"When it comes to toasting those lush layers of Jewish rye bread, slices of Swiss cheese, corned beef, sauerkraut, and Thousand Island or Russian dressing, flipping a fully-loaded Reuben within the tight confines of a skillet can create a mess. Worse, if you're dining with company, it's a drag to painstakingly prepare multiple Reubens in a skillet, one at a time."
"By opting for a baking sheet in the oven, foodies can toast multiple Reuben sandwiches at once, yielding less hands-on prep work and less time between you and your meal. To do it, simply assemble your Reubens as normal, then place the sandwiches buttered-bread-side-down on a parchment-lined baking sheet (easier cleanup later), and pop them in the oven. For diehard aficionados, we also have a detailed guide for the right way to build your Reuben sandwich layer by layer, to aid your assembly."
"For extra-crispy bread, warm two baking sheets in the oven while it preheats, and assemble your sandwiches on a separate plate. As you prepare the Reubens, the metal sheets will get hot, so regard those hot trays carefully when it's time to load on the sammies! For maximum ease, foodies can line the outside of the bottom of one baking sheet in foil before placing it directly on top of the Reubens as they bake on the parchment-lined one."
Use the oven to toast multiple Reuben sandwiches at once by assembling them buttered-bread-side-down on a parchment-lined baking sheet and baking at 350°F for 12 to 15 minutes. Thoroughly drain sauerkraut, especially canned, to prevent soggy bread. For extra-crispy bread, warm two baking sheets while the oven preheats and assemble sandwiches on a separate plate. Handle hot trays carefully when loading. For a gentle press, line the outside of the bottom sheet with foil and place it on top of the sandwiches as they bake. Parchment lining yields easier cleanup.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]