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Southern 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.
Course Main
Cuisine American
Keyword corned beef, sandwich
Prep Time 15 minutes minutes
Total Time 15 minutes minutes
Servings 4 servings
Calories 754 kcal
For the slaw mixture ½ 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.
Calories: 754 kcal | Carbohydrates: 42 g | Protein: 34 g | Fat: 50 g | Saturated Fat: 10 g | Trans Fat: 1 g | Cholesterol: 92 mg | Sodium: 2095 mg | Potassium: 529 mg | Fiber: 5 g | Sugar: 10 g | Vitamin A: 408 IU | Vitamin C: 59 mg | Calcium: 220 mg | Iron: 5 mg