Oh it might look like a pretty normal Reuben sandwich. Tender corned beef. Kraut. Cheese and a little sauce. Well, looks can be deceiving. This spicy Reuben is not your standard classic. With just a few ingredients, boring kraut is brought to a whole new level of taste. And Russian dressing? None of that here. Sauce with a fantastic kick and so many flavors you’ll want extra!
This Isn’t Your Usual Sandwich
Any good corned beef will work just fine on your spicy Reuben. I just happened to use some that I had slow cooked for about 8 hours. It was tender and juicy and packed with flavor. It was so tender that I was able to get away with slicing it thick. Nothing makes me sadder quicker than tough corned beef!
I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.
I like to use my slow cooker Guinness corned beef on this sandwich.
Spicy Reuben
Ingredients
For the kraut
- 15 ounces kraut drained
- 6 peperoncini finely chopped
- 1 cup beer a dark ale works best
For the sauce
- ½ cup mayonnaise
- 2 tablespoons Greek yogurt
- ⅓ cup Chili sauce
- 2 tablespoons dill pickle relish
- 6 pepperoncini peppers diced
- 1 tablespoon prepared horseradish
- ¼ teaspoon cayenne
- ¼ teaspoon Worcestershire sauce
For the sandwich
- 8 slices rye bread dark rye is best
- 4 tablespoons butter
- 1 pound corned beef sliced
- 8 slices hot cheese such as pepperjack
Instructions
For the kraut
- Add kraut, pepperoncini and beer to a medium pot over medium high heat. Bring to a simmer and continue simmering until the beer is reduced by half. Pour into a strainer and remove and any excess liquid.
For the sauce
- Combine all ingredients.
For the sandwich
- Butter one side of each slice of bread. Spread 1 tablespoon of the spicy sauce on other side.
- Place bread butter side down in skillet on medium heat or a heated pannini press.
- Top with kraut and spread out evenly.
- Add a cheese slice and corned beef slices.
- Add another cheese slice and remaining bread, sauce side down.
- Press down with spatula and cook until the bread is crisp and the cheese begins to melt. Flip and cook other side.
- Slice in half and serve.
Nutrition
Nutritional values are approximate.
