The Zero Net Carb Reuben
Corned beef, squeezed sauerkraut and swiss griddled on rye under weight. The dressing goes on after the pan, so the bread stays crisp.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Serves
- 2
Ingredients
Makes 2 sandwiches.
- ThinSlim 4 slices ThinSlim Foods Zero Net Carb Bread Rye
- 6 oz thinly sliced corned beef
- 1 cup sauerkraut, drained
- 4 slices swiss cheese
- 3 tablespoons mayonnaise
- 2 tablespoons no sugar added ketchup
- 1 tablespoon dill pickle, finely chopped
- 1/2 teaspoon prepared horseradish
- 2 tablespoons salted butter, soft
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Made with ThinSlim. Figures are the product label, not the finished dish.
Swap it
- Bread Sourdough $9.49
- Bread Seeded $9.49
Method
- Wring the sauerkraut out in a clean kitchen towel until no more liquid comes. It should feel almost dry to the touch.
- Stir the mayonnaise, ketchup, pickle and horseradish together and keep the bowl in the fridge.
- Warm the corned beef in a dry skillet over medium for two minutes, just until the fat softens. Move it to a plate.
- Butter one side of each slice of rye. Build each sandwich with the buttered faces out: swiss, corned beef, sauerkraut, swiss, top slice.
- Cook over medium low for four minutes with a second skillet or a foil wrapped can set on top as a weight.
- Flip and cook three to four minutes more, until the swiss on both sides has melted into the beef and the bread is dark gold.
- Lift the top slice, spread the cold dressing on the inside face, close it up, and cut on the diagonal.
Tips
Sauerkraut liquid is what ruins this sandwich on ThinSlim rye. A standard deli rye is starchy enough to drink some of it. This bread is not, so any liquid sits on the crumb face and the slice goes slack while the outside is still crisp. Squeeze the kraut harder than feels reasonable, then squeeze it again.
Dressing goes on after cooking, not before. Cold dressing on hot bread stays as dressing. Dressing that goes through the pan splits, and the oil soaks straight into the crumb.
Use two layers of swiss, one against each slice, so the cheese seals the bread off from the filling. Keep it to 3 oz of beef per sandwich, because ThinSlim rye slices are smaller than deli rye and a deli sized pile makes the sandwich impossible to press.
Dressing goes on after cooking, not before. Cold dressing on hot bread stays as dressing. Dressing that goes through the pan splits, and the oil soaks straight into the crumb.
Use two layers of swiss, one against each slice, so the cheese seals the bread off from the filling. Keep it to 3 oz of beef per sandwich, because ThinSlim rye slices are smaller than deli rye and a deli sized pile makes the sandwich impossible to press.