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Pretzel Reuben Sandwich

Pretzel Reuben Sandwich

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Sister Schubert's(R)

Classic corned beef and Swiss reuben sandwiches are served warm with cabbage salad on pretzel rolls.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 409 kcal
  • 20%
  • Fat:
  • 20 g
  • 31%
  • Carbs:
  • 31.8g
  • 10%
  • Protein:
  • 26.4 g
  • 53%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 1426 mg
  • 57%

Based on a 2,000 calorie diet

Directions

  1. Place 6 Sister Schubert's Soft Pretzel Rolls on a baking sheet and bake rolls according to directions on package. Cool rolls. Increase oven temperature to 350 degrees. Slice rolls in half horizontally.
  2. Arrange sliced corned beef and Swiss cheese on bottom half of each roll and cover with top portion of roll. Wrap each sandwich in aluminum foil and place on a baking sheet. Bake rolls 8 to 10 minutes or until cheese is melted and sandwich is warm. While sandwiches are baking, combine cabbage and dressing together in a small bowl.
  3. Remove sandwiches from aluminum foil, gently open sandwich and spoon some cabbage salad atop meat. Gently press sandwiches back together again. Serve with extra dressing if desired.
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Reviews

Jillian
7
4/19/2013

So easy and yet so good - the classics never die! This was perfect to throw together for a quick and easy weeknight meal. I used a store bought coleslaw and didn't bother combining it with the dressing but rather drizzled a little dressing over top before pressing the sandwiches back together and served it with additional dressing on the side if needed. This was delicious served with kettle cooked chips and a dill pickle on the side!

moc2948
0
3/18/2014

It's so nice to find out that we are not the only ones who user coleslaw instead of sauerkraut. Usually we use rye, pumpernickel or sour dough bread. The pretzel rolls were a great change.