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.

There are a number of ways to do so. Put your bread slices in the toaster before adding the sandwich fillings and pressing your Reuben. You can also grill each slice on both sides in your pan, before you add the fillings and close it. Either way, you're guaranteed a more delicious crunch.

Canned corned beef is already cooked. It is safe to eat straight from the can. You'll probably improve the texture by warming it up, and you'll probably improve the flavor by browning it a bit in a hot skillet. But technically, you don't NEED to do any of that.

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.

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.

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.

After brining, corned beef is slow-cooked or boiled, sometimes alongside cabbage, potatoes and carrots as part of a boiled dinner. Pastrami is brined, then smoked and steamed.

Whether a Reuben sandwich is better with corned beef or pastrami comes down to personal taste. Reuben sandwiches are made with either sliced corned beef or pastrami. The meat is sandwiched between rye bread and topped with Swiss cheese, sauerkraut, and Russian dressing.

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.

What is the difference between a Cuban and Reuben sandwich? ›

Did you know that although similar, a Reuben sandwich uses pastrami whereas a Cuban uses sliced ham or pork loin?

The one ingredient that separates Russian from Thousand Island. The ingredient that differentiates Russian dressing from Thousand Island is—drumroll, please—horseradish.

Bread: We prefer marble rye bread, but light rye, dark rye, Jewish rye, or pumpernickel bread are all acceptable alternatives. Rachel Sandwich: Pastrami is also acceptable (and delicious) although a traditional reuben is made with corned beef, not pastrami.

You can certainly make a sandwich without sauerkraut, but it won't be a reuben sandwich since one of the ingredients that defines the sandwich as being a reuben is sauerkraut. Without sauerkraut, what would have been a reuben is just a corned beef sandwich with russian dressing on rye.

If you're not prepared to marinate and roast a brisket, canned corn beef is pretty useful. You can slice it up for sandwiches or shred it for casseroles, or use it to make a variety of international dishes, like Filipino cornsilog, Jamaican bully beef, and Puerto Rican carne bif.

Tempeh, seitan, vegetables and mushrooms have stood in for the corned beef, but they're not really needed, because outsize quantities of the other traditional elements make a punchy, gooey sandwich on their own. Both sides of the buttered rye get melted Swiss.

Corned beef is thickly cut to accompany cabbage and other boiled vegetables like turnips, potatoes and carrots, or it is sliced thick for Reubens. Pastrami is more thinly sliced and piled onto deli sandwiches, often on rye bread.