Southern Reuben Sandwich

For years and years and years I made my Reuben sandwiches pretty ‘normal’. Russian or Thousand Island dressing. A little (or a lot) of corned beef or pastrami. Warmed sauerkraut. And plenty of Swiss cheese. Then along came this southern take on a Reuben. I’ll never make a Reuben the ‘old’ way again. Crunchy tangy coleslaw replaces the kraut. A spicy homemade dressing replaces the stuff out of the bottle. This is nothing but good.
I prefer pastrami on my southern Reuben sandwiches. I like the extra kick of the peppery flavoring. And when it comes to pastrami, my hands-down favorite is my homemade version. Sure, I’m biased, but for good reason. I’ve never heard anything but high praise for my pastrami. I can never make enough.

Southern Reuben Sandwich
Recipe type: Main
Cuisine: American
Prep time: 
Total time: 
Serves: 4 servings
For the sauce mixture
  • 1 cup mayonnaise
  • 1/4 cup ketchup
  • 1-2 tablespoons sweet pickle relish
  • 1/4 teaspoon cayenne pepper
For the slaw mixture
  • 1/2 cup sauce mixture (from above)
  • 3 cups coleslaw mix
For the sandwich
  • Sauce and slaw mixtures (from above)
  • 8 slices rye bread
  • 4 slices Swiss cheese
  • 1 pound pastrami or corned beef, sliced thin
For the sauce mixture
  1. Combine all ingredients.
For the slaw mixture
  1. Combine all ingredients.
For the sandwich
  1. Note: If desired you can toast the sandwich in the oven in a 350 F oven for 10-15 minutes.
  2. Slather one side of each slice of bread with 1 tablespoon of the sauce mixture.
  3. Divide cheese, meat and slaw mixture between 4 slices of the bread.\
  4. Top with remaining bread and serve.

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