American · United States
Reuben Sandwich with Quick Pickled Cabbage
A lighter version of the Reuben using pickled cabbage instead of sauerkraut, with a tangy mustard-based dressing.
25 minutes4 servings
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Ingredients
Method
- Rinse and soak corned beef in water for 1 hour to reduce saltiness.
- Mix dijon mustard with sour cream and dill for the dressing.
- Layer corned beef, pickled cabbage, Swiss cheese, and dressing on rye bread.
- Press sandwiches together and grill until cheese melts.
- Serve warm with a side of potato salad.
- For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.