FOOD NEWS
10 Tips You Need When Making Reuben Sandwiches
BY MARY FAWZY
Soften Butter
A good Reuben sandwich needs an even layer of butter all over the bread to get the right crust, which may be tough when using cold butter that doesn't spread well.
To make this step a breeze, take the butter out of the fridge for at least half an hour before using it so it softens enough to spread more easily on the bread.
Drain Sauerkraut
Sauerkraut — fermented shredded cabbage — gives Reuben its iconic sharpness, balancing the salty, fatty flavor with acidity and adding moisture.
However, too much moisture can lead to soggy bread. Since sauerkraut usually comes in a jar full of brine, strain it in a sieve to drain off the excess and use crisp sauerkraut.
Toast Both Sides
Since a Reuben has many components, including melted cheese, sauerkraut, and dressing, which may lead to soggy bread, it's best to toast the bread on both sides.
You can toast your bread slices, add the sandwich fillings, and press your Reuben, or try grilling each slice on both sides in your pan before adding the fillings and closing it.
Make Russian Dressing
Elevate your Reuben by making your Russian dressing from scratch. It helps avoid extra additives and sugar and delivers a superior taste.
Mince your onion finely and mix it with mayonnaise, ketchup, horseradish, Worcestershire sauce, paprika, and salt for a tangy, sumptuous Russian dressing.
Use Garlic Butter
Garlic butter can truly amp up a Rueben. It adds complexity to the rich dish and complements the horseradish in the dressing and the saltiness of the corned beef.
You can buy garlic butter or make your own by adding minced garlic to softened butter. You can also try other flavored butter to enhance the taste.