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 then topped with a savory, tangy thousand island dressing and homemade croutons from marbled rye. Enjoy the amazement of just how delicious a salad can be.
Reuben Salad with Grilled Cheese Croutons Recipe
INGREDIENTS
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
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
INSTRUCTIONS
For the thousand island dressing:
- Mix everything together and let chill in the fridge for at least an hour before using.
For the croutons:
- Assemble the bread and cheese as if you were going to make two grilled cheese sandwiches
- Place on a baking sheet and bake in the over at 350 degrees until the cheese is completely melted
- Take both sandwiches out of the oven and cut into 1 inch cubes and put back on the baking sheet
- 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:
- Toss the greens with the dressing, then top with sauerkraut, cheese, croutons and corned beef.
Recipe and Styling by Anna Calabrese / Photography by Laura Petrilla
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