The reuben is one of my all-time favourite grilled sandwiches. The combination of corned beef, sauerkraut, Swiss cheese, and Russian dressing is to die for. And if you can score some good keto bread, it's absolutely do-able in a lower carb format. I did this particular recipe up, using nearly all homemade components, including the corned beef and sauerkraut, but you don't have to go that far, and can just use pre-made stuff from the store if you prefer.
Keto Reuben Sandwiches
- Two slices of keto bread
- Keto Russian dressing
- Dijon mustard (*optional, may replace with more Russian dressing if preferred.)
- Corned beef, thinly sliced
- Homemade Mason Jar Sauerkraut
- Swiss cheese, thinly sliced
- Homemade avocado oil mayonnaise (*Or omit and just use butter, but the mayo makes it easier to get a nice crisp texture.)
- Salted Butter, some melted (*Or omit and just stick with the mayo, but the butter adds more flavour to the sandwich.)
- Dill pickle and/or peperoncini pepper (for serving)
(*Note: I didn't put any amounts because it'll vary based on how big your bread slices are.)
Put your corned beef and sauerkraut in two oven safe dishes. Put the dishes in an oven or toaster oven set to “warm.”
While the above are warming up, prepare the other ingredients. Thinly spread the mayo on the outer side of one of your bread slices, then thinly spread Dijon mustard (or Russian dressing if preferred) on the other side. Lay it on a cooling rack, mayo side down (*I used a cooling rack so as to not have as much of the mayo smear off on to a plate.)
Remove the corned beef and sauerkraut from the oven, and set the oven to heat to 425F. Add a layer of corned beef on top of the mustard then a layer of sauerkraut, and two layers of Swiss cheese on top of that.
Slather a thick layer of Russian dressing on the inside of the remaining slice of bread, along with a thin layer of mayo on the other side. Place on top of the sandwich, mayo side out. Brush the top with the melted butter.
Heat two oven safe skillets to medium heat on the stove top, melting some butter into one of them. When the sandwich(es) are fully put together, add some butter to one of the skillets. As soon arrange them on the one with the butter, ensuring the sandwiches are cheese side up (the side already brushed with butter facing up). Now immediate place the other preheated skillet on top of the sandwiches, bottom pressing into the top of the sandwiches, then put both skillets with the sandwiches into the preheated oven (*See photo below for what this looks like.) Bake for 5-7 minutes or until cheese is melted and the outsides of the sandwiches are golden. Serve hot with a dill pickle and/or peperoncini pepper. The pickles are great for refreshing your palate from the heaviness of the sandwich.
Did you make this keto reuben sandwich recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy!