How To Ensure Sauerkraut Doesn't Make Your Reuben Sandwiches Soggy

Reuben sandwich on cutting board
Reuben sandwich on cutting board - Bhofack2/Getty Images

A bite of a traditional Reuben sandwich offers contrasting flavors from ingredients like sliced corned beef, Swiss cheese, creamy dressing like thousand island or Russian, and sauerkraut for an acidic tang piled high on thick rye bread. 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. It's one of the many essential tips to make an excellent Reuben at home that might even rival one from Anthony Bourdain's favorite late-night spot, Katz's Deli. In case you aren't aware, sauerkraut is fermented cabbage, which means it's usually stored in some sort of brine or water, and that's the liquid that needs to be removed first. Simply shake it off with a fork or use a slotted spoon to make sure no liquid makes its way to the sandwich.

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Toast The Bread Too

Sauerkraut on fork
Sauerkraut on fork - Madeleine_steinbach/Getty Images

The first step to preventing a soggy sandwich is to drain off the sauerkraut, but it's not the only technique to make a solid sandwich. Reubens traditionally rely on rye bread, which is dense and can soak up any extra juices — so don't swap it for another variety if you can manage. To further fight sogginess, toast the rye bread so that it holds up to the sauerkraut's texture along with ingredients like the sauce and melted cheese. Then comes the sandwich assembly, which can be done in any order, but try not to let the sauerkraut touch the bread directly because, even if it's drained, it will still be a bit wet. Instead, add cheese on top before the second slice of bread.

Try these steps with Tasting Table's classic Reuben sandwich from recipe developer Cecilia Ryu, who creates a homemade Russian dressing and uses ½ cup of sauerkraut for two sandwiches. Go this route and use any excess sauerkraut liquid to replace the lemon juice in the dressing for acidity and to prevent waste. If your taste buds are tantalized by the thought of this classic sandwich, but you don't want to make one yourself, grab a bite at one of the best places to get a Reuben across the United States instead.

Read the original article on Tasting Table.