Croissant Reuben Sandwich

 

There is nothing I enjoy more than a Reuben Sandwich and this juicy homemade Reuben Sandwich recipe, using flaky and buttery croissants is a real winner!  I know that it is traditional to use a rye bread for this iconic sandwich, but today I decided to amp it up a bit and use some all butter French Croissants.

Not traditional, but incredibly tasty!  I also added a tasty homemade Thousand Island Dressing.  This delicious sandwich was everything a good Reuben sandwich should be!

 

The last Reuben Sandwich I had was before Christmas when I went out to lunch with my middle son Doug. We went to a local eatery and I confess, I was really disappointed with the sandwich I received.  It was SOGGY and greasy and not heated all the way through!

A good Reuben Sandwich should never be soggy, or greasy for that matter. It can be nice and juicy, but not soggy or greasy.  If you take care to drain your sauerkraut well prior to using it the sogginess can be avoided.   Also overuse of fat for grilling will also result in a sandwich which is far too greasy. It only takes a small amount to keep your sandwich from sticking to the grill.

 

You should also heat your meat prior to adding it to the sandwich. This ensures a sandwich that is hot all the way through and cheese that melts.  This is a beautifully delicious sandwich when done the right way!   

Crispy flaky  buttery croissants, filled with tangy crisp sauerkraut and a slightly spicy dressing, hot juicy meat and oodles of melted cheese.  This was everything a good Reuben Sandwich should be. Prepare to fall in love with this fantastic hot sandwich!  Yum! Yum!

 

WHAT YOU NEED TO MAKE CROISSANT REUBEN SANDWICHES

A few simple ingredients. Nothing too out of the ordinary here.  Buy the best and freshest ingredients you can afford and you can't go wrong!

 

• 1/2 pound (227g) thinly sliced corned beef, pastrami or Montreal Smoked Meat
• 1/2 tsp light olive oil
• Homemade Thousand Island Dressing (There is a great recipe here)
• 3/4 cup (115g) good quality sauerkraut (I used Karthein's)
• 6 slices of Swiss Cheese
• 3 large all butter croissants
• softened butter for grilling 

 

I used Chris Brother's Montreal Smoked Meat. It comes in two separate pouches, which means that I don't have to use all of it up at once. For me, a person living on their own, this only makes sense.

I used President's Choice Blue Menu Swiss Cheese slices.  This means that it was a bit lower in fat than the other kind. Any Swiss cheese will do.

My Croissants were all butter French Croissants. They were so lovely and fat that they were almost round in shape rather than elongated. If you can get croissants like that I think they make a better sandwich.

I used Karthein’s Unpasteurized Organic Sauerkraut, which is what I happened to have in my refrigerator. I often eat it raw by the spoonful to help with my body's probiotics.  This is a raw fermented product with naturally occurring probiotics. I buy it at my local health food store. It keeps for quite a while in the refrigerator.

Just use the best sauerkraut that you can afford to buy, and drain it well, so you don't end up with too soggy a sandwich.

As I said I made some homemade Thousand Island dressing.  I found the recipe on Simply Recipes.  I did cut the recipe in half. It was delicious!

 

 

HOW TO MAKE CROISSANT REUBEN SANDWICHES

Not at all hard to do.  Just make sure everything is well heated through.

Heat the oil in a large nonstick skillet. Add the meat and heat through without browning. Remove and set aside. Keep warm.

Using a serrated knife, cut the croissants in half horizontally through the middles. Lightly butter the outsides of each half.

Spread the cut sides of both halves generously with thousand island dressing.

 

Layer as follows. On bottom half put the sauerkraut, more thousand island dressing and a slice of cheese. On the top half, layer one slice of cheese and the meat, finishing off with another drizzle of the dressing. Put both halves together with the right sides on the outside.

Heat your skillet over medium-low heat. Add the sandwiches, bottom side down. Cover the skillet with a lid.

Grill for about six minutes. Uncover and grill for about 2 minutes longer. Everything should be heated through and the cheese should have melted. Take care not to burn the bottom of the croissant.

Serve hot, sliced in half diagonally for ease of eating.

 

This hot sandwich exceeded my expectations.  I think that was down to the use of quality ingredients. If you make sure that what you are using when you cook is fresh and the best that you can afford, you cannot go wrong.

Every mouthful was filled with lovely flavors and textures. I could have easily eaten two of these, but I restrained myself! A few cheeky potato chips on the side was all that was needed to complete the meal!

 

Do you love hot sandwiches as much as I love hot sandwiches? I quite simply cannot get enough of them and would have one every night if I could. Here are some of my favorites which you might also enjoy:

CHICKEN FRIED STEAK SANDWICHES - Chicken fried steak is tenderized steak, floured and browned until golden brown.  Crisp coated on the outside, tender and juicy inside. For this sandwich it is layered on a toasted bun with a creamy garlic aioli dressing and topped with lettuce and tomato.  Delicious!

HOT ITALIAN HOAGIES - Another favorite sandwich, in this case hoagie buns are split and spread with some garlic parmesan butter.  They are layered with an assortment of Italian cold cuts, some spicy pickle and cheese.  More of the butter is spread on top of the rolls before they are baked until everything is perfectly heated through and that cheese is ooey gooey melted deliciousness!

Yield: 3 servings

Author: Marie Rayner

Croissant Reuben Sandwich

Prep time: 8 MinCook time: 8 MinTotal time: 16 Min

This is one of the best Reuben sandwiches I have enjoyed in recent days. If you use quality ingredients, you can always be sure of a quality result! Delicious!

Ingredients

• 1/2 pound (227g) thinly sliced corned beef, pastrami or Montreal Smoked Meat
• 1/2 tsp light olive oil
• Homemade Thousand Island Dressing (There is a great recipe here)
• 3/4 cup (115g) good quality sauerkraut (I used Karthein's)
• 6 slices of Swiss Cheese
• 3 large all butter croissants
• softened butter for grilling

Instructions

1. Heat the oil in a large nonstick skillet. Add the meat and heat through without browning. Remove and set aside. Keep warm.
2. Using a serrated knife, cut the croissants in half horizontally through the middles. Lightly butter the outsides of each half.
3. Spread the cut sides of both halves generously with thousand island dressing.
4. Layer as follows. On bottom half put the sauerkraut, more thousand island dressing and a slice of cheese. On the top half, layer one slice of cheese and the meat, finishing off with another drizzle of the dressing. Put both halves together with the right sides on the outside.
5. Heat your skillet over medium-low heat. Add the sandwiches, bottom side down. Cover the skillet with a lid.
6. Grill for about six minutes. Uncover and grill for about 2 minutes longer. Everything should be heated through and the cheese should have melted. Take care not to burn the bottom of the croissant.
7. Serve hot, sliced in half diagonally for ease of eating.

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