American · United States
Sous Vide Reuben with Creamy Slaw and Dijon
A Reuben sandwich featuring sous vide cooked corned beef, creamy coleslaw, and Dijon mustard
Ingredients
Method
- Prepare sous vide water bath at 63°C (145°F)
- Place corned beef in sous vide bag and seal
- Submerge bag in water bath and cook for 4-6 hours
- While beef cooks, prepare coleslaw by mixing shredded cabbage, carrots, mayonnaise, vinegar, and sugar
- Toast rye bread slices
- Layer sauerkraut, Swiss cheese, and sous vide cooked corned beef on one slice
- Spread Dijon mustard on the other slice and add coleslaw
- Assemble the sandwich and butter the outside
- Grill until golden brown
More recipes to try
Reuben with Creamy Coleslaw and Dijon Mustard
A variation of the Reuben sandwich with a creamy coleslaw and Dijon mustard
Sous Vide Chicken Cutlet Sandwich with Mozzarella, Fried Egg, and Tomato
A modern Argentine-style chicken sandwich with a tender sous vide chicken cutlet, melted mozzarella, a fried egg, and fresh tomato on a crusty white roll.
Rye Bread Reuben with Pickled Cabbage and Corned Beef
A traditional Reuben sandwich with a homemade fermented rye dough and pickled cabbage, served with Swiss cheese and Thousand Island dressing.
Reuben Sandwich with Fermented Rye Dough and Pickled Cabbage
A Reuben sandwich made with a traditional fermented rye dough and pickled cabbage, served with Swiss cheese and a tangy Russian dressing.
Reuben Sandwich with Fermented Dough and Grilled Corned Beef
A Reuben sandwich with corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing, prepared with a fermented dough and grilled corned beef for enhanced flavor and texture.
Sous Vide Ham and Cheese Sandwich
A ham and cheese sandwich prepared with sous vide technique for perfectly cooked meat and melted cheese.