Toasted, Griddled or Broiled: Which Method Makes the Best Sandwich? Mashed Tests a Reuben

Building the Reuben

The cook chose thinly sliced pastrami rather than corned beef, preferring its richer, smokier flavor. Russian dressing was used for its extra kick from horseradish, and dark rye stood in for the unavailable marble rye.

The sandwich also used sauerkraut and two slices of Swiss cheese. The cook favored a moderate amount of meat rather than the heavier portions common at New York delicatessens.

Griddle Cooking Test

For the first version, the cook used a cast-iron griddle over medium heat. Its broad, nonstick surface made flipping easy and allowed the cook to watch the sandwich’s bottom edge as it cooked.

The griddle heated slowly, and the cook’s attention to assembling the other sandwiches left the Reuben cooking too long. Its underside became scorched before the cheese had melted, so the cook covered it with aluminum foil to hold in heat.

A Crispy, Melted Result

After a few more minutes, the cook removed and cut the sandwich. The bread was crisp, the cheese had melted, and the meat was warm and moist. The cook also noted a buttery flavor and considered the griddle result close to expectations. The account describes plans to compare toaster-oven and broiler versions, but does not report their outcomes.