The Young Reuben: A Fresh Twist on a Classic

For years, the Reuben sandwich held a special place in my heart, a monument to savory indulgence with its tangy sauerkraut and rich corned beef. But it was during a casual lunch with friends, brainstorming ways to lighten up some heavier comfort foods, that inspiration struck. What if we traded the traditional fermented tang for the bright, crisp vibrancy of coleslaw? The idea simmered in my mind, leading to the creation of what I fondly dubbed “The Young Reuben” – a sandwich that retains all the satisfying elements of its forebear but with a youthful, vibrant twist. It was a revelation, a delicious reminder that sometimes, the best culinary adventures come from daring to reimagine the classics.

Recipe Overview

• Prep Time: 8 minutes
• Cook Time: 20 minutes
• Total Time: 28 minutes
• Servings: 1
• Yield: 1 sandwich
• Dietary Type: Not specified

Ingredients

• 4 ounces lean thinly sliced deli corned beef
• 2 ounces swiss cheese (1-ounce slices)
• 2 slices rye bread, of choice (I prefer Jewish rye with caraway seeds)
• ⅓ cup Coleslaw, well drained (use Mike Mills’ Crunchy Cole Slaw recipe)
• 1 ½ – 2 tablespoons thousand island dressing (to taste)
• 2 tablespoons butter, softened
• 1 dill pickle spear (garnish alongside the sandwich on plate)

Equipment Needed

• Skillet
• Spatula

Instructions

1. To start, set your corned beef, swiss cheese, coleslaw, and butter out to come to room temperature. This step is crucial for even heating during grilling. Alternatively, to shorten the prep time to approximately 20 minutes, you can gently warm each ingredient in the microwave on low power just enough to take off the chill. This will ensure that the sandwich is hot throughout once grilled.
2. Place one slice of swiss cheese on one piece of rye bread. This will create a protective layer to prevent the bread from becoming soggy.
3. Next, artfully arrange 4 ounces of corned beef atop the swiss cheese. Distribute it evenly for optimal flavor in every bite.
4. Now, the key ingredient! Top the corned beef with the thousand island dressing and then evenly spread ⅓ cup of Mike Mills’ Crunchy Cole Slaw. Make sure the coleslaw is well-drained to prevent a soggy sandwich.
5. Cover the coleslaw with another slice of swiss cheese.
6. Place the remaining slice of rye bread on top of the sandwich to complete the construction.
7. Generously butter the top of the sandwich and carefully place it, butter-side down, in a skillet heated to Medium heat on the stove burner. The butter will help the bread achieve a golden-brown, crispy texture.
8. While the bottom browns, butter the (now) top of the sandwich. This ensures even browning on both sides. Let the sandwich cook for a few minutes, lifting it gently with a spatula to check the browning progress. Be patient and avoid scorching!
9. Once the bottom is golden brown, carefully turn the sandwich and brown the other side until it reaches a similar level of perfection.
10. Serve HOT with a dill spear alongside the sandwich on the plate, and chips or french fries, if desired.

A Note on Skillet Assembly: For those who like a culinary challenge, the sandwich can actually be built in layers right in the skillet as the one side (bottom) browns, IF you have all the other ingredients “warm” and staged for assembly. It might be tricky the first time, but it’s actually easier once you get the hang of it!

Expert Tips & Tricks

• Crispy Bread Perfection: Achieving that perfect golden-brown crisp on the bread is essential. Ensure your skillet is properly heated and don’t overcrowd it.
• Coleslaw Drainage: Make sure the coleslaw is well-drained before adding it to the sandwich. Excess moisture will lead to a soggy sandwich. You can gently press the coleslaw with paper towels to remove excess liquid.
• Cheese Placement Matters: Placing the cheese directly against the bread creates a barrier that helps prevent the bread from becoming soggy from the dressing and coleslaw.
• Even Cooking: Using room-temperature ingredients promotes even heating throughout the sandwich. If you’re short on time, a quick warm-up in the microwave can do the trick.

Serving & Storage Suggestions

The Young Reuben is best served immediately, hot off the skillet, to enjoy the crispy bread and melty cheese. Pair it with classic sides like dill pickles, potato chips, or french fries for a satisfying meal.

If you happen to have leftovers (though it’s unlikely!), store them in an airtight container in the refrigerator. While the bread might lose some of its crispness, the flavors will still be delicious. Reheat in a skillet over low heat or in a toaster oven to restore some of the texture. Leftovers are best consumed within 1-2 days. This sandwich is not recommended for freezing, as the coleslaw and bread will not hold up well.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	991.1 kcal	N/A
Calories from Fat	647 g	65%
Total Fat	71.9 g	110%
Saturated Fat	33.6 g	168%
Cholesterol	233.7 mg	77%
Sodium	2581 mg	107%
Total Carbohydrate	44.2 g	14%
Dietary Fiber	4.9 g	19%
Sugars	7.9 g	31%
Protein	42.5 g	85%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-Free Reuben: Use your favorite gluten-free rye bread. Ensure the thousand island dressing is also gluten-free.
• Spicy Reuben: Add a dash of hot sauce to the thousand island dressing or mix some sriracha into the coleslaw.
• Turkey Reuben: Substitute the corned beef with thinly sliced turkey breast for a lighter option.
• Vegetarian Reuben: Use marinated tempeh or seitan in place of the corned beef.
• Different Cheeses: Experiment with other cheeses like provolone, Gruyere, or pepper jack for a unique flavor.

FAQs (Frequently Asked Questions)

Q: Can I use store-bought coleslaw, or does it have to be Mike Mills’ recipe?
A: While Mike Mills’ Crunchy Cole Slaw adds a delightful texture and flavor, you can certainly use your favorite store-bought coleslaw. Just make sure to drain it well to prevent a soggy sandwich.

Q: What if I don’t have rye bread?
A: While rye bread is traditional for a Reuben, you can use other types of bread like sourdough or even a hearty whole wheat. The flavor profile will be slightly different, but it will still be delicious.

Q: Can I make this ahead of time?
A: The sandwich is best enjoyed fresh, but you can prepare the coleslaw and have the corned beef sliced ahead of time to speed up the assembly process.

Q: How do I keep the bread from getting soggy?
A: Make sure the coleslaw is well-drained, and place the swiss cheese directly against the bread to create a barrier.

Q: What kind of Thousand Island Dressing is best?
A: The choice of Thousand Island is a matter of personal taste. Some prefer a sweeter dressing, while others prefer a tangier one. Experiment to find your favorite.

Final Thoughts

The Young Reuben is more than just a sandwich; it’s an invitation to explore classic flavors in a fresh and exciting way. The combination of savory corned beef, creamy cheese, tangy dressing, and crisp coleslaw is a symphony of textures and tastes that will tantalize your taste buds. So, gather your ingredients, fire up the skillet, and prepare to experience a Reuben like never before. I encourage you to try this recipe, make it your own, and share your feedback. It’s a guaranteed hit and a testament to the endless possibilities of culinary creativity. Enjoy!