the bread and melt the cheese, but not so hot that it burns the bread.
- Spread a thin layer of butter on one side of each slice of rye bread. This will help achieve a crisp, golden-brown crust.
- On the unbuttered side of four slices of bread, spread a generous layer of Russian or Thousand Island dressing.
- Layer the corned beef evenly over the dressing, followed by a slice or two of Swiss cheese.
- Top with a portion of sauerkraut, spreading it out evenly.
- Place the remaining slices of bread on top, buttered side facing out, to form sandwiches.
- Griddle the Sandwiches:
- Place the assembled sandwiches on the preheated griddle. You may need to work in batches depending on the size of your griddle.
- Cook the sandwiches for about 4-5 minutes on each side, pressing down slightly with a spatula to ensure even grilling. The bread should be golden brown and crispy, and the cheese should be melted and gooey.
- If the bread is browning too quickly before the cheese is melted, reduce the heat slightly and cover the griddle with a lid or aluminum foil to help the cheese melt.
- Serve:
- Once the sandwiches are cooked to perfection, remove them from the griddle and let them rest for a minute before cutting. This allows the melted cheese to set slightly, making the sandwiches easier to cut and eat.
- Slice each sandwich in half diagonally and serve hot. Optionally, you can serve the Reuben sandwiches with a side of coleslaw for added crunch and freshness.
Tips:
- Bread Choice: While rye bread is traditional, you can use other types of bread if you prefer. Just be sure itβs sturdy enough to hold the fillings.
- Corned Beef: For a more authentic taste, use sliced corned beef from the deli rather than pre-packaged varieties.
- Sauerkraut: Make sure to drain and squeeze the sauerkraut thoroughly to avoid soggy sandwiches.
