How do you make a Reuben sandwich not soggy?

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 .

Why is my Reuben soggy?

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.

What does Arby's put on their Reuben sandwiches?

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.

Is a Reuben unhealthy?

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.

Should a Reuben be pressed or toasted?

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 . You don't need a panini press to pull it off, either.

How to make a crispy soggy sandwich?

Toast one side of your bread to keep your sandwich crunchy This hack works for all sorts of sandwiches, from classics like ham and cheese to more unique fare. Toasting one side of your bread can also help maintain the texture of your sandwiches on-the-go, and you can further the results with a little extra prep work.

Should a Reuben have pastrami or corned beef?

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.

What is a Reuben without sauerkraut called?

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.

How do you keep breakfast sandwiches from getting soggy?

Toasting. Packaged bread from the supermarket often benefits from being toasted. To prevent your sandwich from getting soggy, try lightly toasting just one side of the bread in your toaster oven, and let that toasted side serve as the inside of your sandwich.

How do you make sandwich wraps not soggy?

Start by placing a layer of greens on the wrap to act as a barrier between the fillings and the wrap itself . You can use lettuce, spinach or other types of greens. They will also help prevent the wrap from becoming soggy.

Does microwaving a sandwich make it soggy?

You will be adding moisture back into the bread when you microwave it with the the cheese and butter. Too much moisture can make your sandwich soggy .

Reuben Sliders Recipe (2024)

Jump to Recipe

The Reuben is back – in slider form!

Reuben Sliders Recipe

I seem to keep coming up with new takes on the Reuben sandwich. What can I say? That classic combo of corned beef, sauerkraut, Swiss cheese, and dressing is just so tasty, I just can’t help myself.

First I turned it into a dip. Then it became a fancy braided sandwich. And now, I’m serving up the Reuben in my new favorite form – sliders!

These Reuben Sliders are easy as can be. You start with a tray of buns, sliced in half horizontally (carefully, so all the buns stay connected). Then you pile the whole big slab of bread with layers of corned beef, cheese, and sauerkraut, finishing up with a drizzle of dressing. Pop the tops of the buns back on – still all in one piece – and top them with some poppy seeds to dress them up.

Then you just slip the whole tray in the oven and bake it until the cheese is melted and the buns are golden brown. Slice them up and serve them piping hot, and watch how quickly they slide off your table.

RUEBEN SLIDERS

INGREDIENTS:

6 tray buns
10 -12 slices deli corned beef
1 cup sauerkraut, squeezed, to get rid or most of the liquid
as desired thousand island dressing
6 slices swiss cheese (approximately)
2 – 3 Tbsp. butter, melted
1 Tbsp poppy seeds

DIRECTIONS:

1. Preheat oven to 350 degrees F. Cut the tray buns in half horizontally, while keeping them all connected. Roll each slice of deli corned beef loosely and place on top of the buns.

2. Lay out the cheese so that it covers the entire surface of the buns.

3.Sprinkle the sauerkraut over top the cheese as evenly as possible.

4. Drizzle the dressing on top of the sauerkraut. Use as much or as little as you like, but approximately 1/4-1/3 of a cupshould do it.

5. Replace the top portion of the buns. In a bowl combine the melted butter and poppy seeds. Brush over the tops of the buns, spreading it as evenly as possible, letting it fall into the crevices of the buns. Bake for approximately 10 – 12 minutes or until the tops are golden brown.

Do you love Family Fresh Meals? Never miss out on FUN new meals or easy lunchbox ideas for the family andSIGN UPto have my posts sent right to your inbox! It’s EASY PEASY! JustCLICK HEREand enter your email!

Looking for more free recipes? Subscribe to my newsletter and follow along on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.

4.70 from 20 votes

Reuben Sliders Recipe

These Reuben Sliders are easy as can be. You start with a tray of buns, sliced in half horizontally. Then you pile on layers of goodness!

Prep Time: 10 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 22 minutes minutes

Serves:6

Hover over "serves" value to reveal recipe scaler

Calories:191

Print Pin This

Ingredients

6 tray buns
10 -12 slices deli corned beef
1 cup sauerkraut squeezed, to get rid or most of the liquid
as desired thousand island dressing
6 slices swiss cheese approximately
2 – 3 Tbsp. butter melted
1 Tbsp poppy seeds

Instructions

Preheat oven to 350 degrees F. Cut the tray buns in half horizontally, while keeping them all connected. Roll each slice of deli corned beef loosely and place on top of the buns.
Lay out the cheese so that it covers the entire surface of the buns.
Sprinkle the sauerkraut over top the cheese as evenly as possible.
Drizzle the dressing on top of the sauerkraut. Use as much or as little as you like, but approximately 1/4-1/3 of a cup should do it.
Replace the top portion of the buns. In a bowl combine the melted butter and poppy seeds. Brush over the tops of the buns, spreading it as evenly as possible, letting it fall into the crevices of the buns. Bake for approximately 10 – 12 minutes or until the tops are golden brown.

Save this recipe for later! Click the heart in the bottom right corner to save to your recipe box!

Nutrition Information:

Calories: 191kcal (10%)Carbohydrates: 18g (6%)Protein: 11g (22%)Fat: 8g (12%)Saturated Fat: 2g (10%)Cholesterol: 23mg (8%)Sodium: 408mg (17%)Potassium: 93mg (3%)Fiber: 1g (4%)Sugar: 6g (7%)Vitamin A: 65IU (1%)Vitamin C: 3.5mg (4%)Calcium: 299mg (30%)Iron: 0.7mg (4%)

Nutrition Disclaimer

Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Course:Appetizer, Main Course

Cuisine:American

Did you make this recipe?Tag me on Instagram at @familyfreshmeals or leave me a below.

Reader Interactions

This site uses Akismet to reduce spam. Learn how your comment data is processed.

11 Comments

Ashley says
February 6, 2017 at 11:41 am

I really wanted to love these! However, I’ll just stick to the ham and swiss cheese sliders. They taste better and much cheaper to make (due to corned beef being $12 per lb). I didn’t think you could really taste the corned beef. A really great alternative to the reuben sandwich is the reuben dip. SO good and you get the taste of the classic reuben sandwich!
Reply
Marie M says
March 1, 2017 at 9:20 am

Hello Corey! This looks great we love corned beef at y house! I know the plain sheet rolls that are in the recipe, but have you made this with the Kings Hawaiian? If so do you recommend it more or less than the others? Thanks for sharing so many great recipes and ideas!
Reply
- Corey says
  March 6, 2017 at 11:02 am
  
  I have made these with King’s rolls. It adds a sweetness, so if you are a fan of sweet and savory together, I say go for it!
  Reply
d b says
August 2, 2017 at 8:19 pm

This is NOT real corned beef. This is frm the round not the Brisket of Beef.
Entirely different flavor.
Also need kosher brown mustard.
Don’t waste $$$
Reply
- Corey says
  August 3, 2017 at 10:42 am
  
  Brown mustard would be super yummy with these. Thanks for the suggestion 🙂
  Reply
nancy says
September 4, 2017 at 6:27 pm

We love them just as you wrote as do our many friends. Easy too!
Reply
Aldo says
September 24, 2018 at 2:12 am

If u want these awesome… buy Hawaiian buns, NOT sweet but butter. Get very thin sliced corn beef, about 1/2 pound per 12-16 rolls. Must put butter with poppy seeds on every side of bread…. top & bottom, both sides. Put Swiss cheese on bottom, the corn beef, the sauerkraut. Put in oven for 20min, COVER Tight with foil. I did it without covered, per recipe…. sucked. Top BREAD WAS BURNT, bottom was dry, middle was cold. Covered gets nice, warm, & gooey. U’ll thank me later
Reply
Mose says
February 19, 2019 at 3:00 pm

Thanks for those suggestions ALDO! (And thank you Corey for the original recipe) These were nearly PERFECT with the foil! I changed a few things with mine: I opened the foil about 2/3 through (because I like mine a little crispy on the outside); I used RUSSIAN DRESSING, which is called for when making an authentic Reuben(it includes horseradish and other ingredients, making it spicier); and because I am not fond of swiss, I substituted muenster (but I’ve also used jarlsberg, when it’s been on sale). For those who want to save money on the meat, try using half pastrami, half corned beef (that is, if you live somewhere where pastrami prices haven’t skyrocketed recently). Luckily, my grocer’s meat prices haven’t changed much!
Reply
GramTam says
June 26, 2019 at 5:17 am

Hello! Your creamy broccoli salad looks yummy! I would love to make it! But…..your Reuben Sliders recipe came up instead 🤔
Reply
- Corey says
  June 26, 2019 at 11:07 am
  
  Oops! There must have been a wrong link in the newsletter. Sorry. It should show up as the top post now for you 🙂 Or here is the link you can use. https://www.familyfreshmeals.com/2019/06/creamy-broccoli-salad.html
  Reply
Ginny says
May 29, 2020 at 8:01 am

Used freshly cooked turkey breast instead of corned beef and they were such a hit – got lots of raves!
This recipe goes into my Party file and will definitely get used again!
Thank you!!
Reply

Reuben Sliders Recipe (2024)

Reuben Sliders Recipe

RUEBEN SLIDERS

Reuben Sliders Recipe

Ingredients

Instructions

Nutrition Information:

Nutrition Disclaimer

More delicious sliders

Reader Interactions

Leave a Comment

11 Comments

FAQs

How do you make a Reuben sandwich not soggy? ›

Does microwaving a sandwich make it soggy? ›

References