I grew up in New York and nothing says a New York deli like a great corned beef on rye and a reuben sandwich. These sandwiches are great to make with gluten free corned beef from the deli or leftover corned beef from St. Patrick’s Day. With a few simple ingredients you can piece together a memorable sandwich for yourself in no time.
The only company I know that makes a great gluten free deli rye is Canyon Bakehouse. You can use any bread for the reuben, but if you can find a gluten free rye bread, I highly recommend using it.
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| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
sandwiches
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Ingredients
- 4 slices rye bread gluten free
- 4 tbsp mayonnaise
- 1 tbsp butter
- 1 tbsp olive oil
- 4 slices swiss cheese
- 1/4 lb corned beef gluten free, sliced thin
- 1/4 cup sauerkraut
- 4 tbsp thousand island dressing
Ingredients
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Instructions
- Spread each slice of bread on one side with 1 tablespoon of mayonnaise. This will give it a beautiful golden crust, trust me
- In a large non-stick skillet heat the butter and oil
- When the skillet is hot add each slice of bread, mayonnaise side down and place one piece of cheese on each slice. Cover the skillet with a lid to melt the cheese
- In a microwave safe dish, heat the corned beef for 45 seconds or until hot
- When the cheese is melted and you have a golden crust on the bread, remove from skillet with a spatula and arrange on a plate or platter. Add 1 tablespoon of thousand island dressing to each slice
- Divide the sauerkraut evenly between the sandwiches and place on 2 of the slices of bread. Do the same thing with the corned beef
- Take the slices that just have dressing and cheese and top off each sandwich. Slice diagonally and serve with pickles and chips
Recipe Notes
This Reuben Sandwiches recipe is gluten free
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