This toasted reuben sandwich is a masterpiece created from leftover St. Patrick’s Day corned beef that was made-over into the best sandwich I’ve ever eaten! What could be better than corned beef, sauerkraut, swiss cheese, and thousand island dressing sandwiched between two slices of toasted sour dough bread!
CHANGING UP THE CLASSIC REUBEN SANDWICH
The classic reuben is a hot sandwich made with rye bread, corned beef, sauerkraut, swiss cheese, and thousand island dressing. I’m changing things up a bit by toasting my sandwich and by using sour dough bread. I like the mild, sour flavor of sour dough bread, and it holds up well to the moisture in the dressing and in the sauerkraut.
Artzy Foodie Tip: Because sour dough bread toasts up so nicely on the outside while retaining a good chew on the inside, it is a great choice of bread for any toasted sandwich.
THE SECRET TO A CRISPY SANDWICH
Typically, a toasted sandwich is made by spreading butter on the outside of the bread and cooking it until the butter browns and the bread becomes toasted. However, the secret to the perfectly crispy sandwich is to use mayonnaise on the outside of the bread, and to melt some butter in the pan before toasting the sandwich. The combination of mayonnaise, butter, and sour dough bread is heavenly! Toasted mayonnaise creates the perfect crunchy texture that you can almost taste when you hear it being bitten in to.
Artzy Foodie Tip: For the perfect crunch on any toasted sandwich, spread the outside of the bread with mayonnaise instead of butter, and melt some butter in your pan before toasting the sandwich.
THE PERFECT STACK
How you stack the sandwich is important. You don’t want the bread to become soggy from the moisture in the thousand island dressing and in the sauerkraut.
Here’s how to stack the perfect reuben sandwich: while the butter melts in a skillet, spread the outside of both pieces of bread with mayonnaise and spread the inside of both pieces of bread with thousand island dressing. Put the first piece of bread in the skillet, mayonnaise side down, then 2 slices of swiss cheese, corned beef, sauerkraut, 2 more slices of cheese, and top with the second slice of bread, mayonnaise side up.
By stacking in this order, the cheese works as a barrier to keep the bread crispy. Finally, toast the sandwich on both sides until the bread is golden brown and the cheese is melted.
Artzy Foodie Tip: When making a toasted sandwich, use cheese as a barrier between the bread and the sandwich fillings to keep the bread from getting soggy.
The end result is a fabulous combination of flavors! You have the perfect crunch on the outside of the bread, the nuttiness of the swiss cheese, the acidic tang of the sauerkraut, the saltiness of the corned beef, and the sweetness of the thousand island dressing.
The luck of the Irish was definitely with me when I created this masterpiece!
IF YOU LIKE THIS RECIPE, YOU MIGHT ALSO LIKE
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Reuben Sandwich
Ingredients
- 2 Tbsp butter
- 2 slices sour dough bread
- 2 Tbsp mayonnaise
- 2 Tbsp thousand island dressing
- 4 slices swiss cheese
- 1/2 pound corned beef sliced
- 1/4 cup sauerkraut
Instructions
- Over medium heat, melt butter in a skillet
- Spread mayonnaise on the outside of each slice of bread
- Spread thousand island dressing on the inside of each slice of bread
- Put one slice of bread, mayonnaise side down in the skillet
- Put 2 pieces of cheese on the bread
- Top with corned beef
- Add sauerkraut on top of corned beef
- Top with 2 slices of cheese
- Put second slice of bread on top with mayonnaise side up
- Toast about 5 minutes on each side or until the bread is golden brown and the cheese is melted
2 Responses
That looks like the ultimate sandwich! The only thing this needs is a good stout beer🍺
Thank you, Ken!