Reuben Sandwich with Russian Slaw
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A Reuben sandwich is a classic American deli favorite that balances savory, tangy, and crispy elements in every bite. This simple sandwich comes together in just minutes and produces a restaurant style meal. I took the traditional Reuben sandwich and elevated it. I added a crunchy thousand island coleslaw! This addition provides a wonderful fresh element that traditional Reuben sandwiches just don’t have. Not only is this sandwich savory , melty and delicious…but it’s beautiful!
Why this Reuben is so delicious:
A traditional Reuben is comprised of marble rye bread, Swiss cheese, sauerkraut, and thinly sliced corned beef. That combination in and of itself is absolutely delicious. However, the addition of a crunchy cabbage Russian slaw is game changing.
- It’s beautiful – adding purple cabbage, green cabbage and shaved carrots gives the Reuben such beautiful color.
- It’s delicious – The ingredients in a Reuben just work – it’s smoky, slightly sweet, salty and a little tangy. The coleslaw adds a freshness that a traditional Reuben just doesn’t have.
- Simple to make – This recipe its EASY. All you have to do is layer the ingredients and toast up the sandwich on a griddle.
Reuben Ingredients:
- Shaved corned beef – I like it shaved or thinly sliced. I find it easier to eat this way.
- Cabbage coleslaw – I love the color and crunch.
- Carrot – a little grated carrot in the cabbage adds color and sweetness.
- Thousand Island Dressing (or Russian Dressing) – This tangy sweet dressing compliments the sandwich so well.
- Sauerkraut – Can’t have a Reuben without sauerkraut. It’s adds the perfect amount of tang to the sandwich.
- Swiss cheese – The Swiss cheese adds the perfect melty bite without being too over powering.
- Rye bread – I love the earthy flavor of the rye bread with the ingredients. It also has a new chew and holds up well when toasted.
How to make a Reuben sandwich:
What I love about this sandwich is that it comes together so quickly and effortlessly. The result is a restaurant quality sandwich that can be enjoyed any day of the week. It’s hearty and packed full of flavor and will definitely leave you full and satisfied!
Tips for success:
- Use high quality ingredients. I like Boar’s head deli meats and cheeses.
- Make sure to butter the bread well. The butter is what helps the bread crisp up nicely.
- Make sure the griddle is not too hot otherwise the bread will toast, but the sandwich won’t warm through. A medium-low heat should toast the bread while also melting the cheese and warming the other ingredients.
What to serve with a Reuben Sandwich:
- Potato chips are such a wonderful side with a Reuben Sandwich. The crunchy salty bite pairs well with the indulgent sandwich.
- Crispy pickles or a cucumber salad also go well with the sandwich.
- Traditional fries or sweet potato fries would be a good addition to the overall meal.
- Garden Salad – A crisp, fresh salad with a light vinaigrette helps balance the meal.
- Onion Rings – Their crunchy, slightly sweet flavor compliments the sandwich’s savory notes
- Potato Salad – A deli style potato salad with mustard and mayo ties in beautifully
- Macaroni Salad – A chilled, creamy macaroni salad adds a nostalgic touch.
- Apple Sauce – A slightly sweet and tart applesauce can contrast the savory flavors nicely.
Whether enjoyed at a classic deli or made in your own kitchen, the Reuben Sandwich is an irresistible comfort food with a timeless appeal.
Reuben Sandwich with Crunchy Russian Slaw
Thinly sliced corned beef, swiss cheese, saurkraut and russian slaw is piled between two slices of hearty rye bread and griddled until the bread is golden and crispy and the cheese has melted. Absolutely delicious and beautiful!
Ingredients
- 1/2 cup chopped purple cabbage
- 1/2 cup chopped green cabbage
- 1 carrot, peeled and grated
- 1/4 cup Thousand Island Dressing
- 4 slices rye bread
- 8 slices swiss cheese
- 1/2 pound shaved corned beef
- 1 small can sauerkraut
- Butter (for the bread)
Instructions
- Prepare the Russian slaw by mixing together the purple cabbage, green cabbage, carrot and thousand island dressing in a bowl.
- to prepare the sandwich, butter 4 slices of bread. On the non buttered side, layer 2 pieces of swiss cheese, coleslaw, sauerkraut, corned beef, sauerkraut, coleslaw, and two more slices of swiss cheese. Place the other piece of bread on top. Repeat for the second sandwich.
- Heat a griddle pan to medium-low heat. Once heated. Place sandwiches on the griddle and toast for about 2-3 minutes per side or untill bread is toasted and cheese is melted. Turn heat lower if needed to prevent burning. Slice and enjoy!
