Spoiler Alert: This is not, I repeat NOT a healthy recipe. You’re probably not going to keel over and die or anything. But this recipe isn’t part of the game plan if you’re trying to diet or eat healthy. There’s nothing gluten-free, vegan, dairy-free, or low calorie going on here. Nope, nothing to see here. Carry on.
Unless you just can’t resist a crispy, melty, hearty mess of a sandwich…
We couldn’t either. The key to this recipe is quality. I found a loaf of Jewish rye at the farmer’s market, the Swiss cheese was farm fresh from upstate, and we sampled the corned beef at the deli counter to make sure it was the good stuff. Flavor, flavor, flavor.
When I first met Clark, I was still stuck in my picky-eater years. His family has this great tradition of making reuben sandwiches every Christmas Eve. Corned beef, sauerkraut, Russian dressing, and rye bread? At that point in my life, you couldn’t have paid me to partake in this tradition. Looking back, I can see what I was missing out on.
It was Clark’s idea to share this recipe – he wanted to try his luck with the family hand-me-down and put his own spin on it. Reuben-making used to be his grandpa’s responsibility and then it became his dad’s. I’d say he’s picked up a few things along the way and perfected the art. Let me tell ya – the man can make a sandwich.
While I sliced the bread and the cheese, Clark got to work on this dynamite sauce. Black truffle oil + vegannaise + paprika = magic. Altogether, the flavors in this sandwich are simply put: mouthwatering. You smell the crispy bread and the seasoned meat before you ever take a bite. It’s rich, flavorful, savory heaven.
Be prepared to get messy. You’re going to have sauce all over your face, crumbs everywhere, and the sandwich will halfway fall apart, leaving you to make finger food out of what’s left. What more could you ask for in a sandwich?
Black Truffle Reuben Sandwich
A savory twist on the classic Reuben sandwich. Flavorful, melty, crispy and satisfying.
- Prep Time: 15 mins
- Cook Time: 8 mins
- Total Time: 23 minutes
- Yield: 4 1x
- Rye bread [1 loaf]
- 2 pounds of medium-thick sliced corned beef
- 8 slices of swiss cheese
- about 1 pound of drained sauerkraut
- olive oil for greasing griddle
- 1 cup of vegannaise
- 1/2 teaspoon paprika
- 1/2 teaspoon black truffle oil
- 3 Tablespoon minced onion
- 1 tablespoon horseradish
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Combine all sauce ingredients in a medium bowl. Mix together and set aside in the refrigerator.
- Grease and preheat a pan, skillet, griddle, panini maker or whatever you’ll use to cook your sandwiches.
- Lay out 2 slices of bread and spread a generous layer of sauce on one side of each slice.
- Add a slice of cheese to each slice, on top of the sauce.
- Add corned beef [about 6-8 ounces] on one slice and top with sauerkraut.
- Close sandwich and place in the heated griddle – pan should be heated on medium. Cook for about 4 minutes per side, until bread is golden brown and the cheese is melting.
- Allow the sandwich to cool for a few minutes before digging in.
- Serving Size: 4
- Calories: 1314
- Sugar: 11g
- Sodium: 4603mg
- Fat: 66g
- Saturated Fat: 26g
- Unsaturated Fat: 32g
- Carbohydrates: 103g
- Fiber: 14g
- Protein: 74g
- Cholesterol: 274mg