Tom's Morningside Classic Reuben
Burgers, Clubs & Sandwiches
If you have ever sat in a vinyl booth at two in the morning watching a career short-order cook work a roaring flat-top, you know the magic of a diner Reuben. It is a masterpiece of structural engineering: crispy, butter-soaked rye giving way to an avalanche of peppery corned beef, molten Swiss, and the aggressive snap of sauerkraut. At home, your cast-iron skillet is the ultimate stand-in for the griddle. We are using three essential diner maneuvers here—the moisture squeeze, the cheese barrier, and the weighted press-and-steam. Take a bite, and you will taste the neon-lit soul of America's most democratic restaurant.
Ingredients
- mayonnaise1/2 cup
- ketchup3 tbsp
- prepared horseradish1 tbsp
- Worcestershire sauce1 tsp
- hot sauce1 tsp
- paprika1/2 tsp
- kosher salt1 pinch
- black pepper1 pinch
- bakery-style rye bread4 large slices
- unsalted butter3 tbsp
- deli corned beef1/2 lb
- traditional sauerkraut1/2 cup
- aged Swiss cheese4 large slices
- vegetable oil1 tsp
Method
- 01
Whisk together the mayonnaise, ketchup, horseradish, Worcestershire, hot sauce, paprika, salt, and pepper.
Taste and adjust the dressing to ensure it packs a noticeable, spicy punch, then set aside to let the flavors meld.
- 02
Extract all excess moisture from the sauerkraut.
Place the kraut in a fine-mesh strainer and press firmly with a spoon, or wrap it in a clean kitchen towel and wring it tightly over the sink. Wet cabbage is the ultimate enemy of crispy bread.
- 03
Execute the short-order meat scrape.
Heat the cast-iron skillet over medium with the oil. Drop in the corned beef, tossing rapidly with tongs for 60 to 90 seconds just to wake up the rendered fats, then scrape it onto a holding plate and wipe the skillet completely clean.
- 04
Construct the sandwich utilizing the cheese barrier.
Reduce the skillet heat to medium-low. Generously butter one side of each rye slice edge-to-edge, flip them, and apply dressing to the unbuttered sides. On the bottom slices, layer Swiss cheese, warmed corned beef, squeezed sauerkraut, and another slice of Swiss before capping with the top bread, butter-side up.
- 05
Press and steam the sandwich in the cast-iron skillet.
Transfer the sandwiches to the skillet and press down firmly with a spatula or a heavy pot. Cook 3 to 4 minutes until deep mahogany, flip confidently, and immediately cover with a metal dome or lid for 1 to 2 minutes so the trapped heat liquefies the cheese.
- 06
Rest for one minute and cut diagonally.
Diner law mandates a diagonal cut; it creates a structurally sound eating experience and keeps the molten cheese from sliding out when you take a bite.
Notes
Respect the bread mandate.
Commercial pre-packaged sandwich rye is too thin and will collapse under the weight of a proper Reuben. Buy a whole loaf from a bakery and slice it yourself, or strictly double up the cheese barrier if forced to use the flimsy stuff.
Pastrami is a highly acceptable substitute.
If swapping the corned beef for pastrami, follow the exact same rapid warming technique in the skillet to loosen the heavily spiced fat.
From Cook Diner Food at Home.