Fluid Reuben Recipe
smoked meat, sauerkraut, mozza cheese, grilled rye, montreal dijon, kosher dill
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Ingredients
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Sandwich
Spread / Sauce (Montreal Dijon)
For Grilling / Finishing
Method
Sandwich
- 1
Prep smoked meat
If the smoked meat slices are thick, warm them briefly in a skillet over medium heat (1–2 minutes per side) until just heated through and pliable. Transfer to a plate and keep warm. This helps melt the cheese evenly when assembled.
- 2
Prepare sauerkraut
Place sauerkraut in a fine sieve or between paper towels and press firmly to remove excess liquid. If very salty or sour, rinse quickly under cold water and squeeze dry again. Season lightly with a pinch of black pepper if desired.
- 3
Assemble sandwiches
Lay out 4 slices of rye bread. Spread about 1 tablespoon of the Montreal Dijon sauce evenly on each slice. On each bottom slice, layer about 3 ounces (approx. 1/3 of the meat per sandwich) of warmed smoked meat, then evenly divide the drained sauerkraut (about 1/4 cup per sandwich). Top the sauerkraut with about 1/2 cup shredded mozzarella. Add a couple slices or spears of kosher dill pickle on the side of the cheese if you like a pickle bite inside. Close each sandwich with a top slice of rye bread spread with a little sauce.
Spread / Sauce (Montreal Dijon)
- 4
In a small bowl, combine Dijon mustard, mayonnaise, whole-grain mustard (if using), smoked paprika, hot sauce (if using), lemon juice, and black pepper. Whisk until smooth and taste; adjust seasoning. This is the 'Montreal Dijon' — tangy with a smoky note — and should be spread on both slices of bread (about 1 tbs per slice).
For Grilling / Finishing
- 5
Heat a large skillet or griddle over medium-low to medium heat. Butter the outer faces of each sandwich (about 1/2 tablespoon per outer face) so they brown evenly. Place sandwiches butter-side-down onto the skillet. Press gently with a heavy spatula or a weighted pan press to ensure contact for even browning.
- 6
After 2–3 minutes, when the underside is deep golden-brown, flip carefully. If the cheese hasn’t fully melted, lower the heat to low, add 1 tablespoon of beef broth to the pan near the sandwich (not on the bread) and immediately cover the skillet with a lid — the steam will help melt the cheese without burning the bread. Steam for 1–2 minutes until cheese is melted and bread is crisped to your liking.
- 7
Remove sandwiches from the pan and let rest 1 minute. Slice each sandwich in half on the diagonal and serve warm with the remaining kosher dill pickles on the side.