A remix of a deli classic
You might have had the legendary chopped cheese sandwich we made a while ago, but this chopped cheese reuben takes things to a new level! Mouthwatering corned beef, and bacon are chopped on the hot griddle before being layered on toasted rye bread with sauerkraut, and russian dressing. Chopped cheese reubens are some of the best of that Yum Yum Get Ya Sum with Dan-O’s Original adding savory flair to every bite. You could always experiment with some Dan-O’s Spicy to give these chopped cheese reubens a bit of a kick to them.
Doing the chopped cheese reuben rye-ght
A chopped cheese reuben is something of a work of art. There are many ways to do it, and arriving at the final destination looks different for everyone. Above all else, the type of rye bread you use for this will greatly impact the final result. You may feel inclined to reach for a marbled rye, after all it’s what most restaurants use. Sure, it’s visually appealing and doesn’t taste bad by any means but there is much more to rye bread than pretty swirls. We recommend bohemian, or seeded rye bread. The caraway in these breads brings out a lot of the deeper flavors of the reuben.
- ¼ lb bacon
- 1 ½ lb corned beef brisket
- 16 oz sauerkraut
- 4 slices Rye bread
- 4 slices Swiss cheese
- 8 pickle slices
- 1 cup Mayonnaise
- 1 tbsp Ketchup
- 1 tbsp Mustard
- 1 lemon, juiced
- Dan-O’s Original
Make the Russian dressing:
- Dice 8 pickle slices and add to a large bowl with mayo, ketchup, mustard, lemon juice, paprika, and Dano-O’s. Stir together and set to the side
Rueben Chopped Cheese
- Finely dice bacon and corned beef (set in freezer for 30 minutes before chopping)
- Combine diced bacon and corned beef together and form into patties
- Cook patties on a hot griddle and chop the meat together. Continue cooking until desired doneness.
- Toast rye bread on griddle
- Add chopped beef to bread and top with swiss cheese.
- When cheese is melted, remove and top with sauerkraut and Russian dressing
- Serve immediately and enjoy!