I love Reuben sandwiches. There’s just something about thinly sliced corned beef, thousand island dressing, and sauerkraut. It really is one of those perfect sandwiches. With St Paddy’s Day coming up around the corner I figured I would try my hand at making a paleo version.
As an extra challenge, I decided to make my own corned beef from the final brisket I have from Tx Bar Organics (don’t worry, that recipe will follow shortly). I already cure bacon at home and let me tell you, making corned beef isn’t any more difficult than curing your own bacon.
Now one of the key components to a good Reuben is the thousand island style dressing. Typically it’s just ketchup, mayo and pickle relish (which honestly, I’m not a fan of pickles at all but Suz really likes them). I decided that since Suz isn’t here, I would make my spin on a thousand island dressing using much of the same ingredients but also include some Paleo Chef Sriracha for a little sweet and spicy kick.
Reubens also traditionally use rye bread but I wanted to combine yet another traditional food for St Paddy’s day: Irish Soda Bread. Typically, Irish soda bread is made into a loaf but I wanted to see how it would turn out if I made buns instead. The result: amazing.
A couple weeks ago we got our hands on a meat slicer from Weston. We’re really big fans of this company as their message is: “Know exactly where your food comes from”. If you’re a frequent reader of Pastured Kitchen, you’d know that we couldn’t’ agree more with Weston’s stance when it comes to food.
Let me tell you, with the nearly 5 pounds of corned beef I had, this slicer was amazing at making razor thin cuts of corned beef for these sandwiches. I seriously can’t wait to test it out on some bacon in the near future!
Also, for this week only, Weston is having a sale on their 7 1/2 inch meat slicer for $20 off. Definitely worth checking out. Just use the coupon code: ‘MEATSLICER0315’ at checkout and you’re all set!
And now, onto the recipe!
- 1 lb corned beef sliced thin
- ¼ cup sauerkraut, drained
- 3 tbs mayo
- 1 tbs ketchup
- 1 tbs Paleo Chef Sriracha
- swiss cheese sliced, optional
- Irish Soda Bread buns
- In a large mixing bowl, combine almond flour, tapioca starch, sea salt, baking soda and coconut sugar.
- In a smaller mixing bowl, combine eggs and apple cider vinegar and beat lightly.
- Pour wet ingredients into dry and combine thoroughly.
- Place dough on a piece of parchment paper and form into a large circle about 8 inches in diameter and 1½ to 2 inches high.
- Cut dough into quarters and reform into circles about 3 inches across and 1½ to 2 inches high.
- Use a sharp knife to score a cross into each piece of dough.
- Top dough with caraway seeds
- Bake at 400° F for 15-20 minutes. Soda bread is done when it is golden brown in color and a toothpick comes out clean once inserted.
- In a small mixing bowl, combine mayo, ketchup and sriracha until evenly incorporated. Set aside.
- Using a bread knife, slice Irish Soda Bread buns in half lengthwise.
- Assemble your reuben by spreading mayo, ketchup, sriracha sauce on both halves of the bun, then add corned beef, swiss cheese and finally sauerkraut. Serve and enjoy.
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