Is there a better dive bar sandwich than the Reuben?
It has everything you need, melty cheese, savory meat, crispy tangy sauerkraut, all bathed in mouthwatering Russian (or 1000 island) dressing.
While nothing beats the original, people have taken it upon themselves to experiment with the classic and you can find variations such as Rachel, Reuben rolls, Reuben pizza, Reuben nachos, you name.
I wanted to submit my own version of the classic sandwich, something that spices it up a bit for the dreary doldrums of winter here in Wisconsin. Behold, the roasted red pepper Reuben. It doesn’t stray far from the original, only adding a little heat with the addition of pepper jack cheese, chipotles and adobo, and deli diced roasted red peppers.
Time You Need
- ~10 minutes prep
- ~20 minutes cooking
- Yields: 2 Reubens
What You Need
- 2 cups sauerkraut, well drained
- 3 tbsp. Thousand Island dressing
- 4 slices dark rye bread
- 4 slices Swiss or provolone cheese
- 4 slices of pepper jack cheese
- 1/2 pound corned beef (or pastrami)
- Room temp butter (for toasting bread)
- 2 chipotle peppers, finely diced
- 2 tbsp chipotle adobo sauce
- 6 tbsp roasted red peppers, finely diced
What You Do
- In a small bowl, mix the sauerkraut with the thousand island dressing, diced peppers, adobo, and set aside.
- Spread one side of each slice of rye bread with a light layer of butter.
- Place the unbuttered side facing up, then top with 1 slice of swiss, 1 slice of the pepper jack, the corned beef, the sauerkraut mixture, and then 1 slice of the swiss and pepperjack. Top with second slice of rye to finish sandwich.
- Repeat steps for second sandwich.
- Heat a small skillet over medium-high heat. Once hot, add sandwich.
- Cook for about 5 minutes on each side, so that the cheese melts and bread begins to brown. Occasionally pressing down with spatula to compress sandwich and ingredients.
- Repeat cooking steps for second sandwich, serve and enjoy.