My son Isaac loves Reubens. I mean, if teenager and sandwich could love one another, it’s those two. He has been gluten free in general for nine years since we discovered a sensitivity, until traditional long-fermented sourdough changed the game. He tolerates that just fine and now he can have bread whenever he wants. So, I bring you photo spam of my best loaf of sourdough rye to date and the easy recipe for the best on plan Reubens!
You can find the bread recipe here: https://aroundthefamilytableblog.com/2019/01/30/no-knead-rye-sourdough-bread-thm-e/. I absolutely love Glenda Groff’s blog and her amazing THM sourdough recipes. I highly encourage you to check her out if you are interested in sourdough that is truly long-fermented, on plan, and so good for you.
Reuben Sandwiches (THM XO)
Delicious ooey-gooey reubens that are totally on plan!
- 2 slices on-plan sourdough rye bread
- 4 ounces corned beef we used leftover from an uncured corned beef brisket but you can use the best you can find from a deli
- 1/4 cup sauerkraut
- 2 tbsp on-plan thousand Island you can make your own from one of the cookbooks or buy a good quality one with less than 2g net carbs per serving
- 1 slice deli swiss cheese
- multiply as needed for the number of servings you want
Preheat a cast iron skillet to medium or a griddle to the same setting you'd use for grilled cheese, about 300 degrees.
Layer the ingredients in the order listed on one piece of bread then top with the other.
Butter your pan or griddle and cook in the same manner as grilled cheese, toasting one side to a golden brown and adding more butter as needed when you flip it. Cook until the outside is toasted and the center is warm and cheese is melted. Serve and enjoy!