The classic Reuben sandwich gets a little make over with roast beef instead of corned beef, and coleslaw instead of sauerkraut.
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Roast Beef Style Reuben Sandwich

The classic Reuben sandwich gets a little make over with roast beef instead of corned beef, and coleslaw instead of sauerkraut.
Prep Time10 mins
Total Time10 mins
Course: Main Course
Cuisine: American
Keyword: Reuben Sandwiches, roast beef reuben
Servings: 1 whole sandwich

Ingredients

  • 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

Instructions

  • 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!

Notes

With St. Patrick's Day approaching, feel free to return to the classic version and use some left over corned beef, instead of the roast beef.