The Best Air Fryer Reuben Sandwich Recipe (2024)

FAQs

How do you make a Reuben sandwich not soggy? ›

The sauerkraut is a staple ingredient of an authentic Reuben but, if you aren't careful, it might ruin the sandwich by making it soggy. To prevent a soggy Reuben, you must take a very easy first step. That step is to simply drain off any excess liquid from the sauerkraut before you pile it onto your sandwich.

You could also opt for pastrami in place of the corned beef, which isn't the traditional meat in a Reuben, but it still tastes damned good. Typically at delis, the meat will be steamed whole, then carved by hand while it's still hot.

Why is my Reuben sandwich soggy? The culprit is most likely the sauerkraut. Be sure to drain off as much liquid as possible from the sauerkraut before piling it onto your Reuben sandwich to prevent any sogginess. It's also best to serve Reubens soon after griddling to keep the toasted bread nice and crisp.

Slice Wickles Dirty Dill Spears in half. Top the bottom with corn beef, swiss cheese, sauerkraut and drizzle the dressing. Add top of sandwich and add a toothpick.

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.

“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.

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.

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.

A Reuben is a classic deli sandwich made with rye bread, corned beef, Swiss cheese, sauerkraut and either Russian or Thousand Island dressing. You could serve the sandwich cold, but it gains a warm, melty consistency when the sandwich is toasted.

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.

What can you not put in an air fryer? ›

Those cuts include Top Sirloin, KC Strip, Ribeye, Tenderloin and Tri Tip. Ground beef also can be easily prepared in an air fryer. Because an air fryer works much like a convection oven, what you are cooking tends to dry out.

Place pastrami under the broiler and cook until surface browns, 3 to 4 minutes. Remove pastrami from the oven and cut into thin slices, about 1/8-inch thick.

Adding spreads and condiments to your sandwich makes a significant difference in its texture, not only by preventing it from being uncomfortably dry but also by elevating the overall taste. Some popular condiments to try are Dijon mustard, hummus, cranberry sauce, guacamole, barbecue sauce, mayonnaise, and pesto.

Spread butter or cream cheese on the bread before adding the toppings. It will give the sandwich a nice, mild taste, and remove the dry mouthfeel, without making it very moist. Use a condiment. Typical sandwich condiments are mustard, mayonnaise and ketchup.

If you want to make stale bread soft again, wrap the bread in foil. If the crust of the bread is very hard, sprinkle a little water on the outside before you close the foil. Place the bread in a 300°F oven for 5-15 minutes or until the bread feels soft. If you added water, heat the bread until it no longer feels soggy.

Turn to med heat, preheat pan for 2 minutes. Place sandwich in its foil bag (yes, in the bag on the pan so as not to dirty your pan but with the bag open so as to allow steam to escape), cook for 5 minutes each side. Check your crispy level by putting your finger in bag and touching the bread.