Irish Spicy Reuben Sandwich is completely AHhhmazing! The secrets all in the spicy sauce baby!
Irish Spicy Reuben Sandwich is made with the beef from Friday’s Irish Corned Beef and Cabbage is made with caramelized onions, sauerkraut, thinly sliced pickles, marbled rye bread, and oh baby. . . the sauce!! That sauce is going to wow your tastes buds!
If your inner baker has been itching to bake some bread then you’ll want to make some a loaf of this light and chewy Homemade Rye Bread to put build your sandwiches on.
Ohhhh and if you’d like to make your own Homemade Sauerkraut then give this recipe a try! It’s really tastes so much better than store bought and it’s simple to do too! Store bought works in a pinch too though so now worries. . . our Irish Spicy Reuben Sandwich will be fabulous either way! 🙂
I’m a descendant of Irish heritage and grew up with bits of Irish luck mementos.
As my Irish Grandpa Ed Connolly used to like to say, ” May the wind always be at your back” which is an excerpt from an Old Irish Blessing…
May the road rise to meet you,
May the wind be always at your back,
May the sun shine warm upon your face,
The rains fall soft upon your fields.
Irish Spicy Reuben Sandwich is SO good it’ll be the only rueben sandwich you’ll ever want again!
Have a wonderful Monday!
Much Love and Peace~
- 4 slices marbled rye bread
- 1 pound thinly sliced corned beef
- 4 pickles, thinly sliced lengthwise
- ½ cup crispy sauerkraut, drained and pressed in paper towels
- 8 slices swiss cheese
- 3 tablespoons butter
- Caramelized Onions:
- 1 small onion, thinly sliced
- 1 tablespoon olive oil
- ¼ cup dry red wine (I used cabernet sauvignon)
- Spicy Sauce:
- ½ cup olive oil mayonnaise
- ⅓ cup ketchup
- 1 tablespoon Irish cream style horseradish
- ½ teaspoon sugar
- ⅛-1/4 teaspoon cayenne pepper (I used ⅛ for medium spicy)
- To make Spicy Sauce:
- In a small bowl combine mayonnaise, ketchup, horseradish, sugar, and cayenne pepper; mix to combine.
- To caramelize onions:
- Heat oil in skillet over medium high heat, add onions, cook for 3 minutes until onions are nicely browned, stirring occasionally.
- Add red wine and cook 2-3 minutes more; stirring constantly until wine evaporates and onions are soft.
- Remove onions and set aside while warming the beef, add beef to pan; turning and heating through.
- Remove beef from pan, reduce heat to medium low, and add one tablespoon butter to pan to melt.
- To assemble sandwiches:
- Butter one side of each slice of bread, place butter side down to two slices bread in pan, spread 2 tablespoons sauce on bread, layer 2 slices swiss cheese, half of the corned beef, ¼ cup sauerkraut, 2 slices swiss cheese, layer of pickle slices, coat the top slices of bread with sauce and place on sandwiches.
- Turn sandwich over, cook until browned, and warmed through. (cover with lid for 1 minute if needed)
- Serve warm and Enjoy!