The Shawnee Marina Reuben Sandwich

Total Time
35mins
Prep 15 mins
Cook 20 mins

The ultimate Reuben. When I developed this sandwich, the idea was to draw in hungry boaters off the Ohio River and to make them regulars at my deli-restaurant. It worked.

Ingredients Nutrition

  • 2 slices wide-cut deli rye bread
  • 3 slices deli pastrami (thinly sliced, roughly chopped)
  • 3 slices deli corned beef (thinly sliced, roughly chopped)
  • 1 slice alpine lace swiss cheese (medium thickness)
  • 1 12 slices jalapeno jack cheese (thinly sliced)
  • 23 cup vlassic sauerkraut, drained
  • 18 teaspoon celery salt
  • 1 ounce thousand island dressing
  • 12 ounce horseradish sauce
  • 1 12 tablespoons butter, melted
  • 3 tablespoons olive oil
  • 2 sweet gherkins (garnish)
  • 2 orange slices (unpeeled and thinly sliced for garnish)

Directions

  1. Brush the melted butter on all four sides of the bread. In a large pan or skillet, brown two sides of the bread over medium heat and set aside.
  2. Add 1/2 of the celery salt to the thousand island dressing and taste. If you like more, add the rest. Set aside.
  3. In the same pan over medium heat, add the olive oil and sautee the pastrami, the corned beef and, the sauerkraut without mixing them with each other. At the end of 3 minutes, put the meat and kraut on a plate and set aside.
  4. Over low heat, put an unbrowned (buttered) bread side down in the pan. Layer on the corned beef, pastrami, kraut, Alpine Lace cheese (Alpine Lace is a very mild, wide Swiss Cheese -- substitute Baby Swiss if you can't find it at the grocery), and jalapeno cheese. (Since the jalapeno cheese usually comes in small square slices, that's why you need 1 1/2 slices. The Alpine Lace should be roughly the same width of the bread).
  5. On the remaining slice of bread, on the browned side, spread the horseradish sauce. Drizzle the thousand island dressing directly on the sandwich and place the horseradish side of the bread DOWN as to mix with the dressing.
  6. As soon as the bottom of the sandwich browns, carefully flip it over and brown the final side.
  7. When the bottom of the sandwich is browned, plate it up and cut it in half, on the diagonal. Garnish the plate with the gherkins and the orange slices.

Reviews

(3)
Most Helpful

Fabulous recipe! I left out the olive oil and gherkins and used Bavarian sauerkraut, which has caraway seeds and is slightly sweet. It was neat to find a local recipe, as I also am from Scioto County. Thanks for sharing!

Lucky Clover February 15, 2008

I don't normally eat Reuben sandwiches but when I tried this one , it was like wow....why haven't I had these before.....Absolutely delicious....but oh so filling. We shared one sandwich and had a bowl of soup with it. Made for a great lunch. Made the recipe as is and it is really Yummy !! Thanks for sharing your recipe Bone Man, it was enjoyed by the two of us.

FrenchBunny May 14, 2011

I can't wait to try this recipe. I just love Reuben Sandwiches and it hard to find a really good around here. And I love the horseradish sauce it. Just can't wait to go grocery shopping on Saturday and this is what we will have for lunch. I'll be back to give the results, and maybe a pic. Thanks, this sounds soooo good!

Loretta in Louisiana July 25, 2007

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