Tuesday, March 22, 2011

Un-Corned Beef Reuben

(The Best Un-Corned, Un-New York, Un-Jewish, Un-Sandwich You’ve Ever Tasted)

Find Printable Recipe Here

What on earth do you make with Un-Corned Beef, you ask? Making a Reuben sandwich tops my list. The best Reuben comes from corned beef made in New York and is served on dense, rustic, pumpernickel rye bread. It’s toasted on a griddle with gooey Swiss cheese and gobs of butter and is served topped with crispy, salty sauerkraut and mildly sweet Russian dressing. Oh my gosh, where’s my drool cup when I really need it?

Un-Corned Beef Reuben with Kosher dill and broccoli.
Dang! I had to pause a second to slurp. I just impressed even myself. Since we’ve established I’m nowhere near New York, and since I’m in a town the size of Houston, a huge-arse town that hasn’t had an awesome, authentic NY-style Jewish deli since Alfred’s closed down…

Wait! Wait. Wait. I hear what you’re sayin,’ but you are just plain wrong! You’re just wrong. Kenny and Ziggy’s, Katz’s, Alfred’s son (can’t remember his name but he’s in the village) - the only thing they have in common with Alfred’s is they all claim to be NY-style Jewish delis. But similarities end there and I digress with ranting. And for the record, a town the size of Houston should have a decent New York deli. Just sayin.’

OK, I’m nowhere near New York. That’s a given. And I can’t possibly compete with the creamy deliciousness that is true Jewish corned beef. And I don’t eat high carb bread any longer. And a traditional Reuben is a heart attack on a plate because of the combination of inflammatory grains, insulinogenic, high-glycemic carbs and sugars in the bread and dressing and sodium out the wazoo. And, and, and…

The only thing TO do is substitute the best I can. And I must admit, I think it turned out pretty well. It's a little high in salt, but lower than most counterparts. I’d give it a good three forks. I can’t give it a four cuz we’re not in New York, I’m not Jewish, and this Reuben was made from leftover un-corned beef. Besides all that – you can’t dance to it either! So sorry, four forks is impossible.

Here’s the plate of food and no, broccoli isn’t your traditional Reuben accompaniment, but heck, in my defense - it was late. Steamed broccoli is easy and works as a lovely butter or ghee delivery system. And I thought I'd get points from you guys for adding a bit of non-salty green food to the plate. 

Now here’s how I did it.

Un-Corned Reuben For One
Serves: 1
Difficulty: Couldn’t Be Easier!
Prep Time: 5 Minutes
Cook Time: <5 Minutes (Ice box to plate in10 minutes or less or your sandwich is free!)

Find Printable Recipe Here

Big plate of Un-Corned Beef Reuben! Yummilicious!
2oz Left-over Un-Corned Beef (sliced to your preference)
1oz Swiss Cheese, low sodium
1/8c Sauerkraut
1 Tbsp LC, Thousand Island Dressing (recipe follows)
1 Tbsp Course-Grained Mustard
1 Tbsp Horseradish Sauce, optional
2 Revolution Rolls

Couldn’t be easier, but this is predicated on already having the Revolution Rolls, Thousand Island Dressing and Un-Corned Beef ready and waiting in your ice box!

Slather mustard on both rolls. Split one ounce of Swiss cheese between the two Rev Rolls. Split the corned beef between both rolls. Place the rolls under the broiler or in the toaster oven and let it broil till the toast command clicks off or until cheese melts – whichever comes first. Top with well-drained sauerkraut and finish with a glob of low carb Thousand Island or Russian dressing. I add horseradish sauce for extra goodness.

Now smush the two halves together and cut the sandwich in half. Serve with an ice box dill pickle and something yummy (oh heck-fire, go nuts and have it with broccoli if you want)! You’ll forget all about New York.

And the best news? This kind of reuben won’t put a dent in your carb bank, nor is it high fat for those of you watching your fat. Totally guilt-free yummiliciousness!

Thousand Island Dressing – Low Carb
Serves: 1
Difficulty: Couldn’t Be Easier!
Prep Time: 5 Minutes
Cook Time: <5 Minutes

1/2c Mayo (points for you if you made your own)*
2 Tbsp Reduced Sugar Ketchup
2 tsp Yellow Mustard
1 Tbsp Onion, grated
2 Tbsp Dill Relish (I used Vlassic)
½ tsp Granulated Garlic Powder
Kosher Salt and Pepper to taste
4-5 Drops Concentrated Liquid Splenda or a pinch of Stevia Glycerite Powder

Peel and grate about a tablespoon of onion so that you get not only the onion itself, but its juice as well. Add all other ingredients to the bowl. Mix well using a spoon. Taste and adjust seasoning. Dressing will keep for up to two weeks in a covered container.

*By the way, you can sub 1/4c Mayo and 1/4c Plain Yogurt for the 1/2c Mayo to make it even lower fat and lower in polyunsaturated fatty acids. Yogurt is a fermented food which is a plus for you if you aren’t sensitive to dairy.

Click here to find the Revolution Roll Recipe

SusieT’s Notes:
3 out of 4 Forks
I’d be lyin’ to you if I didn’t admit the sandwich goes best with some kind of chip replacement, but it was healthier for me with the broccoli. Roasted Ugly Green Beans or Ugly Cauliflower is delicious with this if you have the time. Also, if you want a more Reuben-ish experience, throw the sammy on a griddle with a little butter and grill it like you would a grilled cheese sandwich. Be sure to use the freshest sauerkraut you can find. We use Claussen or Boar’s Head Brands for the pickles and the sauerkraut. Soooo good!
Nutritional Information:

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