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Best Reuben Sandwich EVER

This sandwich is FILLING!  It's nice to eat a tasty grain-free bread and not miss the "real" thing!  
Print Recipe

Ingredients
  

  • 1 lb thinly sliced corn beef
  • 1/2 to 1 cup  sauerkraut homemade is best
  • 8 slices Swiss Cheese or your favorite cheese, I used Munster
  • 4 square Sandwich Buns split (page 149) or you can use this recipe from the blog)
  • Salted butter for bread

Homemade Russian Dressing

  • 1/2 cup homemade mayonnaise
  • 2 tbsp ketchup no high fructose corn syrup or crushed tomatoes
  • 2 tbsp sour cream or for dairy free, use extra mayo
  • 1/2 tbsp prepared horseradish
  • 1/2 tsp chili powder
  • 1 tsp garlic powder
  • 2 tsp fresh lemon juice
  • 1 Kosher dill pickle spear chopped finely

Instructions
 

To Prepare Fixings:

  • Heat a George Foreman type grill (or frying pan).  Once to temperature, in a few batches, place corned beef on grill and close lid to allow extra moisture to cook out and drip into collection container (make sure you have something to collect juices).  This should only take 1-2 minutes per batch. Set meat aside on paper towels.
  • Next, add sauerkraut to grill, covering and allowing to "cook" for about 1-2 minutes to allow extra moisture to cook out.  Carefully remove and set aside.  Wipe of grill or pan well after this step.
  • **Optional:  Place sliced sandwich buns in toaster on medium setting.  This will help the sandwich not get soggy.

To Assemble Sandwich:

  • Take split sandwich bun and place 1 tbsp of Russian dressing on 1/2 of bun.  Top with 1 slice of cheese, 1/4th of meat, sauerkraut, another slice of cheese and another tablespoon of dressing.  Top with other half of bun.  Smear a little bit of butter on outside of bun.  Place butter side down on George Foreman Grill.  Butter other side of bread.  Close lid on grill and cook for 2-3 minutes or until bread browns and cheese melts.  Carefully remove sandwich and complete other 3 sandwiches.

Notes

Makes 4 Large Sandwiches, 7 Net Carbs Per Sandwich