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/ck/ - Food & Cooking

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17755298 No.17755298 [Reply] [Original]

I have been working on making Reuben sandwiches and I am running into an issue. How can I make them so the insides of the bread are not soggy? I start by buttering the bread and adding the meat, then browning in the skillet. After the bread is nice and toasty, I remove it and add the swiss cheese then sauerkraut and finally the dressing. The inside of the bread gets soggy after I take it off the skillet, any tips?

>> No.17755338

>>17755298
Drain the sauerkraut maybe?

>> No.17755341

>>17755298
Put the cheese on top the Sauer kraut to protect the bread from it. Kraut is full of water. Or just cook off more of the moisture.

>> No.17755353

>>17755298
Squeeze the sauerkraut in a paper towel or over the sink before adding it to a sandwich. You could also set it on a paper towel while you're prepping the rest of your ingredients, but that won't get as much liquid out

>> No.17755582

>>17755298
Every rueben I have had was kinda soggy, its just how they are.

>> No.17755761

My bubbe had an old recipe where she would airfry the cornbeef, sourkraut, and cheddar (in that order) stacked up for 390 degrees at ~5 min or to your specific tastes.

Then it would be a nice patty for toasted bread with mustard and miracal whip.

Miss u bubbe.