30 min serves 2-4

Rainbow Reubens with Corned Beef Chuck Roast

The sauce on these Reubens is the perfect touch, it's only a few ingredients, so don't skip it.



  • 2 tbsp butter, room temperature
  • 8 slices seeded marble rye bread
  • 1 corned beef chuck roast, sliced as thinly as possible against the grain
  • 1 cup sauerkraut (place in a clean kitchen towel or cheesecloth and wring out excess liquid)
  • 4 slices swiss cheese
  • 1 cup mayonnaise
  • 1 cup ketchup
  • ¼ cup sweet pickle relish
  • 1 tbsp pickle juice
  1. Mix sauce together ingredients and set aside.
  2. Butter one side of each slice of bread. Place 4 slices of bread, butter side down, on a griddle or in a large skillet.
  3. Place sliced corned beef, ¼ of the sauerkraut and 1 slice of swiss cheese on each slice of bread. Top with the remaining 4 slices of bread, butter side up.
  4. Heat the griddle or pan on medium heat and place a tray or platter on top of the sandwiches to weigh them down. You can also use a panini press. Cook for 4-5 minutes per side.
  5. Slice sandwiches in half and serve with a pickle spear, potato chips, and sauce for dipping.


Amount per 100g

Recipe developed by   Jennifer Borchardt