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 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.
Southern Reuben SandwichI 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

Course Main
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Author Mike

Ingredients

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

Instructions

For the sauce mixture

  • Combine all ingredients.

For the slaw mixture

  • Combine all ingredients.

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.

Ham and Egg Sandwiches

Anita proclaimed this to be the best egg salad she’s had. I’m surely not going to argue with her, either. It’s light, fluffy and tasty, and goes perfectly with thin-sliced ham. Nothing fancy here, just great ham and egg sandwiches. The original recipe was meant to make finger sandwiches, which you could do, but if I’m coming I’d prefer the full-sized version, please!
Ham and Egg SandwichesI chopped the ham to give it more of a shaved ham feel, a little lighter than just sliced ham. I think it went better with the airy egg salad. You don’t have to do that, and in fact, you really don’t need the ham at all. No matter how you do it, these ham and egg sandwiches are a delight.

Also try my yummy ham salad sandwiches.

Ham and Egg Sandwiches

Course Main
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 sandwiches
Author Mike

Ingredients

  • 6 large eggs hard-boiled, peeled
  • 1 teaspoon mustard powder
  • Kosher salt and freshly ground black pepper to taste
  • 1 cup mayonnaise
  • 4 tablespoons fresh parsley chopped
  • 12 slices white bread
  • 2 tablespoons Dijon mustard
  • Thinly-sliced ham sandwich meat I chopped mine so the texture more closely matched that of the egg salad.

Instructions

  • Place the eggs into a large bowl. Mash with a potato masher.
  • Add the mustard powder, salt and pepper, mayonnaise and parsley and mix well. Add more mayonnaise if the mixture is too thick to spread.
  • Divide the egg mixture between 6 pieces of bread.
  • Divide the ham between the sandwiches.
  • Divide and spread the Dijon onto one side of the remaining bread slices and place on top of the sandwiches.

BBQ Meatloaf Sandwiches

As much as I do love meatloaf, for me the best meatloaf is on a sandwich like on these BBQ meatloaf sandwiches. The joy of meatloaf is that it is (usually) a little denser than a hamburger. It also (usually) comes with vegetables and other seasonings mixed in. Slap a big slice of meatloaf on a big hearty bun, top it with BBQ sauce, bacon, and French-fried onions and I’m not just sort of happy, I’m very happy!
BBQ Meatloaf SandwichesDon’t mess around with little ole thin slices of meatloaf when you make BBQ meatloaf sandwiches. And don’t mess around with those little ole grocery store hamburger buns that are barely bigger than a potato chip. Go big. You want a bun that can hold up to a seriously thick slice of meatloaf. The dripping BBQ sauce, crunchy smoky bacon and crispy onions can put a hurt on wimpy bun.

Also try my pepper jack meatloaf.

BBQ Meatloaf Sandwiches

Note: You'll get approximately 8 servings from this recipe, depending on how thin or thick you cut the meatloaf.
Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 -8 servings

Ingredients

  • 1 1/2 pounds ground beef do not use lean, you want a bit of fat to keep the meatloaf moist. I used 80/20
  • 1 3/4 cups possibly more bread crumbs
  • 1 egg whisked
  • 2 cloves garlic minces
  • 1/2 small onion minced
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/4 cups your favorite BBQ sauce divided
  • Large hamburger buns
  • Mayonnaise
  • 8-12 slices bacon cooked
  • French-fried onions

Instructions

  • Preheat your oven to 350 F.
  • Line a baking sheet with foil.
  • Place the ground beef into a large bowl and add all of the remaining ingredients up to the buns.
  • Using your hands, combine the mixture well. If it is too wet add a bit more bread crumbs. If it is too dry add just a bit of water and combine.
  • Place the mixture onto the foil and form into a loaf. You want a loaf that is just slightly larger around than your buns.
  • Brush 1/4 cup of BBQ sauce over the meatloaf then sprinkle with black pepper.
  • Bake 45-50 minutes or until the internal temperature reaches 165 F.
  • Allow the meatloaf to rest for 10 minutes then brush with 1/2 cup BBQ sauce.
  • Slather buns with mayonnaise.
  • Slice meatloaf and place on the buns.
  • Add bacon, a good dollop of BBQ sauce and some French-fried onions.
  • Add top bun, serve, and devour.