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.
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.