The key to success is to keep everything nice and hot.
. 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. If you've got a very sharp carving knife and a practiced hand, you can use this method at home. Otherwise, you can slice the meat by hand while it's cold, or, easier still, ask them to slice it for you at the deli counter. So long as you reheat it properly , even pre-sliced corned beef will come out plenty tender and juicy.
When I first published this recipe in 2016, I offered an oven method for building and cooking the sandwiches, in which the bread slices are all first toasted in butter on the stovetop, then layered with corned beef, kraut, sauce, and cheese on a baking sheet and popped in the oven until the cheese is melted. It's a useful trick when you're making sandwiches in bulk. But the longer I've sat with this recipe, the more I've found myself just using a skillet the whole time.
I use a restaurant trick for preheating the corned beef while keeping it tender and juicy, which is to seal the meat in a container or package with a little bit of water and stick it in a warm oven; aluminum foil works just dandy as the package. The water generates steam, which, trapped in the foil, helps keep the meat from drying out. The kraut, meanwhile, I fry in butter, deepening its flavor and driving off any lingering wateriness.
To build and toast the Reubens, I start by toasting half the bread slices in butter on only one side. This will be the bottom sides of the sandwiches once they're done. Then I build the sandwiches on a work surface, spreading Russian dressing on the top and bottom bread slices, and piling the hot corned beef and kraut on the of those pre-toasted slices, laying the cheese on that, and then closing the sandwiches.
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