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Sweet Onion Reuben Sandwich

Craving a new take on a classic sandwich? Chef Brooke Williamson shares this Reuben style patty melt for National Sandwich Month.

Ingredients

  • 1/2 pound Ground Beef (80% lean or leaner), shaped into patty
  • 1/2 cup drained sauerkraut
  • 1/2 cup bread and butter pickle slices, drained
  • 1/2 cup arugula
  • 2 tsp salt, divided
  • 2 tsp ground black pepper, divided

Dill Thousand Island Sauce:

  • 1/2 cup mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon sweet pickle relish
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon finely chopped fresh dill

Sandwich:

  • 1 tablespoon vegetable oil
  • 1/4 cup thinly sliced sweet yellow onion
  • 3 slices Swiss cheese
  • 2 slices swirl rye bread
  • 1 tablespoon olive oil, for toasting bread


Cooking

  1. Preheat oven to 400°F. In a small bowl, combine mayonnaise, ketchup, relish, Worcestershire, vinegar, mustard, dill, 1 teaspoon salt and 1 teaspoon pepper. Cover; refrigerate or set aside until use.
  2. Season Ground Beef patty with remaining salt and pepper.
  3. Heat vegetable oil in large cast iron skillet over medium-high heat. Place onion in flat, patty-sized circle in skillet; top with beef patty, pressing gently to adhere.
  4. Cook 3 to 4 minutes or until onion is caramelized. Turn; cook 2 to 3 minutes until instant-read thermometer inserted horizontally into center registers 160°F.
  5. Top patty with slice of cheese; transfer to oven. Heat 1 minute or until cheese melts. Remove from skillet; set aside and keep warm.
  6. Brush bread with olive oil. Toast in same skillet with juices 2 minutes or until golden brown.
  7. Once toasted, place 1 slice cheese on each bread slice. Return to oven 1 minute or until cheese melts.
  8. To assemble, spread generous layer of dill sauce on cheese side of bread slices. Top with patty, sauerkraut, pickles, arugula and remaining bread. Serve with remaining sauce. Enjoy!

Nutrition

Nutrition information per serving, 1 serving (1 sandwich): 935 Calories; 55.0 g Total Fat (19.5 g Saturated Fat; 1.6 g Trans Fat; 8.0 g Polyunsaturated Fat; 21.8 g Monounsaturated Fat); 178.0 mg Cholesterol; 1815.0 mg Sodium; 47.5 g Total Carbohydrate; 1.3 g Dietary Fiber; 16.5 g Total Sugars; 12.5 g Added Sugars; 58.5 g Protein; 495.2 mg Calcium; 6.9 mg Iron; 835.0 mg Potassium; 0.0 mcg Vitamin D; 0.7 mg Riboflavin; 17.4 mg Niacin; 0.8 mg Vitamin B6; 5.6 mcg Vitamin B12; 675.0 mg Phosphorus; 12.4 mg Zinc; 65.6 mcg Selenium; 151.3 mg Choline

Chef Brooke Williamson