Corned Beef Reuben with Savoy Cabbage Slaw
- Difficulty: Easy
- Servings: 4
- Nutritional Information (per serving): Calories 796, Total Fat 57 g, Saturated Fat 23 g, Carbohydrates 32 g, Dietary Fiber 3 g, Sugars 6 g, Protein 39 g, Cholesterol 142 mg, Sodium 1896 mg
- Total Time: 40 minutes (includes wilting)
- Active Time: 20 minutes
Slaw Ingredients:
- 1 cup finely shredded savoy cabbage (green cabbage works as a substitute)
- 1 tablespoon rice vinegar or white wine vinegar
- 1/2 teaspoon sugar
- 1/4 teaspoon celery seeds
- Kosher salt and fresh ground black pepper, to taste
Sandwich Ingredients:
- 1/4 cup mayonnaise
- 2 teaspoons ketchup
- 2 teaspoons drained sweet pickle relish
- 1/4 teaspoon paprika
- 8 slices rye or marbled rye bread
- 8 thick slices Swiss cheese
- 1 pound leftover corned beef, roughly chopped
- 3 tablespoons unsalted butter, softened to room temperature
Instructions:
- Prepare the slaw: Toss cabbage in a bowl with vinegar, sugar, celery seeds, salt, and pepper. Let it sit, stirring occasionally, until slightly softened, about 20 minutes. This quick pickle adds irresistible crunch and tang!
- Make the sandwiches: Mix mayonnaise, ketchup, relish, and paprika into a zesty Russian dressing. Spread on one side of each bread slice, then layer cheese on every slice. Pile corned beef evenly on 4 dressed slices, top generously with slaw, and cap with remaining bread (cheese-side down). Butter the tops with 1/2 tablespoon each for golden perfection.
- Cook to cheesy bliss: Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Place sandwiches butter-side up, cook until golden (about 4 minutes), flip, and cook 4 more minutes until cheese melts oozingly. Slice diagonally and devourthis Reuben will have you craving seconds!
