Skip to Content

Super Coleslaw Reuben Sandwiches

As an Amazon Associate I earn from qualifying purchases.

Score big with these Super Coleslaw Reuben Sandwiches with melty Pepper Jack cheese and tangy coleslaw at your Super Bowl Party!

Super Coleslaw Reuben Sandwiches

Billions of chicken wings, burgers, meatballs, and bowls of chili will be served this coming Sunday for the Super Bowl, football’s game of the year, and whether you’re a fan or not, you can still enjoy the party, the halftime show, and the food!

This year, I’ll be serving these all-American Super Coleslaw Reuben Sandwiches with corned beef, melty Pepper Jack cheese, and tangy coleslaw on sourdough.

Served hot off the griddle, these sandwiches are sure to be a big win!

Super Coleslaw Reuben Sandwiches open-face

Traditionally, the Reuben sandwich is hot sandwich of corned beef, Swiss cheese, sauerkraut, and Russian dressing, grilled between slices of rye bread.

This version takes some liberties from the old deli staple, so if you’re not a fan of sauerkraut or rye bread like me, then I can promise that you really should try my version.

Super Coleslaw Reuben Sandwiches in basket with potato chips

Until last year, I’d never tried a Reuben because I just don’t care for sauerkraut and sometimes rye bread can be a little overbearing for me.

John and I stopped by a pub one Friday night and instead of ordering the usual fish and chips, I took a chance and ordered the special of the night—the Reuben.

Much to my surprise, I actually liked it and that’s probably because the kitchen substituted sourdough for the rye!

Super Coleslaw Reuben Sandwiches stacked with toothpick

These sandwiches are SUPER easy to prepare (that perfect for SUPER BOWL night, right?!).

All you need are a few quick items from the deli—a pound of thinly sliced corned beef, Pepper Jack cheese slices, spicy brown mustard, a loaf of sourdough sandwich bread—and this simple sautéed coleslaw of cabbage, sliced green onions, and bottled Thousand Island dressing.

I use my non-stick electric griddle (one of my absolute favorite kitchen appliances) and can flip and serve these sandwiches hot off the pan like a short-order cook boss!

Please share!

Your shares are how this site grows and I appreciate each one. Do you know someone who would enjoy this recipe? I’d love it if you would share it on Facebook or on your favorite Pinterest board!

Yield: 6 sandwiches

Super Coleslaw Reuben Sandwiches

Super Coleslaw Reuben Sandwiches

Score big with these Super Coleslaw Reuben Sandwiches with melty Pepper Jack cheese and tangy coleslaw served hot off the griddle at this year's Super Bowl Party!

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 1 10-oz. pkg. finely shredded cabbage (coleslaw mix)
  • 4 green onions, sliced
  • 1 teaspoon olive oil
  • 1/2 cup Thousand Island dressing
  • 3 tablespoons spicy brown mustard
  • 12 slices sourdough sandwich bread
  • 6 1 oz. Pepper Jack cheese slices
  • 1 lb. thinly sliced corned beef

Instructions

  1. Heat 1 teaspoon olive oil in a large skillet over medium heat. Add cabbage and green onions and sauté for 3-5 minutes until cabbage is wilted. Remove from heat and stir in the salad dressing.
  2. Assemble sandwiches by spreading mustard on just one side of 6 pieces of the bread. Place on a lightly greased non-stick griddle, mustard side up. Carefully layer the cheese, corned beef, and coleslaw on each and top with the remaining bread slices. 
  3. Cook for 3-4 minutes on each side or until the cheese is melted and the bread is nicely toasted. (Sandwiches may be assembles first and then placed on the griddle, but transferring to the griddle can be messy.)

Notes

Recipe by Southern Living 

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 764Total Fat: 35gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 105mgSodium: 1998mgCarbohydrates: 77gFiber: 5gSugar: 11gProtein: 36g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

ABOUT SHEILA
Sheila Thigpen, author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook, is a recipe developer, food photographer, and food writer. She spent 20+ years as a business manager in the publishing industry before she retired in 2018 to focus on her passions — cooking, photography, and writing. Living near the beautiful Smoky Mountains, Sheila and her husband have two adult daughters and two fine sons-in-law, are active in their church, love to travel, and have a precious little granddaughter who has stolen their hearts. Follow Sheila on YouTubePinterestInstagramFacebook, and Twitter!

Marsala Beef Stew with Redskin Mashed Potatoes in blue bowl
Previous
Marsala Beef Stew with Redskin Mashed Potatoes
honey soy salmon
Next
Honey Soy Salmon Sheet Pan Dinner

This site uses Akismet to reduce spam. Learn how your comment data is processed.

shares