Reuben Salad with Grilled Cheese Croutons

Your favorite sandwich gets an upgrade with our Reuben Salad with Grilled Cheese Croutons Recipe. It’s a hefty bowl of thickly sliced corned beef with a savory, tangy Thousand Island dressing and homemade croutons from marbled rye. The croutons are actually like mini cheese sandwiches. They add a crunchy, textural element, letting you sit in amazement at just how delicious a salad can be.

What is a Reuben?

A Reuben sandwich, which is the inspiration for our Reuben Salad, is a classic American sandwich creation. It has savory and tangy flavor profile, consisting of corned beef, Swiss cheese, and also sauerkraut, all between slices of rye bread. The sandwich usually then hits the grill until the bread is golden brown and the cheese is gooey. A crucial component of a true Reuben is the Russian/Thousand Island dressing. The bread gets a coating of this dressing before grilling, adding a creamy, slightly sweet, and tangy counterpoint to the other savory and bold ingredients. One bite and it’s no surprise why this combination of salty corned beef, tangy sauerkraut, rich cheese, and flavorful dressing is so popular.

Reuben Salad with Grilled Cheese Croutons

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• Author: Anna Franklin

Print Recipe

Description

If you haven’t tried a reuben in salad form before you’re just missing out.

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Ingredients

Scale 1x2x3x

For the Thousand Island dressing:

• 1/2 cup mayonnaise
• 2 tbsp ketchup
• 1 tbsp white vinegar
• 2 tbsp sweet relish
• 1 tbsp white onion, minced
• 1 tsp black pepper

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For the croutons:

• 4 pieces loaf marbled rye
• 1 cup shredded Swiss cheese
• 1/4 cup olive oil
• Salt, to taste

For the salad:

• Thinly sliced corned beef, sandwich style or homemade
• 1/2 cup sauerkraut
• 2 cups greens
• Shredded swiss cheese
• Rye croutons

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Instructions

For the Thousand Island dressing:

1. 1. Mix everything together and let chill in the fridge for at least an hour before using.

For the croutons:

1. 1. Assemble the bread and cheese as if you were going to make two grilled cheese sandwiches

1. 1. Place on a baking sheet and bake in the over at 350 degrees until the cheese is completely melted

1. 1. Take both sandwiches out of the oven and cut into 1 inch cubes and put back on the baking sheet

1. 1. Drizzle with olive oil and sprinkle with salt, bake at 250 degrees until everything is golden brown and crunchy, set aside until you are ready to use

For the salad:

1. 1. Toss the greens with the dressing, then top with sauerkraut, cheese, croutons and corned beef.

Recipe and Styling by Anna Franklin
Photography by Laura Petrilla

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