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Reuben Sandwiches – paleo recipe
Stav Kogan

Reuben Sandwiches

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • ½ cup Mayonnaise
  • ¼ cup relish of Lacto-Fermented cucumbers
  • 3 tbsp Ketchup
  • 1 tbsp lemon juice
  • 1 garlic clove, minced
  • ¼ tsp sea salt
  • ¼ tsp pepper
  • 8 slices Hearty Sandwich Bread
  • 6 oz Coconut Milk Cheddar Cheese, shredded
  • 1⅓ cups Lacto-Fermented sauerkraut, rinsed, drained, and squeezed dry
  • 1 lb Cured Corned Beef, thinly sliced

Method
 

  1. 1.
  2. Adjust oven racks to the middle and lower-middle positions and preheat oven to 450° F.
  3. Place one baking sheet on each rack.
  4. Mix Mayonnaise, relish, Ketchup, lemon juice, garlic, sea salt, and pepper together in a bowl.
  5. 2.
  6. 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.
  7. Top with remaining four slices of bread and press gently on sandwiches to compact.
  8. 3. Carefully lay sandwiches on the hot sheet on the middle rack, then top with the second hot sheet.
  9. Bake sandwiches until heated through and bread is toasted, 12 to 15 minutes.
  10. Serve warm.

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