This Roast Beef Style Reuben Sandwich is a variation on the classic, with roast beef instead of corned beef, and coleslaw instead of sauerkraut. But equally delicious!
It’s so hard to find quality programming that holds our attention, let alone something that’s appropriate for us to watch with the kids. They absolutely love Master Chef Junior, but now that that season is over, we’ve started watching Diner’s, Drive-Ins, and Dives.
I know most people seem to have something against Guy Fieri, but he doesn’t bother me. I actually find him, dare I say, entertaining? *gasp* And the kids love watching Triple D. We’re all starving by the end of an episode, so I usually have popcorn at the ready.
On Saturday, they aired the episode where he visits Chaps Pit Beef, in Baltimore (for the second time.) The owners made him one of their signature sandwiches called the Beef Rachel, which is similar to a Reuben, but with roast beef instead of corned beef, and coleslaw instead of sauerkraut.
We needed it immediately.
But since it was 9pm, it would have to wait until the next day. I went to the market yesterday morning at 7:30am and bought the ingredients for lunch.
Best sandwich I have had in a really long time.
- 2 slices dill rye bread
- 1/4 cup Thousand Island dressing, divided
- 2 slices swiss cheese
- 1/2 cup shredded cabbage
- 6 thin slices deli roast beef
- 5 (or more) round slices of dill pickles
- Place bread slices in a toaster oven, with swiss cheese on one of the slices, facing up. Toast for about 5 minutes.
- Transfer to a plate; slather Thousand Island dressing evenly between the two slices of bread. On the slice with the cheese, pile high with the cabbage, roast beef, and pickles. Top with the other slice of bread.
- Serve with chips and extra dill pickles on the side and enjoy!