Diner Style Grilled Reuben Sandwich
My fondness for Reuben sandwiches is well known. Over the years I’ve become particular about how a Reuben is made. Is it prepared in a deli style or a diner style? Is the rye bread toasted or grilled with butter or oil? Is the rye marbled, seeded, or plain? What order are the ingredients assembled in? And perhaps most importantly, does a restaurant make the sandwich consistently every time?
Brownies Diner in Brawley, CA is a classic small-town diner that serves a broad selection of traditional diner fare. I’ve tried a couple of other items on the menu and enjoyed them, but I keep returning for the Reuben. Brownies makes a straightforward diner-style Reuben: generous corned beef, seeded rye, and the bread is grilled with butter or oil until golden.
Of all the variations I’ve sampled, the diner-style Reuben with bread grilled in butter or oil is not my personal favorite. I prefer the rye to be toasted rather than pan-grilled. I also like the sauerkraut to play a supporting role rather than dominate the flavor profile. At Brownies the sauerkraut wasn’t overpowering because of quantity but because it hadn’t been properly drained before being added, which made the sandwich a bit soggy and allowed the sauerkraut brine to overshadow the other components.
Despite that one drawback, it doesn’t stop me from ordering the Reuben at Brownies Diner. When I go, I simply request the rye to be toasted instead of grilled and ask that the sauerkraut be well drained. With those small adjustments the sandwich better matches my preferred balance of textures and flavors while retaining the classic diner appeal.
In my Reuben Sandwich Reviews, the grilled Reuben from Brownies Diner earns a Repeatable ranking for its consistent, traditional execution and satisfying portion of corned beef, with the caveat that a simple tweak to preparation improves it for my taste.