A veggie-packed take on the Reuben.
This recipe inspiration came from two of my favorite brew pubs. The first was Dexter’s Pub – a down-to-earth craft beer dive bar with one of the best tap lists and even better food. On their menu you’ll find their Stuffed Grilled Cheese – a upgraded grilled cheese made with “white cheddar, Swiss cheese, Brussel sprouts, tomato and garlic on grilled sourdough bread.”
But the Reuben inspiration actually came from Full Mile Beer Co., which makes one of my wife’s favorite sandwiches, the Wood-fired Broccoli Reuben. So it’s not hard to see how we ended up with the Boxcar Brussel Sprout Reuben, which essentially drops the wood-fire broccoli for the delicious Brussel sprout halves coated in a creamy Thousand Island dressing. It’s a perfect pastrami-less way to enjoy a healthier Reuben.
What You Need
- Prep: 5 minutes
- Cooking: ~16 minutes
- Yields: 2 sandwiches
What You Need
- ~ 2 cups of pre-cooked Brussel sprouts, halved
- 4 slices of rye bread
- 4 slices of Swiss cheese
- ~4 tbsp of sauerkraut, drained and dried
- Thousand island dressing
What You Do
- Place a slice of Swiss on each piece of bread. Then top two slices of bread with Brussel sprouts.
- Next, add the sauerkraut. Then drizzle on your thousand island dressing. Take the second slices of bread to cover and form a sandwich.
- Butter each side of the rye bread. Then heat a skillet over medium heat. Cook one sandwich for about 4 minutes on each side, until crispy brown and cheese is melted. Repeat for second sandwich.
- Cut the sandwiches, serve, and enjoy!