Skinny Reuben Recipe


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Put sandwiches in pan (in batches, if necessary), cover and cook for 2 to 3 minutes, or until the undersides are golden brown. Uncover and turn sandwiches with a spatula, pressing firmly to slightly flatten them. Cook for 1-2 minutes more until the undersides. Sensational Skinny Reuben Soup. If you are on a low sodium diet, this recipe is not a good choice for you.

Although this recipe is very low in calories and fat, it’s very high in sodium. I used Swanson’s 50% reduced-sodium beef broth but if you want to make this. With the bread on a baking sheet, spread both slices with the mayonnaise mixture.

Top with corned beef, sauerkraut and cheese. Broil for about 3-4 minutes, watching carefully! Nutrition: (2 servings) 354 calories, 19 grams of fat, 21 grams carbohydrates, 3 grams fiber, 3 grams sugar, 26 grams protein.

This Skinny Vegetable Reuben is loaded with sautéed mushrooms, onions and spinach, topped with lacto-fermented sauerkraut and sauced with home-made skinny Russian dressing. It is ready in less than 30 minutes for an awesome vegetarian. A free 7-day, flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and updated WW Smart Points.

7-Day Healthy Meal. 1 tablespoon vegan mayonnaise (I used Vegenaise) 1 tablespoon nondairy milk. 1 teaspoon vinegar. 1/2 teaspoon molasses (may substitute with maple syrup or brown sugar) 1/2 teaspoon garlic powder.

1/2 teaspoon onion powder. 1/4 to 1/2 teaspoon cayenne pepper, to taste. 1/4 teaspoon salt. Preheat oven to 425°F.

Cut a lengthwise slit down the center of the tenderloin to within 1/2inch of bottom (careful not to cut all the way through). Open. Arrange cocktail rye slices on a baking sheet. Top each one with about 2 teaspoons of thousand island salad dressing, then fold about 1/2 slice of corned beef.

Directions. Preheat oven to 375°. Unroll one tube of crescent dough into one long rectangle; seal seams and perforations.

Press onto the bottom of a greased. Instructions Checklist. Step 1. Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish. Advertisement.

Step 2. Mix together the sauerkraut and thousand island salad dressing in a bowl until well combined. Unroll the crescent roll dough, and.

List of related literature:

WHY THIS RECIPE WORKS: The traditional Reuben is the epitome of a deli sandwich.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Stir the ketchup, mustard, bread crumbs, salt, pepper, nutmeg, ginger, and ground pork into the ham and parsley mixture and continue mixing until well combined.

“The Ultimate Rotisserie Cookbook: 300 Mouthwatering Recipes for Making the Most of Your Rotisserie Oven” by Diane Phillips
from The Ultimate Rotisserie Cookbook: 300 Mouthwatering Recipes for Making the Most of Your Rotisserie Oven
by Diane Phillips
Harvard Common Press, 2002

Add 1/2 cup water to the skillet and cook, scraping up all the yummy browned bits; pour into the chopped pancetta bowl along with the bread crumbs, parsley, thyme, and 1/2 teaspoon of salt and 1/2 teaspoon of pepper.

“The Official High Times Cannabis Cookbook: More Than 50 Irresistible Recipes That Will Get You High” by Editors of High Times Magazine, Elise McDonough, Sara Remington
from The Official High Times Cannabis Cookbook: More Than 50 Irresistible Recipes That Will Get You High
by Editors of High Times Magazine, Elise McDonough, Sara Remington
Chronicle Books LLC, 2012

Spread 1 teaspoon mustard on bottom half of each roll, then layer ham, roast pork, pickles, and cheese over mustard, dividing them evenly.

“The Gourmet Cookbook: More Than 1000 Recipes” by Ruth Reichl, John Willoughby, Zanne Early Stewart
from The Gourmet Cookbook: More Than 1000 Recipes
by Ruth Reichl, John Willoughby, Zanne Early Stewart
Houghton Mifflin, 2006

Mix ground beef, ground pork, prosciutto, eggs, Parmesan, parsley, garlic, salt, pepper, and gelatin mixture into bread-crumb

“The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen” by Cook's Illustrated
from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen
by Cook’s Illustrated
America’s Test Kitchen, 2012

Spread 1 slice whole grain rye bread with 1 teaspoon Dijon mustard and top with 2 ounces sliced roast beef and 1-ounce slice Swiss cheese.

“The Sugar Smart Diet: Stop Cravings and Lose Weight While Still Enjoying the Sweets You Love” by Anne Alexander, Julia VanTine
from The Sugar Smart Diet: Stop Cravings and Lose Weight While Still Enjoying the Sweets You Love
by Anne Alexander, Julia VanTine
Rodale Books, 2013

Place a slice of cheese on top of each slice of bread, followed by one-quarter of the spinach mixture and 1⁄4 cup of the sauerkraut.

“Big Green Egg Cookbook: Celebrating the Ultimate Cooking Experience” by Big Green Egg
from Big Green Egg Cookbook: Celebrating the Ultimate Cooking Experience
by Big Green Egg
Andrews McMeel Publishing, 2010

Add 2 tablespoons whole grain mustard and 3 ounces grated smoked cheddar cheese (³∕ cup) with half­and­half, and stir until just combined.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

In the same mixing bowl, place the bread crumbs, mayonnaise, eggs, capers, 2 tablespoons of the fresh dill, onion, Dijon mustard, Old Bay seasoning, salt, and pepper.

“The One One One Diet: The Simple 1:1:1 Formula for Fast and Sustained Weight Loss” by Rania Batayneh, Eve Adamson
from The One One One Diet: The Simple 1:1:1 Formula for Fast and Sustained Weight Loss
by Rania Batayneh, Eve Adamson
Rodale Books, 2013

Do the same with the prosciutto, marrow, and parsley; then add the eggs and other ingredients, a little salt, and blend.

“Science in the Kitchen and the Art of Eating Well” by Pellegrino Artusi, Murtha Baca, Stephen Sartarelli
from Science in the Kitchen and the Art of Eating Well
by Pellegrino Artusi, Murtha Baca, Stephen Sartarelli
University of Toronto Press, 2003

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • What a loser, you don’t add hot sauce or hot pepper. Heated corn beef, sauerkraut, melt some baby swiss cheese and toast it with bread with 1,000 island salad dressing.

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  • People get pissy at Sam over technicalities, but they forget that his whole thing is FLAVOR, not PERFECT RECREATIONS. There’s probably a chance he considered using an onion roll for this sandwich. Whatever tastes the best is what he chooses, or whatever is available and will work well. He never claimed to be the most authentic chef of whatever he was making.

  • I am in heaven > I made Homemade Kraut for the last few months so I have real sour, sauerkraut, I last Night made home made sourdough and a Corned beef. Today we feast. I followed this Recipe and its incredible. YUMMY!!! Thanks for sharing.

  • Great Reuben Recipe!! And GREAT Russian Dressing Recipe! Sriracha is my new favorite condiment! Used corn beef I made in my Instant Pot, came out great.

  • I knew it! Riley’s was more appetizing, looking very enticing to eat… and he said something bout crunchiness, yep thats a plus A. hehehe.

    nice video btw. ������

  • Too complicated to make. All you have to do buy cornbeef, grill it up for a couple for a couple of seconds. Hey sauerkraut and grill that up. Get some bread and splash butter on that joint and get some Swiss cheese. Put it all together and get some thousand island dressing and spicy mustard and squirt it on their and you’re done.

  • The sauerkraut is traditional in this classic deli sandwich, but if you are not a fan of sauerkraut, or don’t have it you can certainly omit it.

  • I have a set of Faberwear knives my best friend gave me 20 years ago…….Still work great….KEEP THEM SHARP!!!!
    The pull Through sharpener Sam is talking about is great.
    Take take of your knives!!!
    Love ya SAM!!

  • Do you wanna know how I got these scars. My father,
    Used to come up behind he while I was eating runny eggs and hit my head and say

  • Nice explanation, i am curious what distinguishes corn beef from pastrami. I imagine you can uses either in place with sauerkraut and thousand island dressing on rye with cheese.

  • Made it last night! Wife said, that’s not a Reuben, where’s the sauerkraut? Then she tasted the cabbage and said, Ok, I’ll try it. She loved it and wanted more sauce!

  • A Reuben Sandwich has corned beef and sauerkraut on it you moron!!!! It still looks pretty good but really I was expecting a Reuben!!!!!

  • I saw a chef a long time ago, who showed that you can just melt the butter in the pan, and it’ll coat the bread & melt in & brown up nicely, without the hassle of handling a sandwich that’s buttered on both sides. I tried it and it worked as well as if I had buttered the bread. Just don’t skimp on the butter in the pan.

  • I just came across your channel the other day. I plan on trying this for sure. After seeing the process for the pastrami an Sauerkraut i’m shocked how long it takes to make.

  • I make a pan fried chicken reuben with either chicken tenders or breast,sauerkraut,and thousand islands with cheese……..try it Sam it’ll change your life!

  • Joseph’s brother got a sandwich named after Him because he interceded for his little bro who used to bring lunch out to the fields. Joseph got inspiration while he was in the Egyptian prison in his time with the butcher and the baker, dream interpretations weren’t the only thing on their minds apparently, inspiration to get outta jail and back into the kitchen! I think Joseph liked chicken sandwiches, since Turkey was not available in Egypt in those days. It was made like a shawerma (or gyro) and was grilled & pressed like a Cuban or Mexican Torta.

  • Good God, this video is like having an orgasm on your tounge….geez…..thank you for sharing….now I want a Tubby Sammy…..

    The Real JoeyB Dallas Fort Worth Texas USA utilizing the Traeger Timberline 1300

  • Chefsteps, you guys are awesome, your videos are so high quality and very informative. The Food Chanel has nothing on you guys, they need to step up their game:)

  • I’ve made these for years, only I use mustard and dill pickles, in addition to the kraut. Also great with chilled, sliced corned beef from a can.

  • Hello Robin! Hope all is well. I also hope u see this comment and have an answer. Please tell me who is the manufacturer of the knife u were using to chop the shallots! Looks like a nice knife. In advance thank you!

  • Today I had my first Reuben Sandwich in a British Pub. And I fell in love! Such an unusual combination but so much flavor ��
    Now I know how to make it myself

  • “Nice, fine shred” proceeds to hack like a butcher from my Polish experience, using a mandolin is the optimal solution, cut it thinly and never crush with your hands to obtain long, thin spaghetti like strands. But, to each his own. I lack knowledge how the Germans do theirs.

  • 46 vegans don’t like this video or Reuben’s. They also don’t know what they’re missing! Screw ’em!

    Does anyone know if vegans salivate? I would think their salivatory glands would atrophy because I just can’t see the process taking place when cooking rice, beans and tofu.

  • Eating one of these now. I use your double grilled bread / sandwich assembly method and your dressing recipe. I don’t think it gets any better than this. Thank you.

  • The Reuben is my favorite sandwich and you just took that fucker to another level for me!!!!!!!!!!!!!!!! It looked so good you made me cuss:)

  • One thing that cracks me up still about Americans (and Canadians in this instance) is Worcestershire. It’s actually pronounced WUSS-STA-SHEER

  • Great video!! This is my second of yours and I’m very impressed. Thank you for making something not only easy to watch but very informative. I do have a question. Is it important to ferment the sauerkraut in a mason jar sealed up tight or could you use something with an air lock similar to one used in brewing to let out the pressure that keeps out the oxygen? Thanks again.

  • I think they said 6 to 8 min…I make both sides first then put on Artisan Sauerkraut that comes in a jar it requires no draining, best Kraut made by far. Your video is great. 

  • even from the wesy coast city im from this would not be a Reuben. its too small a d prepared wrong. looks good but i wouldn’t eat it

  • I like her I like her recipes but she’s a chatterbox she’s using 65 words to say what she could say in 15 too much talk to long to learn how to make a sandwich compass charter it doesn’t matter

  • Hello Chef Thomas, great recipe as usual.

    Have you ever tried shrimp soup? in Mexico is very common when you have hang over… every weekend at least.


  • Yeah, nice ending. BTW, next time try some killer Pastrami and Brat. Not bad. Served a monster NewYorker; half pound gfb burger with Reuben on top.. that’s the way we do it.

  • Do you have a quick sauerkraut recipe? I’ve got my pastrami in the brine but don’t think I have five weeks…
    PS. Love your stuff. Thanks!

  • you do realise that a reuben is just pastrami and sourkraut… on rye bread… no sauce… nothing else… some swiss cheese works as well… but no SAUCE

  • Your Russian dressing has oomph! Love it! Thanks for sharing! BTW usually sauerkraut is way too strong for me, so after I drain it, I rinse it, squeeze it dry and fry it briefly with a Tbs. of brown sugar. Then I’ll put it on top of my swiss to melt it a bit.

  • el canal me parece muy bueno excelente..pero usar un perro a esta propuesta le quita toda la intensión a este proyecto….ojalá no vuelva a suceder…muy triste, uds no necesitan estas tonterías para tener audiencia…

  • Sometimes when I feel really stressed and like the world is moving just too fast, I watch this video. My internal metronome slows, I mindfully inhale the sandwich, and go about my day.

  • Those chefs just wasted three GLORIOUS sandwiches… sign. I mean, I’m all for Camp getting the pile of corned beef… but… but… the sandwiches! Sigh.

  • What kind of dog. He is beautiful. He loved your sandwiches. They did look good. My dogs would have loved to be there. Great video