Spicy Reuben
Oh it might look like a pretty normal Reuben sandwich. Tender corned beef. Kraut. Cheese and a little sauce. Well, looks can be deceiving.
Servings 4
Calories 3348kcal
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
- 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.
Notes
Also great on pumpernickel bread.
Nutrition
Calories: 3348kcal | Carbohydrates: 191g | Protein: 143g | Fat: 214g | Saturated Fat: 70g | Trans Fat: 1g | Cholesterol: 450mg | Sodium: 15865mg | Potassium: 3230mg | Fiber: 36g | Sugar: 42g | Vitamin A: 2227IU | Vitamin C: 290mg | Calcium: 1749mg | Iron: 24mg