Roast Beef Reuben Sandwich
This Roast Beef Reuben Sandwich is a variation on the classic, with roast beef instead of corned beef, and coleslaw instead of sauerkraut. But equally delicious!
Servings: 1 whole sandwich
Ingredients
- 2 slices rye bread
- 1/4 cup Thousand Island dressing , divided
- 2 slices swiss cheese
- 1/3 cup coleslaw
- 5 slices deli roast beef
- 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
Want to pan fry like a grilled cheese instead of in the toaster oven? Spread the outside of each slice of bread with softened butter, heat a nonstick skillet over medium heat. Place a sandwich in skillet and cook until golden and cheese is melted, about 3 minutes per side. (Adjust your heat, if necessary, making sure the bread doesn’t burn.)
Nutrition
Calories: 548kcal | Carbohydrates: 42g | Protein: 17g | Fat: 35g | Saturated Fat: 10g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 8g | Cholesterol: 51mg | Sodium: 1130mg | Potassium: 251mg | Fiber: 5g | Sugar: 13g | Vitamin A: 441IU | Vitamin C: 11mg | Calcium: 383mg | Iron: 3mg