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Apr 18, 2009 11:53 AM

Variations on the Reuben sandwich?

Using up some leftover Easter ham, I made a ham Reuben with cheddar cheese. IMO, what makes the Reuben is that thousand island dressing. It is that sweetish note that is the nice compliment to the rye, kraut, meat and cheese.

I know there is the Rachel made with pastrami or turkey rather than corned beef.

A restaurant in my area has a number of different spins on the Reuben … veggie or regular
- Danny’s Almost Reuben: roasted eggplant, sauerkraut, Russian dressing, and Swiss grilled on rye
- Horton’s Regulator Reuben: Turkey & eggplant Reuben
Big Mike’s Reuben “Hackney” Style: Pastrami with house Russian dressing, Swiss, jalapenos and sauerkraut

This isn't a fancy restaurant but a real blue collar type deli located next to the water treatment plant. Didn't want to give the impression it was some sort of place putting on airs.

The addition of jalapenos, seemed like a good idea and I tried it with one of my ham Reubens. Either it was a really mild pepper or I didn't add enough. Will give it anoother try someday with more jalapeno.

Here's a little history of the Reuben

It also seemes like there are lots of recipes out there based on the Reuben

First ... how to make a good classic Reuben including the finer points of rye vs pumpernikel and Thousand Island vs. Russian dressing

Reuben bread ... this looks fantastic

Reuben Soup

Vegan Reuben

East Coast Grill Cuban Reuben Recipe ... curtido, brisket, jack cheese, chipotle aioli

Reuben Casserole

Reuben Mac n Cheese by Raechel Ray

Reuben quiche ... oh my, it involves Cool Whip

Reuben Pizza ... one with Boboli, the other with a homemade rye pizza dough

Reuben Burgers

Bratwurst Reuben

Reuben Quesadillas ... that could use jalapenos, but I think rye bread is another critical component, so this might not work

Mini Reuben Appetizers

Reuben Loaf

Reuben Spam

Reuben Dip

I wonder if Chow with all its cocktail recipes could create a Reuben cocktail ... Rye (the booze) with a dash of saurkraut juice with a toothpick spearing a sweet pickle, cubed corned beef and swiss cheese?

So does anyone else have a favorite Reuben recipe or variation?

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    1. Reuben...Reuben...Reuben...Reuben! :)

      No variations...just Reuben. Kick me for an Taxonomy freak.

      1 Reply
      1. >>what makes the Rueben is that thousand Island dressing. It is that sweetish note that is the nice compliment to the rye, kraut, meat and cheese.<<

        While I agree with you here, I tend to disagree with straying from the original foundation. Gotta be swiss for me. These days, tho, I usually get roasted turkey in favor of the corned beef - since good corned beef is so tough to come by. Real roasted turkey (no, not turkey loaf stuff, thank you) makes my cardiologist a little bit happier - cuz well, a good rueben sammich once or twice a month is something I just won't be giving up..EVER.

        1. Here's another version of the reuben loaf. It is quite delicious.

          1. rworange: This is a bit different from your kids cooking recipe.

            Hot Reuben Dip

            8 oz cream cheese
            1/2 up sour cream
            2 T mayonnaise
            2 T Thousand Island dressing*
            1 T ketchup*
            1 T Dijon mustard
            2 tsp finely minced onion
            1 cup sauerkraut, rinsed and drained
            1/2 pound, or more, deli corned beef, chopped fine
            1 cup grated Swiss cheese

            Mix all ingredients. Bake at 350 in ungreased 8x8 or 9x9 pan, or two 2-cup ramekins, covered with foil for 30 minutes. Remove foil and bake and additional 5 minutes or until bubbly and browning.

            Serve with rye crackers, rye melba toasts, toasted rye bread points, or party rye.

            I use Heinz chili sauce in place of Thousand Island and ketchup.
            I also use more minced onion, up to a quarter cup.
            I like the two ramekins approach so one can be baking while one is out for eating.
            Don't be shy with the corned beef. Grind it in the food processor.

            I also have a recipe from an old Gourmet magazine for Reuben Bread Pudding. I've only made it once and remember it being a tad dry. Will post if anyone wants to try to tweak it.

            2 Replies
            1. re: nemo

              Thanks for the recipe of what looks like a tasty dip.

              The Gourmet Reuben bread pudding recipe looks like it is online. It has a 1997 date

              Sargento has its own spin on the bread pudding

              Then again, there's always the Reuben cheesecake

     had the cheesecake recipe as well as well as a number of other Reuben ideas ... Reuben stromboli, Tempeh Reuben, a better version of a Reuben quiche (no Cool whip, light cream instead), Reuben tostada

              No cocktail Reubens, but there are some alcohlic kraut cocktails ... one with tequila ... so I guess rye ane kraut juice might work.

              1. re: rworange


                Yes, that's the exact recipe for the Gourmet Reuben bread pudding that I have. As I said, I remember that it was a bit dry, so everyone be forewarned and proceed accordingly.

                The Reuben cheesecake sounds wonderful, but a 9" is way too huge for my uses. That's why I was happy to find the hot dip. Enough for 6 to 8 people, and a little left over to send home with guests. I've halved a spinach cheesecake recipe, done it in a 7" springform, and it still was too rich and too much even at a potluck. Just a note for your extensive and valuable research.

                Love this thread! Another good one!