Low Carb Grilled Reuben Sandwich with Low Carb Rye Bread Recipe

Low Carb Grilled Reuben Sandwich with Low Carb Rye Bread Recipe

August 1, 2019 28 By William Morgan


Welcome all! Papa G here. Today I present
a grilled Reuben sandwich, featuring my
low carbohydrate recipe for rye bread. At less
than four net carbohydrates per sandwich, you can
enjoy one of my favorite deli sandwiches
and not have to be concerned about too
many carbohydrates. Let’s get started… The first
thing we want to do is prepare a
Thousand Island dressing condiment for
our Reuben sandwich. You want to make
this first, giving it plenty of time to
thicken and come together as we build
our sandwich. Place the dressing in the
refrigerator and we’ll continue on with
our sandwich. Now the key component to an
authentic Reuben sandwich is the rye
bread. With a good amount of
trial and error, I think I’ve been able
to come up with a spice blend to go
along with my original bread recipe that
will give it the flavor profile rye
bread is known for. Its a mixture of
caraway; fennel; coriander and anise. We’ll
prepare the spices by placing them into
a spice grinder and grind them into an
almost powder like consistency. This will
ensure no hard pieces in our bread, as
well as enhance the flavor of the spices.
Now we’ll make our bread. We’ll use the
same ingredients and amounts as with our
original bun recipe that I made earlier,
but we’re going to subtract the spices
we used for that recipe and replace them
with our rye spice blend. We’ll also add
a half teaspoon of baking powder to the
mix to help it rise a bit more. Place our
bread mixture into a well greased eight and
a half by four and a half inch bread
loaf pan. Even the mixture out and place
it in a preheated three hundred seventy-five degree oven for
about forty-five minutes, or until it begins to
brown on top. When our bread comes out,
let it cool and then slice it into even
slices. Now I cheated and used a bread
slicing guide. For some reason I can’t
seem to make bread slices even on my own.
Anyway, now we’re ready to begin to
construct our sandwich. You’ll need some
deli sliced corned beef; sliced Swiss
cheese; and some sauerkraut. I’ll make a
couple of sandwiches and begin by
buttering the tops of each slice.
Flip the slices over and place about a
teaspoon of low carbohydrate Thousand Island
dressing on each side. Top each with a
slice of Swiss cheese. Now place a
generous amount of corned beef on each
side. Top the corned beef with some
sauerkraut and cover with the other half
of our prepared sandwich. You can grill
your sandwiches on a stove top if you
prefer, but I decided to go with a panini
press to toast both sides at the same
time and save the effort of flipping.
When they’re done, carefully place them
on a plate to let cool. There you have it
folks! My low carbohydrate grilled Reuben
sandwich. A great way to enjoy a classic
deli sandwich on a low carbohydrate diet. I hope
you enjoyed this recipe. If you did,
please like and consider subscribing.
I’ll have at least one new recipe or
idea every week. Thanks for watching… and I’ll see you next time!