How To Ensure Sauerkraut Doesn't Make Your Reuben Sandwiches Soggy (2024)
A bite of a traditional Reuben sandwich offers contrasting flavors from ingredients like sliced corned beef, Swiss cheese, creamy dressing like thousand island or Russian, and sauerkraut for an acidic tang piled high on thick rye bread. The sauerkraut is a staple ingredient of an authentic Reuben but, if you aren't careful, it might ruin the sandwich by making it soggy. To prevent a soggy Reuben, you must take a very easy first step.
That step is to simply drain off any excess liquid from the sauerkraut before you pile it onto your sandwich. It's one of the many essential tips to make an excellent Reuben at home that might even rival one from Anthony Bourdain's favorite late-night spot, Katz's Deli. In case you aren't aware, sauerkraut is fermented cabbage, which means it's usually stored in some sort of brine or water, and that's the liquid that needs to be removed first. Simply shake it off with a fork or use a slotted spoon to make sure no liquid makes its way to the sandwich.
The first step to preventing a soggy sandwich is to drain off the sauerkraut, but it's not the only technique to make a solid sandwich. Reubens traditionally rely on rye bread, which is dense and can soak up any extra juices — so don't swap it for another variety if you can manage. To further fight sogginess, toast the rye bread so that it holds up to the sauerkraut's texture along with ingredients like the sauce and melted cheese. Then comes the sandwich assembly, which can be done in any order, but try not to let the sauerkraut touch the bread directly because, even if it's drained, it will still be a bit wet. Instead, add cheese on top before the second slice of bread.
Try these steps with Tasting Table's classic Reuben sandwich from recipe developer Cecilia Ryu, who creates a homemade Russian dressing and uses ½ cup of sauerkraut for two sandwiches. Go this route and use any excess sauerkraut liquid to replace the lemon juice in the dressing for acidity and to prevent waste. If your taste buds are tantalized by the thought of this classic sandwich, but you don't want to make one yourself, grab a bite at one of the best places to get a Reuben across the United States instead.
Reubens traditionally rely on rye bread, which is dense and can soak up any extra juices — so don't swap it for another variety if you can manage. To further fight sogginess, toast the rye bread so that it holds up to the sauerkraut's texture along with ingredients like the sauce and melted cheese.
Be sure to drain off as much liquid as possible from the sauerkraut before piling it onto your Reuben sandwich to prevent any sogginess. It's also best to serve Reubens soon after griddling to keep the toasted bread nice and crisp.
That makes a Reuben—toasted rye bread stuffed with corned beef, a heap of warm sauerkraut, gooey layers of melted swiss cheese, and a generous dose of Russian dressing—pure sacrilege...or, should I say, sacrilege that's purely delicious.
Place each of the slices of bread with dressing, buttered-side out on top of the slices of bread topped with corned beef. Place the sandwiches in the skillet and cook until golden and toasted, about 5 minutes, using a spatula to press down a few times.
The Rachel sandwich is one of several variations on the famous sandwich. Instead of the classic corned beef and sauerkraut, the Rachel is usually made with turkey or pastrami and coleslaw. Both sandwiches are made with Swiss cheese and rye bread.
Adding spreads and condiments to your sandwich makes a significant difference in its texture, not only by preventing it from being uncomfortably dry but also by elevating the overall taste. Some popular condiments to try are Dijon mustard, hummus, cranberry sauce, guacamole, barbecue sauce, mayonnaise, and pesto.
I don't know what others think, but the Aldi brand of Sauerkraut is one of the best short of making your own... Great recipe and easy. As the recipe states, it's important that you put thousand island on both pieces of bread and use 2 pieces of cheese, 1 on top and 1 on bottom.
To ensure canned sauerkraut is as moist and flavorful as possible, try heating it on the stovetop. This method usually takes about 30 minutes and affords a delicious end result with minimal hassle. Stovetop heating also provides the perfect opportunity to add flavor enhancers to the sauerkraut should you desire.
Cover the crock with its lid. If using a bucket, cover with a towel or cheese cloth and secure. Every couple of hours, press down on your weights to help draw out water from the cabbage.
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.
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.
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.
The sauerkraut is a staple ingredient of an authentic Reuben but, if you aren't careful, it might ruin the sandwich by making it soggy. To prevent a soggy Reuben, you must take a very easy first step. That step is to simply drain off any excess liquid from the sauerkraut before you pile it onto your sandwich.
A staple in delicatessens throughout the country, a typical Reuben includes pastrami and vinegar-y sauerkraut on some rye bread. We knew that we could do better, and decided to experiment one weekend with our menu. This Texas Reuben features our own lean smoked brisket thrown over some buttered and griddled rye bread.
Start by placing a layer of greens on the wrap to act as a barrier between the fillings and the wrap itself. You can use lettuce, spinach or other types of greens. They will also help prevent the wrap from becoming soggy.
This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness. Tinfoil is great for keeping your sandwich from drying out, and it's also good for keeping warm sandwiches warm.
Make sure any cooked foods are cooled: Before adding them to the English muffin, make sure any food that you cooked like the meat, eggs, and the bread, has cooled to room temperature. By this point, they'll no longer be letting off steam which can make Frozen Breakfast Sandwiches soggy.
Assembling your sandwich with a layer if protection between the bread and the salad is your best bet. You can butter the bread if you like butter. You can use a leaf or two of lettuce if that's more to your taste. Or you can assemble the sandwich right before eating it, so it doesn't have a chance to sog.
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