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 sandwich. 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 sandwich. 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
Prep Time 15 minutes
Total Time 15 minutes
Servings 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 sandwich
Note: If desired you can toast the sandwich in the oven in a 350 F oven for 10-15 minutes.
Slather one side of each slice of bread with 1 tablespoon of the sauce mixture.
Divide cheese, meat and slaw mixture between 4 slices of the bread.
Top with remaining bread and serve.
I’m a sliced-corned beef Reuben kind of guy. Or I was. We recently ate at a little restaurant where a Reuben was on the menu. I’m a big fan of Reuben sandwiches, and I think they are a good test of the quality of the food a restaurant turns out. Tough corned beef? I’m not coming back. Well, to my surprise the Reuben at the restaurant had chopped corned beef mixed in with kraut. I thought…. hmmmm… I’m not sure about this… but I took a bite and loved it! So I went home and made a big batch for the week’s lunches!
There’s nothing fancy about this Reuben. It’s your standard fare. Slow-cooked corned beef, tender, and then chopped. Mixed in with well-rinsed and drained kraut. Easy dressing, cheese, and rye. Done. Eat! For a fantastic twist, my spicy slow cooker corned beef really kicks up a Reuben sandwich.
Also try my southern Reuben sandwich and my slow cooker shredded Mexican beef.
Slow Cooker Chopped Corned Beef Reuben
Prep Time 15 minutes
Cook Time 12 hours
Total Time 12 hours 15 minutes
Servings 8 servings
- 2 pounds fresh sauerkraut rinsed and drained well
- 2-3 pound corned beef brisket rinsed
- 1 cup Thousand Island dressing
- 16 slices pumpernickel rye bread toasted
- 8-16 slices Swiss cheese
Place kraut in slow cooker.
Add corned beef brisket and the spice packet that came with it.
Add lid and cook on low for 12 until the corned beef is about to fall apart.
Remove the corned beef and chop. Yes, you can slice it if you prefer. Return the beef to the slow cooker and stir to combine.
At this point you can add the Thousand Island to the slow cooker and stir, if you desire, or simply slather it onto the bread slices.
Spoon kraut and beef mixture onto the bread. Note: I like to transfer the mixture to a strainer first. I press down on it lightly to remove as much moisture as I can. This prevents me from having a soggy (bleh!) Reuben.
Add cheese to sandwich and serve.
I read somewhere that you’re not supposed to say “This is the best thing that I ever ate” on a food show or on a food blog. The theory is that well, tomorrow, you might have a better version of the same dish, so then what are you going to say? “This is even better than the best thing I ever ate”? Well, I’m going to violate the rule right here and now and say that this smoked pot roast is the best pot roast I ever ate. It’s incredible and it’s tender. It’s juicy and it’s so flavorful. And it has a hint of smoke.
You could make this same recipe in the oven, but since you won’t get that great smoke flavor, you’ll need to add a bit (to taste, but not much) of liquid smoke.
We had some leftover pot roast, so I used up the meat in two other great dishes. First, I substituted the pot roast for corned beef on Reuben sandwiches (rye and Thousand Island and kraut).
Then I made grilled smoked pot sandwiches by topping Texas toast with white cheddar and sauteed onions, and of course, pot roast.
This pot roast is incredible.
Smoked Pot Roast
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 10 -14
- 2 3 1/2 pound or so boneless chuck steaks
- 1 packet brown gravy mix
- 1 packet Ranch dressing mix
- 1 packet Italian seasoning mix
- 1 can beef broth
- 4 Russet potatoes cut into bite-sized chunks
- 2 medium sweet onions cut into bite-sized chunks
- 4 large carrots cut into bite-sized chunks
Fire up your smoker for 250 F and add a chunk or two of light wood (I used apple).
Place each chuck steak into a deep 9" x 11" aluminum pan.
Combine the gravy, dressing, and seasoning packets and rub liberally over each chuck. Use it all.
Add 1/2 of the can of beef broth to each pan.
Smoke for 1 hour.
Cover each pan in foil and cook another 4 hours or until the meat is tender but not yet falling apart.
Divide the vegetables between both pans, cover again, and cook another 2 hours.
Remove from the smoker and let rest 10 minutes then shred as desired.