The Reuben sandwich, a timeless classic that has captured the hearts and taste buds of many. This iconic dish, consisting of corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing, all held together by toasted rye bread, is a staple of delis and restaurants everywhere. But what if you could recreate this masterpiece in the comfort of your own home, using leftover corned beef? In this article, we’ll take you through a step-by-step guide on how to make a Reuben sandwich with leftover corned beef, and explore the history and variations of this beloved dish.
A Brief History of the Reuben Sandwich
The origins of the Reuben sandwich are shrouded in mystery, with several restaurants and chefs claiming to be its creator. One story behind the Reuben’s inception dates back to the 1920s, when a Lithuanian-born grocer named Arnold Reuben allegedly created the sandwich at his deli in New York City. Another account credits the Reuben’s creation to a chef named Charles Schimmel, who worked at the Blackstone Hotel in Omaha, Nebraska, in the 1930s.
Regardless of its true origins, the Reuben sandwich has become a staple of American cuisine, with its unique combination of flavors and textures captivating the hearts of many. And the best part? You can easily recreate this masterpiece at home, using leftover corned beef.
Gathering Ingredients and Equipment
Before we dive into the step-by-step guide, let’s take a look at the ingredients and equipment you’ll need to make a Reuben sandwich with leftover corned beef.
Ingredients:
- 1 pound leftover corned beef, thinly sliced
- 1 cup sauerkraut, drained and rinsed
- 2 tablespoons Thousand Island dressing
- 2 slices rye bread
- 2 slices Swiss cheese
- 1 tablespoon unsalted butter, softened
- Salt and pepper to taste
- Optional: chopped fresh parsley or dill for garnish
Equipment:
- Large skillet or griddle
- Cutting board
- Sharp knife
- Cheese slicer (optional)
- Butter knife
- Spatula
- Plates and serving utensils
Step-by-Step Guide to Making a Reuben Sandwich
Now that we have our ingredients and equipment ready, let’s move on to the step-by-step guide to making a Reuben sandwich with leftover corned beef.
Step 1: Prepare the Corned Beef
Begin by slicing the leftover corned beef into thin strips. You can use a sharp knife or a meat slicer to achieve uniform slices. If the corned beef is particularly thick, you may want to slice it against the grain to ensure tenderness.
Step 2: Butter the Rye Bread
Butter one side of each slice of rye bread with the softened unsalted butter. This will help create a crispy, golden-brown crust on the bread when toasted.
Step 3: Assemble the Sandwich
Place one slice of rye bread, butter-side down, in the skillet or griddle over medium heat. Top with a slice of Swiss cheese, a few slices of corned beef, and a spoonful of sauerkraut. Drizzle with Thousand Island dressing and season with salt and pepper to taste.
Step 4: Top with the Second Slice of Rye Bread
Place the second slice of rye bread, butter-side up, on top of the sandwich. Press down gently to ensure the bread adheres to the filling.
Step 5: Toast the Sandwich
Cook the sandwich for 2-3 minutes on the first side, or until the bread is golden brown and the cheese is melted. Carefully flip the sandwich over and cook for an additional 2-3 minutes, or until the other side is equally toasted.
Step 6: Serve and Enjoy
Remove the sandwich from the skillet or griddle and place it on a plate. Slice in half and garnish with chopped fresh parsley or dill, if desired. Serve immediately and enjoy the ooey-gooey cheesy goodness of your homemade Reuben sandwich.
Variations and Tips
While the classic Reuben sandwich recipe is a timeless favorite, there are several variations and tips you can try to give your sandwich a unique twist.
Variation 1: Grilled Reuben
Instead of toasting the sandwich in a skillet or griddle, try grilling it on a preheated grill or grill pan. This will add a smoky flavor to the sandwich and create a crispy, caramelized crust on the bread.
Variation 2: Panini-Style Reuben
Use a panini press or a grill pan with a weight to compress the sandwich and create a crispy, panini-style Reuben. This will help melt the cheese and create a crunchy texture on the bread.
Tips and Tricks:
- Use high-quality ingredients: Fresh sauerkraut, real Thousand Island dressing, and thinly sliced corned beef will make all the difference in the flavor and texture of your Reuben sandwich.
- Don’t overfill the sandwich: Leave a little room between the filling and the bread to ensure the sandwich cooks evenly and doesn’t become too messy.
- Experiment with different cheeses: While Swiss cheese is traditional in a Reuben sandwich, you can try using other cheeses like cheddar, provolone, or even blue cheese for a unique twist.
Conclusion
Making a Reuben sandwich with leftover corned beef is a simple and delicious way to breathe new life into a classic dish. With its unique combination of flavors and textures, the Reuben sandwich is sure to become a staple in your household. Whether you’re a fan of the classic recipe or like to experiment with variations, this step-by-step guide will help you create a mouthwatering Reuben sandwich that’s sure to impress.
So next time you’re looking for a creative way to use up leftover corned beef, give the Reuben sandwich a try. Your taste buds will thank you!
What is a Reuben sandwich and how did it originate?
A Reuben sandwich is a type of sandwich that consists of corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing, grilled between slices of rye bread. The origins of the Reuben sandwich are not well-documented, but it is often attributed to Arnold Reuben, a German-American restaurateur who allegedly created the dish in the early 20th century.
The Reuben sandwich gained popularity in the United States in the mid-20th century, particularly in Jewish delis and restaurants. It is believed to have been inspired by traditional Jewish dishes, such as corned beef and sauerkraut, which were staples in many Jewish households. Over time, the Reuben sandwich has become a beloved classic in American cuisine, enjoyed by people of all backgrounds.
What type of corned beef is best for a Reuben sandwich?
For a Reuben sandwich, it’s best to use leftover corned beef that is thinly sliced and tender. You can use either flat-cut or point-cut corned beef, but flat-cut is generally preferred because it is leaner and easier to slice. If you’re using leftover corned beef, make sure it’s been stored properly in the refrigerator and is still within its safe consumption date.
If you don’t have leftover corned beef, you can also use store-bought corned beef or cook a fresh corned beef brisket. Look for a corned beef that is labeled “flat-cut” or “lean” to ensure it’s the best quality for your Reuben sandwich. Avoid using canned corned beef, as it can be too salty and may not have the same texture as freshly cooked corned beef.
Can I use different types of cheese in a Reuben sandwich?
While Swiss cheese is the traditional choice for a Reuben sandwich, you can experiment with other types of cheese to find your favorite. Some popular alternatives to Swiss cheese include cheddar, provolone, and Gruyère. Keep in mind that each type of cheese will give your Reuben sandwich a slightly different flavor profile, so it’s up to personal preference.
If you want to stay true to the classic Reuben recipe, Swiss cheese is still the best choice. Its nutty, slightly sweet flavor complements the corned beef and sauerkraut perfectly, and its creamy texture helps to balance out the crunch of the rye bread. However, feel free to experiment with different cheeses to find your perfect combination.
How do I assemble a Reuben sandwich?
Assembling a Reuben sandwich is relatively straightforward. Start by buttering two slices of rye bread on the outside. Then, layer the corned beef, sauerkraut, and Swiss cheese on one slice of bread. Spread a layer of Thousand Island dressing on top of the cheese, and finish with the second slice of bread.
Make sure to assemble the sandwich in the correct order, with the corned beef and sauerkraut on the bottom and the cheese and dressing on top. This will help to prevent the sandwich from getting soggy and ensure that all the flavors are balanced. You can also grill the sandwich in a pan or skillet to melt the cheese and toast the bread.
Can I make a Reuben sandwich without Thousand Island dressing?
While Thousand Island dressing is a key component of a traditional Reuben sandwich, you can make a variation without it. Some people prefer to use mayonnaise or mustard instead, while others omit the dressing altogether. Keep in mind that the dressing helps to balance out the flavors and add creaminess to the sandwich, so you may need to adjust the amount of cheese or sauerkraut to compensate.
If you’re looking for a lighter version of the Reuben sandwich, you can try using a low-fat mayonnaise or a spicy mustard to add flavor. Alternatively, you can omit the dressing and focus on the corned beef, sauerkraut, and cheese. Just be aware that the sandwich may not have the same richness and depth of flavor as a traditional Reuben.
How do I store leftover Reuben sandwiches?
If you’re making a batch of Reuben sandwiches, you can store leftovers in the refrigerator for up to 24 hours. Simply wrap each sandwich tightly in plastic wrap or aluminum foil and refrigerate at a temperature of 40°F (4°C) or below. When you’re ready to eat, simply unwrap the sandwich and grill it in a pan or skillet until the cheese is melted and the bread is toasted.
Keep in mind that Reuben sandwiches are best consumed fresh, so try to eat them within a few hours of assembly. If you’re storing leftovers for an extended period, you may need to reheat the sandwich in the oven or microwave to restore its texture and flavor.
Can I make Reuben sandwiches in advance?
While it’s best to assemble Reuben sandwiches just before serving, you can prepare some components in advance. For example, you can slice the corned beef and sauerkraut, and grate the cheese, up to a day in advance. Simply store these ingredients in separate containers in the refrigerator until you’re ready to assemble the sandwiches.
However, it’s best to assemble the sandwiches just before serving, as the bread can become soggy if it’s exposed to the filling for too long. If you’re making a large batch of Reuben sandwiches, consider assembling them in batches to ensure that each sandwich is fresh and crispy.