Reuben Salad with Mustard Dressing Recipe
Turn leftover corned beef into a bold Reuben-inspired salad with caramelized kraut, warm mustard dressing, and crispy rye grilled cheese croutons.
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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
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.
Nutrition
Serving: 1bowlCalories: 346kcalCarbohydrates: 12gProtein: 18gFat: 25gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 76mgSodium: 1564mgPotassium: 517mgFiber: 3gSugar: 3gVitamin A: 1083IUVitamin C: 40mgCalcium: 170mgIron: 3mg
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