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Gluten-free Reuben Sandwich

February 20, 2011

Gluten-free Reuben Sandwich

In honor of my mother-in-law, Mama G’s, birthday, we had a little fun with lunch today. We decided to make gluten-free Reuben sandwiches. A nice, fairly easy, warm, tasty lunch. Oh my, I could eat these everyday but, of course, I shouldn’t because well, let’s face it, they aren’t exactly heart healthy. If only I could argue that they are practically a salad since the homemade sauerkraut is made with sixteen ounces of cabbage!

But seriously, this is a fabulous semi-fancy gluten-free lunch that serves four, preps easily, tastes fabulous and cleans up quickly. The flavor is incredibly dynamic, combining the tang and crunch of the homemade sauerkraut with the saltiness of the corned beef, the sharpness of the Swiss cheese and the sweet and tangy French dressing. I guess one could argue that these aren’t officially Reuben sandwiches because there is no rye bread, but alas, as Celiacs that is one concession we must make.

Reuben sandwich Ingredients

  • 10 oz Dietz & Watson corned beef (certified gluten-free)
  • 8 slices of Swiss Cheese
  • 8 slices of your favorite gluten free bread
  • 1/3 cup mayonnaise
  • 3 tbl ketchup
  • 3 tsp prepared horseradish
  • 16 oz bag of coleslaw mix
  • 1/3 cup of water
  • 2 tbl turbinado sugar
  • butter



In a pot, bring cider vinegar and sugar to a boil over medium heat. Add the coleslaw mix to the pot, cover and cook for 10 minutes, stirring occasionally. Remove lid and cook for 5 more minutes until the liquid has evaporated. Add salt and pepper to taste. Remove from heat and set aside. Combine the mayonnaise, ketchup and horseradish in a bowl. Lay the slices of bread on a counter, spread the dressing on all eight slices. Top all eight slices of bread with the Swiss cheese. Top four of the slices with the corned beef, then top with the sauerkraut. Top off with the second slice of bread and Swiss cheese. Place sandwiches on a buttered griddle or in a skillet over low heat. Cook until the first side is golden brown. Flip the sandwiches over with a spatula. Once all four sandwiches are flipped, weight them down with a dutch oven or a heavy pot. Cook until the second side is golden brown. Serve with a pickle and enjoy.

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