Reuben Fritters | A Leftover Corned Beef Appetizer Recipe (2024)

FAQs

Is a reuben better with corned beef or pastrami? ›

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.

There's nothing like hot, toasted classic corned beef Reuben sandwich. I love biting into buttery, crispy rye bread, and tasting an explosion of tender, salty corned beef, melty Swiss cheese, creamy dressing, and tangy sauerkraut. It's a perfect combination of flavors and textures.

The best side dishes to serve with Reuben sandwiches are potato salad, blooming onion, fried pickles, deviled eggs, tater tots, baked potatoes, coleslaw, pickles, French fries, sweet potato fries, German-style potato pancakes, onion rings, and green salad.

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.

About the Reuben

Unfortunately, this traditional sandwich is NOT one that I consider "heart healthy" as it provides approximately 800 calories, 50 grams fat, 20 grams of the artery-clogging saturated fat, 40 grams carbohydrates, 36 grams protein, and a whopping 3200 mg.

Because corned beef comes from brisket, a tough cut of meat. You need its connective tissue to break down so you can have tender results. Some like to braise their corned beef in an all-water liquid, with various spices and salt; others add beer to the mix to further tenderize the meat.

While it provides protein and nutrients like iron and vitamin B12, corned beef is relatively high in fat and sodium. It's also a source of certain compounds that may increase your risk of cancer.

Heat the cooking oil in a frying pan or skillet over medium-high heat. Once the oil is hot, carefully place the sliced corned beef into the pan. Cook for 3-4 minutes per side, or until the beef becomes golden brown and crispy. Using tongs or a spatula, flip the corned beef slices to fry the other side.

The main difference between corned beef and pastrami is the way they're cut and processed. Plus, after cutting and curing, corned beef is boiled, whereas pastrami is smoked and steamed. Whether you have a taste for Corned Beef or Pastrami, you will find an expansive list of items on the Brent's Deli menu.

Why is my Reuben soggy? Any sandwich can get soggy if bread comes in contact with excess liquid or wet ingredients. In the case of a Reuben sandwich, the sauerkraut can make the bread soggy. To overcome this, drain the sauerkraut and then use paper towels or the back of a spoon to remove as much liquid as you can.

Is Russian dressing the same as Thousand Island? ›

While there are a lot of overlapping ingredients, there are also some key differences between these two iconic slathers. 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.

Smoked Bourbon Glazed Pork, cheese, collards on garlic toast.

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.

Make-Ahead Reuben Sandwiches

I recommend toasting the bread by baking the bread slices at 400 degrees for about 5 minutes, then spreading the Russian dressing on the insides of the bread so the pre-assembled sandwiches don't become soggy.

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.

“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.

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.

Overall, the point cut has a more beefy flavor because of the extra fat. This cut is usually ground or shredded for sandwiches like in this BBQ pulled beef burger. Meanwhile, the flat cut is the choice for corned beef because it slices up nicely.