Reuben sandwiches consist of salty corned beef, sour yet salty sauerkraut, mildly nutty Swiss cheese, and a healthy serving of Russian dressing sandwiched between two slices of rye bread. Reuben's sandwiches are messy, but their past seems even more cluttered. Since Reuben sandwiches are often found in New York Jewish delis, some people believe Reuben sandwiches were born there. Allegedly, Arnold Reuben, owner of Reuben's restaurant and café in New York, created the Reuben sandwich in 1914. Annette Seelos, a well-known actress, walked into Reuben's late one night in search of food to quench her hunger. She asked the owner to make her a filling sandwich, so he fulfilled her request by making a sandwich consisting of rye bread, turkey, ham, coleslaw, and Swiss cheese. He called the sandwich the Reuben special, instantly becoming a hit.
In the other version of the story, others claim the Reuben sandwich was born in Omaha, Nebraska, during the 1920s. Bernard Schimmel, the head chef of the Blackstone Hotel, created the sandwich after Reuben Kalafofsky requested a sandwich made from corned beef and sauerkraut. Schimmel put a twist on the sandwich by mixing sauerkraut with Thousand Island dressing, then placing it on top of Swiss cheese and homemade corned beef sandwiched between 2 slices of rye bread and grilling it before serving it. Most people believe this is the true birthplace of the Reuben sandwich because it was mentioned on Blackstone's menu in 1934.
Nevertheless, we've used the basis of the Reuben sandwich to construct a tasty Reuben Casserole. We layered corned beef, pastrami, cauliflower, sauerkraut, bell peppers, onion, caraway seeds, Swiss Cheese, and homemade Russian dressing to create a keto casserole that's perfectly delicious and filling. So you're getting all the taste of a Reuben sandwich - without all those pesky carbs!
What's the difference between a Rachel and Reuben?
Reuben and Rachel's sandwiches are like sisters, but they are not identical. For example, a Reuben sandwich contains corned beef and sauerkraut. In contrast, a Rachel consists of pastrami and coleslaw.
How do you keep a Reuben from getting soggy?
Typically, store-bought rye bread is sliced using a machine, making the slices too thin for this hearty sandwich. To prevent a Reuben from becoming soggy, add the sauerkraut before adding the sauce.
How do you cut corned beef for Reuben?
Corned beef for Reuben sandwiches should be sliced thinly across the grain; otherwise, the corned beef will be challenging and chewy.
Is a Reuben made of Russian dressing?
Yes, classic Reuben sandwiches contain Russian dressing.
Ingredients
1/2 cup Mayonnaise
2 tablespoons Sugar-Free Ketchup
1 Shallot, minced
1 Garlic clove, minced
1 teaspoon Sugar-Free Sweetener
1 teaspoon Smoked Paprika
1/4 teaspoon Chili Powder
1/2 teaspoon Hot Sauce
1/2 teaspoon Salt
3 cups Water
1/2 teaspoon Kosher Salt
1 medium head Cauliflower cut into florets
3/4 pounds sliced Deli Corned Beef
8 ounces sliced Pastrami
2 cups Sauerkraut, juice squeezed
1 Bell Pepper, diced
1 Onion, diced
1 1/2 cups shredded Swiss Cheese
Instructions
Prepare the mayonnaise, sugar-free ketchup, shallot, garlic, sugar-free sweetener, smoked paprika, chili powder, hot sauce, and salt.
Mixing the Rub ingredients for the Russian dressing aside. Set aside
Preheat the oven to 375 °F.
Next, coat an 8 by 8-inch baking dish with non-stick cooking spray and set it aside.
Add the water to a large pot, set it over medium-high heat, add the salt, and let it come to a boil. Add the cauliflower and cook it for 2 minutes.
Remove the cauliflower florets from the water using a slotted spoon and place them into a bowl of ice water. Let the cauliflower sit in the ice water for 2 minutes, then drain them in a colander.
Place the cauliflower florets onto a large cutting board and cut them into smaller pieces with a sharp knife, and set them aside.
Arrange half of the corned beef slices and pastrami slices on the bottom of the prepared baking dish. Top with half of the cauliflower, sauerkraut, bell peppers, and onions.
Drizzle 1/2 of the Russian dressing on top of the casserole, then top with 3/4 cup of Swiss cheese. Repeat steps 6.
Cover the Rueben casserole with aluminum foil and bake it for 15-20 minutes until the cheese melts.
Remove aluminum foil and broil the Rueben casserole for 2-3 minutes until golden brown.
Serve and enjoy.
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