Reuben Sliders Recipe - Easy 10 Minute Corned Beef Sandwich Recipe! (2024)

FAQs

What is the difference between a Reuben and a corned beef sandwich? ›

Both feature corned beef and sauerkraut on rye bread, but where a corned beef sandwich keeps it simple with mustard and relish, the reuben takes things an extra step further by adding Russian dressing and melty cheese.

Both kinds of meat are cured, but pastrami is then coated with a flavorful spice rub and smoked. 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.

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.

The Reuben Sandwich is an American classic made with savory corned beef piled on our favorite marble rye bread and topped with plenty of baby swiss cheese, crunchy, tangy sauerkraut, and zippy Russian dressing, then griddled to perfection until the cheese melts and the bread is toasted.

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.

About the Sandwich

Marbled rye bread filled with freshly sliced corned beef, melty Swiss Cheese, tangy sauerkraut and creamy Thousand Island dressing. This is a Reuben sandwich inspired by the New York standard.

Reuben connoisseur here - it doesn't matter. All sauerkraut is good, "raw" or fried a little. Just make sure it's not too liquidy as it'll make the sandwich soggy. I just slap it on there with the rest of the ingredients and then toast the whole sandwich on the griddle so that everything gets warmed through.

A Reuben is corned beef + Swiss cheese + Russian dressing + sauerkraut. You can ask for a "pastrami Reuben" and they'll figure it out. A pastrami sandwich would just have pastrami.

The main difference is that Russian dressing has a little horseradish in it and thousand island dressing doesn't. Nothing wrong with mustard instead of Russian dressing on a Reuben but if that's what you want you'd better order it that way because that's not the classic treatment.

Reuben + kettle salt & pepper chips

To balance it out, a simple bag of Kettle salt and pepper chips really does the trick. You still get the satisfying crunch, but aren't overwhelmed with other flavors that will clash with the Reuben.

Can you eat a cold Reuben? ›

With Thousand Island dressing, sauerkraut, Swiss cheese and corned beef all on rye bread, this may sound like a schmorgesborg of ingredients, but the flavors marry perfectly. A Reuben can be served cold, but it's far better when it is served hot like the recipe calls for.

Perhaps owing to its absence of an exact origin story, the Rachel is certainly more of a pliable sandwich than the classic Reuben as far as ingredients are concerned. The first major difference is that the Rachel swaps brisket-based corned beef for pastrami, which comes from a comparatively leaner cut of the cow.

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. of sodium!

Pastrami is made from beef brisket that has been cured, coated in spices, cold smoked and then steamed. Pastrami's thick coat of spices typically includes crushed black pepper, coriander, mustard seeds, garlic and other spices that might be included in a pickling spice mixture.

The Reuben sandwich is a North American grilled sandwich composed of corned beef, Swiss cheese, sauerkraut, and Russian dressing or Thousand Island dressing, grilled between slices of rye bread.

The Reuben sandwich is a traditional American grilled sandwich made with corned beef, Swiss cheese, sauerkraut, and Russian dressing, grilled between slices of rye bread. While Russian dressing is the time-honored dressing of choice, it is extremely common to find thousand island dressing being used as well.

According to Omaha lore, the Reuben Sandwich was dreamed up at Omaha's Blackstone Hotel in 1925 by Reuben Kulakofsky, a local grocer, to feed a group of late-night poker players. Charles Schimmel, one of the players and the hotel's owner, liked it so much he put it on the menu of The Plush Horse, the hotel restaurant.

One origin story holds that Reuben Kulakofsky (his first name sometimes spelled Reubin; his last name sometimes shortened to Kay), a Lithuanian-born Jewish grocer residing in Omaha, Nebraska, asked for a sandwich made of corned beef and sauerkraut at his weekly poker game held in the Blackstone Hotel from around 1920 ...