|Gluten Free Grilled Reuben|
When is the last time you had a really good Grilled Reuben? When I thought about it myself, I couldn't quite remember. Let’s just say that it had been quite some time.
Before going gluten free, I remember trekking to center city every few years on the quest for the epic classic. I also remember paying close to ten bucks for sandwich that was piled so high, that it was nearly impossible to finish. Notice I said “nearly”. Yeah, I've got a pretty good appetite.
Making a Reuben at home used to be a feasible option but doing it with gluten free bread is another story. They can be fragile especially under the challenge of a packed sandwich with lots of soggy condiments.
When I first spied Schar’s gluten free deli bread I thought maybe this was the bread that could change things. And as you can see in the video tutorial below, Schar’s deli bread performed quite well in my Reuben challenge. The sandwich was exceptional indeed.
The only drawback to the bread is that it’s pretty expensive running almost six dollars for a package of 5 slices bread. But then again, when I think about the prices I've paid for a really good deli Reuben, it puts it all back into perspective making the price seem a little more reasonable.
Gluten Free Grilled Reuben
Prep time: 5 min
Cook time: 5 min
Ingredients for the Sandwich
- 2 slices of Schar Gluten Free Deli Bread (use rye if you’re not on a gf diet)
- 4 oz corned beef, thinly sliced
- 2 oz swiss cheese
- 4 tsp thousand island dressing
- 4 tbsp sauerkraut (drained well)
- 1 tbsp butter, softened
- 4 tbsp mayo
- 1 tbsp ketchup
- 1 tbsp sweet relish
- 1 tsp mustard
- To make the thousand island dressing, stir together the dressing ingredients until well combined.
- To build the sandwich, smear one side of each slice of bread with butter.
- Turn over the bread and spread each of the other sides with about 2 tsp of the thousand island dressing per slice.
- Add ½ the swiss cheese, followed by the corned beef then the other half of the cheese.
- Top it with an even layer of the drained sauerkraut then add the other slice of bread.
- To grill the sandwich I like to use a lower heat setting to insure that the middle of the sandwich will get warm and allow the cheese plenty of time to melt before the bread gets too dark.
- After a few minutes on the first side flip it and continue to grill until it’s golden brown and crispy on the second side and it’s ready to eat.
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