This new rendition of a reuben is amazing. It makes my mouth water just thinking about it. Toasted sliced-sourdough, shredded corned beef, fancy mustard, and shredded cabbage in a light vinaigrette make this sandwich to die for (not just on Saint Paddy's).

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound until tender. Remove meat and let rest 15 minutes. Slice meat across the grain.

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  • Whisk together olive oil, balsamic vinegar, mustard, salt, and pepper in small bowl. Place the shredded cabbage in a large bowl and pour the dressing over it; toss to coat the cabbage with the dressing.

  • Spread a layer of mustard on 6 slices of toasted bread. Place some shredded cabbage and corned beef on each slice and top with remaining slices of bread.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

461.4 calories; 25.4 g protein; 34 g carbohydrates; 97.3 mg cholesterol; 1756.9 mg sodium. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/26/2010
This is my recipe..we make this every St Patrick's day. As for the recipe I shred the corned beef I do not slice it! So you have a layer of shredded cabbage salad shredded corned beef all sandwiched between good sourdough. (I like to buy a french baguette from Panera Bread). Yum. Also you can make any kind of vinaigrette you like. Mine was only a suggestion. I currently use the ratio: 3 TBL olive oil 2 TBL red wine vinegar 1 tsp greek oregano and sometimes a pinch of sugar for a sweeter taste. Read More
(32)
16 Ratings
  • 5 star values: 12
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/26/2010
This is my recipe..we make this every St Patrick's day. As for the recipe I shred the corned beef I do not slice it! So you have a layer of shredded cabbage salad shredded corned beef all sandwiched between good sourdough. (I like to buy a french baguette from Panera Bread). Yum. Also you can make any kind of vinaigrette you like. Mine was only a suggestion. I currently use the ratio: 3 TBL olive oil 2 TBL red wine vinegar 1 tsp greek oregano and sometimes a pinch of sugar for a sweeter taste. Read More
(32)
Rating: 5 stars
04/26/2010
This is my recipe..we make this every St Patrick's day. As for the recipe I shred the corned beef I do not slice it! So you have a layer of shredded cabbage salad shredded corned beef all sandwiched between good sourdough. (I like to buy a french baguette from Panera Bread). Yum. Also you can make any kind of vinaigrette you like. Mine was only a suggestion. I currently use the ratio: 3 TBL olive oil 2 TBL red wine vinegar 1 tsp greek oregano and sometimes a pinch of sugar for a sweeter taste. Read More
(32)
Rating: 5 stars
03/28/2011
This recipe is wonderful. I was out of spicy mustard so I used half yellow mustard and half horseradish. Also like other viewers I added swiss cheese and I also sliced some tomatoes for us adults. And I marinated the cabbage ahead of time so it had time to absorb. There was too much cabbage leftover but perhaps that's because I added other things to the sandwich. Next time I will probably half the cabbage and marinade. Overall it was Excellent my kids loved it my husband loved it and I loved it! Great recipe! I will make this again and again. Read More
(17)
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Rating: 4 stars
03/31/2010
This was a great sandwich. The only thing I would change is swap the cabbage with a cole slaw mix. The cabbage did not absorb the sauce which was delicious. So I would marinate the cabbage ahead of time. My whole family kids and hubby ate these! Thanks! Read More
(14)
Rating: 5 stars
03/21/2011
Served this to 8 people for book group and it was a huge success. Everyone loved them. I will definitely make again and not just for St. Patty's Day. I made the recipe exactly as stated and used sourdough wheat bread. So flavorful. Read More
(8)
Rating: 5 stars
03/16/2010
Wanted something different to make and the family loved this!! Read More
(8)
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Rating: 5 stars
03/16/2011
We loved this. The only thing I changed is that I used Orowheat thins for the bread because this is what I had on hand and I I couldn't stand the thought of a "reuben" without cheese and so I shredded some swiss. Tasty stuff. Thanks bignosekate! Read More
(8)
Rating: 5 stars
03/17/2012
This recipe caught my eye because the cabbage wasn't cooked. I may be Irish but never did like sauerkraut. I cheated a bit I had some very lean top loin corned beef from the deli. I made my cabbage mixture early in the day and let it sit in the fridge all day to marinate. I used cider vinegar and left out the salt and just kept throwing in shredded cabbage until it reached the right consistency. After I had my sandwich put together I decided to heat it up so put it in my convection microwave on 350 until the Swiss cheese melted. Heating it was a great idea. Served with dill pickle wedges and chips. I'm not waiting until St. Patrick's day to make this great tasting sandwich again. Read More
(6)
Rating: 5 stars
03/18/2015
Recipe Group: So good! I subbed honey mustard in the vinagraitte and for the sandwich I used yellow mustard mixed with a bit of horseradish and black pepper. I nuked my cabbage for 60 seconds before pouring on the dressing to help wilt it down a bit. Delicious different sandwich to use up my leftover Guinness Corned Beef thanks for sharing! Read More
(3)
Rating: 5 stars
03/18/2012
Loved it!!!! I made the sandwiches Panini style on the stovetop and added some Swiss cheese. I will forever make my ruebens with coleslaw instead of kraut so much better! Used recipe "corned beef for sandwiches" off this site for the meat as it is the best I have ever tried. Thanks for sharing!!! Read More
(2)