I absolutely heart a classic Reuben Sandwich. This recipe takes things up a notch by hugging the exterior in a skillet-crusted cheese blanket. POOF. Mind blown. 😉
Without a doubt, sandwiches are one of my favorite things to hoover down. Some other fan favorites (besides these glorious bad boys… right here) include my Pickle Juice Fried Chicken on Brioche, Korean Crab Cakes on Seeded Multigrain and these Brunch Style Banh Mi Hoagies.
WHAT IS NEEDED FOR THIS REUBEN SANDWICH:
This is a great option for lunch or even dinner with a side of my Air Fryer Potato Wedges. Chances are, once you give this recipe a whirl you’ll agree that this is THE BEST SANDWICH you’ve ever wrapped your lips around.
- RYE BREAD: I like to pick a sturdy, seeded rye for this recipe. You could also swap this out for Pumpernickel if that’s your jam.
- LUSTY MONK MUSTARD: If you know, you know. This is the tastiest mustard on the planet. “No-nonsense, full-on, front-of-the-line, off-the-chart, step-aside mustard”. It’s made right here in Asheville, North Carolina. Order yourself some yumminess by visiting their website.
- FRENCH DRESSING: I make a simple French-type dressing that compliments the other ingredients. All you’ll need is 1/2 cup mayonnaise, 3 tbsp. ketchup, 1 minced small dill pickle and a dash of smoked paprika. You could also use 1000 island or try my Homemade Burger Sauce.
- BAVARIAN SAUERKRAUT: You can buy canned or jarred for your sandwiches. Just make sure to squeeze out all the extra liquid so it doesn’t make your sandwich soggy. Regular sauerkraut will work with this recipe as well, I just prefer the Bavarian because of the addition of caraway seeds.
- CORNED BEEF: I grab mine from the deli and ask them to slice it super thin. I love piling on a bunch of layers onto each sandwich, as it creates great texture. You could also use Pastrami if that’s what you have available.
- ARUGULA: These peppery greens are a fantastic addition to the traditional ingredients. Trust me, you’ll love it.
- CHEESE: Contrary to using the traditional Swiss cheese, I used Havarti on the inside of this fabulously melty sandwich. It’s creamier and will melt faster.
- CHEESE BLANKET: Is there anything more fabulous than a CHEESE BLANKET? I used Swiss cheese here and placed it on the bottom of my skillet. Next you’ll snuggle the mayo-slathered bread on top, then pile on the ingredients. Once crusty and browned, carefully fold both sides of the sandwich together and watch in awe. The cheese surrounds the entire sandwich, creating almost a taco-shaped crust that holds-in all the fancy frills.
SO ADDICTING, YOU’LL CRAVE THIS ON THE REGULAR:
I’m sure you know the drill… mouth-watering-all-you-can-think-about-gut-wrenching type of CRAVING. It’s such a euphoric feeling when you take the first bite. Like, you have to close your eyes and savor the moment in all it’s glory, type of situation. This reuben sandwich is the epiphany of all sandwiches. Oh, MY. It seriously gives you that Perfect Feeling of satisfaction.
#FACT: There is nothing better than a stacked Reuben Sandwich hugged in a cheese blanket. I find myself overthinking about it quite often. When the stars aline and the timing is right, I want to move to Hawaii and open a bar on the beach that serves nothing but these cheese-crusted masterpieces. Who wouldn’t want a meaty, cheese date in a tropical paradise on the daily? I’ve got my sunglasses and surf board all packed and ready to go.
OTHER RECIPES YOU MIGHT LIKE:
- ½ cup Mayonnaise
- 3 tbsp. Ketchup
- 1 small Dill Pickle, minced
- Dash of Smoked Paprika (about 1 tsp.)
- 1 cup Shredded Swiss Cheese
- 2 Slices Seeded Rye
- 2 tbsp. Mayonnaise
- French Dressing, as needed
- 4 Slices Havarti Cheese
- ¼ lb. Corned Beef, sliced thin
- ¼ cup Sauerkraut, drained
- 1 tbsp. Lusty Monk Original Sin Mustard
- 1 big handful of Arugula
- Shred the Swiss cheese and mix up the French Dressing and set them aside.
- Preheat a skillet over medium heat. Sprinkle-in the shredded Swiss cheese and slather mayonnaise on the exterior sides of the bread. Place bread, mayonnaise side down, on the cheese in the skillet.
- Smear desired amount of French dressing on both sides of the sandwich and then cover each side with 2 slices of Havarti Cheese.
- Pile the corned beef, sauerkraut and arugula on one side and spread Lusty Monk Original Sin Mustard on the other side over the cheese.
- Once the Swiss has melted and started to brown (which will take about 6 - 8 minutes), carefully flip the cheese-mustard half over the other half of the sandwich. Continue to cook while folded together for 1 minute, then flip and cook the other side for 1 minute (or until cheese melts). Enjoy immediately!
NOTES ON THIS RECIPE:
- The French Dressing recipe makes enough for 2 – 3 sandwiches. If you’re only making one, the dressing will keep good in the refrigerator for a couple of days. Just make sure to store it in a sealable container and mix well before using again.
- This skillet-fried cheese method also does wonders with quesadillas and tacos. Stay tuned for a blog on that!
- Have some extra corned beef on hand? Try making these Reuben Egg Rolls or my Reuben Waffle Fries with Secret Sauce.
A special thanks to Lusty Monk Mustard for the gift package they sent me last week. Your southern hospitality and generosity are much appreciated.
Per the usual, all opinions here are mine alone and I would never recommend an ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
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