The Dangerfield Reuben Sandwich

Steamed corn beef and sauerkraut, Swiss cheese and spicy aioli between toasted sourdough bread.

The Dangerfield Reuben Sandwich layers steamed corn beef, sauerkraut, Swiss cheese and Spicy Aioli between toasted sourdough bread. Rodney Dangerfield might get no respect, but this delicious take on a reuben sandwich will straighten out your Longfellow.

Thornton Meloni, a.k.a. Melon: I hate small food, y’know

The Dangerfield Reuben Sandwich Recipe

Steamed corn beef and sauerkraut, Swiss cheese and spicy aioli between toasted sourdough bread.

The Dangerfield Reuben Sandwich

Scott James Gaspard
Steamed corn beef and sauerkraut, Swiss cheese and spicy aioli between toasted sourdough bread.
No ratings yet
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 1 sandwich
Calories 980 kcal

Equipment

  • medium skillet
  • spatula
  • baking sheet
  • foil

Ingredients
  

  • 1 tsp butter
  • 2 slices sourdough bread – thinly sliced
  • 4 ounces corned beef
  • ¼ cup sauerkraut
  • 2 tbsp Spicy Aioli
  • 2 slices baby Swiss cheese
  • 4 slices dill pickle

Instructions
 

  • Preheat the oven to 450℉
  • Melt the butter in the skillet over medium heat. Toast the bread in the butter until lightly browned then remove from the heat and set aside.
    2 slices sourdough bread, 1 tsp butter
  • Wrap corned beef in foil with a little water, then steam in the preheated oven for 5 minutes. Steam the sauerkraut in a separate foil.
    4 ounces corned beef, 1/4 cup sauerkraut
  • Add about 1 tbsp spicy aioli to one slice of toasted bread. Add steamed corned beef on top of the aioli. Add the cheese to the other slice. Return to the oven until the cheese is melted.
    2 tbsp Spicy Aioli, 2 slices baby Swiss cheese
  • Add warm sauerkraut or pickle slices, then assemble the sandwich. Slice in half and serve with potato chips or homemade potato salad.
    4 slices dill pickle

Notes

DaLynn’s Famous Potato Salad pairs perfectly with this scrummy sandwich.

Nutrition

Calories: 980kcal | Carbohydrates: 82g | Protein: 43g | Fat: 54g | Saturated Fat: 18g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 113mg | Sodium: 7633mg | Potassium: 1295mg | Fiber: 10g | Sugar: 15g | Vitamin A: 1705IU | Vitamin C: 55mg | Calcium: 730mg | Iron: 9mg

More Information

Original Reuben Sandwich

The original Reuben sandwich uses rye bread and Russian dressing or Thousand Island dressing. It is a very good sandwich, to be sure. The Dangerfield uses sourdough toast, and Spicy Aioli.

Personally, I’m not a big fan of Thousand Island dressing or rye bread. I think my version is a better sandwich. You be the judge and let me know what you think.

Meats to Use

Traditionally a Reuben sandwich is made with corned beef. Some people use pastrami instead. There is a Texas Reuben that uses lean smoked brisket. A quick search on the web will reveal many variations of Reubenesque sandwiches. Some folks even use fish, like grouper or walleye.

Accoutrements

The Dangerfield Reuben Sandwich tastes amazing with potato salad. Try DaLynn’s Famous Potato Salad, I guarantee you won’t be disappointed.

You definitely want to include a dill pickle spear, and maybe a ramekin of Spicy Aioli for dipping.

Spicy Aioli

A savory and spicy condiment for sandwiches, fries, or seafood.
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Spicy Aioli - in a small bowl

DaLynn’s Famous Potato Salad

This potato salad tastes so good, you better make extra because you are almost guaranteed to run out.
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Potato Salad

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