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Black Truffle Reuben Sandwich

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  • Author: The Fitchen
  • Total Time: 23 minutes
  • Yield: 4 1x


A savory twist on the classic Reuben sandwich. Flavorful, melty, crispy and satisfying.




  • 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


  1. Combine all sauce ingredients in a medium bowl. Mix together and set aside in the refrigerator.
  2. Grease and preheat a pan, skillet, griddle, panini maker or whatever you'll use to cook your sandwiches.
  3. Lay out 2 slices of bread and spread a generous layer of sauce on one side of each slice.
  4. Add a slice of cheese to each slice, on top of the sauce.
  5. Add corned beef [about 6-8 ounces] on one slice and top with sauerkraut.
  6. 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.
  7. Allow the sandwich to cool for a few minutes before digging in.
  • Prep Time: 15 mins
  • Cook Time: 8 mins


  • 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