{"id":62749,"date":"2026-05-09T18:20:02","date_gmt":"2026-05-09T18:20:02","guid":{"rendered":"https:\/\/www.europesays.com\/ch\/62749\/"},"modified":"2026-05-09T18:20:02","modified_gmt":"2026-05-09T18:20:02","slug":"skip-plain-old-swiss-and-upgrade-reubens-with-this-melty-cheese-2","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/ch\/62749\/","title":{"rendered":"Skip Plain Old Swiss And Upgrade Reubens With This Melty Cheese"},"content":{"rendered":"

Everyone knows that the classic Reuben is a locked-in concept. Any one of these sandwiches worth its salt should have corned beef, sauerkraut, Russian dressing, and\u00a0famously holey Swiss cheese<\/a>,\u00a0all grilled in rye bread. The Swiss cheese is an essential element: it’s mild and it melts easily, which works well with the other saltier and heavier fillings. It’s like a little sandwich glue that holds the whole thing together without taking over other flavors. But while mild is good, mild can quickly become forgettable.<\/p>\n

Using Gruy\u00e8re instead of regular Swiss cheese will give you a much\u00a0deeper flavor. And technically, we’re not breaking any Reuben-purist rules here because it’s still an alpine style cheese \u2014 it just has a lot more umami and depth to its taste. Plus, Gruy\u00e8re\u00a0is a good melter, just like Swiss, so you’ll still get that gooey, cheesy center.\u00a0<\/p>\n

Gruy\u00e8re is most known for its use in hot dishes like fondue, French onion soup, or even as an underrated addition to mac and cheese<\/a>, and\u00a0it works the same pressed into a hot sandwich. Amongst all those familiar flavor combinations, it will still end up as something that reads like the Reuben you know and love … just a little elevated.<\/p>\n

Read more: The 12 Most Controversial Foods Banned All Over The World<\/a><\/p>\n

What to know before you make the swap\"Reuben<\/p>\n

Reuben sandwich with beef, cheese, sauerkraut, and Russian dressing. – Drong\/Getty Images<\/p>\n

The biggest difference in using traditional Swiss versus Gruy\u00e8re comes down to the intensity of flavor itself. Gruy\u00e8re is much more complex than Swiss, largely because it is\u00a0aged for much longer. While the two cheeses can be directly swapped in for each other, you might want to go lighter on the Gruy\u00e8re in your Reuben than you would with the Swiss \u2013\u00a0a little Gruy\u00e8re goes a long way.<\/p>\n

Instead of stacking several slices of\u00a0cheese into the sandwich, you can just\u00a0grate a small amount of Gruy\u00e8re to ramp up the umami significantly. Another note: placing the Gruy\u00e8re on both sides of the sandwich filling is key to help seal it all together. Once you’ve added the Gruy\u00e8re, heat the sandwich over a medium heat pan and wait until you have both cheese that’s fully melted and bread that is golden and crisp.<\/p>\n

The Reuben’s elements need the correct treatment, too. The sauerkraut should always be drained and dried before it goes anywhere near the sandwich to avoid making everything soggy, and giving the sandwich a good press will help the layers almost fuse together in a way that doesn’t create excess liquid.\u00a0With the right balance between some rich melted Gruy\u00e8re, crisp bread, and properly prepped fillings, you can easily create a\u00a0deli-worthy Reuben<\/a>\u00a0that’s as rich and satisfying but\u00a0from the comfort of your home.<\/p>\n

Want more food knowledge? Sign up to our free newsletter<\/a> where we’re helping thousands of foodies, like you, become culinary masters, one email at a time. You can also add us as a preferred search source<\/a> on Google.<\/p>\n

Read the original article on Chowhound<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"Everyone knows that the classic Reuben is a locked-in concept. Any one of these sandwiches worth its salt…\n","protected":false},"author":2,"featured_media":62750,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[11403,34434,34432,34433,41,10274,17],"class_list":{"0":"post-62749","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-switzerland","8":"tag-gruyere","9":"tag-mac-and-cheese","10":"tag-reuben-sandwich","11":"tag-russian-dressing","12":"tag-swiss","13":"tag-swiss-cheese","14":"tag-switzerland"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@ch\/116546006534002037","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/ch\/wp-json\/wp\/v2\/posts\/62749","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/ch\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/ch\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/ch\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/ch\/wp-json\/wp\/v2\/comments?post=62749"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/ch\/wp-json\/wp\/v2\/posts\/62749\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/ch\/wp-json\/wp\/v2\/media\/62750"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/ch\/wp-json\/wp\/v2\/media?parent=62749"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/ch\/wp-json\/wp\/v2\/categories?post=62749"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/ch\/wp-json\/wp\/v2\/tags?post=62749"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}