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 sandwich. With just a few ingredients, boring kraut is brought to a whole new level of taste. And Russian dressing? None of that here. Or Thousand Island, for that matter. The sauce has 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 grew up on Reuben sandwiches. I think it was the second kind of sandwich I was ever introduced to, after bologna. Oddly, I loved them even as a kid. That seems a bit strange to me now. Reubens aren’t ‘plain’ sandwiches. I don’t remember many kids bragging about how great the Reuben was they had for lunch. Or how the kraut was crunchy.
Oh, The Pepperoncini!
Pepperoncini adds such wonderful flavor to this sandwich. Or peperoncini. Same peppers. Different spellings. Doesn’t change how great they are no matter how you spell them. I used ‘regular’ ones. You can get ‘spicy’ ones and take this sandwich up even higher on the heat scale.
I like to buy my pepperoncini peppers whole. You can get them sliced too. But I liked them whole because no matter how I end up using them, I can always cut, chop or dice them. Or leave them whole. My call.
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I like to use my slow cooker Guinness corned beef on this sandwich.
Spicy Reuben
Equipment
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
- â…“ 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.
Notes
Nutrition
Nutritional values are approximate.
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