Between the juicy corned beef, tangy sauerkraut, and rich Russian dressing, there’s nothing like a good old-fashioned reuben sandwich. But the rye bread that keeps everything together is packed with carbs and can weigh you down, without necessarily filling you up.
This reuban “maki” from chef Adam Richman, however, captures the classic flavors you know and love without taking as much of a toll on your waistline. Make this dish the night before your next tailgate for an easy and delicious game-day snack that your buddies are guaranteed to love.
Chef’s tip: If you’re making ahead, store in a Pyrex or grill-safe square baking pan. To reheat on grill, cover with foil, add about 1-2 Tbsp of beef stock to bottom of pan, and place on grill for a few minutes so beef is steamed and juicy.
Recipe from chef Adam Richman’s cookbook, Straight Up Tasty, and image courtesy of Evan Sung.
Makes 8 servings
- 2 cups sauerkraut
- 1 cup Russian dressing
- 24 slices of deli corned beef
- 16 slices of Swiss cheese
- 1 large egg, beaten, for egg wash
- 2 Tbsp caraway seeds
- ¼ tsp coarse salt
How to make it
Preheat the oven to broil, and set a rack in the top third of the oven.
In a mixing bowl, stir together the sauerkraut and Russian dressing.
Line a rimmed baking sheet with aluminum foil. Make 8 stacks with 2 slices of cheese. Spread each stack with the sauerkraut-Russian dressing mixture and roll it into a cigar, securing the roll with toothpicks. Place the rolls on the prepared baking sheet.
Brush the rolls with the beaten egg wash and sprinkle generously with caraway seeds and salt. Place the baking sheet in the oven, and broil for 2 minutes. Turn the rolls and cook 1 minute, or until browned.
Remove the rolls from the oven. Let the rolls rest for a minute, then cut each roll into 3 or 4 sections as you would a sushi roll. Serve hot.