Best Reuben Sandwiches
The grilled Reuben-sliced corned beef, tangy sauerkraut, creamy Russian or Thousand Island dressing, and melted swiss cheese on rye-is the epitome of a New York deli sandwich. We wanted a recipe for a homemade version that tasted just as good as those from a deli.
Why This Recipe Works
For the homemade dressing in our Best Reuben Sandwiches, we replaced ketchup and horseradish with prepared cocktail sauce. Instead of pickle relish, we used hand-chopped fresh, crunchy pickles and replaced the vinegar with pickle juice. The result was a flavorful hybrid of Russian and Thousand Island dressings.
To combat sogginess, we drained and rinsed the sauerkraut and quickly cooked it in a skillet with some cider vinegar and brown sugar before layering it with meat and cheese—not only adding flavor, but allowing the sauerkraut’s excess moisture to evaporate. We chose shredded Swiss for our Best Reuben Sandwiches. For fully melted cheese, we covered the skillet while cooking the sandwiches.
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