Keto Perfect Grilled Reuben Sandwich
A classic deli-style Reuben featuring crispy pumpernickel bread, tender corned beef, tangy sauerkraut with caraway seeds, and melted Swiss cheese. The bread is pre-baked for extra crunch, while the filling is warmed together to meld flavors before grilling. This technique ensures every bite delivers the perfect balance of textures and the authentic taste that makes Reubens a beloved comfort food staple.
Ingredients
- 2 slices dark pumpernickel or Jewish rye breadmarble rye1:1breadadds gluten
similar dense texture
- 1 tablespoon butter, melted
- 3 slices corned beef, thinly sliced
- 1 teaspoon water
- 2 tablespoon sauerkraut, mixed with 1/4 teaspoon caraway seed
- 3 slices baby Swiss cheeseregular Swiss1:1cheese
slightly stronger flavor
- 1 tablespoon whole grain mustard or Russian dressingthousand island1:1sauce
similar tangy profile
Instructions
- 1
Wrap bread in aluminum foil and bake until crispy
- 2
Remove from oven, unwrap and allow to cool slightly
- 3
Add corned beef, sauerkraut and water to medium skillet with fitted lid
- 4
Cover and cook over medium heat for 1 minute
- 5
Remove from heat and add half of the mustard or dressing
- 6
Stir just until heated through
- 7
Heat cast iron skillet over medium heat
- 8
Brush one side of bread slice with butter
- 9
Lay buttered side down in hot pan and add half the cheese
- 10
Add the meat and sauerkraut mixture
- 11
Top with remaining cheese and second bread slice, buttered side up
- 12
Cook for about 5 minutes until bottom is toasted, then flip
- 13
Push down slightly and cook until bread is toasted and cheese is melted
- 14
Serve with remaining mustard or dressing
Tips
Pre-baking the bread creates extra crunch that holds up to the filling moisture without getting soggy.
Use a panini press if available for even heating and perfect grill marks on both sides.
Warming the filling ingredients together before assembly helps meld flavors and ensures even heating.
Good to Know
Refrigerate assembled sandwich up to 1 day, then reheat in skillet over medium heat.
Prep filling mixture and toast bread up to 4 hours ahead, then assemble and grill when ready to serve.
Serve immediately while cheese is melted and bread is crispy, with pickles and chips on the side.
Common Mistakes
Don't skip pre-baking the bread or the sandwich will be soggy.
Avoid high heat when grilling or the bread will burn before cheese melts.
Substitutions
slightly stronger flavor
similar dense texture
similar tangy profile
FAQ
Can I make this without pre-baking the bread?
Yes, but the texture won't be as crispy and the sandwich may become soggy from the filling moisture.
What if I don't have a cast iron skillet?
Any heavy-bottomed skillet works, or use a panini press for even better results with perfect grill marks.
How long does leftover filling keep?
Store the corned beef and sauerkraut mixture in the refrigerator for up to 3 days and reheat before using.