Grilled Reuben Sandwich on Sprouted Rye Buns for St. Patrick’s Day

Published March 16, 2012. Last updated April 8, 2021 by Judy Purcell 47 Comments

Our healthier version of the classic Reuben sandwich will win you over with uncured corned beef, topped with sauerkraut, Swiss cheese, and homemade Russian dressing.

Grab a handful of napkins, you’ll need them!

Corned beef with sourkraut, Swiss cheese, and Russian dressing on homemade rye buns, served with a side salad.

A healthier Reuben sandwich recipe with uncured corned beef, kraut, melted Swiss cheese, and homemade Russian dressing.

This post may contain affiliate links. For more information, please see our Disclosure Policy.

Freshly baked rye buns hold the delicious layers of our homemade Reuben Sandwich on Sprouted Rye Buns for St. Patrick’s Day in classic fashion.

Even though the Irish consider corned beef an American thing, our St. Patrick’s Day menu wouldn’t be complete without it.

If you’re curious where corned beef originated, read more about the history and cultural influence of this culinary delight at the Smithsonian.

But this isn’t your ordinary Reuben.

Corned beef is made from beef brisket that is cured or pickled in brine. Its name comes from the grains of salt used in the brining process, once referred to as “corns of salt,” hence the name “corned beef.”

Our homemade Reuben is created with naturally brined, uncured corned beef, thick-cut Swiss, live culture sauerkraut, and fresh Russian dressing.

We layer all that goodness in made from scratch Sprouted Rye Buns so it’s the healthiest Reuben sandwich you’ll find anywhere.

Why choose “uncured” corned beef?

To me, the standard cured corned beef has a chemical sort of taste or heavy salt flavor, which is why most recipes recommend rinsing or soaking it in water before cooking.

I can’t say for sure if it’s the sodium nitrite in the pink salt itself or the amount used that gives it the harsh, off-putting flavor, but there is none of that with this uncured version.

The flavor of uncured corned beef is more subtle with bay leaf and allspice undertones revealing a clean, salty taste, yet still beefy.

Imagine that, corned beef that tastes like … beef.

Wellshire Farms uses sea salt and beet juice for color.

Due to the absence of pink salt (curing salt), the meat does not stay pink when cooked. This didn’t bother me, though it may be a drawback for someone else used to the bright pink color.

Pickling spices are included in the package, but I still add a few vegetables and beer to the cooking water.

At some point, I may try curing my own brisket with this recipe from Simple and Savory or one this from Cookistry, where Donna shows corned beef made both with and without pink salt.

Note: I purchased this product myself and was not compensated for this post by any brand.

Time Saver Tip:

Trader Joe’s Uncured Sliced Corned Beef and Niman Ranch All Natural Uncured Sliced Corned Beef at Natural Grocers are already cooked, sliced and ready to serve.

Uncured corn beef sliced to show it is not pink, but brown like medium rare beef.

Uncured corn beef is not pink, but naturally brown with a clean flavor. Makes the BEST Reuben Sandwich!

Naturally Fermented Sauerkraut is Full of Enzymes and Probiotics

Sauerkraut is not all the same, and like most things food-related, I can be a wee bit picky about it.

Good sauerkraut has a bright, sour taste, not overly salty or vinegary. It should not be necessary to rinse kraut before you can eat it.

The cabbage must be crisp-tender, not mushy or waterlogged.

Unless otherwise indicated, most sauerkraut is pasteurized to make it shelf-stable. While keeping the product stable, the problem is pasteurization destroys the beneficial bacteria, digestive enzymes, lactic acid and vitamin C, which reduces nutritional value.

Raw, lacto-fermented kraut or those treated at lower temperatures (usually in the refrigerated section) are the most nutrient-rich type, full of enzymes and probiotics.

Bubbies is our favorite classic kraut because it satisfies all my taste and texture requirements, and is processed at lower temperatures, retaining live cultures.

Learn more about fermentation and making your own kraut with this Homemade Sauerkraut Recipe from Cultures for Health.

Homemade Russian Dressing in a wooden convenience cup on a plate with lettuce salad.

Homemade Russian Dressing for Reuben Sandwiches

Homemade Russian Dressing is the Perfect Finish

Homemade Russian Dressing tops our Reuben with tangy-sweet complexity and a hint of spice. This sauce makes the sandwich and is not a place to compromise.

This dressing takes only a few minutes to prepare and is far superior to anything you can buy at the store. Unfortunately, it’s hard to find quality dressings at the store that aren’t made with soy or canola oils, even organic brands.

Our recipe is completely homemade, even the mayo! Don’t be scared, we use an immersion blender to make healthy mayo in less than a minute.

Served with extra dressing, there is not a crumb or stray piece of sauerkraut left on any plate—if done right, you’ll need more than one napkin.

Homemade Sprouted Light Rye Sandwich Buns

Sprouted Light Rye Buns for Sandwich Bread that Doesn’t Bloat.

What’s a Reuben without rye bread?! The accent of caraway seed is an important part of the flavor profile.

I’ve been making sprouted bread for years now and am particularly fond of our whole wheat sandwich buns. Whole grains get a nutritional boost from the sprouting process and often easier to digest as a result.

The Sprouted Light Rye Buns mentioned in the recipe are made from 100% sprouted wheat and rye flours. Deliciously light and tender, you’ll want to make these buns in advance so they’re ready to go when it’s sandwich time.

Spread with butter and toast until golden brown for that ultimate grilled-bread crunch.

If you don’t have time to make the buns, look for Alvarado Street Bakery Sprouted Rye Bread, available in most health food stores and major chains like Safeway or Kroger.

Store-bought sprouted breads won’t be as fluffy as these Rye Buns, but it’s still a healthier choice and will have a nice rye flavor and toasted crust.

The process of grilling the corned beef with dressing and the sauerkraut with Swiss cheese for a Reuben sandwich.

Steps for making griddle-seared Reuben sandwiches so the cheese is melted and the kraut is warmed.

Check the recipe notes for pressure cooker instructions too!

An 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 and,
Until we meet again,
May God hold you in the palm of His hand.

More St Patrick’s Day Recipes:

Irish Beef Stew and Colcannon
Bacon Irish Soda Bread

Comments