Key Takeaways:

Classic Reuben with a Twist: This version of the Reuben replaces sauerkraut with sautéed cabbage and onions for a fresh and unique flavor, making it perfect for those who don’t enjoy traditional sauerkraut.
Homemade Dressing Options: Customize your sandwich with either spicy Russian dressing or sweeter Thousand Island, or make your own blend with mayo, ketchup, Worcestershire sauce, and relish.
Versatile Preparation: Leftover sautéed cabbage and onions from a corned beef meal are ideal for this recipe, offering a flavorful alternative to boiling cabbage for St. Patrick’s Day.
Pro Tip for Grilling: Use mayonnaise on the outside of the bread instead of butter for a perfectly crispy, golden crust.
Personalized Sauerkraut Twist: Add fresh lemon juice to sautéed cabbage for a homemade, fresh-tasting sauerkraut option.
Inspired by a Classic: The sandwich takes cues from iconic New York delis like Katz Delicatessen, celebrating the history and artistry of the Reuben.

Reuben sandwich with a twist gives a new twist to a classic sandwich. If sauerkraut isn’t for you, this sandwich replaces the Kraut with sauteed cabbage.

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I lived in Manhattan for several years back in the ’90s. That was when I discovered what a great sandwich a Reuben was. The gold standard for Reubens (in my opinion) is the Katz Delicatessen in Manhattan. Interesting fact: Katz uses 8000 pounds of corned beef every week! Wow, that’s a lot of Reubens. They are so famous for their Reuben Sandwich that they go through 8000 pounds of corned beef a week.
A little history. There are several different theories as to when and who invented the Reuben. However, the most common assumption is that it was developed by Arnold Reuben, the owned of Manhattan’s Reuben Delicatessen in 1914.

What is in a Reuben Sandwich with a Twist?

A classic Reuben sandwich is a melty sandwich of Rye bread with corned beef, swiss cheese, sauerkraut, and Russian or Thousand Island dressing. The twist, skip the sauerkraut, and use sauteed cabbage and onions. However, if you love sauerkraut on your Reubin, squeeze some lemon over the sauteed cabbage, mix it in. Wahla, fresh sauerkraut for your Reuben!!!
For St. Patrick’s day, I don’t boil my cabbage and potatoes in the corned beef. GASP! I know if you’re Irish, this is mandatory for St. Patrick’s Day. I prefer my potatoes prepared any way but boiled. Fried, baked, roasted, or mashed, please.
If I’m lucky enough to have leftovers, they are transformed into Reubens the next day. I fry the potatoes for a side instead of chips. I saute the cabbage with onions instead of boiling it with the corned beef. Hence the leftover sauteed cabbage and onions instead of sauerkraut for Reubens the next day. If you aren’t a sauerkraut lover, this is your kind of sandwich.

How do I Make a Reuben Sandwich with a Twist?

Make the dressing

Thousand Island and Russian dressing are similar. The Russian dressing has a “kick,” whereas the Thousand Island leans toward the sweet side. So the choice is to spice it up with the Russian or mellow it out with a Thousand Island dressing, or mix mayonnaise, ketchup, Worchester sauce, and sweet pickle relish. The Russian is spiced up with horseradish, onion, garlic powder, and mustard powder.

Saute the Cabbage and Onions

Thinly slice the cabbage and onions. Add butter to a large skillet and saute until slightly tender. Want Sauerkraut on your Reuben? My sis, Lynette Dickerson, suggests you add some freshly squeezed lemon juice to the sauteed cabbage for a “fresh sauerkraut twist.” Thanks, Lynette, great idea.

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Putting It All Together

Lightly Toast the rye bread and spread both halves with the dressing. Add the cheese, corned beef, and sauteed cabbage with onions. Butter the outsides of the sandwich. Heat until the cheese is melted, and the outside of the bread is toasted. I don’t know about you, but it seems like every time I need soft butter, the only butter I can find is not soft. I’ve tried softening it in the microwave – meaning it is now melted butter. My solution! Mayonnaise, that’s right, mayonnaise. Spread mayonnaise on the outside of the sandwich before grilling. I promise you won’t be able to tell the difference between mayonnaise and butter. After all, it’s the fat that makes that nice toasty brown crispy outside of the sandwich. Grill the Reuben in either a grill pan or panini press.

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FAQ:

Q: What makes this Reuben different from the classic version?
A: This twist on the classic Reuben replaces sauerkraut with sautéed cabbage and onions, offering a milder and fresher flavor.

Q: Can I still use sauerkraut if I prefer it?
A: Absolutely! Add freshly squeezed lemon juice to the sautéed cabbage to create a fresh sauerkraut alternative.

Q: What type of bread is best for this sandwich?
A: Rye bread is the traditional choice for a Reuben, providing the ideal texture and flavor.

Q: Can I use a different cheese instead of Swiss?
A: While Swiss cheese is classic for a Reuben, you can substitute with any mild, melty cheese like provolone or mozzarella.

Q: How do I soften butter for grilling?
A: If your butter isn’t soft, use mayonnaise on the outside of the bread as an alternative—it creates the same crispy, golden crust.

Q: What’s the best way to cook this sandwich?
A: Grill the sandwich in a grill pan or panini press until the cheese melts and the bread is golden brown and crispy.

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