A Reuben sandwich is a grilled sandwich that is typically made with corned beef, Swiss cheese, sauerkraut, and Russian or Thousand Island dressing between slices of rye bread. The kind of bread used for a Reuben sandwich is an important component that gives the sandwich its distinctive flavor and texture. Rye bread is the traditional and most common bread used for Reuben sandwiches.
What Makes Rye Bread the Right Choice
There are a few key reasons why rye bread is the preferred bread for Reuben sandwiches:
Flavor
Rye bread has a rich, tangy flavor that comes from the rye grains used to make it. This sourdough-like taste pairs perfectly with the saltiness of corned beef and the tartness of sauerkraut in a Reuben sandwich. The assertive flavor of rye bread stands up well to the bold ingredients without getting lost.
Texture
Rye bread typically has a dense, chewy texture. This makes it sturdy enough to hold up to grilling without falling apart. The heartiness of rye also contrasts nicely with the tenderness of corned beef. The texture adds satisfying bite to each mouthful.
Tradition
Reuben sandwiches were invented in the early 1900s by Arthur Reuben, the owner of Reuben’s Restaurant in New York. The original Reuben sandwich recipe called for rye bread specifically. So rye bread is the traditional, authentic choice for making a classic Reuben.
Other Bread Options
While rye bread may be the gold standard, some variations on the Reuben call for different types of bread:
Pumpernickel
Pumpernickel bread is a dark brown rye bread made with coarsely ground rye grains. It is an even heartier style of rye bread that makes a delicious alternative for a Reuben sandwich if you want an even chewier texture and more complex rye flavor.
Marble Rye
Marble rye bread has a distinctive appearance thanks to its swirled pattern of rye and white flour. The flavor is slightly less assertive than regular rye bread. The lighter texture and color can be a nice change of pace while still providing rye taste.
Sourdough
Sourdough is sometimes used to put a new spin on the Reuben sandwich. Sourdough gives the sandwich a tangy, crusty quality while still having an assertive flavor to match the other ingredients.
Multigrain
For a healthier take, multigrain bread can substitute rye bread on a Reuben sandwich. The blend of whole grains provides plenty of texture and earthy, nutty flavors.
Key Considerations for Choosing Bread
Here are some factors to keep in mind when selecting the right bread for your perfect Reuben sandwich:
Compatibility with Ingredients
The bread should have a flavor that complements the corned beef, sauerkraut, Swiss cheese, and dressing rather than clashing with or overpowering them. Rye and pumpernickel are well-suited to stand up to the bold ingredients.
Ability to Be Grilled
Since Reuben sandwiches are typically grilled, the bread needs to be sturdy enough not to fall apart on the grill. Heartier rye, pumpernickel, or multigrain varieties can handle grilling better than lighter breads.
Moisture Content
Breads with a higher moisture content can become soggy when grilled. Rye bread tends to have a suitable drier quality that grills up crispy. Sourdough can also get too moist.
Acidity
The tanginess of rye pairs beautifully with sauerkraut’s tart acidity. Breads like sourdough match well too. Sweeter breads like brioche don’t have the same acidic bite.
Fiber Content
Rye bread and other whole grain varieties provide filling fiber that helps balance out an otherwise very heavy, rich sandwich. White bread may not hold you over as long.
Shape and Size
Pick a bread size and shape that matches the other ingredients and is easy to grill. Rye bread deli slices are perfectly suited to Reubens. Large loaves don’t grill as neatly and uniformly.
Best Practices for Grilling Reuben Sandwiches
Grilling is what really brings all of a Reuben sandwich’s ingredients together into hot, melty, toasty perfection. Here are some tips for grilling Reuben sandwiches:
– Use butter or oil on the outside of the bread to help it grill up golden brown and crispy.
– Place the sandwiches over medium heat. You want the bread to slowly toast while the cheese melts rather than scorching or burning.
– Put a panini press or another heavy object on top of the sandwiches as they grill to press them down and get that ooey-gooey cheese compression.
– Take your time and grill the sandwiches for several minutes per side, keeping a close eye to make sure the bread doesn’t burn.
– Resist the urge to press down on or squash the sandwiches while they’re grilling. Let the weight on top do the work.
– Grill the corned beef side first. The melting fat from the meat will help the outside of the bread grill up nicely.
– Consider grilling the sauerkraut separately first to mellow its bite and dry it out a bit if you don’t want too much moisture in your sandwich.
– Use thick slices of bread and don’t overload the filling to prevent the bread from falling apart on the grill.
Troubleshooting Issues
Here are some common problems and how to avoid them when making Reuben sandwiches:
Bread Falls Apart
– Use fresh, high-quality bread (preferably rye or pumpernickel) that isn’t dried out.
– Don’t overload the sandwich with so much filling that it overflows and disintegrates the bread when you try to grill it.
– Allow the sandwich to grill long enough to toast and seal the bread before flipping.
Bread Burns
– Keep the heat at a medium level rather than high.
– Watch sandwiches closely as they grill and flip at the first signs of burning.
– Use a lower moisture filling and sauce to prevent drying out and burning the bread.
Cheese Doesn’t Melt
– Make sure to use real sliced Swiss cheese rather than a processed cheese product.
– Let sandwiches grill long enough for the heat to go through the layers and melt the cheese.
– Cover the grill to hold in heat if needed to melt the cheese faster.
Filling Falls Out
– Don’t overstuff the sandwich. The filling should be neatly layered between bread slices.
– Use bread that is large enough to fully encase the filling.
– Be gentle when flipping sandwiches to avoid the filling sliding out.
Alternative Cooking Methods
While grilling may be the preferred cooking technique, Reuben sandwiches can be prepared in other ways too:
Pan-Frying
Pan-frying in butter can mimic some of the toasty crisping you get from grilling while still melting the cheese inside. Use a heavy skillet and press down on the sandwich as it cooks.
Broiling
For quick cooking, broil Reuben sandwiches for a few minutes until the cheese melts and the bread toasts. Watch carefully to avoid burning.
Toasting
You can simply toast the bread slices before assembly and melt the ingredients together in the oven if you don’t have a grill. It won’t have quite the same flavor, but still tastes great!
Panini Press
A panini press with weighted lid is ideal for getting those nice grill marks on the bread and pressing the Reuben sandwich together as it heats.
Corned Beef Options
While corned beef is the traditional Reuben protein, you can also use different meats or substitutions:
Pastrami
Pastrami makes an amazing alternative to corned beef with its similar smoky, salty, peppery flavor.
Turkey
Lean sliced turkey can provide a healthier take on the classic Reuben fillings.
Brisket
Smoked brisket’s tender texture and robust savoriness work nicely in a Reuben in place of corned beef.
Roast Beef
Thinly sliced roast beef can mimic corned beef fairly well and make for an easy substitute.
Salami
Sliced salami or kielbasa provide a spicy kick and meaty satisfaction for a different twist.
Tempeh
Marinated, sliced tempeh can make a tasty vegetarian or vegan take on a Reuben sandwich.
Tofu
Seasoned, grilled tofu steak can provide substance and protein for meatless Reuben fans.
Sauerkraut Options
While sauerkraut is the quintessential Reuben condiment, you can switch it up with some other tangy toppings:
Kimchi
Spicy, fermented kimchi can bring a nice pickled kick in place of sauerkraut.
Pickles
Deli-style dill pickle chips provide crunchy acidity and moisture.
Relish
Chopped pickle relish is a quicker alternative to sauerkraut with a similar briny taste.
Hot Peppers
Sliced jalapeños, banana peppers, or pepperoncinis bring salty, vinegary heat.
Sliced Onions
Thinly sliced red or white onions give a sharp allium flavor.
Sliced Green Olives
Brined green olive slices offer a punchy, piquant taste.
Giardiniera
A spoonful of this spicy Italian vegetable mix adds fab flavor.
Cheese Options
While Swiss cheese is standard, you can play around with these cheese choices too:
Cheddar
Sharp cheddar has a sharper, bolder bite than Swiss.
Gruyère
Gruyère has a richer, earthier quality than Swiss.
Provolone
Mild provolone provides gooey meltability.
Muenster
Muenster has a nice creamy, smooth melt.
American
American cheese’s ultimate meltability makes it a easy substitute.
Blue Cheese
Crumbly blue cheese adds a tangy kick.
Pepper Jack
Pepper jack’s spice balances the other flavors.
Sauce Options
Instead of Thousand Island or Russian dressing, try one of these sauce substitutions:
BBQ Sauce
Tangy, sweet barbecue sauce provides big flavor.
Ranch
Cool, herby ranch makes a creamy alternative.
Chipotle Mayo
Smoky, spicy chipotle mayo adds kick.
Horseradish Sauce
Zesty prepared horseradish sauce gives some heat.
Mustard
Spicy brown or Dijon mustard offer acidity.
Sriracha
Rooster sauce supplies garlicky fire.
Chimichurri
Fresh herby chimichurri makes a great change of pace.
Other Additions
Beyond the core ingredients, you can pile extra components onto your Reuben for more flavor and crunch:
Sauerkraut
Extra sauerkraut provides double the tang.
Pickles
More pickles mean more acidic crunch.
Coleslaw
Cool creamy coleslaw contrasts the other textures.
Potato Chips
A handful of potato chips gives you salty crispness.
French Fries
Some fries bring hot starchy goodness.
Fried Onions
Crunchy fried onions amp up the flavors.
Avocado
Sliced avocado cools things down.
Bacon
Crumbled bacon ups the meaty joy.
Fried Egg
A runny fried egg takes it over the top.
Vegetarian and Vegan Variations
You can create delicious meatless versions of Reuben sandwiches in a few different ways:
The Rachel
This veggie take swaps the corned beef for roasted turkey, coleslaw, and sometimes Russian dressing.
Tempeh Reuben
Marinated, sliced tempeh makes a hearty, protein-packed substitute for the meat.
Mushroom Reuben
Meaty grilled portobello mushrooms can stand in for corned beef.
Eggplant Reuben
Grilled slices of eggplant provide the perfect plant-based stacker.
Carrot “Pastrami” Reuben
Thinly sliced marinated carrot mimics pastrami’s texture.
Beet Reuben
Thick slices of flavorful roasted beets replicate the corned beef.
Jackfruit Reuben
Shredded, seasoned jackfruit makes an amazingly convincing mock meat.
Conclusion
Rye bread is the traditional, classic choice for Reuben sandwiches thanks to its assertive flavor, sturdy texture, and grill-worthy qualities that pair perfectly with the other iconic ingredients like corned beef, Swiss cheese, and sauerkraut. However, pumpernickel, marble rye, sourdough, or multigrain bread can also make delicious alternatives if you want to change up the Reuben experience. No matter what bread you choose, focus on finding a variety that can stand up to the bold ingredients and create the ideal balance of tastes, textures, and grillability to bring you Reuben sandwich bliss. With the right rye or substitute by your side, you can achieve sandwich greatness.