Salt Beef Reuben Sandwich
Sink your teeth into a mouthwatering salt beef Reuben sandwich, where tender, flavorful salt beef meets the tangy crunch of sauerkraut, all nestled between slices of toasted sourdough. Drizzled with a zesty homemade dressing, this sandwich is a delightful twist on a classic that will have your taste buds dancing. Perfect for lunch or a cozy dinner, it’s comfort food at its finest!
Prep
15
min
Cook
120
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- concoction of carrots, onion, crushed garlic and parsley
- jalapeno radishoptional
🥩Meat & Seafood(1)
- massive piece of salt beef (454 g)
🥛Dairy & Eggs(2)
- edam cheese (240 ml)
- sourest of creamoptional
🫙Pantry Staples(1)
- some nice sourdough
🧂Spices & Seasonings(3)
- pepper noiroptional
- sodium blancoptional
- pinch of smoky pat-patoptional
🍯Sauces & Condiments(3)
- ketchupoptional
- moutarde from Norwichoptional
- sauce from Worcestershireoptional
📦Other(3)
- hot horse-based radishoptional
- final spunks of mayo from all the bottlesoptional
- picklesoptional
👨🍳 Instructions
- 1
Cook the salt beef in cold water brought to a boil, then add carrots, onion, crushed garlic, and parsley. Simmer for about two hours.
- 2
Prepare the dressing with mayo, horseradish, mustard, Worcestershire sauce, jalapeno, ketchup, black pepper, salt, smoked seasoning, and sour cream.
- 3
Toast the sourdough slices with olive oil.
- 4
Assemble the sandwich with beef, sauerkraut, and melted edam cheese, then serve with pickles.
💡 Pro Tips
- ✓Start your salt beef in cold water rather than boiling water to extract impurities gradually - this prevents protein coagulation that traps blood and creates a cloudy, bitter broth.technique
- ✓Simmer your salt beef at 185-190°F instead of a rolling boil because high heat causes muscle fibers to contract violently, expelling moisture and creating tough, stringy meat.technique185-190°F
- ✓Toast your sourdough slices for 3-4 minutes until golden but still slightly yielding in the center - this creates a moisture barrier while maintaining structural integrity under wet fillings.timing3-4 minutes
- ✓Drain your sauerkraut and pat dry before assembly because excess brine contains 2-3% salt that will oversalt your sandwich and make the bread soggy within minutes.ingredient2-3% salt content
- ✓Grate your edam cheese rather than slicing because the increased surface area melts 40% faster and creates better coverage, preventing dry spots in your sandwich.technique40% faster melting
Share this recipe
Prep
15
min
Cook
120
min
Serves
4
people
Level
intermediate
Share this recipe
Salt Beef Reuben Sandwich
Sink your teeth into a mouthwatering salt beef Reuben sandwich, where tender, flavorful salt beef meets the tangy crunch of sauerkraut, all nestled between slices of toasted sourdough. Drizzled with a zesty homemade dressing, this sandwich is a delightful twist on a classic that will have your taste buds dancing. Perfect for lunch or a cozy dinner, it’s comfort food at its finest!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- concoction of carrots, onion, crushed garlic and parsley
- jalapeno radishoptional
🥩Meat & Seafood(1)
- massive piece of salt beef (454 g)
🥛Dairy & Eggs(2)
- edam cheese (240 ml)
- sourest of creamoptional
🫙Pantry Staples(1)
- some nice sourdough
🧂Spices & Seasonings(3)
- pepper noiroptional
- sodium blancoptional
- pinch of smoky pat-patoptional
🍯Sauces & Condiments(3)
- ketchupoptional
- moutarde from Norwichoptional
- sauce from Worcestershireoptional
📦Other(3)
- hot horse-based radishoptional
- final spunks of mayo from all the bottlesoptional
- picklesoptional
👨🍳 Instructions
- 1
Cook the salt beef in cold water brought to a boil, then add carrots, onion, crushed garlic, and parsley. Simmer for about two hours.
- 2
Prepare the dressing with mayo, horseradish, mustard, Worcestershire sauce, jalapeno, ketchup, black pepper, salt, smoked seasoning, and sour cream.
- 3
Toast the sourdough slices with olive oil.
- 4
Assemble the sandwich with beef, sauerkraut, and melted edam cheese, then serve with pickles.
💡 Pro Tips
- ✓Start your salt beef in cold water rather than boiling water to extract impurities gradually - this prevents protein coagulation that traps blood and creates a cloudy, bitter broth.technique
- ✓Simmer your salt beef at 185-190°F instead of a rolling boil because high heat causes muscle fibers to contract violently, expelling moisture and creating tough, stringy meat.technique185-190°F
- ✓Toast your sourdough slices for 3-4 minutes until golden but still slightly yielding in the center - this creates a moisture barrier while maintaining structural integrity under wet fillings.timing3-4 minutes
- ✓Drain your sauerkraut and pat dry before assembly because excess brine contains 2-3% salt that will oversalt your sandwich and make the bread soggy within minutes.ingredient2-3% salt content
- ✓Grate your edam cheese rather than slicing because the increased surface area melts 40% faster and creates better coverage, preventing dry spots in your sandwich.technique40% faster melting