The Reuben is far and away my favorite sandwich. It has always mystified me because I don’t truly love any of the ingredients separately but when you put corned beef, sauerkraut, rye bread, and Russian dressing together magic happens. It’s a messy sandwich, but well worth it. If you’re watching your carb intake, though, it might not feel as worth it, but that’s where this ‘Reuben in a Bowl’ comes in. It’s alllll that reuben flavor without the bread.
FOR THE DRESSING:
1 cup mayonnaise
1/4 cup ketchup
2 tablespoons sweet pickle relish
2 teaspoons prepared horseradish
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
FOR THE SALAD:
2 tablespoons butter
1 bag coleslaw mix
1 lb corned beef or pastrami, sliced
1 cup sauerkraut, drained
1 cup Swiss cheese, grated
2 green onions, sliced
2 teaspoons caraway seeds
In a small bowl, whisk together the mayo, ketchup, relish, horseradish, Worcestershire, salt and pepper to make the dressing. Chill until ready to use.
In a large skillet over medium-high heat, heat butter. Add corned beef or pastrami and cook until browned, 5 minutes. Add coleslaw mix and cook until tender but crisp, 5 minutes. Stir in sauerkraut, and green onion, season with salt and pepper and top with Swiss cheese.
Cover and let cook until cheese is melted and bubbly, about 3 minutes.
Drizzle with dressing, top with green onion and caraway seeds and enjoy!