Fluid Grilled Rye Reuben Recipe
montreal smoked meat, sauerkraut, mozza cheese, crispy onions, dijon, kosher dill
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Ingredients
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Sandwich components
Crispy onions
Butter / finishing
Method
Crispy onions
- 1
Prepare onions
Separate the thinly sliced onion into individual rings and pat dry with paper towels to remove excess moisture.
- 2
Make batter
In a medium bowl whisk together the flour, cornstarch, kosher salt, and black pepper. Gradually whisk in the cold club soda (or cold water) until you have a smooth, slightly thick batter that will cling to onion rings. Keep batter cold — place bowl over another bowl with ice if desired.
- 3
Fry onions
Heat neutral oil in a heavy skillet to 350°F (175°C) or heat about 1/2" oil in a medium pot until a pinch of batter sizzles. Working in batches so as not to crowd the pan, toss onion rings in the batter to coat, then carefully drop into hot oil. Fry until golden brown and crisp, about 2–3 minutes per batch. Use a slotted spoon to transfer fried onions to a paper towel–lined sheet and immediately sprinkle lightly with salt. Keep warm in a low oven (200°F/95°C) while you assemble sandwiches.
Sandwich assembly & grilling
- 4
Prepare sauerkraut
Place the drained sauerkraut in a small bowl and press with the back of a spoon to remove excess liquid. If you prefer milder acidity, rinse briefly under cold water and squeeze dry; otherwise use as-is.
- 5
Butter bread
Spread about 1 tablespoon of softened butter on one side of each rye slice. If using, sprinkle a pinch of caraway seeds into the butter before spreading on two slices (optional). The buttered sides will be the outside of the sandwich for grilling.
- 6
Assemble sandwiches
Place four slices of bread butter-side down on a work surface. On each slice distribute 100 g (about 1/4 of total) Montreal smoked meat piled loosely so it will heat through, then top with about 1/4 cup shredded mozzarella, followed by 1/4 cup well-drained sauerkraut, 1 tablespoon Dijon mustard (spread lightly over sauerkraut or on the opposite bread slice), and 1 sliced kosher dill pickle split among the sandwiches. Finish each sandwich with a generous handful of crispy onions (reserve a small amount for topping after grilling). Top with the remaining bread slices, butter-side up.
- 7
Grill sandwiches
Heat a large skillet or griddle over medium heat until hot. Place assembled sandwiches in the skillet. Press gently with a heavy spatula or a sandwich press, and cook 3–4 minutes until the bread is golden brown and the mozzarella begins to melt. Carefully flip each sandwich and cook another 2–3 minutes until the second side is golden and cheese is fully melted. If the bread is browning too quickly before the cheese melts, lower heat to medium-low and cover the pan briefly (30–60 seconds) to trap heat and help cheese melt.
- 8
Finish
Remove sandwiches to a cutting board and let rest 1 minute. Slice each sandwich in half. Top with the reserved crispy onions for extra crunch and serve with extra Dijon and kosher dill pickles on the side.