Greetings old timey sandwich lovers!
Today I’m going to share a recipe for a Reuben sandwich minus the rye bread. But don’t worry, this low carb skillet version has all the good stuff like corned beef, sauerkraut, mustard, swiss cheese and, of course, Russian dressing.
Now, the origins of the Reuben sandwich are somewhat murky.
It was invented some time in the early part of the 20th century by either a hard gambling butcher in Omaha, or a cook working at Reuben’s Delicatessen in New York City. My favorite origin story is the one that claims that the sandwich was an extemporaneous creation for Marjorie Rambeau occasioned when the famed Broadway actress visited Reuben’s Delicatessen one night when the cupboards were particularly bare.
That one rings truest because necessity really is the mother of invention.
You’ve got to work with what you got. And luckily, the ingredients for this recipe are very easy to come by.
I’ll show you how I made it.
You start by mixing up the Russian Dressing. You’ll need to combine 1 cup mayonnaise, 2 TB tomato paste, 1/2 of a dill pickle spear, 1 tsp vinegar and 2 teaspoons sweetener.
For this recipe, you’ll also need 1 pound of corned beef (deli made is fine), 2 cups sauerkraut, 2 TB Dijon mustard and 3 cups shredded Swiss cheese.
Cook the corned beef in a large skillet until crisped, 5-10 minutes. Remove from the pan.
Mix together mustard and sauerkraut and heat in the skillet for 2-3 minutes.
Bring the corned beef back to the pan and combine.
Sprinkle the Swiss cheese on top and broil for 2-3 minutes until browned.
And that’s all there is to it.
All you need are a few ingredients, a big skillet and 25 minutes. And I’m going to share a bit of advice with you, (but if you are doing Keto, you should cover your ears). I ate this corned beef on top of a low carb Light Rye Wasa Cracker for lunch and it was out of this world. For a low carb meal that clocks in at about 12g net carbs, you can’t beat it.
So, many thanks to the inventor of the Reuben, whoever you may be!Print
Reuben Skillet [Low Carb & Keto]
This recipe for a low carb Reuben skillet has all the tastiness of the sandwich, but without all the carbs. Each serving has just 6g net carbs.
- Prep Time: 5
- Cook Time: 20
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Entre
- Method: Stovetop
- Cuisine: American
1 cup mayonnaise
2 tablespoons tomato paste
1/2 dill pickle spear, minced
1 teaspoon vinegar
2 teaspoons Swerve or equivalent granulated sweetener
1/4 teaspoon salt
1 pound corned beef, homemade or from the deli, sliced into bite sized pieces
2 cups sauerkraut, drained of liquid
2 tablespoons Dijon mustard
3 cups shredded Swiss cheese
1. Combine all Thousand Island Dressing ingredients. Chill in the refrigerator until needed.
2. Pre-heat a large skillet over Medium High heat. Add corned beef and cook for 5-10 minutes until it’s as crisp as you desire. Remove the corned beef from the skillet and set aside.
3. Mix together mustard and sauerkraut in the skillet and heat for 2-3 minutes.
4. Combine corned beef with the sauerkraut.
5. Top with Swiss cheese and put it under the broiler for 2-3 minutes until it’s as brown as you like.
6. Serve with Russian Dressing on the side.
The nutritional information for the Russian Dressing is below:
Serving Size: 2 tablespoons Calories: 203 Fat:22 Carbs: <1 Fiber: <1 Protein: <1
The nutritional information for the Reuben Skillet is below:
- Serving Size: 1/6
- Calories: 250
- Fat: 15
- Carbohydrates: 8
- Fiber: 2
- Protein: 22
Keywords: Low Carb Reuben Skillet, Keto Reuben Skillet, Paleo Reuben Skillet
If you liked this low carb one pan meal, then you might like my recipes for Arroz con Pollo, Chicken and Asparagus Risotto, or Chili con Carne.
I’ve included a link to the specialty ingredient used in this recipe below. You should know that it is an Amazon Associates link, so I’ll receive a small commission if you buy it.