Low Carb Baked Reuben Casserole
Turn a classic sandwich into an easy low carb baked Reuben casserole. You'll enjoy the classic flavors of Pastrami, Corned Beef, Thousand Island Dressing and Swiss cheese, but in a low carb baked Reuben instead.
as I was looking up the origins of a Reuben sandwich, I was surprised to discover that there was once an actual Reuben’s Deli in New York. Mr. arthur Reuben used to name sandwiches for the famous celebrities that ate at this restaurant.
So I guess it’s only fitting that we now have a sandwich named for Reuben himself.
The thing about Reubens, in all their drippy, messy, tasty goodness though? Is that classic rye bread. Terribly tasty, entirely not keto or low carb.
Ever since I started eating low carb though, one of the things I’ve learned is that it really is all about the insides of the sandwich anyway. That’s where aLL the flavor is at.
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients
- 8 oz Pastrami thinly sliced
- 8 oz Corned Beef thinly sliced
- 2 cups Sauerkraut
- 8 oz Swiss Cheese sliced
- 1 teaspoon Caraway seeds
For the Russian dressing
- 1/2 cup mayonnaise
- 2 tablespoons low sugar ketchup
- 1 tablespoon Chopped Onion
- 1 teaspoon hot sauce
- 1 teaspoon paprika
Instructions
1. Preheat oven to 400F.
2. Make the Russian Dressing: In a small bowl, mix together mayo, ketchup, onion, hot sauce, and paprika and set aside.
3. Butter an 9 inch pan or an 8 x 8 baking dish. Layer the ingredients for the Reuben: start with the three fourths of the corned beef, top with the sauerkraut. Sprinkle the caraway seeds across the sauerkraut. Drizzle the dressing over the sauerkraut. Top with the remaining meat, and then top with Swiss Cheese. So your layers will be: meat, sauerkraut, caraway seeds, dressing, meat, and Swiss cheese.
4. Bake at 400F for 15 minutes until the cheese has melted and is bubbling. Turn on the broiler and broil for 2-3 minutes if desired
Source : twosleevers.com
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