Reuben Recipe

Rinse and heat sauerkraut

Place the sauerkraut in a fine-mesh sieve and rinse briefly under cool water to soften and reduce acidity. Shake off excess water and transfer to a small saucepan. Add 2 tablespoons apple juice or water and 1 teaspoon freshly ground black pepper. Warm over low heat, stirring occasionally, 4–6 minutes until heated through and slightly tender. Keep warm and drain any excess liquid before assembling sandwiches.

Prep bread

Spread about 1 tablespoon of softened butter on the outer face of each slice of rye bread (the side that will contact the skillet). On the inner face of two slices, spread 1 1/2 tablespoons Montreal-style Dijon per slice.

Build sandwich

On the two slices with mustard, layer the ingredients evenly: divide the smoked meat (6 oz per sandwich) placing it in an even layer, sprinkle the warmed, drained sauerkraut (about 1/2 cup per sandwich), sprinkle caraway seeds if using (1/2 tsp per sandwich), then top with 3 oz mozzarella per sandwich. Close each sandwich with a buttered slice of bread, buttered side out.

Cook sandwiches

Heat a large skillet or griddle over medium-low to medium heat. Place the sandwiches in the pan and cook gently 3–4 minutes per side, pressing lightly with a spatula, until bread is golden brown and cheese is melted. If bread is browning too quickly before cheese melts, lower the heat and cover the pan with a lid for 1–2 minutes to trap heat and help melt the cheese. Total cook time per sandwich should be about 6–8 minutes.

Rest and slice

Remove sandwiches from the skillet and let rest 1 minute on a cutting board to settle. Using a sharp knife, cut each sandwich diagonally or in half as preferred.

Plate the Reuben sandwiches immediately while hot. Serve with extra Montreal Dijon or pickles and potato chips or fries on the side. Leftover sandwiches can be reheated in a skillet over low heat or in a 350°F (175°C) oven until warmed through.