Corned Beef Reuben with Savoy Cabbage Slaw Recipe

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:

1. 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!
2. 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.
3. 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!