Taking two classic meal sandwiches and making them into one delicious sandwich. This Rueben Club Sandwich uses the structure of a Club sandwich along with the various ways to serve a Rueben sandwich. Pastrami and corned beef are so very delicious along with the quick marinated red onions, quick kraut, and fresh Russian dressing – this recipe is full of flavor.
For this recipe, I used a Dill Rye bread. You can use a marbled Rye, a traditional Jewish Rye, a Sweet Dark Rye, or a classic deli Rye. You will get slightly different flavors with each of these, but ultimately, it is a strong Rye flavor you are looking for. Please do not skip the step to toast the bread. It is crucial to keeping the club sandwich structure intact with the dressing, wet onions, and wet kraut. Toasting the bread keeps it from disintegrating in your hands.
If you are in the unfortunate situation of not being able to find deli slice corned beef, you could swap out for roast beef. But please make the extra effort to find it. This is also a great recipe for using up your leftover St. Patrick’s day corned beef, just be sure to slice it as thin as you can.
When serving a sandwich as a side, I always like to go with a sturdy fun potato chip. For this particular sandwich – I really love the Salt & Pepper Crinkle Kettle Chip. This is one of our family favorites. But really whatever your favorite potato chip is, it will be so good.
Now Let’s Get Cookin’!
- 18 slices Rye Bread
- 18 slices Pastrami
- 18 slices Corned Beef
- 12 slices Swiss Cheese
- 1 qt Quick Kraut see recipe below
For the Russian Dressing
- ½ cup Mayonnaise
- ¼ cup Ketchup
- ¼ cup Pickle Relish
- 1 tsp Cream Horseradish
- 1 tsp Salt
- 1 tsp Pepper
- 1 tbsp Vinegar apple cider or distilled white
- 2 Medium Red Onions thinly sliced
- 1 cup Red Wine Vinegar
- 1 tsp Salt
- Combine dressing ingredients in a bowl. Cover and place in refrigerator until ready to build sandwiches.
- Add sliced onions to a pint mason jar. Add vinegar and salt to small sauce pan over medium high heat. Bring to a rolling boil and let boil for 3 minutes. Pour boiling liquid over onion and set out on counter to cool for at least 20 minutes. (*Best to make the Quick Kraut first and then the onions).
- Toast each piece of bread.
- Build the sandwich: Slice of toast smeared with russian dressing, slice of swiss cheese, marinated onions, three pieces of corned beef, slice of toast, slice of swiss cheese, quick kraut, three slices of pastrami and slice of toast smeared with russian dressing. Secure with two long toothpicks and cut in half to serve
- 1 Quart-sized Mason Jar
- ½ head Green Cabbage finely shredded
- 3 cups Distilled White Vinegar
- 1 tbsp Salt
- 1 tbsp Sugar
- In a sauce pan over medium-high heat, add vinegar, salt and sugar. Bring to a rolling boil and then let boil for 3 minutes. (Make sure to use a range vent or open window as boiling vinegar can be strong).
- Add shredded cabbage to mason jar. Press down until all of it fits.
- Pour boiling liquid over cabbage. Let sit on counter at least 30 minutes before serving. Once fully cooled, you can secure with lid and ring and store in refrigerator for up to 3 weeks.
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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