Our Irish Spicy Reuben Sandwich Recipe is completely AHhhmazing and the secret is all in the spicy Irish rueben sauce. Our Irish Sandwich is made with marbled rye bread, corned beef, dill pickles, crispy sauerkraut, dubliner butter, Irish cream style horseradish, and swiss cheese. The Irish Reuben Sandwich Recipe is a filling lunch or dinner and a well loved sandwich by so many around the world! Today’s Irish sandwich is exactly the reuban sandwich you’ve been looking for to bring a bit ‘o the Irish to your dinner table!
It’s Fit Friday with Miss Nichole from Pure Clean Coaching is today! So happy that she comes every week to share her awesome fitness knowledge with us! If you want check out more of our Fit Friday posts then CLICK HERE!
Options for making our Irish Spicy Reuben Sandwich Recipe
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 dill 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!
Naturally, homemade does taste better than store bought. However store bought works in a pinch too so enjoy our Irish Spicy Reuben Sandwich will be fabulous either way! 🙂
The big question really is are Reubens Irish?
It’s a bit of a mystery actually, but the one thing that seems to be agreed upon is that is US born. Some claim it came from Oklahoma while others say it was a New York City invention!
The one thing that is plainly clear is the Reuben sandwich actually brings together Irish corned beef, Jewish rye, German sauerkraut, Swiss cheese and Russian dressing. The other pretty obvious fact about the Reuben is it’s enjoyed all around the world and a longtime favorite of many.
I’m a big fan of them myself!!
Fit Friday with Nichole
I can’t believe it is March, Spring is right around the corner! That also means sunshine and playing outside for days is right around the corner. Sadly, for some that also means the next diet is right around the corner in hopes for the perfect body as the layers start to come off.
I am not a believer in diets, in counting, in cutting out. What’s the option? What am I believer in? I believe in listening to, respecting, and honoring my body. That is a scary thought for a lot of you out there. “If I just eat what my body wants I will eat cookies and drink diet coke all day.” That is not how it works folks, when you truly listen to your body and get rid of the food police you will find a whole new level of peace.
So what is it I am talking about? I am talking about ditching the diet and approaching food and health in new way.
Part of the fun of ditching the diet comes in food exploration. Trying different recipes and ingredients that we may have stayed away from in the past.
There are many reasons we may have hesitated in the past when something new has been put on our plate, generally though it is simple fear of what it is and/or we are in a food rut.
Along with ditching the diet we are going to ditch the fear.
When we leave hesitation and “no” at the door you are going to open yourself up to a whole new world of healthy living and healthy eating.
Irish Blessing with our Irish Spicy Reuben Sandwich Recipe
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.
- 4 slices marbled rye bread
- 1 pound thinly sliced corned beef
- 4 dill pickles, thinly sliced lengthwise
- 1/2 cup crispy sauerkraut, drained and pressed in paper towels
- 8 slices swiss cheese
- 3 tablespoons kerrygold Irish butter
- Caramelized Onions:
- 1 small onion, thinly sliced
- 1 tablespoon olive oil
- 1/4 cup dry red wine, I used cabernet sauvignon
- Spicy Sauce:
- 1/2 cup olive oil mayonnaise
- 1/3 cup ketchup
- 1 tablespoon Irish cream style horseradish
- 1/2 teaspoon sugar
- 1/8-1/4 teaspoon cayenne pepper, I used 1/8 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, 1/4 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!
Amount Per Serving: Calories: 1731Total Fat: 127gSaturated Fat: 50gTrans Fat: 2gUnsaturated Fat: 64gCholesterol: 391mgSodium: 4526mgCarbohydrates: 48gFiber: 5gSugar: 17gProtein: 77g
More Irish Recipes Irish Corned Beef with Cabbage
- Irish Soda Farls
- Irish Mushroom Melt
- Irish Bangers and Mash with Brown Gravy
- Irish Coffee with Baileys and Kahlua
- Irish Cream Bundt Cake
- Irish Spicy Reuben Sandwich
- Irish Creme de Menthe Cocktail
- Irish Ginger Snaps
- Irish Coffee
Irish Spicy Reuben Sandwich is SO good it’ll be the only rueben sandwich you’ll ever want again!
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Thanks for sharing in the CWR blog-love!
Ruthie & Madeliene