Reuben Sandwiches

SERVES 4 Ingredients • ½ cup Mayonnaise • ¼ cup relish of Lacto-Fermented cucumbers • 3 tablespoons (45 ml) Ketchup • 1 tablespoon (15 ml) lemon juice • 1 garlic clove, minced • ¼ teaspoon sea salt • ¼ teaspoon pepper • 8 slices Hearty Sandwich Bread • 6 ounces Coconut Milk Cheddar Cheese, shredded • 1⅓ cups Lacto-Fermented sauerkraut, rinsed, drained, and squeezed dry • 1 pound (454 g) Cured Corned Beef, thinly sliced Preparation 1. Adjust oven racks to the middle and lower-middle positions and preheat oven to 450° F (230°C). Place one baking sheet on each rack. Mix Mayonnaise, relish, Ketchup, lemon juice, garlic, sea salt, and pepper together in a bowl. 2. Spread one tablespoon Mayonnaise mixture onto one side of each bread slice. Assemble four sandwiches by layering the following ingredients on four slices of bread, with Mayonnaise mixture inside: half of cheese, sauerkraut, remaining Mayonnaise mixture, corned beef, and remaining cheese. Top with remaining four slices of bread and press gently on sandwiches to compact. 3. Carefully lay sandwiches on the hot sheet on the middle rack, then top with the second hot sheet. Bake sandwiches until heated through and bread is toasted, 12 to 15 minutes. Serve warm.

More Recipes You'll Love

• CHIPOTLE LIME VINAIGRETTE
• Ground Beef with Steamed Cauliflower
• Paleo mayonnaise

Reuben sandwiches, paleo down to the last layer. Lacto-fermented sauerkraut, thinly sliced corned beef and melty coconut milk cheddar stack on hearty sandwich bread with a tangy relish-mayo sauce. Two hot baking sheets press them into perfect panini while they bake.

Pro Tips

• Squeeze the lacto-fermented sauerkraut genuinely dry after rinsing — wet kraut is the fastest way to a soggy Reuben.
• Spread the mayo-relish-ketchup sauce on both inner faces of the bread: under the cheese on the bottom, and over the kraut before the beef goes on.
• Layer in the recipe's order — cheese, sauerkraut, more sauce, corned beef, then remaining cheese — and press the assembled sandwich gently to compact it.
• Preheat both baking sheets at 450 degrees and bake the sandwiches between them; the top sheet presses them like a panini grill.
• Give them a full 12-15 minutes so the heat penetrates and the bread toasts through, then serve warm.

Frequently Asked Questions

What makes these Reubens paleo?

The whole build swaps the traditional problem ingredients: lacto-fermented sauerkraut, coconut milk cheddar, homemade paleo bread, and a sauce sweetened with relish rather than sugar-heavy dressing.

Why bake between two hot sheets?

The top sheet presses the sandwich flat while it heats — the same job a panini press does. The result is compact, toasted, and evenly melted.

Can I use store-bought corned beef?

You can, though the homemade Cured Corned Beef is what the recipe is designed around — it's thinly sliced for exactly these layers.

Why rinse the sauerkraut?

It tames the brine's intensity and lets you control the tang. Then squeeze it dry so the bread stays crisp under the broiler-hot sheets.

Recipe Card