The Reuben sandwich, a classic combination of corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing, grilled to perfection between slices of rye bread. But have you ever considered taking this beloved sandwich to the next level by smoking it? Smoking a Reuben adds a depth of flavor and tenderness that elevates it from a simple deli sandwich to a gourmet masterpiece. In this article, we’ll explore the art of smoking a Reuben, from preparation to presentation.
Understanding the Basics of Smoking
Before we dive into the specifics of smoking a Reuben, it’s essential to understand the basics of smoking. Smoking is a low-and-slow cooking process that uses wood smoke to infuse food with flavor. There are several types of smokers available, including charcoal, gas, and electric, each with its own unique characteristics and advantages.
Choosing the Right Smoker
When it comes to smoking a Reuben, you’ll want to choose a smoker that can maintain a consistent temperature between 225°F and 250°F. This temperature range allows for a slow and gentle cooking process that won’t overpower the delicate flavors of the sandwich. If you’re new to smoking, a charcoal or electric smoker is a great option. Charcoal smokers provide a rich, authentic smoke flavor, while electric smokers offer ease of use and precise temperature control.
Wood Selection
The type of wood you use for smoking can greatly impact the flavor of your Reuben. For a classic Reuben flavor, you’ll want to use a mild wood like apple or cherry. These woods provide a sweet and fruity flavor that complements the corned beef and sauerkraut. Avoid using strong woods like mesquite or hickory, as they can overpower the other flavors in the sandwich.
Preparing the Reuben for Smoking
Now that we’ve covered the basics of smoking, it’s time to prepare our Reuben for the smoker. Here’s a step-by-step guide to assembling and preparing the perfect Reuben:
Ingredients
- 4 slices of rye bread
- 8 oz corned beef, thinly sliced
- 1 cup of sauerkraut, drained and rinsed
- 4 slices of Swiss cheese
- 2 tbsp of Thousand Island dressing
- 1 tsp of caraway seeds
- 1 tsp of coriander seeds
- Salt and pepper to taste
Assembly
- Begin by preheating your smoker to 225°F.
- Lay out the slices of rye bread on a flat surface.
- Spread a layer of Thousand Island dressing on each slice of bread.
- Add a layer of corned beef on top of the dressing.
- Add a layer of sauerkraut on top of the corned beef.
- Place a slice of Swiss cheese on top of the sauerkraut.
- Sprinkle a pinch of caraway seeds and coriander seeds on top of the cheese.
- Season with salt and pepper to taste.
Smoking the Reuben
Now that our Reuben is assembled, it’s time to put it in the smoker. Here’s a step-by-step guide to smoking the perfect Reuben:
Smoking Time and Temperature
- Smoking time: 2-3 hours
- Temperature: 225°F – 250°F
Smoking Process
- Place the Reuben in the smoker, leaving about 1 inch of space between each sandwich.
- Close the lid and ensure that the vents are set to allow a gentle flow of smoke.
- Smoke the Reuben for 2-3 hours, or until the bread is toasted and the cheese is melted.
- After 2 hours, check the Reuben for temperature. The internal temperature should be at least 165°F.
- Once the Reuben is cooked, remove it from the smoker and let it rest for 10-15 minutes.
Presentation and Serving
The final step in smoking a Reuben is presentation and serving. Here are a few tips to make your Reuben look and taste its best:
Slicing and Serving
- Slice the Reuben into halves or quarters, depending on your preference.
- Serve the Reuben on a plate or cutting board, garnished with fresh parsley or dill.
- Offer a side of Thousand Island dressing or mustard for dipping.
Pairing with Sides
A smoked Reuben is best paired with sides that complement its rich and savory flavors. Here are a few suggestions:
- Coleslaw: A creamy coleslaw with a hint of vinegar helps balance the richness of the Reuben.
- Pickles: Thinly sliced dill pickles add a nice crunch and a touch of acidity to the dish.
- Potato salad: A creamy potato salad with diced potatoes and herbs provides a satisfying contrast to the crispy Reuben.
In conclusion, smoking a Reuben is a game-changer for anyone who loves this classic sandwich. By following these simple steps and tips, you can create a Reuben that’s not only delicious but also visually stunning. So why not give it a try? Fire up your smoker, assemble your Reuben, and get ready to experience the ultimate comfort food.
What is a Reuben sandwich and why is it a good candidate for smoking?
A Reuben sandwich is a type of sandwich that consists of corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing, grilled between slices of rye bread. It’s a good candidate for smoking because the combination of flavors and textures in the sandwich can be elevated by the rich, savory flavor of smoke. Smoking a Reuben allows the flavors of the individual ingredients to meld together and intensify, creating a more complex and satisfying taste experience.
Smoking also helps to balance out the bold flavors in the sandwich, such as the tanginess of the sauerkraut and the richness of the corned beef. The smoke flavor can help to tie everything together and create a more harmonious balance of flavors. Additionally, smoking can help to add a tender, fall-apart texture to the corned beef, making it even more enjoyable to eat.
What type of wood is best for smoking a Reuben sandwich?
The type of wood used for smoking a Reuben sandwich can greatly impact the flavor of the final product. Some popular options for smoking a Reuben include hickory, applewood, and cherry wood. Hickory is a classic choice for smoking meats, and it pairs well with the bold flavors in a Reuben. Applewood and cherry wood, on the other hand, can add a sweeter, more subtle flavor to the sandwich.
Ultimately, the type of wood used will depend on personal preference. If you want a stronger, more traditional smoke flavor, hickory may be the way to go. If you prefer a milder, sweeter flavor, applewood or cherry wood could be a better choice. It’s also worth noting that you can blend different types of wood to create a unique flavor profile.
How long does it take to smoke a Reuben sandwich?
The length of time it takes to smoke a Reuben sandwich will depend on a few factors, including the temperature of the smoker, the thickness of the sandwich, and the desired level of smokiness. Generally, a Reuben sandwich can be smoked in about 30 minutes to an hour, although this time can vary.
It’s best to smoke the sandwich at a low temperature, around 225-250°F, to prevent the cheese from melting too quickly and the bread from getting too crispy. You can also use a thermometer to monitor the internal temperature of the sandwich, aiming for an internal temperature of around 140-150°F. This will ensure that the cheese is melted and the bread is toasted, but not burnt.
Can I smoke a Reuben sandwich in a gas or charcoal grill?
While a dedicated smoker is ideal for smoking a Reuben sandwich, you can also use a gas or charcoal grill to achieve similar results. To smoke a Reuben on a grill, you’ll need to set up the grill for indirect heat, with the heat source on one side and the sandwich on the other. You can then add wood chips or chunks to the grill to generate smoke.
Keep in mind that the results may not be as consistent as they would be with a dedicated smoker, and the smoke flavor may not be as intense. However, with a little creativity and experimentation, you can still achieve a delicious, smoky Reuben sandwich on a grill.
How do I assemble a Reuben sandwich for smoking?
Assembling a Reuben sandwich for smoking is similar to assembling a traditional Reuben, with a few key differences. First, you’ll want to use a thicker, more robust bread that can hold up to the smoking process. You’ll also want to use a generous amount of corned beef, sauerkraut, and cheese to ensure that the flavors are balanced and intense.
When assembling the sandwich, be sure to spread a layer of Thousand Island dressing on each slice of bread, followed by a layer of corned beef, sauerkraut, and cheese. You can also add some sliced onions or pickles to the sandwich for extra flavor and texture.
Can I smoke a Reuben sandwich in advance and reheat it later?
While it’s best to serve a smoked Reuben sandwich immediately after smoking, you can also smoke it in advance and reheat it later. To do this, simply smoke the sandwich as you normally would, then wrap it tightly in plastic wrap or aluminum foil and refrigerate it for up to a day.
To reheat the sandwich, simply place it in a low-temperature oven (around 200-250°F) for about 10-15 minutes, or until the cheese is melted and the bread is toasted. You can also reheat the sandwich in a pan on the stovetop, although this may not be as effective at melting the cheese.
What are some common mistakes to avoid when smoking a Reuben sandwich?
One common mistake to avoid when smoking a Reuben sandwich is over-smoking it. This can result in a sandwich that’s too dry and overpowering, with a smoke flavor that’s too intense. To avoid this, be sure to monitor the temperature and smoke level closely, and adjust as needed.
Another mistake to avoid is using low-quality ingredients, such as thin, flimsy bread or processed cheese. These ingredients can’t hold up to the smoking process, and may result in a sandwich that’s disappointing and unappetizing. Finally, be sure to assemble the sandwich carefully, with a generous amount of filling and a balanced distribution of flavors.