Southern Reuben Melts
Dive into Southern comfort with a modern twist in these irresistible Southern Reuben Melts, where classic deli flavors meet Southern flair. Sandwiched between buttery rye bread, this recipe features crispy fried green tomatoes coated in a perfectly seasoned cornmeal crust, tangy sauerkraut, and rich, creamy pimento cheese for the ultimate fusion of textures and tastes. Tender slices of corned beef and a drizzle of Thousand Island dressing add a savory depth, while a quick skillet grilling ensures every bite is melty and golden perfection. Perfect for lunch, dinner, or as a standout crowd-pleaser, these Southern-style Reuben sandwiches are a bold take on a comforting classic.
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Recipe Information
Ingredients
- 8 slices Rye bread
- 4 slices Fried green tomatoes
- 1 cup Pimento cheese
- 12 ounces Thinly sliced corned beef
- 1 cup Sauerkraut
- 0.25 cup Thousand Island dressing
- 4 tablespoons Butter
- 2 tablespoons Vegetable oil
- 0.5 cup All-purpose flour
- 0.5 cup Buttermilk
- 0.5 cup Cornmeal
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
Instructions
Prepare the fried green tomatoes: Slice a large green tomato into 1/4-inch slices. Pat dry with a paper towel.
Set up a breading station: Place the flour in one shallow dish. Pour the buttermilk into a second shallow dish. Mix the cornmeal, salt, and black pepper in a third shallow dish.
Dredge each tomato slice in the flour, dip into the buttermilk, and coat thoroughly in the seasoned cornmeal mixture.
In a skillet, heat the vegetable oil over medium heat. Fry the breaded tomato slices for 2-3 minutes on each side, or until golden and crispy. Remove and drain on paper towels.
Spread softened butter on one side of each slice of rye bread.
On the unbuttered side of four slices, spread a layer of pimento cheese.
Top the pimento cheese with 3 ounces of corned beef, a fried green tomato slice, 1/4 cup of sauerkraut, and a drizzle of Thousand Island dressing.
Place the remaining slices of rye bread on top with the buttered side facing out.
Heat a skillet or griddle over medium heat. Cook each sandwich for 3-4 minutes on each side, pressing gently with a spatula, until the bread is golden brown and the cheese is melted.
Slice each sandwich in half and serve warm.
Nutrition Facts
Calories |
1312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.3 g | 93% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 14.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 3547 mg | 154% | |
| Total Carbohydrate | 112.2 g | 41% | |
| Dietary Fiber | 10.2 g | 37% | |
| Total Sugars | 11.3 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 289 mg | 22% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 811 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
