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Reuben sandwiches have rightfully earned their place in the pantheon of legendary deli fare. This homemade version captures the magic of Katz's Deli's famous creation, featuring warm, tender pastrami layered with melted Swiss cheese, tangy sauerkraut, and creamy Russian dressing, all embraced by perfectly toasted rye bread.
Having made countless Reubens over the years, I can honestly say this recipe produces results that rival any top-tier delicatessen. The combination of homemade components creates a sandwich that's truly transcendent.
Essential Ingredients and Selection Tips
- Homemade Pastrami: The cornerstone of an exceptional Reuben. Using homemade ensures tender, flavorful meat with authentic spicing.
- Light Rye Bread: Choose fresh-baked with visible caraway seeds for authentic flavor.
- Swiss Cheese: Select aged Swiss for optimal melting and nutty flavor.
- Quick Sauerkraut: Fresh cabbage and cider vinegar create a bright, crisp element.
- Russian Dressing: The perfect blend of creamy, tangy, and spicy elements.
Detailed Instructions
- Step 1: Prepare the Russian Dressing
- Finely mince onion and pickle until almost paste-like. Combine with mayonnaise, sour cream, and seasonings. Let flavors meld in refrigerator for at least 20 minutes.
- Step 2: Create Quick Sauerkraut
- Heat oil and sweat onions until translucent. Add shredded cabbage and aromatics. Simmer covered, stirring occasionally until cabbage softens but maintains slight crunch.
- Step 3: Prepare the Pastrami
- Slice cold pastrami thinly against the grain. Warm gently in reserved cooking liquid. Keep warm while assembling sandwiches.
- Step 4: Final Assembly
- Toast rye bread until golden. Layer generously with Russian dressing. Stack warm pastrami, drained sauerkraut, and Swiss cheese. Broil until cheese melts perfectly.
My grandmother always said the secret to a perfect Reuben was in the balance of flavors. The tang of the sauerkraut must complement, not overwhelm, the richness of the pastrami.
Temperature Matters
The key to a memorable Reuben lies in temperature control. The pastrami should be warm enough to melt the cheese slightly, but not so hot that it makes the bread soggy. This delicate balance ensures each bite delivers the perfect combination of textures and temperatures.
Storage and Reheating
While Reubens are best enjoyed fresh, components can be prepared ahead and stored separately. The Russian dressing keeps well for up to two weeks, and the sauerkraut actually improves with a day or two of refrigeration as flavors develop further.
Serving Suggestions
Serve your Reuben with half-sour pickles and homemade potato chips for the full deli experience. A cold craft beer or cream soda complements the rich flavors perfectly, creating a memorable meal that honors the sandwich's New York City roots.
Recipe Tips & Help
- → What makes a Reuben sandwich special?
- The combination of tender pastrami, Swiss cheese, tangy sauerkraut, and creamy Russian dressing makes it unique.
- → Can I use store-bought pastrami?
- While you can, homemade pastrami is recommended for authentic flavor and texture.
- → What type of bread is best for a Reuben sandwich?
- Light rye bread is the traditional choice for its flavor and texture.
- → Can I make the sauerkraut ahead of time?
- Yes, the quick sauerkraut can be refrigerated for up to two weeks.
- → Is Russian dressing similar to Thousand Island dressing?
- They are similar, but Russian dressing has a spicier and tangier flavor profile.