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.

You could also opt for pastrami in place of the corned beef, which isn't the traditional meat in a Reuben, but it still tastes damned good. Typically at delis, the meat will be steamed whole, then carved by hand while it's still hot.

I'm going to sautee the corned beef & sauerkraut first to get it hot, with a tiny bit of butter & apple cider vinegar... put the cheese on top to melt, & set it in the oven on a plate to hold... THEN grill the bread & assemble the sandwich....

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.

Whether you're adding it to a classic casserole, stuffing it into empanadas, or combining it with rice to make a hearty burrito, canned corned beef can bring a depth of flavor that's both comforting and utterly satisfying.

According to Regina Sexton, food and culinary historian and programme manager, Postgraduate Diploma in Irish Food Culture, University College Cork, corned beef and cabbage is not a dish much known in Ireland. What the Irish actually eat is bacon and cabbage. "A traditional dinner is bacon, potatoes, and cabbage.

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.

Neither of the two types of deli meat would be considered a healthy choice. However, if you are watching your sodium intake, you would want to choose pastrami as it is lower in sodium than corned beef. On the other hand, corned beef has lower cholesterol than pastrami.

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.

Should a Reuben be pressed or toasted? ›

The problem here is that a Reuben is, or should be, a melt. A melt is essentially a grilled cheese sandwich with other stuff in the middle. That means the sandwich should be assembled and then pan-fried with butter long enough to toast the bread and heat the fillings.

You'll be surprised by just how delicious this sandwich is using a simple can of corned beef!

The second and most obvious difference between canned and fresh corned beef is how they are cooked. Canned corned beef is cooked during the canning process, while non-canned corned beef can be cooked in a variety of ways.

Although the two brisket cuts can often be used interchangeably, the flat cut is most often used in braises that are sliced, like those popular on Jewish holidays and for corned beef. The fattier point cut, meanwhile, is preferred for pulled beef, beef sandwiches and smoked barbecued brisket.

Your corned beef is fully cooked. It should be stored in the fridge but can be served cold, at room temp, or hot. Here's how we recommend warming it up...