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.

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.

The Best Method for Making Reuben Sandwiches at Home

We have a grilled-cheese philosophy here at Serious Eats, which is that both sides of each slice of bread should be toasted to maximize the crunch against the soft melted cheese. In some cases, this rule works for melts, which is what a Reuben technically is.

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.

Some of the fancier, more nuanced seasonings, like peppercorns or coriander, don't make it into the canned version, but otherwise, it's pretty much the same from an ingredients standpoint. The process for making canned corned beef is different than the made-from-scratch kind.

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.

“a deli classic reinvented for. south Texas tastes…”

This Texas Reuben features our own lean smoked brisket thrown over some buttered and griddled rye bread. Our sauerkraut is cooked in-house and not like what you usually imagine when it comes to this German staple.

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.

A Reuben can be served cold, but it's far better when it is served hot like the recipe calls for. The melted cheese blends all the ingredients together for a messy and delightful sandwich.

The sandwich is traditionally made with sliced corned beef, sauerkraut, and Swiss cheese on rye bread. It is usually fried like a grilled cheese sandwich and served hot, but it may be served cold.

What is the difference between Russian and Thousand Island dressing? ›

To start, both are mostly made from a mix of mayonnaise and ketchup, but generally, Russian dressing is a little spicy while Thousand Island tends to be on the sweeter side. Each may include chili sauce in addition to, or sometimes instead of, ketchup.

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.

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.

Baked tofu is infused with spices for a corned beef-like flavor, and topped with caramelized kraut and a smoky house dressing before getting stuffed between slices of toasted marble rye.

Yes, baking canned corned beef is a popular method. Preheat your oven to 350°F (175°C). Place the corned beef in a baking dish and cover with foil. Bake for about 30 minutes or until heated through.

Flat cuts are leaner and more uniform, making them ideal for slicing and recipes that call for a more refined presentation, such as corned beef hash or sandwiches.