Super Coleslaw Reuben Sandwiches
Layer your corned beef Reuben on sourdough with spicy brown mustard, Pepper Jack cheese, tangy coleslaw, green onions, and Thousand Island dressing.
10 oz. pkg.
finely shredded cabbage
Thousand Island dressing
spicy brown mustard
sourdough sandwich bread
Pepper Jack cheese
thinly sliced corned beef
Heat 1 teaspoon olive oil in a large skillet over medium heat. Add the cabbage and green onions and sauté for 3-5 minutes until cabbage is wilted. Remove from heat and stir in the salad dressing.
For each sandwich, spread mustard on just one side of 1 piece of the bread, then place on a lightly greased griddle, mustard side up.
Carefully pile on the cheese, corned beef, and coleslaw, then top with another slice of bread.
Cook for 3-4 minutes on each side or until the cheese is melted and the bread is nicely toasted.
Original recipe by Southern Living.
You can assemble the corned beef Reuben sandwiches completely before placing them on the griddle. I just find that the transfer can be a bit messy.
If you prefer, shred half a head of cabbage using a mandoline slicer or a large sharp knife. You will need just over 4 cups total for this recipe.
Spread a thin layer of butter on the outside of the bread before it goes on the griddle. It will get extra crispy and delicious!
Tried this recipe?
Let us know
how it was.
Copyright 2022 Good Food Media LLC