Using CorEats Bread Mix
What does an iconic classic taste like? And more importantly, can a sandwich even be classified as an iconic classic? Interesting questions that I am more than happy to shed light on, my friend. Yes and YES- A sandwich truly can be iconic and it will taste just like a CorEats’ reuben!
For starters, you’ll want to whip up my Caraway Bread. This bread is so good, it may just make you rye… In fact, it tastes just like rye bread, but better! Combine that with a crunchy, uniquely refreshingly, sauerkraut, the deliciously balanced spice of shaved corned beef, swiss cheesy goodness, and the perfect pairing of a freshly prepared, tangy Thousand Island dressing.
The magic happens when you take a bite! Game day, or any day you have the hankering for the perfect sandwich, will never taste the same again! You’re welcome! Watch here
Caraway ‘Rye’ Bread
Recipe makes roughly 6-8 sandwiches
1 loaf CorEats’ Rye bread *
1 lb. shaved corned beef **
8oz-16oz cold/fresh sauerkraut, drained (not canned sauerkraut)
6-8 slices swiss cheese***
butter for cooking***
*Make life easy and whip up your loaf one day before you need it! In fact, the next day the rye flavor tastes even more yummy and robust!
**Wellshire makes a great uncured option.
***Vegan or dairy will work!
This recipe can be made ahead!
1/2 cup mayonnaise *see notes
2 tbsp minced onion, or ½ tsp onion powder if you’re in a pinch
2 tbsp ketchup, Primal Kitchen
2 tbsp relish or diced dill pickle
1 tsp ACV or pickle juice
1/2 tsp sweet paprika
Black pepper & salt to taste
Dash of hot sauce * optional like Franks Red Hot
*Both dairy or Vegan varieties work great! Some of our favorite brands are Primal Kitchen, Follow Your Heart, or just Mayo.
Sour Cream- for a tangy dressing use ½ cup, for a creamier flavor use ⅔ cups.
Add all of your Thousand Island dressing ingredients together, mixing well. I like to taste the dressing here and add salt and pepper to taste. It’s important to note that the flavors will intensify slightly as it sits. Cover sauce and refrigerate until ready to use.
Building Your Rueben
1. Slice your cooled rye loaf evenly into ½ inch slices, or to sandwich thickness preference. Set aside.
2. Arrange your corned beef, swiss cheese, drained sauerkraut, and butter by your flat top/griddle for easy reaching where you’ll be compiling and cooking sandwiches.
3. Preheat your skillet or flat top to medium-low heat.
4. Working with two pieces of bread at a time, butter one side of each. Place a small plop of butter into your hot skillet and place the bread in, butter side up. Based on your work space size, you will want to compile 1-2 sandwiches at a time.
5. Once the bread has a nice golden toasting, flip each piece. Working quickly, spread a thin layer of dressing onto each slice. Place one slice of swiss cheese onto each slice. Follow with a few slices of corned beef, overlapping the slices onto itself in a back and forth motion -like a ribbon. This will create an airy space between each slice. Distribute a scoop of drained sauerkraut onto the corned beef (about ⅛-¼ cup). Top with the remaining slice of bread.
6. Continue to grill until the cheese melts (roughly 5 min per side). Feel free to cover with a lid to assist the melting process.
7. Using a spatula, transfer your sandwich to a serving platter.
8. Continue these steps until the desired number of reuben sandwiches are prepared.
9. Serve with your Thousand Island dressing as a dip for each scrumptious bite!