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Meat, Americas

Reuben sandwich with coleslaw

The Reuben sandwich with coleslaw is a grilled American sandwich with corned beef, sauerkraut, and Swiss cheese, served with crunchy coleslaw. For 4 people, it takes 30 minutes, very easy level, for about €3.40 per person. The key to success is well drained sauerkraut and pressing the sandwich while it cooks for a crispy result that holds together.

We're heading to New York tonight with a Reuben, that grilled sandwich overflowing with corned beef, sauerkraut, and melted cheese.

Reuben sandwich with coleslaw
Total time
30 min
Difficulty
Very easy
Cost per person
€3.40
Calories per person
710 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring

The Reuben is that New York sandwich that doesn't hold back, buttery grilled rye bread, pulled corned beef, tangy sauerkraut, and Swiss cheese that melts and binds everything together. The homemade Russian dressing, mayo, ketchup, and chopped pickles, adds that sweet and tangy balance that makes it work.

It's a perfect weeknight dinner when you want something hearty and comforting without spending hours in the kitchen. The crunchy coleslaw on the side lightens things up and brings freshness against the melted cheese. It's ideal for a simple family meal or for having friends over on a low key evening.

The ingredients

4 people

Bakery

  • Rye bread slices 8 slices

Butcher

  • Corned beef 300 g

Fruits and vegetables

  • Cooked sauerkraut 250 g
  • White cabbage 0.3
  • Carrot 1

Dairy

  • Swiss cheese slices 8 slices
  • Butter 40 g

Pantry

  • Mayonnaiseoften in the pantry 4 tbsp
  • Ketchupoften in the pantry 2 tbsp
  • Picklesoften in the pantry 4
  • Cider vinegaroften in the pantry 1 tbsp
  • Mustardoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs, Mustard

The step by step recipe

  1. Mix the mayonnaise, ketchup, and chopped pickles to make the Russian dressing.

    A dash of horseradish or strong mustard gives it more character.

  2. Drain the sauerkraut by pressing it firmly in your hands.

    Sauerkraut that's too wet will make the bread soggy, so squeeze it out well.

  3. Spread dressing on each bread slice, then layer cheese, shredded corned beef, sauerkraut, more cheese, and the top slice of bread.

    Put cheese on both sides of the filling, it melts and holds everything together.

  4. Butter the outside of the bread and pan fry the sandwiches over medium heat. 8 min

    Cover the pan for a minute so the cheese melts all the way through.

  5. Grate the cabbage and carrot, season with vinegar, mayonnaise, mustard, salt, and pepper, and serve on the side.

    Add a pinch of sugar to balance out the vinegar.

Our tips to get it right

  • Pull the corned beef into shreds rather than thick slices, it spreads more evenly through the sandwich and stays tender when cooked.
  • Cook over medium heat, not higher, to give the cheese time to melt before the bread burns.
  • Make the Russian dressing and coleslaw ahead of time, they taste better after resting a few minutes in the fridge.

The variations

  • Swap the corned beef for pastrami for a smokier, spicier Reuben.
  • For a vegetarian version, use marinated tempeh or extra cheese slices instead of the corned beef.
  • For kids, cut back on the sauerkraut and add a bit more cheese for a milder taste.

What to serve it with

  • Homemade fries
  • Crispy potato chips
  • Unsweetened iced tea

Storage

The corned beef, sauerkraut, and coleslaw keep for 2 days in the fridge in separate sealed containers. The assembled sandwich is best eaten right away, but you can prep the ingredients ahead and assemble at the last minute. Reheat the sandwich in a skillet to keep it crispy, avoid the microwave since it softens the bread.

Questions about this dish

Can I use a different bread?

Yes, a dense country loaf works well if you don't have rye bread. Avoid a soft bread, it needs to hold up to the filling without tearing.

How do I avoid a soggy sandwich?

Press the sauerkraut firmly in your hands to remove as much moisture as possible before assembling. This is the most important step for a crispy Reuben.

Can I prep the filling ahead?

Yes, make the Russian dressing and shred the corned beef a few hours ahead. Assemble and cook the sandwiches right before serving so they stay crispy.

Is corned beef essential?

It's the ingredient that gives the Reuben its identity, but roast beef or shredded chicken can work in a pinch. The flavor will be different but the sandwich will still be satisfying.

How long does it take to make a Reuben sandwich with coleslaw?

Count 30 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a Reuben sandwich with coleslaw?

About 710 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Reuben sandwich with coleslaw cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs, mustard. Always check the labels of the products you buy.

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