This classic deli sandwich recipe is made by stuffing toasted rye bread with corned beef, sauerkraut, melted Swiss cheese, and Russian dressing. The key to success is to keep everything nice and hot.
Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section.Toasting the rye on one side yields a crisp outer texture, but leaves the interior tender for maximum fusion with the cheese.
Plenty of less strict delis will make a Reuben for you, but I've been shocked at the poor quality served at some places, including onefamous NYC deli that I won't identify . The Reuben is an easy sandwich; there's no reason to get it wrong. Make it at home, and you're guaranteed not to have such a problem.The hardest part of making a good Reuben is getting good corned beef and Jewish rye.
to maximize the crunch against the soft melted cheese. In some cases, this rule works for melts, which is what a Reuben technically is. But with the Reuben, I prefer to revert to single-side toasting, because I like the inner surfaces of the bread in a Reuben to be slightly steamed and tender, the whole thing partially fusing together.
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