Reuben Salad with Mustard Dressing Recipe
This blog post is sponsored by New Canaan Farms. Thank you for supporting the brand that makes this blog possible. Use coupon SYLWIA10 at checkout for 10% off.
If you’re looking for a creative way to use leftover corned beef, this Reuben-inspired corned beef salad delivers all the classic Reuben flavors in a fresh, unexpected form.
Tender slices of seared corned beef are layered over peppery arugula, crisp cabbage, and caramelized sauerkraut. Topped with buttery rye grilled cheese croutons, and a warm mustard dressing made with caramelized onion jam and a touch of bourbon molasses.
The result is a salad that’s hearty, tangy, crunchy, and deeply savory all at once. It captures the spirit of a classic Reuben sandwich without the mess.
Quick Look at this Recipe:
Looking for more Beef recipes?
How is this recipe different?
- I used three products from New Cannan Farms: Caramelized Onion & Garlic Jam, Country Wholegrain Mustard, and Bourbon Molasses Sauce
- I made grilled cheese croutons
- I did not use russian dressing
Key Ingredients and Substitutions
Corned Beef – brings deep savory flavor, saltiness, and tender texture. Searing it quickly adds caramelized edges and warms it through. Flat-cut corned beef is leaner and slices neatly for composed salads, while point-cut is richer and more marbled, though it can be slightly fattier. If corned beef isn’t available, pastrami or leftover brisket can work well, though the flavor will lean smokier and less briny.
Country Wholegrain Mustard, Caramelized Onion & Garlic Jam & Bourbon Molasses Sauce (New Cannan Farms) – these three ingredients form the backbone of the warm dressing, creating layers of tangy, sweet, and savory flavor. The wholegrain mustard provides brightness and texture, the onion jam adds mellow sweetness and depth, and the bourbon molasses sauce brings a subtle smoky richness that ties everything together. If these exact products aren’t available, you can substitute a good wholegrain or Dijon mustard, a spoonful of caramelized onions or onion jam, and a small amount of molasses or dark maple syrup.
Sauerkraut – adds the signature tangy brightness that gives the salad its Reuben-inspired character. Caramelizing the sauerkraut briefly in butter softens its sharpness and develops nutty, slightly toasted flavors. Use good-quality fermented sauerkraut rather than sweet jarred varieties. Always drain and pat it dry before cooking so it browns properly. If sauerkraut isn’t available, fermented cabbage or even lightly sautéed shredded cabbage with a splash of vinegar can provide a similar acidity.
Green Cabbage – adds fresh crunch and structure to the salad. If you want a slightly sharper bite, you can substitute napa cabbage or savoy cabbage. For more color and bitterness, a small amount of radicchio or red cabbage can also be mixed in.
Rye Bread & Swiss Cheese (Grilled Cheese Croutons) – bring the classic deli flavors of a Reuben into the salad in a playful way. Toasting slices of rye bread with melted Swiss creates buttery, crispy cubes that add richness and crunch. Rye bread gives the most traditional flavor with its caraway notes, but pumpernickel or hearty sourdough can also work well. If Swiss isn’t available, Gruyère, Jarlsberg, or mild provolone is a good substitute.
Other ingredients: Arugula, cabbage, butter, green onions, fresh dill, Swiss cheese, caraway seeds, ACV, beef broth, salt and black pepper.
Equipment you will need
- Large skillet or sauté pan
- Cutting board
- Sharp knife
- Mixing bowl (for the greens)
- Small whisk or spoon (for the dressing)
- Spatula
- Paper towels (for drying sauerkraut)
- Serving platter or large salad bowl
Top Tips
Dry the sauerkraut well – sauerkraut holds a lot of liquid. After draining, gently press it with paper towels.
Don’t overcrowd the corned beef – give the slices space in the skillet so they sear properly.
Let the grilled cheese rest before cutting – give the sandwich a minute or two after cooking so the melted cheese sets slightly. This makes it much easier to cut into clean crouton cubes.
Balance the dressing to your taste – corned beef can vary in saltiness. Taste the warm dressing before serving and adjust.
Serve while everything is warm – this salad is at its best when the beef is warm, the dressing is glossy, and the grilled cheese croutons are still crisp.
Cut the cabbage very thin – thin ribbons blend into the greens and give crunch without making the salad feel bulky.
How to make it
- Heat a skillet over medium heat. Butter one side of each slice of rye bread. I also applied a thin layer of mustard on one of the slices. Place one slice in the skillet, butter-side down, and top with Swiss cheese. Add the second slice, butter side up.
- Cook 2–3 minutes per side, pressing gently with a spatula, until the bread is golden and the cheese is fully melted.
- Transfer to a cutting board and let cool for about 1–2 minutes so the cheese firms up slightly. Cut the sandwich into ¾-inch cubes to make grilled cheese croutons. Set aside.
- In the same skillet, melt 1 tablespoon of butter over medium-high heat. Add the drained sauerkraut and spread it into an even layer.
- Let it cook undisturbed for about 3–4 minutes so the bottom forms golden, caramelized edges.
- Toss and cook for another 1–2 minutes until lightly browned and fragrant. Transfer to a small bowl and set aside.
- Return the skillet to medium-high heat.
- Add the sliced corned beef in a single layer. Sear for 1–2 minutes per side until lightly caramelized and heated through. Work in batches.
- Transfer the beef to a plate, leaving the flavorful drippings in the pan.
- Reduce the heat to medium-low. In the same skillet, add: wholegrain mustard, caramelized onion and garlic jam, bourbon molasses sauce, apple cider vinegar, beef broth, and caraway seeds (if using).
- Whisk everything together and cook for about 2 minutes, until the jam melts and the dressing becomes glossy and pourable.
- Taste and adjust with a little more vinegar, salt, or pepper if needed. Keep warm on very low heat.
- In a large bowl, gently toss together: baby arugula and shredded cabbage. Spread the greens across a large serving platter or divide between plates.
- Scatter the caramelized sauerkraut throughout the salad.
- Layer the warm seared corned beef over the greens. Add the grilled cheese croutons.
- Spoon the warm mustard dressing generously over the top.
- Finish with sliced green onion tops, chopped dill, and a few cracks of black pepper.
- Serve immediately while the beef is warm, and the croutons are still crisp.
Best ways to enjoy
Serve it while everything is warm
Pair it with something light and bright
Turn it into a hearty lunch bowl
Add extra crunch
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Storage instructions, reheating
Refrigeration
If you have leftovers, store the components separately when possible. Keep the salad greens in an airtight container and refrigerate for up to 2 days.
Corned beef and sauerkraut
The seared corned beef and caramelized sauerkraut can be stored together in the refrigerator for up to 3 days. Reheat briefly in a skillet over medium heat until just warmed through.
Grilled cheese croutons
These are best fresh, but they can be stored in the refrigerator for 1–2 days. Reheat them in a skillet or toaster oven for a few minutes to bring back their crisp texture.
Dressing
The mustard dressing can be stored in a sealed container in the refrigerator for up to 3 days. Rewarm gently in a small pan or microwave before serving.
Tip for leftovers
If the salad has already been dressed, it will soften quickly. Leftovers are still delicious but are best enjoyed within 24 hours.
Reuben Salad with Mustard Dressing Recipe
Equipment
- Large skillet or sauté pan
- cutting board
- sharp knife
- Mixing bowl (for the greens)
- Small whisk or spoon (for the dressing)
- spatula
- Paper towels (for drying sauerkraut)
- Serving platter or salad bowl
Ingredients
For the Salad
- 12 oz corned beef cooked and sliced ¼-inch thick
- 4 ounces arugula
- 1 cup green cabbage thinly shredded
- 1 cup sauerkraut drained and patted dry
- 1 tablespoon butter
- 2 tablespoons green onion thinly sliced
- 2 tablespoons fresh dill
For the rye grilled cheese
- 2 slices rye bread
- 2 slices Swiss cheese
- 2 tablespoons unsalted butter
- 1 tsp whole grain mustard
For the sauce
- 2 tablespoons Country Wholegrain Mustard
- 1 tablespoon Caramelized Onion & Garlic Jam + 1 tsp
- 2 teaspoons Bourbon Molasses Sauce
- ½ teaspoon caraway seeds
- 1 tablespoon apple cider vinegar
- 3 tablespoons beef broth
- 1 pinch salt taste before adding and black pepper
Instructions
- Heat a skillet over medium heat. Butter one side of each slice of rye bread. Apply 1 tsp whole grain mustard on one slice of the bread. Place one slice in the skillet, butter-side down, and top with Swiss cheese. Add the second slice, butter side up.
- Cook 2–3 minutes per side, pressing gently with a spatula, until the bread is golden and the cheese is fully melted.
- Transfer to a cutting board and let cool for about 1–2 minutes so the cheese firms up slightly. Cut the sandwich into ¾-inch cubes to make grilled cheese croutons. Set aside.
- In the same skillet, melt 1 tablespoon butter over medium-high heat. Add the drained 1 cup sauerkraut and spread it into an even layer.
- Let it cook undisturbed for about 3–4 minutes so the bottom forms golden, caramelized edges.
- Toss and cook for another 1–2 minutes until lightly browned and fragrant. Transfer to a small bowl and set aside.
- Return the skillet to medium-high heat.
- Add the sliced 12 oz corned beef in a single layer. Sear for 1–2 minutes per side until lightly caramelized and heated through. Work in batches.
- Transfer the beef to a plate, leaving the flavorful drippings in the pan.
- Reduce the heat to medium-low. In the same skillet, add: 2 tablespoons Country Wholegrain Mustard 1 tablespoon Caramelized Onion & Garlic Jam and 2 teaspoons Bourbon Molasses Sauce, 1 tablespoon apple cider vinegar, 3 tablespoons beef broth and ½ teaspoon caraway seeds.
- Whisk everything together and cook for about 2 minutes, until the jam melts and the dressing becomes glossy and pourable.
- Taste and adjust with a little more vinegar, salt, or pepper if needed. Keep warm on very low heat.
- In a large bowl, gently toss together: 4 ounces arugula and 1 cup green cabbage. Spread the greens across a large serving platter or divide between plates.
- Layer the warm seared corned beef over the greens.
- Scatter the caramelized sauerkraut throughout the salad. Add the grilled cheese croutons.
- Spoon the warm mustard dressing generously over the top.
- Finish with sliced 2 tablespoons green onion, 2 tablespoons fresh dill and a few cracks of black pepper.
- Serve immediately while the beef is warm, and the croutons are still crisp.
Notes
Nutrition
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Conclusion
Reuben sandwiches move over. This hearty Reuben salad delivers. Layers of flavor, satisfying textures, and a mouthful bite.
If you find yourself with extra corned beef, this salad might just become your new favorite way to enjoy it.
FAQ
What can I use instead of rye bread?
If rye isn’t available, pumpernickel or a sturdy sourdough works well for the grilled cheese croutons. Rye adds the most classic deli flavor, but other hearty breads still give great texture.
What other cheeses work in the grilled cheese croutons?
Swiss cheese is traditional for a Reuben-style flavor, but Gruyère, Jarlsberg, or even mild provolone melt beautifully and pair well with corned beef.
What greens work best in this salad?
Peppery greens like arugula are ideal because they balance the richness of the corned beef and cheese. You can also mix in radicchio or baby kale.
Hungry for more? Check out the latest posts from My Omni Kitchen.
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