how to make

Reuben Sandwich

GOOD LIFE EATS

This Reuben Sandwich is a great way to use up leftover St. Patrick’s Day corned beef.

Let’s get started!

This unique reuben sandwich recipe features roasted cabbage, melted Swiss cheese, and corned beef. Imagine the combination of a grilled cheese sandwich and a great reuben – it’s the perfect sandwich!

PREP THE CABBAGE

1

Preheat oven to 425˚ F. Line a baking sheet with parchment paper. Set aside.

SLICE

2

Thinly slice the cabbage.

PLACE

3.

Place the thinly sliced cabbage on the lined baking sheet.

DRIZZLE

4.

Drizzle the cabbage with the juice of half a lemon and the olive oil. Season with salt and pepper according to personal preference and toss to coat eve

ROAST

5.

Roast the cabbage until tender, about 7-15 minutes, checking occasionally on the progress.

ASSEMBLE

1.

Meanwhile, add the stone ground and Dijon mustard to a small bowl.

STIR

2.

Stir to combine. Set aside for later use.

SPREAD

3.

Spread both insides of both slices of bread with a thin layer Thousand Island or Russian dressing.

ADDTHE MEAT

4.

Add a few slices of the pastrami or corned beef, however much meat you prefer. I used about 3-4 slices per sandwich.

SPREAD

5. 

Spread mustard on top of the meat.

DIVIDE

6.

Divide the roasted cabbage evenly between the four sandwiches, placing it on top of the mustard-covered meat.

DIVIDE

7.

Top the cabbage with 2-3 slices of cheese.

TOP

8.

Top with the other slice of bread.

GRILL

1.

Grill using a panini press or in a cast iron skillet. If using a skillet, you can press down on the sandwich with a weighted plate to mimic the panini press.

FLIP 

2.

Flip and cook the other side.

SERVE

3.

Then slice and serve.

Read More:

Reuben Sandwich (The Best Easy Leftover Corned Beef Recipe)

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