Pan-Toasted Spelt Reuben Toastie with Corned Beef and Swiss

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

Two buttered spelt sandwiches browning in a nonstick skillet while a spatula presses one down gently

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.

Halved toastie on a plate beside a dill pickle spear and a glass of sparkling water at a sunlit kitchen table

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Cooking Method: Stovetop

Cuisine: American

Courses: Lunch

Difficulty: Easy

Servings: 2

Estimated Cost: 3.75

Calories: 420

Best Season: all_year_round

Dietary: Contains dairy and eggs, Contains gluten (spelt), Contains meat, High Protein

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

3 tbsp mayonnaise ((40 g))
1 tbsp ketchup ((15 g))
1 tbsp dill pickle ((10 g); finely chopped)
1/2 tsp Worcestershire sauce
1 pinch black pepper

For the toasties

4 slices spelt bread ((about 180 g); 1 cm / 1/2 inch thick)
20 g butter (softened)
4 Swiss cheese (thin slices (80 g))
150 g cooked corned beef (thinly sliced)
100 g sauerkraut (drained and squeezed dry)

Instructions

1
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.
2
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.
3
Spread the softened butter on the outside of both toasties, right to the edges.
4
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.
5
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.
6
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.

Keywords: spelt reuben toastie, reuben toastie, spelt reuben sandwich, corned beef toastie, spelt sandwich

Equipment

26 cm / 10-inch nonstick skillet
wide spatula
small mixing bowl
chef's knife and cutting board
clean tea towel

Tips

Squeeze the sauerkraut in a clean tea towel until no liquid drips, so the bread stays crisp instead of damp.
Spread the butter on the outside of each sandwich right to the edges, so the crust browns evenly across the slice.
Put a slice of cheese on each bread slice, with the beef and sauerkraut between, so the melted cheese seals the filling.
Press the toastie gently with a spatula for the first minute, then leave it alone so the crust sets.
Rest the toastie for 1 minute, cut it on the diagonal, and eat within 10 minutes while the crust is still crisp.

Variations

Swap the corned beef for the same weight of sliced pastrami for a peppery, smoky filling. The cooking time stays the same.
Use Gruyère in place of Swiss for a nuttier, sharper melt. Keep the same weight and the same number of slices.
Make a Rachel-style toastie by using sliced roasted turkey instead of corned beef. Keep the sauerkraut and the dressing as written.

Storage and Reheating

A spelt Reuben toastie is best eaten fresh. The crust stays crisp for about 10 minutes, then softens as steam from the sauerkraut settles into the bread. Reheating brings back the heat but not the crunch, so cook it when you're ready to eat.

Prepare the parts ahead instead. Keep the Russian dressing in a sealed jar in the fridge for up to 3 days. Store opened sauerkraut in a covered container in the fridge for up to 1 week, and keep opened corned beef wrapped for 3 to 4 days.

Skip the freezer for cooked toasties. The cheese turns rubbery and the crust goes leathery. Spare spelt bread slices do freeze well for up to 3 months.

Serving Suggestions

Serve the toastie hot, cut on the diagonal, with a dill pickle spear and a small pile of extra sauerkraut. The sharp pickle stays bright against the rich cheese.

For a light lunch, add a green salad dressed with lemon juice and olive oil. For a bigger meal, serve it with oven fries or a bowl of tomato soup.

A 26 cm skillet fits two toasties at a time. Serve the first pair while the second pair cooks, so everyone eats while the crust is crisp.

Read it online: https://greatbritishspeltrecipes.com/recipe/pan-toasted-spelt-reuben-toastie/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!