A spelt Reuben toastie is a pan-toasted sandwich of spelt bread, corned beef, Swiss cheese, sauerkraut and Russian dressing. The crust turns crisp and nutty, and the filling stays hot and tangy. You can have it on the table in 20 minutes.
Spelt bread has a softer crumb than rye and a mild, sweet flavor. It browns quickly, so the heat matters. Keep the pan on medium-low. If it runs too hot, the crust darkens before the cheese melts, and you get a dark outside with a cold middle.
The filling stays simple. Drain the sauerkraut well and the bread stays crisp, not damp. You can mix the dressing up to 3 days ahead and assemble when you’re ready.
Why You’ll Love This Recipe
- Crisp spelt crust with a soft, nutty crumb
- Ready in 20 minutes with one skillet
- The dressing keeps in the fridge for 3 days
- Deli corned beef means no long brining
Ingredient Notes
- spelt bread: Use a sturdy sliced loaf about 1 cm / 1/2 inch thick. Wholemeal spelt gives a nuttier crust, white spelt a softer one. Rye is the classic swap.
- corned beef: Buy cooked, deli-sliced corned beef so no cooking is needed. Sliced pastrami works in the same weight.
- Swiss cheese: Emmental or Gruyère melt in a similar way. Buy thin slices so the cheese softens in the time the bread browns.
- sauerkraut: Refrigerated sauerkraut stays crisper than shelf-stable jars. Squeeze it dry in a clean tea towel before using.
- mayonnaise: Mayonnaise is the base of the dressing. For a lighter version, replace half of it with plain Greek yogurt.
Pan-Toasted Spelt Reuben Toastie with Corned Beef and Swiss
Description
Pan-toasted spelt bread gives this Reuben a nutty, sturdy crust that holds corned beef, Swiss cheese and sauerkraut without going soft. A quick homemade Russian dressing ties the filling together.
Ingredients
For the Russian dressing
For the toasties
Instructions
- Stir the mayonnaise, ketchup, chopped pickle, Worcestershire sauce and black pepper together in a small bowl. Squeeze the sauerkraut in a clean tea towel until no liquid drips.
- Spread the dressing on one side of each of the 4 bread slices. Lay a slice of Swiss cheese on each. Divide the corned beef and sauerkraut between 2 of the slices, then top with the remaining 2 slices, cheese side down.
- Spread the softened butter on the outside of both toasties, right to the edges.
- Heat a 26 cm / 10-inch nonstick skillet over medium-low heat for 1 minute. Add the toasties and press gently with a spatula. Cook for 4 to 5 minutes until the underside is deep golden-brown.
- Flip and cook for another 4 to 5 minutes until the second side is golden and the cheese melts at the edges. Lower the heat if the bread darkens before the cheese softens.
- Rest the toasties on a board for 1 minute, cut on the diagonal and serve at once.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 44g68%
- Saturated Fat 17g85%
- Cholesterol 125mg42%
- Sodium 1500mg63%
- Potassium 450mg13%
- Total Carbohydrate 45g15%
- Dietary Fiber 6g24%
- Sugars 5g
- Protein 36g72%
- Vitamin A 500 IU
- Vitamin C 8 mg
- Calcium 420 mg
- Iron 3 mg
- Vitamin D 20 IU
- Vitamin E 2 mg
- Vitamin K 8 mcg
- Thiamin 0.3 mg
- Riboflavin 0.4 mg
- Niacin 6 mg
- Vitamin B6 0.3 mg
- Folate 40 mcg
- Vitamin B12 1.5 mcg
- Phosphorus 400 mg
- Magnesium 60 mg
- Zinc 4 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Cook on medium-low heat, because spelt bread browns faster than white bread.
- Squeeze the sauerkraut dry before assembling so the crust stays crisp.
- Cook two toasties at a time in a 26 cm / 10-inch skillet.
- Serve within 10 minutes of leaving the pan for the crispest crust.
