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

Total Time 15

Servings servings

Calories 754kcal

Equipment

Mixing Bowl

Ingredients

For the sauce mixture

1 cup mayonnaise
¼ cup ketchup
1-2 tablespoons sweet pickle relish
¼ teaspoon cayenne pepper

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 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.

Notes

Also great made with thinly sliced corned beef.

Nutrition